If you do not have a smoker, cooking brisket in the oven is the way to go! It’s a simple way to take this delicious slow cooked piece of meat and bake it to optimal juiciness. Sip Bite Go’s recipe for oven baked brisket will sure wow at your family’s next meal. Let’s cook…
HEY THERE — For more easy beef dinner ideas, follow @sipbitego.
Why Brisket in oven is so easy…
- Simple ingredients!
- Just a few minutes of prep.
- Set it and forget it for a few hours in the oven.
- Perfect brisket recipe for a holiday party!
- Get tasty BBQ flavor, with or without liquid smoke.
- Leftovers taste delicious! Set the oven to 300, layer brisket on top of chips & cheese and bake or try these smoked nachos topped with brisket.
In lieu of smoking foods on the Traeger, this brisket dish baked in the oven is perfect for get togethers, or feeding a crowd for a holiday.
Ingredients
Here’s what you need to make Brisket in the Oven.
- brisket flat
- olive oil
- BBQ seasoning (or any pork rub)
- liquid smoke (optional)
- BBQ sauce
A note on trimming fat off brisket before cooking it
New to cooking brisket?
I got you!
See how to trim brisket for baking it in my step by step video for beginners (scroll to bottom of page).
How to make Baked Brisket in the Oven
Now I’ll walk you through it…
Quick look at making BBQ brisket in the oven
- Preheat the oven, trim fat off brisket if needed and season it.
- Add brisket, fat side up, to a large roasting pan with rack. Add water to the bottom of the pan. Cover with foil.
- Bake brisket at 250 degrees F for a few hours, until internal temp of brisket reaches 185 degrees F.
- Flip brisket so meat side is up, top brisket with BBQ sauce.
- Broil brisket to make a tasty BBQ crust for 5-10 min on high.
- Rest and enjoy.
Detailed recipe steps
- Preheat the oven to 250 degrees F. Arrange racks so brisket in a baking pan will fit in the center of the oven. This will help it cook evenly.
- Prep brisket for baking. Pat brisket all over with a paper towel.
- Trim down fat and silver skin on brisket (optional, but easy and recommended if your brisket isn’t pre-trimmed to help the brisket absorb more seasoning flavors and cook evenly). To do this, place the brisket flat with the fat side UP on a large cutting board. Use a sharp paring knife or another sharp knife to trim off excess fat and silver on the brisket as seen in the Sip Bite Go recipe video. The best method is to almost “shave off” a light layer of fat at a time, so you don’t accidentally take too much off at once. Trim it down to leave about ¼ inch on top of the brisket flat. Learn more about trimming brisket flat in this smoked brisket recipe.
- Season brisket for baking it with BBQ flavor. Add half the olive oil to the fat side of the brisket (along with and half of the liquid smoke, if you’re using it). Sprinkle with half the BBQ rub seasoning or whatever beef black pepper seasoning you’re using. Then flip the brisket and season the other side the same way.
- Prepare a large roasting pan for baked brisket. This is a good time to use a roasting pan with a rack in it. Otherwise, use a baking pan that is a few inches deep and can fit a rack inside, so the brisket is lifted above 1-2 inches of water.
- Pour water in the bottom of the baking pan to fill 1-2 inches. This will help steam brisket in the oven and keep it nice and moist while it cooks. Add the brisket fat side UP on top of a rack suspending it over the water.
- Add foil. To keep it super moist and prevent dry brisket, you’ll need to cover brisket cooked in the oven with foil while it cooks.
- Add brisket to the center of the oven, covered in foil.
- Bake brisket at 250 degrees F for about 3-4 hours until the internal temperature reaches about 185 degrees F as measured with an internal read thermometer. (meat thermometer)
- Remove brisket from oven and preheat broiler to high.
- Remove foil from on top of brisket pan. Flip brisket over, so meat side is UP and fat side is down. Pat brisket top with paper towel.
- Add BBQ sauce to top of baked brisket. Brush it on the top and sides to form a thin layer.
- Broil brisket in oven to get a BBQ crust for about 5-10 minutes, without foil (but save the foil for resting it in the next steps).
- Remove brisket baked in oven. Rest it with the foil on top, in the pan, for 20+ minutes.
