Oven-Baked Beef Brisket Recipe: Step-by-Step Guide for Perfect Results

Follow this simple step-by-step guide to make tender, flavorful oven-baked beef brisket with minimal effort. Perfect for beginners and seasoned cooks alike. This recipe includes precise measurements, cooking times, and spice hacks for restaurant-quality results every time.

Ingredients

• 1 (10-12 lb) whole beef brisket (flat cut preferred)
• 2 tbsp coarse kosher salt
• 1 tbsp freshly ground black pepper
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp brown sugar
• 1 tbsp coffee grounds (coarse)
• 1 tsp cumin
• 1 tsp mustard powder
• 1/2 tsp cayenne pepper (optional)
• 1 cup beef broth
• Butcher paper or aluminum foil

Step-by-Step Instructions

Step 1: Prepare the Brisket

Trim excess fat to 1/4-inch thickness. Pat the brisket completely dry with paper towels. This ensures maximum spice adhesion and bark formation.

Step 2: Toast and Mix Spice Rub

Toast spices in a dry skillet over medium heat for 2-3 minutes until fragrant (do not burn). Cool completely before mixing with remaining ingredients. This unlocks essential oils for deeper flavor.

Step 3: Apply Rub and Rest Overnight

Generously coat the brisket with the spice rub on all sides. Place on a wire rack over a baking sheet, refrigerate uncovered for 12-24 hours. This creates a dry surface for better bark formation.

Rest Time	Bark Quality	Flavor Intensity
None	Weak	Mild
4 hours	Fair	Moderate
12+ hours	Excellent	Intense

Step 4: Preheat and Cook Low and Slow

Preheat oven to 275°F (135°C). Place brisket fat-side up in a roasting pan with beef broth. Cover tightly with foil and cook for 6 hours.

Step 5: Wrap and Continue Cooking

After 6 hours, remove foil. Wrap brisket tightly in butcher paper or foil. Return to oven for 4-6 more hours until internal temperature reaches 203°F (95°C) and probes tender like butter.

Step 6: Rest and Slice

Transfer brisket to a cutting board. Tent loosely with foil and rest for 1-2 hours. Slice against the grain for maximum tenderness.

Spice Storage Secrets

• Airtight Containers: Store spices in glass jars with tight lids to prevent oxidation.
• Cool and Dark: Keep away from stoves or windows to preserve potency.
• Freeze Long-Term Blends: Custom rubs stay fresh for 6+ months in the freezer.

Product	Features	Best For	Price Range
OXO Good Grips Spice Rack	Magnetic back, adjustable shelves	Compact kitchens	$20–$30
Joseph Joseph Turn-N-Store	Rotating base, clear labels	Small spaces	$25–$35
Anchor Hocking Glass Jars	Clear glass, durable lids	Long-term storage	$15–$25 (set)

Frequently Asked Questions

What's the best temperature for oven-baked brisket?

275°F (135°C) is ideal. Higher temperatures (above 300°F) dry out the meat, while lower temperatures extend cooking time unnecessarily.

How long should I cook beef brisket in the oven?

Cook at 275°F for 1 hour per pound. A 10-12 lb brisket typically takes 10-12 hours total, including resting time.

Should I wrap the brisket during cooking?

Yes. Wrap in butcher paper or foil after 6 hours to prevent drying. This traps moisture and speeds up the tenderizing process.

Can I make authentic-tasting brisket without a smoker?

Absolutely. Coffee grounds and smoked paprika mimic wood smoke flavor. Proper low-and-slow cooking creates tender texture matching smoked brisket.