How Long to Cook Brisket at 350°F: Direct Answer First
For trimmed brisket flats (3-7 pounds), cook at 350°F for 45-60 minutes per pound. The critical factor isn't just time—it's reaching 195-205°F internal temperature. For a 5-pound brisket, expect approximately 3 hours 45 minutes to 4 hours 30 minutes. Always use a meat thermometer for accuracy.
Why Time Alone Isn't Enough: The Temperature Truth
Cooking brisket successfully depends more on internal temperature than clock time. At 350°F:
- Target final internal temperature: 195-205°F (not USDA's 145°F minimum)
- Stall occurs at 165°F—wrap in foil to continue cooking
- Resting time is critical: 30 minutes minimum for juice redistribution
Brisket Weight | Approximate Cooking Time at 350°F | Target Internal Temp |
---|---|---|
3 lbs | 2 hours 15 minutes - 3 hours | 195-205°F |
4 lbs | 3 hours - 3 hours 45 minutes | 195-205°F |
5 lbs | 3 hours 45 minutes - 4 hours 30 minutes | 195-205°F |
6 lbs | 4 hours 30 minutes - 5 hours 15 minutes | 195-205°F |
7 lbs | 5 hours 15 minutes - 6 hours | 195-205°F |
Step-by-Step Cooking Guide for Perfect Results
- Preparation: Trim fat cap to 1/4 inch thickness and pat dry
- Seasoning: Apply simple salt and pepper rub (or your preferred blend)
- Preheating: Let meat sit at room temperature for 30-45 minutes
- Placement: Position fat-side up in roasting pan with 1/2 inch of liquid (broth or water)
- Cooking: 350°F until internal temperature reaches 165°F
- Wrapping: Tent with foil when temperature stalls at 165°F
- Finishing: Continue cooking until 195-205°F is reached
- Resting: Remove from oven, keep wrapped, and rest 30 minutes minimum

Common Mistakes That Ruin Brisket
Avoid these frequent errors when cooking brisket at high heat:
Mistake | What Happens | Solution |
---|---|---|
Not wrapping at 165°F | Cooking stalls for hours | Wrap in foil when temperature hits 165°F |
Cutting too soon | Juices run out, meat dries | Rest minimum 30 minutes before slicing |
Overcooking past 205°F | Texture becomes mushy | Pull at 195-205°F, no higher |
Insufficient preheating | Uneven cooking | Let meat reach room temperature first |
Slicing with the grain | Meat becomes tough to chew | Cut perpendicular to muscle fibers |
Simple Spice Blends for Different Taste Preferences
Choose one of these easy rubs instead of complex measurements:
- Texas Classic: 2 parts coarse salt, 2 parts black pepper, 1 part garlic powder
- Smoky Option: 3 parts paprika, 2 parts salt, 1 part brown sugar, 1 part onion powder
- Spicy Version: 2 parts chili powder, 2 parts salt, 1 part cumin, 1/2 part cayenne
What to Do With Leftovers
Properly store and reheat to maintain quality:
- Slice leftovers against the grain
- Store in airtight container with some cooking liquid
- Reheat gently at 250°F until warmed through
- Don't microwave—this dries out the meat

Frequently Asked Questions
How long per pound for brisket at 350°F?
Cook trimmed brisket flats at 350°F for 45-60 minutes per pound. A 5-pound brisket will take approximately 3 hours 45 minutes to 4 hours 30 minutes. Always verify with a meat thermometer rather than relying solely on time.
Can I cook a whole brisket at 350°F?
It's not recommended. Whole packer briskets (10-14 pounds) need lower temperatures (225-275°F) to cook properly. At 350°F, the point would overcook before the flat becomes tender. This high-heat method works best for trimmed flats (3-7 pounds).
Why does my brisket come out dry at 350°F?
Dry brisket usually means either overcooking past 205°F internal temperature or insufficient resting time. Cook to 195-205°F (no higher), wrap when temperature stalls at 165°F, and rest for at least 30 minutes before slicing. Also ensure you're slicing against the grain.
Should I wrap brisket when cooking at 350°F?
Yes. When the internal temperature reaches 165°F and stalls (stops rising), wrap the brisket tightly in aluminum foil. This prevents excessive moisture loss during the stall phase and helps the temperature continue rising to the target 195-205°F.
How do I know when brisket is done at 350°F?
Brisket is done when it reaches 195-205°F internally. At this temperature, a probe or thermometer should slide in with almost no resistance. The meat should feel jiggly when touched. Time is secondary—always verify with a thermometer.