Beef Brisket

I’m really super happy to be sharing this with you today! Since shooting at Louie Mueller Barbecue a month ago, I’ve been working on my oven brisket technique and two things have happened. My oven brisket is at least four times more delicious than it was before I got tips from the master. Also, Chris and I are all beefed-out. Seriously. If you never thought you could ever get tired of beef brisket, uh, try eating it three times a week for a month.

How to Cook Brisket Video

Continue reading for the printable oven brisket recipe card and tips on cooking different sizes of brisket. (Subscribe to my YouTube channel to get notified of new videos.)

If you watched the video, you may have laughed heartily at my foolishness when it came to judging how long my humongo brisket would take in the oven. Since then I have gathered information from the internet and my own experiences into this handy chart.
To find your approximate cooking time, it’s about about 1.5 hours per pound.

  • 3-4 pound brisket = 4.5-6 hours
  • 5-7 pound brisket = 7.5-11 hours
  • 8-10 pound brisket = 12-15 hours

These times are all for a brisket baked at 250 F, which is optimum for efficiency, moistiness and juicitude. I’ve tried it at higher temperatures in an effort to reduce the cooking time, but the tough result was not worth it, and that’s coming from me who loves shortcuts, aka the “Good-Enough” girl.

Texas-style moist brisket plate with onions, pickles, and pickled okra. Hold the sauce.

Also, if you’re cooking a “split brisket” meaning a half-brisket (which is the only way you’ll find a brisket that weighs less than about 8 pounds) try to get one that’s split lengthwise — that way you’ll get both the lean and the fatty meat — at least that’s my preference. If you like the lean end (the “flat”) or the fatty end (the “point”) more than the other, then by all means buy a split brisket that’s split the other direction.

Watch this video to see how to trim a brisketΒ with Wayne Mueller of the famous Mueller BBQ in Taylor, Texas. The trimming part begins at 2:45Β .

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Beef brisket in the oven recipe


4.9 from 65 reviews

  • Yield: 6-20


  • 1 beef brisket, 3-10 pounds
  • Rub (for 8 pound brisket):
  • 6 teaspoons black pepper
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper, optional


  1. Preheat oven to 250ΒΊF and get out a roasting pan big enough to hold the brisket and put a rack in the bottom. If you have a pan with a lid, use that one. Otherwise, get some aluminum foil at the ready.
  2. If not already trimmed, trim excess fat from the brisket, removing all but about 1/4″ cover fat from the top and cutting out the thick “heel” of fat on the under side of the point.
  3. Combine all rub ingredients in a bowl. Use the full amount for an 8-10 pound brisket, half the amount for a 3-4 pound brisket.
  4. Sprinkle the rub all over both sides of the brisket and press it to adhere.
  5. Place it on the rack in the pan, fat side up.
  6. Cover with foil.
  7. Bake covered, 6-14 hours, depending on size. No basting is necessary. Seriously. Just step off it.
  8. When the brisket is soft and jiggly (see video for visual cues) remove the foil and bake an additional hour to get the spicy crust on it.
  9. Rest, covered, 30 minutes to 1 hour before slicing.
  10. Slice thinly against the grain and serve.

Serve your brisket with perfect potato salad, charro beans, sliced onions and pickles, and lots of slice white bread!

And no brisket post would be complete without an exhaustive list of things to do with leftover brisketΒ because Lord knows you’re going to get tired of it if there’s only two of you eating it.

Cut up leftover brisket and make a big pot of Texas Chili. You’ll only need to simmer everything for 30 minutes, making it a super quick chili, too.

Use leftover brisket minced up in a Shepherd’s Pie, which would then technically be called a Cottage Pie but I’m really just telling you that so you know the truth. I never call it a Cottage Pie.

Throw that brisket in a burrito! Brisket Burrito!

Shred it up, season with chili powder, sauteed onions, and plumped up raisins and use it to fill chiles rellenos! Dude. I can’t believe I just thought of that. I’m totally doing it this week!

