Brisket at 350°F: Cook to 195-205°F Internal Temp, Not Time

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.

Lisa Chang

A well-traveled food writer who has spent the last eight years documenting authentic spice usage in regional cuisines worldwide. Lisa's unique approach combines culinary with hands-on cooking experience, revealing how spices reflect cultural identity across different societies. Lisa excels at helping home cooks understand the cultural context of spices while providing practical techniques for authentic flavor recreation.