Best brisket recipes from Sip Bite Go
FAQs
Yes, you can cook brisket in the oven. This is a great alternative if you do not have a smoker or smoke box for a grill. You simply cover the brisket with aluminum foil and then broil to finish.
A little liquid smoke goes a long way! For baking brisket in the oven, 2 tablespoons of liquid smoke is plenty to boost the smoky flavor. Try to use hickory smoke for a tasty flavor.
Liquid smoke is a seasoning most people forget, but really appreciate having, in their spice arsenal. You can always make this recipe the first time now without liquid smoke, and then grab this one off Amazon for next time. See this pretty inexpensive Hickory Liquid Smoke from Stubb’s.
I like to use a roasting pan with rack in it, the type you’d use for roasting a whole turkey for a holiday meal.
I recommend that you cook brisket in the oven at 250 degrees F. Low and slow is the proper way to oven bake a brisket. I wouldn’t recommend cooking at 350 degrees F or higher because it won’t turn out as tender and moist.
Rough estimates are around 60 minutes per pound at 250 degrees F. In this brisket in oven recipe, it finished slightly faster at 3 – 4 hours. Please use an internal read thermometer to measure doneness.
Yes, you can rest a brisket in the oven, but I do not necessarily recommend it. If you do rest it in the oven, keep the temperature low between 180 – 200 degrees F. A better way to rest brisket would be to put it in a heat-safe container like a Yeti for example.
Getting a nice bark on a brisket cooking in the oven can be difficult at times because it’s wrapped in foil for most of the cooking time. With that said, there are two ways to achieve a nice bark.
One would be to remove the foil with an hour or so left in the cook time, that way it can firm up a bit.
My preferred method is to broil the brisket for the last 10 – 15 minutes without the foil. This is a quick way to get a nice crust on the brisket. This broil method is similar to when you reverse sear a steak. 
When you want to reheat the brisket in the oven, you should set your oven temperature to 350 degrees F. Place your brisket onto a lined sheet tray and bake until it’s warmed through. It should just take a few minutes.
20 minutes at minimum. If you have the time, the longer you let it rest the better. You could let it rest for up to an hour covered loosely with foil without a problem. The longer you let it rest, the more time the brisket has to re-absorb all the juices.
You can serve a ton of things with oven cooked brisket. To keep the BBQ theme going, I recommend smoked mac n’ cheese, smoked mashed potatoes, smoked baked potato or roasted veggies.
Oven cooked brisket will last up to 5 days in the fridge assuming you keep it enclosed in an airtight container.
Cooked brisket should read 200 – 203 degrees F internal temperature when done. Always use an instant read thermometer to double check doneness when cooking any protein.
Yes, you should either wrap or cover the brisket with foil when cooking it in the oven. This will help speed up the cooking process and will help keep the brisket tender. 
The trick here is to keep it covered with foil for most of the cooking time. Also, you should place some sort of liquid, like water, on the bottom of your roasting pan.
The water and foil will help keep moisture in the air so the brisket will not dry out.
Finally, be sure to not overcook the brisket.
Pulling your brisket out at the correct internal temperature and allowing a proper resting time prior to slicing is important to keeping the brisket moist.
To reheat leftover brisket in the, simply preheat the oven to 250 – 300 degrees F. Stick any leftover brisket in the oven on a foil lined baking sheet and bake for 15 – 30 minutes until warm.
When baking a brisket in the oven you can get a nice bark on it by broiling it to finish.
You first slice the brisket into two distinct parts. One is called the Point and the other is the Flat. When slicing brisket or any cut of beef, be sure to cut against the grain.
Right before, or a couple of hours before cooking, you’ll want to trim up the brisket. This means that you’ll cut off any unnecessary fat from the fat cap. You really just want a thin layer of fat so that it breaks down easier during the cook.
New recipes and foodie guides….
- Tri tip (it’s so good!)