Something I made up for lunch yesterday, I called it “German Stir Fry”: sliced brisket stir fried with cabbage, onions, garlic, then I threw in some sauerkraut. I am aware of how weird and even yucky it sounds, but it was good. Pinky swearz.

AND you can freeze leftover brisket if you chop it and cover it in barbecue sauce to keep the air out. Reheat it with the sauce and you basically have yummy chopped beef for sandwiches! Damnit, I am just FULL OF GOOD IDEAS.

Let me know in the comments if you have any other genius ideas for what to do with leftover beef brisket!


  1. Well, brisket is in oven! Thanks for the tips and video!

    • sharon williams says:

      Well, I have a small small lb and a half brisket (didn’t realize I should have bought a bigger hunk! ) but I’m going to follow the recipe and reduce the time! Maybe I’ll cook it at 225 because I work 6 hours and want to come home with it done!

      Great video!

    • I was a little skeptical at first, thinking it would be dry, but I rose above my fears and followed the recipe as suggested. I had a 5 pound brisket, and baked it for 7 hours, then did 30 minutes for the crust uncovered. I pulled off a small piece and it was moist, tasty, and Delicious! My fears were removed. Our son-in-law who is a meat conisseur was impressed also for it not being smoked. The whole family was in bbq heaven w/ homemade potato salad, pickled cucumbers and corn on the cob. Our Memorial Day gathering turned out great thanks in part to your recipe. I will be on the lookout for more good recipes.

    • Hi there- quick question about the last hour of cook time… is it still at 250 or do you increase the temp a bit??

  2. Great Stone Face says:

    As Anthony Bourdain said on his first “No Reservations” this season, the only people who really know brisket are Texans and Jews. Your recipe looks terrific and we definitely will have to try it. My experience with brisket is “gedempte” brisket, more of a pot roast using a ketchup-based sauce as the acid to soften up the meat. I need to adjust the recipe I’ve used, though, to tenderize the meat by cooking it lower and slower.

    Your suggestion to use fail to cover if you don’t have a cover for the pan is good. I’d use a belt-and-suspenders method, by using both foil and a lid.

  3. Great Stone Face says:


  4. Hilah,
    I made the brisket and used liquid smoke, but I marinaded it for 24 hours and then I used Schultz’s gourmet premium seasoning and rub, very tender and delicious .
    Thank you for all your great recipes.

    • Thanks for sharing, Judy! I’m really happy you liked it. Sounds delish!

      • If I bake my brisket in a Roaster Oven at 250* should I still foil cover it?

        • Hi Maisie,

          I don’t think you would cover it if cooking that way. The small size of the roaster should be sufficient to keep all the moisture in.

          • Hello…..question:…..If I cook it at 235 how many hours would you think a 7 pounder would take…..this is the temp I smoke it at….but you might have a better Idea with your method.

          • I’m not sure, Darryl. The time would probably be around the same amount of time as it takes when you smoke it.

    • What did u marinade it in.. im making it tomorrow

      • Susan Pack says:

        I just made this. I had a smaller brisket so I figured out the timing based on 1.5 hours per pound. Mine cut was kinda lean with little fat. The meat had good flavor but it was dry and did not jiggle. I am wondering what happened. Do I need a more fatty cut next time.

        We ate it with the au jus and that helped the dryness. Any thoughts? It did taste good, just a bit too dry.

        • Hi Susan,
          My best guess would be to cook it a little longer next time. Briskets vary in marbling and that affects how long they take. It’s best to go by the jiggle test rather than just time. You can also request a fattier “point” end from the butcher, rather than the leaner “flat” end that I think you are describing.

        • Arthur says:

          I think you have to baste it more regularly to maintain the moisture. Just a thought.

        • Kay Davis says:

          Yes I agree with Hilah. Cook it longer. Keep the foil wrapped tight… cook it longer and even at a lower temp (ie 200) to not dry it out as fast. Sometimes when I go to the “manager’ special” section of the meat market, all I find left is the lean half of a brisket… but it still comes out delish! Just give it a little more loving time πŸ˜‰

  5. Samir J M Araujo says:

    Hello, Hilah!

