How to make Beef Brisket in the oven
Alright y’all it is officially barbecue season… well in my household it is. We Seattle folks see a little sunshine, and we loose our damn minds. No seriously! As soon as the sun came out, my husband and I started planning all of our summer cookouts & parties :-). We talked about it so much, that we got hungry. Before I knew it we were in the grocery store buying brisket & ribs. The plan was to smoke the brisket the following day, but again- we live in the Northwest. So guess what happened the next day? You guessed it. It freaking rained!! I definitely wasn’t going to smoke ANYTHING in the rain, but at the same time I wasn’t going to not have brisket! So I decided to make the brisket in the oven.
People that have never had brisket cooked in the oven often think that that the brisket will lack flavor, but that is not the case at all. I personally season my smoked and baked briskets the same. To season my beef brisket, I use my homemade barbecue rub which I actually have a recipe for here. You can either use my barbecue rub, or a store bought rub, it depends on you ( but you’re missing out if you don’t at least try mine).
Making brisket in the oven is really easy to do. You simply season the brisket, and let it cook for 7 hours. No flipping, and turning needed ( at least not with my recipe)… I slow cook the brisket in the oven at 275 F. I use my dutch oven when I cook the brisket, but if you don’t have a dutch oven I suggest wrapping the brisket in foil, then placing it into a roaster pan or bake dish.
Before trying my recipe for brisket made in the oven, let me give you a few tips
- Don’t try to adjust the temperature: I know 7 hours is a long time, but trust me. If you try to speed the cooking process, your brisket will come out dry as leather. Be sure to cook the beef brisket nice and slow
- Make sure you know whether or not your oven runs hotter, or cooler than normal.
- Do not remove all of the fat from the brisket. The fat keeps it nice and moist. You may trim it ( I never do), but certainly don’t remove it.
- Bake the brisket with the fattiest part UP.
- Remember when you reach the 6th hour to remove the the brisket from the oven, and uncover. The brisket should be uncovered during the last hour of baking.
- Let the brisket rest for at least 25 minutes before cutting in.
Check out my video tutorial here
How to Cook Brisket in the Oven
Ingredients
- 6-7 pound Beef Brisket
- 1/4 cup barbecue rub I made my own rub
- 2 tbsp olive oil
- 1 cup beef broth
- 1 tbsp liquid smoke
- 1 large onion chopped
- 1 cup chopped sweet peppers
Instructions
- Preheat the oven to 275 F.
- Make sure that the meat is nice and clean , then pat dry it.
- Do NOT remove all of ( if any) of the fat from the brisket.
- Drizzle 2 tbsp of olive oil all over the brisket, and rub the oil all over the brisket.
- Liberally sprinkle the barbecue rub all over the brisket, and massage it in.
- Place all of the onions and peppers into a heavy roaster pan or dutch oven ( I used my dutch oven).
- Next combine the beef broth and the liquid smoke , then pour it into the roaster or dutch oven.
- Place the brisket on top of the onions and peppers( fatty part facing up), and then cover the roaster pan or dutch oven.
- Let the brisket cook for 6 hours.
- Remove the brisket from the oven, and uncover it, and place the brisket back into the oven, uncovered, for another 1 to 1 & 1/2 hours.
- Remove the brisket from the oven, and let the meat rest for 20 minutes before cutting into it.
- Enjoy!
These nachos look amazing.Seven hours never looked so good lol.thinking about making these May 2nd for the Mayweather fight thanks again Rosie…
These nacho’s would ROCK as a appetizer or main dish for the fight!
Hi Rosie,left this under potato salad and just wanted to say your recipes are awesome, I’ve made garlic chicken, meatloaf,oxtails and Mac and cheeses,u really need to write a cookbook.your food is good and easy to make.Thanks.Trying the tater salad next.
Hi Cassie! I got the other message 🙂 . I appreciate you sweetie! XOXO
Can another oil be used when preparing your brisket in the oven?
Yes, you can use another oil.
Hi Rosie, I’m trying to get your homemade brisket rub but when I click on it, it takes me to a pizza hut advertisement. How can I get it?
Thanks
Hi Fran! It sounds like you may have been clicking an ad. Here is the link to my bbq rub https://iheartrecipes.com/rosies-barbecue-rub/
Hi Rosie,
I made this over the summer and it was wonderful. I would like to make it for Thanksgiving but I need my oven for the turkey. Do you think I can use this method in a crockpot? Thanks!
I don’t recommend doing it in the Crock-Pot. I’d just cook the turkey ahead of time, then do the brisket 😀
I am wondering how long I should bake a 2 lb brisket? And if I don’t have a Dutch oven, should I wrap just the brisket in foil or the brisket and the peppers?
Approximately 2 hours and 45 minutes for 2 lbs. Be sure to watch it carefully though, because my timing may be a tad bit off. You can certainly use foil 🙂
Today is Brisket Day! I was searching the internet for ‘brisket in the oven’ recipes and came across yours. I love your website and have save so many creative recipes! I made your rub recipe and applied it to a 10 lb brisket. I didn’t have a large enough Dutch Oven, so I placed it into a large roasting pan. I can’t wait to see how my brisket turns out….I think I might have to do the mac & cheese in the crock pot as a side dish! I will let you know my results. Until then, be blessed and thank you for the recipes!
Hi Deborah! I also have a Slow Cooker Brisket recipe that is simply amazing! I hope that you check it out ask well! XOXO
I love your website, thank you so much for sharing! Every time I use your recipes I get compliments!
How long do you recommend I cook a 12 lb brisket?
Hi Allison! Try adding a 1 to the cooking time! XOXO
Good morning my question is when using a roasting pan do u just cover the pan or do you actually wrap the brisket in the foil?
I would wrap it in foil 🙂
This was the best meat I have ever had!! Well done on the recipe and the instructions! Thank you for sharing such a delicious recipe!!
I tried cooking brisket in my crockpot twice. Both times it was slight dry and tough. I used this recipe today and WOW. It is so tender and delicious!!! Love it!
My brisket was delicious and moist! And the recipe was so easy. Rosie you are wonderful! I didn’t have a Dutch oven so I used a roasting pan and I covered it tightly with foil. I was very pleased that it retained so much delicious juice, and there was a tasty bark on top!! I will never use my crock pot for brisket ever again!
This recipe was posted in 2015 and it’s 2020. I hope you’re still cooking up a storm, Rosie
I’ve never made a brisket before but wanted to try it and your recipe looked the best, it’s a 12 pounder so like you recommend, I’m setting it for 17 hours and I’m nervous but hopeful. I tried looking for your rub recipe but the link you posted says that link is no longer there. I used a store bought rub. I also wanted to say all your recipes look amazing, I can’t wait to try more.