- Homemade pizza
- Smoked wings
- Traeger pizza
- Pan grilled chicken
- Bacon wrapped hot dogs
- Potato side dishes
- Pasta side dishes
- Baked brisket
- Sous vide frozen steak
- Cooked chicken temp guide
- Jalapeno ranch sauce
- Sous vide pork chops
- Coulotte steak
- GUIDE: How to make hamburger patties
- GUIDE: Aerogarden
- Best restaurants in Portland
Grill and smoker recipes…
- Grilled chicken wings
- Smoked pizza
- Smoked chicken
- Smoked tri tip
- Traeger pulled pork
- Smoked turkey breast
- Smoked chicken wings
- Smoked ham
- Flank steak marinade
- Skirt steak marinade
- Smoked mac and cheese
- Smoked chicken breast
- Grilled broccoli
Meat thermometer recommendations
Every home chef needs a reliable meat thermometer to cook food perfectly.
On Sip Bite Go, you’ll often see me using:
- Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
- ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill.
It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature.
How to use ‘em… What I do is stick the digital thermometer in steak, pork, chicken, whatever… Then put the food in the oven, on the smoker, or grill.
While the meat cooks, it reads the temperature so I know exactly what temp meat is as it’s cooking. Without having to take it out and check. It’s really difficult to overcook food when you know exactly what temp it is inside!
Are you a foodie, too?
Hey home chefs, hope that answers all your questions about baked brisket in the oven and how to get a beautiful bark.
Or whip up game day food with the leftovers, like sliced brisket sandwiches or one of these gourmet nachos.
I hope you have many wonderful brisket sandwiches in your future!
Connect…
- Instagram / TikTok / YouTube
- Browse the Sip Bite Go recipe collection
BBQ Baked Beef Brisket In Oven Recipe | Sip Bite Go
Ingredients
- 5 LB brisket flat 3lb or 4lb brisket will work, it will cook faster
- 2 tbsp olive oil
- 2 tbsp BBQ seasoning or any pork rub
- 2 tsp liquid smoke optional
- 2 tbsp BBQ sauce
Instructions
- Preheat oven to 250 degrees F. Arrange racks so brisket in a baking pan will fit in the center of the oven. This will help it cook evenly.
- Prep brisket for baking. Pat brisket all over with a paper towel.
- Trim down fat and silver skin on brisket (optional, but easy and recommended if your brisket isn’t pre-trimmed to help the brisket absorb more seasoning flavors and cook evenly). To do this, place the brisket flat with the fat side UP on a large cutting board. Use a sharp paring knife or another sharp knife to trim off excess fat and silver on the brisket as seen in the Sip Bite Go recipe video. The best method is to almost “shave off” a light layer of fat at a time, so you don’t accidentally take too much off at once. Trim it down to leave about ¼ inch on top of the brisket flat. Learn more about trimming brisket flat in this smoked brisket recipe.
- Season brisket for baking it with BBQ flavor. Add half the olive oil to the fat side of the brisket (along with and half of the liquid smoke, if you’re using it). Sprinkle with half the BBQ rub seasoning or whatever beef black pepper seasoning you’re using. Then flip the brisket and season the other side the same way.
- Prepare a large roasting pan for baked brisket. This is a good time to use a roasting pan with a rack in it. Otherwise, use a baking pan that is a few inches deep and can fit a rack inside, so the brisket is lifted above 1-2 inches of water.
- Pour water in the bottom of the baking pan to fill 1-2 inches. This will help steam brisket in the oven and keep it nice and moist while it cooks. Add the brisket fat side UP on top of a rack suspending it over the water.
- Add foil. To keep it super moist and prevent dry brisket, you’ll need to cover brisket cooked in the oven with foil while it cooks.
- Add brisket to the center of the oven, covered in foil.
- Bake brisket at 250 degrees F for about 3-4 hours until the internal temperature reaches about 185 degrees F as measured with an internal read thermometer. (meat thermometer)
- Remove brisket from oven and preheat broiler to high.
- Remove foil from on top of brisket pan. Flip brisket over, so meat side is UP and fat side is down. Pat brisket top with paper towel.
- Add BBQ sauce to top of baked brisket. Brush it on the top and sides to form a thin layer.
- Broil brisket in oven to get a BBQ crust for about 5-10 minutes, without foil (but save the foil for resting it in the next steps).
- Remove brisket baked in oven. Rest it with the foil on top, in the pan, for 20+ minutes.
Video
Notes
Nutrition
Leave a Reply