    All your videos are really funny and easy to follow, thank you very much for sharing these juice recipes!

  6. I’m looking forward to trying this method on the weekend…thanks so much for the video. Just one question: do you recommend placing the brisket in the fridge before slicing and then reheating next day. In the past, using other methods, I’ve cut the brisket right out of the oven and ended up crumbling the meat rather then nice thin slices. Your recommendation would be much appreciated. Thanks

    • Hi Robin! I’ve never tried that. Do make sure you let it rest at room temperature for at least 30 minutes before slicing and try to get your slices about 1/4″ thick. Hope that helps!

  7. I did a gedempte brisket today to reheat for our weekend tailgate at the Redskins/Ravens game this weekend.

    Based on your suggestions for the dry rub oven brisket, I modified my method. I used to cook it covered whole in the liquid for two hours at 350Β°, then cook it sliced and covered at 350Β° in the liquid for a hour. I lowered the temperature to 300Β° and added an hour to each step. The brisket was much more tender. Thanks!

    • I just saw a picture on G+ and it looks fantastic! Or maybe it wasn’t exactly, but it looked like brisket and yummy. πŸ™‚

  8. It wanted so badly to add some type of liquid when I put this in the oven! But I trusted you and you were SOOOO RIGHT! The meat was so moist and tender. Yum! This is literally the easiest most delicious dish I’ve ever made! Thanks!

    • Thanks for the feedback, Nikki! I know the first time I did it I felt the same way. It’s kind of like magic. πŸ™‚ So glad you enjoyed it!

  9. Tried this and it worked out great!!! To make up for the lack of smokyness normally gained by smoking a brisket I used a smoky BBQ sauce. That combo did the trick!! The brisket was fine by itself however just no smoky flavor. Thanks for the excellent tips!!

  10. Yum Yum! Made your recipe tonight and it was great. Thanks dude! I am now a follower of you on Facebook. The jiggle tip was helpful for us to know when it was done.

  11. I went for minimal on the recipe. I only used salt, black pepper, paprika, garlic powder, and chopped onions, and just enough to enhance the flavor of the beef. I had a 3.5 pounder and let it cook for 5.5 hours and it was great! So , juicy and tender! And of course the smell permeated the house while it was cooking. I thought my stomach was going to gnaw through my belly before it was done.

    What I like to do with leftover beef brisket is to slice it about a quarter inch thick and make brisket sandwiches with it. A half brisket will make perfect sized slices for a sandwich, taking two to cover the slice of bread. If there is a lot of it leftover, I bag the slices in a freezer bag and remove as much air as possible and freeze it.

    Then, when I get the hankerin’ for a brisket sandwich, I get out a couple of slices and heat them on low in a skillet till they are thawed, then brown them a bit. Sometimes I put a dab of barbecue sauce on them after they brown and have a barbecue sandwich.

    Thanks for working out the cook time, based on weight. That was a great help.


    • Thanks, Kevin! I’m so glad the method worked. I love the idea of adding fresh onion, too. And thank you for the tips on freezing! That is one thing about brisket: it’s hard to make a small one. πŸ™‚

    • Claud Y in Austin Texas says:

      We are going to try this recipe this weekend for a Brisket in the oven. I will make a semi-dry rub (Adding a little liquid smoke and a touch of Worcestershire).. I have some Dehydrated Jalapeno Powder that I made that I might add to the rub just to bring in a touch of spice.

      If you need to store leftovers in the freeze, the best way IMHO is to use a vacuum sealer and seal up slices in individual servings. When you are ready to eat more, just take the entire frozen, vacuumed sealed bag and put it in a pot of boiling water. This will reheat the brisket (or whatever you have in the bag) to a nice temp, and keep all the juices with it. We do this technique all the time.. It’s the “sous vide” style.

