Best Oven Brisket Recipe: Step-by-Step Guide for Tender, Flavorful Brisket

Here's our best oven brisket recipe for tender, flavorful meat every time. This step-by-step guide includes precise measurements, cooking times, and tips for perfect results.

Oven Brisket Recipe: Step-by-Step Guide

Ingredients

Ingredient	Quantity	Notes
Beef brisket (flat cut)	10-12 lbs	Trimmed to 1/4 inch fat cap
Kosher salt	1/4 cup
Coarse black pepper	1/4 cup
Garlic powder	2 tbsp
Onion powder	2 tbsp
Paprika	2 tbsp
Beef broth	2 cups	For braising liquid

Step-by-Step Instructions

1. Preheat oven: Set oven to 275°F (135°C)
2. Trim brisket: Trim excess fat from brisket, leaving a 1/4 inch fat cap
3. Mix rub: Combine salt, pepper, garlic powder, onion powder, and paprika in a bowl
4. Apply rub: Rub the mixture evenly over all sides of the brisket
5. Prepare pan: Place brisket in a roasting pan, fat side up. Pour beef broth around the brisket
6. Cover: Cover the pan tightly with lid or aluminum foil
7. Cook: Bake for 1 hour per pound (e.g., 10-12 hours for a 10-12 lb brisket)
8. Wrap: After 3-4 hours, wrap brisket in foil or butcher paper to retain moisture
9. Check temperature: Cook until internal temperature reaches 195-205°F (use meat thermometer)
10. Rest: Remove from oven and let rest for at least 30 minutes before slicing against the grain

Frequently Asked Questions About Oven Brisket

How long does it take to cook brisket in the oven?

Cooking time for oven brisket is typically about 1 hour per pound at 275°F (135°C). A 10-12 pound brisket would need approximately 10-12 hours. The brisket is done when it reaches an internal temperature of 195-205°F and a fork slides in with almost no resistance.

Why is my oven brisket tough?

Brisket contains a lot of connective tissue that needs time to break down. If your brisket is tough, it likely needs more cooking time. The ideal temperature range for collagen breakdown is between 160-205°F. Continue cooking until the meat is fork-tender. Remember that brisket often appears to tighten up around 150-170°F (the "stall") but will become tender with continued cooking.

Should I wrap my brisket in the oven?

Yes, wrapping brisket (often called the "Texas crutch") is recommended after 3-4 hours of cooking. Use either aluminum foil or butcher paper. Foil creates a more moist environment and speeds up cooking, while butcher paper allows some breathability while still retaining moisture. Wrapping helps get through the stall phase more quickly and prevents the brisket from drying out.