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oven baked brisket

Juicy Oven Baked Brisket

Delicious Juicy Oven Baked Brisket recipe with step-by-step instructions.
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Prep Time 2 hours 40 minutes
Cook Time 5 hours 25 minutes
Total Time 8 hours 7 minutes
Servings: 10 servings
Calories: 6000
Ingredients Method

Ingredients
  

For the brisket
  • 5 lb beef brisket (I prefer Snake River Farms for better marbling)
  • 1 teaspoon liquid smoke (optional, brush on meat before rub)
For the dry rub
  • 1/4 cup brown sugar (packed firmly to ensure proper sweetness)
  • 2 1/2 tablespoons Morton kosher salt
  • 1 1/2 tablespoons freshly ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon McCormick smoked paprika
  • 1 teaspoon dry mustard powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin

Method
 

  1. In a small bowl, combine the brown sugar, kosher salt, black pepper, garlic powder, onion powder, chili powder, smoked paprika, dry mustard powder, dried thyme, and ground cumin. Stir well to break up any clumps in the brown sugar and ensure an even distribution of all spices. Pat the brisket dry with paper towels, then trim any excessive fat from the surface, leaving about 1/4 inch of fat for flavor and moisture. If using liquid smoke, lightly brush it over the meat before applying the rub.
  2. Generously coat the entire brisket with the dry rub from Step 1, pressing it firmly onto all sides so it adheres well to the meat. This creates a flavorful crust during cooking. Wrap the rubbed brisket tightly in foil and place it in the refrigerator for at least 3 hours, though overnight or up to 24 hours is ideal for deeper flavor penetration.
  3. Remove the wrapped brisket from the refrigerator and let it rest on the counter for about 1 hour to bring it closer to room temperature. This ensures more even cooking throughout the meat. While the brisket is coming to room temperature, preheat your oven to 275°F.
  4. Place the brisket in its foil wrapping into a large roasting pan or Dutch oven. Insert a meat thermometer into the thickest part of the meat, making sure it doesn't touch bone. I like to use an instant-read thermometer so I can check progress without opening the foil repeatedly. Bake the wrapped brisket at 275°F for approximately 4-5 hours, or until the internal temperature reaches 175°F. At this point, carefully unwrap the foil (watch out for steam) and continue baking uncovered for another 1-2 hours, until the internal temperature reaches 195-205°F. This two-stage approach allows the meat to develop a slight crust while the low temperature keeps it incredibly tender.
  5. Remove the brisket from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 1 hour—this allows the juices to redistribute throughout the meat, ensuring each slice stays moist and tender. After resting, slice the brisket against the grain into quarter-inch pieces. The grain runs in two different directions on a brisket, so you may need to change your slicing direction halfway through to ensure you're always cutting perpendicular to the fibers.