      • Thanks, Claud! Funnily, I have a brisket that I cooked sous vide in the vacuum bag and then froze. Good to know how to reheat it. πŸ™‚

  12. I cooked my first brisket with your recipe and it was unbelievably good, lived in Houston 20 years ago (ate a lot of brisket there) and been in NC ever since, there is a BBQ joint in Durham called the original Q-shack that has brisket and fell in love all over again which inspired me to make my own, to my surprise our local BJ’s has briskets. Point being your recipe was almost as good (there’s being smoked) also lost your recipe and tried another tonight (not as good). Got you bookmarked now LOL

    Thanks Jack III

    • Sweet!!! I’m so happy to hear it worked for you and net your high standards! πŸ™‚ Bookmarked! Thank you, Jack!

  13. I just picked up a 2.38 pound brisket at my local grass fed beef farm–can’t wait to try this tomorrow! Using your formula, I figure that means about 3.5 hours in the 250 degree oven. Who doesn’t love meat that’s all jiggly?

  14. I tried a different recipe a couple of weeks ago that used beef broth in the pan and let’s just say… well, I won’t even go there. Why people gave that recipe 5 stars is beyond me… At any rate, I ran across your recipe and changed the spices just a little, but used the temperature and time. I let a 4 lb go around 5.5 hours @ 250 and took the foil off for about 30 more minutes. Let it rest for about 45 minutes and all I could say was, “that is what I was looking for”. Nice and tender with loads of beefy flavor and the fat rendered through the meat nicely. Chilled the pan juices to set the fat and made a gravy from the fat (roux) and the remaining strained juice as the base stock. Served with roasted potatoes and assorted vegetables. Made for a very nice Sunday dinner.

    By the way…. I love the video!! And yes, mine was all “jiggly” as well.

    • Can I get a “hayell yeah”?! Thanks, Tom! So happy to hear it was a winner. πŸ™‚ Sounds wonderful with the gravy and vegetables alongside.

  15. Love the video! I am trying my first brisket tomorrow. Do you suggest putting the celery, carrots, onion in with it?

    • Sure! You can add any vegetables you like, but be warned that after such a long cooking process they will be very very soft. If you want them more firm and roasted, add them the last 2 hours of cooking.

  16. Iain Ballantyne says:

    It works, no sauce needed.

  17. Lee Jackson says:

    Since I’m working with a larger brisket, 14.5 pounds, do I just add a couple of hours to the cooking time to ensure it’s tenderness and that it’s completely cooked?

    • Hey Lee! It should be completely cooked within a few hours, but to ensure tender meat, yes I’d probably plan on 16 hours for a brisket that size. Hope you enjoy!

  18. I am in the process of cooking an 8-lb brisket. I’ve cooked it all night for about 9.5 hours. It already looks ready to eat, all crusty and good, but I am doing what you say. I just pulled it out, gave it the jiggly test (it jiggles!), and have put it in for another 45 minutes, uncovered. Today is Easter Sunday, so I’ll pull it out and let it sit while we are at church services. As far as the spices, I just threw in some shakes of salt, pepper, garlic, paprika and mustard and rubbed it in. I’m sure it will taste good even though I did not measure. Oh, and I sprinkled some liquid smoke, too. I only marinated it for about 5 hours since I had just found your video. I’ll post the final results once I cut it. Thanks for the recipe and video! It looks yummy!!!!

    • It sounds like a great seasoning combination, Alma! Hope you and your family had a lovely Easter. Thanks for writing!

  19. I was looking for the “How to trim a brisket” video and couldn’t find it. Is it here somewhere?



    • Oops, sorry, Greg! I never posted the link! I fixed it, but in the meantime here is the link to the video we made with Wayne Mueller. Skip to 2:45 for the demo on trimming.

      • Thanks. I have done this a couple of times now and I have a question about how to tell when it’s done. You have recommended the jiggle test but how much jiggle should there be?



        • Hey Greg! The video shows the kind of jiggle you’re looking for. Basically, if you lift a corner of the brisket out of the pan about an inch, then drop it, it should wiggle and jiggle like a jello mold for a second or two.

  20. Hilah,

    I tried this recipe today and it was fabulous! I’ve been looking for a brisket recipe indoors until later in the season when the weather warms up and I can ‘fire up ‘ my electric smoker – probably May. My first taste of brisket happened to be in Texas just a few years ago and I’ve been looking to recreate that taste sensation since then.
    Glad I found your site. BTW, I did try it with and without BBQ sauce and it is great either way.


  21. I am originally from Texas and know great smoked brisket. Unfortunately, mesquite wood cannot be found within a thousand miles of Florida. I have oven roasted brisket for years but this recipe is the best I have found. Its delicious, moist and really easy to prepare. The family raved! Thank you.

  22. Larry Joseph Morgan says:

    Made this this evening and actually, I’m chowing down on it now! I had a small piece of brisket (1 1/2 lbs) and cooked it at 250 in a non-glazed dutch oven for a bit shy of 3 hours, after using a brown sugar based “Memphis Rub” with a wire rack in the bottom of the dutch oven. The meat was fork-tender, sliced easily, and was cooked perfectly. It was juicy as could be! The Memphis Rub lost a lot of flavor, however…most of which is probably in the bottom of the dutch oven. Next time, I’ll try your rub, as I’m sure it would work better than mine! Spot on for the cooking time! I think the lid on the dutch oven helped seal in the juices a little better, and I didn’t even need to take the lid off to let it brown! This is one I will go back to time after time, and will be my go-to for brisket! Thanks!

    • Howdy, Larry!
      Thank you so much for following up! I’m really glad to hear it turned out well. Your description of it has made me want brisket for breakfast. πŸ™‚

  23. Making this tonight/tomorrow for a family cookout. I’m sure it’s going to be fantastic!
    Thank you for the info πŸ™‚

  24. Oh wow – I just found your video and recipe this morning while I was googling to try and find out how long to cook my monster sized brisket [just shy of 13 lbs!].

    Looks like I will be doing it over the weekend since I’m going to need close to 20 hours of cooking time.

    Thanks for all your tips! I’ll let you know how it goes.

    • Hi Erica!
      Glad you found me! πŸ™‚ Hope you enjoy the brisket. It will be worth it.

      • Hi Hilah,

        I just wanted to let you know that the brisket was bangin’ this weekend! My guests and family raved over it.

        And that says a lot, since me and my family are Texans now living in Virginia. [Nacogdoches native here!]

        Mom said she will make hers this way from now on. So happy to know I can get the authentic taste right in my oven and make it on my own now. Looking forward to trying your recipe for homemade tortillas next.

        Hope you have a Happy 4th of July!


  25. I tried this today on the flat end half of a brisket that was about 3 1/2 pounds. I figured it would take a long time but only took 3 hours to get to around 200 degrees tightly covered in a 250 oven. I took it out and let it rest about 1/2 hour and it is the best brisket I have ever had.

    Thanks for the great and easy recipe!

  26. Put brisket in at 7am out at 4pm. Had with salt lick Barbeque sauce. It was incredible .

  27. Jessica says:

    Never cooked a brisket before and did some research and your recipe caught my eye! Wasn’t able to find smoked paprika so I used regular paprika and some smoked garlic powder my aunt gave me! My brisket came out fabulous ! It was a hit with everyone. Also made gravy with the drippings which came out awesome…added mushrooms to the gravy. Can’t wait to make this again. When slicing I did get some shredded meat on the fattier side not a whole lot but enough to have a taco night with. My brisket was big enough for a taco night, dinner, plenty of left overs, and sandwich lunch makings for work. Will definitely recommend this recipe to everyone. I have bragged about it endlessly already! Thank you.

    • That is joyful news, Jessica! πŸ˜€ I’ve never heard of smoked garlic powder but now I’ll have to find some. Thank you for writing and for spreading the recipe to your friends!

  28. Elizabeth says:

    Putting my 3 lb brisket in the oven now. Hoping for the best. Following directions. Hope to get jiggly with it.

  29. Enrique Valderrama says:

    Hi Hilah,

    Thank you for your video, I just watch it and look awesome and delicious that brisket!, some recipes of chilean beef on the oven are very similar, but many of them include the insertion of cloves of garlic around the beef. Do you think will work with the brisket?


    • Hi Enrique!
      I think that would be delicious! The garlic would permeate the meat while it cooks. I’m sure you will like it!

  30. This looks great and I think I will use your method to cook the brisket for my daughters wedding. my question is if I place 3 – 4 different briskets say 8 – 10 lbs each in the oven at the same time would the cooking time be longer?

    • Hi Miriam!
      Yes, I would add a couple hours to the total cooking time to account for multiple briskets. You must have a large oven!

      • LOL! I think I could get 3 – 4 in there. It would be a tight fit. Thanks for your reply – I am trying to cook the brisket myself instead of catering. Im afraid though that I am no chef. My boyfriend is the cook at the house. But he is more of a pork roast type of man and I WANT BRISKET! lol

        • I imagine if you put too much meat on the oven, will not be too crunchy the exterior, just a wild guess…

  31. I plan on making this tonight but with tri-tip instead — my market didn’t have brisket yesterday and I had to have something for a large group meal. Do you think doing this recipe with tri-tip would turn out good? Any modifications you’d suggest? I got a beautiful 10.5 pound tri-tip.

    • Wow! I bet that turned out fantastic! I wouldn’t make any changes, except possibly shortening the cooking time. Let me know how it goes, Greg!

      • The tri-tip came out a little on the dry side for my liking but was still very good. The pieces of tri-tip (4 total) were each smaller than one large piece of brisket. The flavors however were outstanding! I put in a bit of curry powder to make for more savor flavor. Yum! It was a hit

    • In my opinion the best way to cook a trip-tip is on the grill, you cover with coarse salt, and you cook it on medium high, until you observe pounds of juice covering the surface, after that you should do the first and only turn, and wait until you have some ponds of juice in top. No trim, no extra manipulation, no special seasonings, no specially care, and turn fantastic.


  32. Thank you for the recipe. My brisket absolutely could not have turned out any better. We all were amazed. Come on left overs!

  33. Larry Joseph Morgan says:

    Update: I made this again yesterday, and dinner was fantastic! I used your rub this time, with a 5 lb. brisket. Prior to adding the rub, however, I pierced the brisket with a pairing knife about every inch, and lathered on some liquid smoke on both sides and let it marinate while coming to room temperature. After about an hour, I added the rub and let it sit again for another hour, and then cooked it in my cast iron duch oven with lid at 250 for about 7 hours. During the last half hour, I checked for the “jiggle” (You are right…it’s pretty sexy!), and left the lid off for the last half hour to form the crust after turning the heat to 350. Obviously, it didn’t taste like it came from a pitmaster after being smoked all night, but DAMN!…it was absolutely the best and most tender brisket I’ve ever had. Your rub flavored it so well, unlike the Memphis rub I tried the first time I made it. When I pulled it out of the dutch oven, it broke apart at the natural split between the flat and the fattier portion. I placed my electric knife into service to slice it, as I felt that was the easiest, given how tender it was. Of course, I had to “snack” on the pieces that fell off! πŸ˜‰ I served it with BBQ Baked Beans, baked potatoe , cole slaw, and a few pickled jalepenos on the side! No BBQ sauce needed! YUM! I have leftovers, and will update again when I use them. I plan on following some of your suggestions, but I’m also thinking about incorporating a portion of it into some home made beef Ramen soup with miso, kim chi, green onions, fresh hot Thai chilies, sessame oil, and whatever else strikes my fancy! The possibilities are endless! Thanks again! Larry

    • