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Cooking a brisket in the oven is a great way to achieve tender, flavorful results. Here's a breakdown of the process:

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Cooking a brisket in the oven is a great way to achieve tender, flavorful results. Here's a breakdown of the process:


  • Whole beef brisket (weight will depend on how many you're feeding, generally 1-2 lbs per person)
  • Salt
  • Black pepper
  • Your favorite spices (optional, such as smoked paprika, garlic powder, onion powder)
  • Cooking liquid (optional, such as beef broth, water, or beer)


  • Roasting pan with a rack
  • Meat thermometer
  • Aluminum foil (optional)


  1. Prep the brisket: Trim any excess fat from the brisket, leaving a thin layer (about ¼ inch) for flavor. Pat the brisket dry with paper towels. Season generously with salt and black pepper on all sides. You can also add other spices of your choice at this point.

  2. Sear (optional): While not necessary for oven cooking, searing the brisket in a hot skillet over medium-high heat on all sides can add a nice browned crust and extra flavor. Sear for a few minutes per side.

  3. Oven roasting: Preheat your oven to 250°F (120°C). Place the brisket, fat side up, on a rack in a roasting pan. If using, add a couple of cups of your chosen cooking liquid to the bottom of the pan (helps prevent drying out).

  4. Low and slow cooking: Cover the roasting pan tightly with aluminum foil (optional, helps trap moisture) or leave it uncovered. Slow roast the brisket in the preheated oven for a long time, allowing for the connective tissues to break down and become tender. The general rule of thumb is to cook for 60 minutes per pound of brisket.

  5. Checking for doneness: The most reliable way to check for doneness is to use a meat thermometer. The internal temperature of the thickest part of the brisket should reach at least 195°F (90°C) for a tender and pull-apart texture. Some prefer to cook it up to 205°F (96°C) for even greater tenderness.

  6. Resting: Once the brisket reaches the desired internal temperature, remove it from the oven and tent it loosely with foil. Let it rest for at least 1 hour (up to 2 hours) on the counter. This allows the juices to redistribute throughout the meat, resulting in a more moist and flavorful brisket.

  7. Slicing and serving: Carve the rested brisket against the grain into thin slices. You can serve it with your favorite BBQ sauce, sides like mashed potatoes or mac and cheese, and enjoy!


  • Adjust cooking time: The actual cooking time can vary depending on the size and thickness of your brisket, as well as your oven's temperature. It's always best to rely on the internal temperature for doneness.
  • Wrapping the brisket: Wrapping the brisket in foil halfway through cooking can help retain moisture. If you choose to do this, unwrap the brisket during the last hour of cooking to allow the crust to crisp up.
  • Seasoning variations: Experiment with different spice combinations to find your favorite flavor profile. Some popular options include brown sugar, chili powder, or a pre-made steak seasoning.

By following these steps and tips, you can enjoy a delicious and tender oven-cooked brisket!

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