Brisket In The Oven

Making Brisket In The Oven is easier than you think, and this reliable step-by-step method guarantees incredibly tender, juicy beef every single time.

A Cozy, Comforting Way To Make Brisket In The Oven

There’s nothing like a perfectly cooked beef brisket. And while we like to use an electric smoker outside to cook it in the warmer months, it’s too cold in Michigan to want to do that in the winter, to be honest. We’d rather stay inside where it’s warm.

And the house will actually be EXTRA warm and cozy, because the brisket will be cooking away in the oven. Whether you want to use this to host a holiday meal, or just want a really really good Sunday dinner, your oven will be doing the heavy lifting here.

But please don’t skip the sear. It only takes a few extra minutes, and it locks in the moisture and adds a rich, deeply flavorful crust to the outside of the meat, and it’s basically the best part. As my culinary school instructor would say: “that’s free flavor, chef!”

Heads up! You’ll need to start with our rub recipe to make this brisket in the oven:

Ingredients For This Brisket In The Oven Recipe

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• beef brisket – we chose to do a 5 to 6 pound brisket, which will feed 8 with leftovers (which freeze beautifully!), or up to 10 to 12 people if you don’t plan for leftovers. If you go to a butcher shop or grocery store with a butcher on site, they can usually cut any size brisket you want (a whole brisket is typically 8 to 15 pounds of meat). If you go with a larger or smaller piece, you can follow the same directions below, using more or less rub accordingly, and roasting until the internal temperature reaches 195 degrees F.
• rub – one batch of our Brisket Rub adds spice, sweetness and complexity, as well as a caramelized crust. Our dry rub is made with black pepper, coriander, salt, smoked paprika, garlic powder, onion powder, light brown sugar, cayenne and espresso powder.
• garlic – whole cloves infuse the braising liquid with flavor.
• onions – add sweetness and flavor to the pan juices.
• bay leaf – nobody knows what they do, they’re magic, just add one.
• beef broth – the base of the cooking liquid that keeps the meat moist.
• cider vinegar – brightens the flavor and helps tenderize the meat.
• soy sauce – adds umami and seasoning!
• vegetable oil – for the pan searing. Olive oil doesn’t have a high enough smoke point; stick with vegetable or canola here.

How To Cook A Brisket In The Oven

1. PREP. Pat the brisket very dry with paper towels. Place it on a rimmed baking pan and rub it on all sides with Brisket Rub. For best flavor, refrigerate for at least 4 hours or up to overnight.

2. AROMATICS. Place the garlic, onions, bay leaf, broth, vinegar and soy sauce in a large roasting pan and stir to combine. 

3. SEAR. Heat a very large skillet over medium heat. Add a bit of oil, then add the brisket, and cook until all sides are deep golden brown (watch carefully so the brown sugar in the rub doesn’t burn).

4. ROAST. Lay the brisket over the onions in the roasting pan, fat side up. Cover the pan tightly with foil and bake until the internal temperature in the thickest part of the brisket reaches 195 degrees F.

5. SERVE. Remove from oven and let rest, loosely covered for 20 minutes before slicing. Slice against the grain and serve with some of the pan juices spooned over.

What To Serve With Brisket

There’s so many great options for side dishes to pair with brisket for a special feast. Usually, I’ll choose one type of potato, one or two other vegetables, and then bread or rolls.

Beef Brisket In The Oven – Storage And Reheating

• Refrigerate: If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days. If the brisket is already sliced, cover it with some of its pan juices before refrigerating to keep it moist.
• Reheat: Warm gently, covered, in a 300 degree F oven, with some pan juices or extra broth.
• Freeze: Tightly wrap portions of cooked brisket and freeze for up to 3 months. Use it in the future to make soup, quesadillas, a brisket sandwich with BBQ sauce, whatever!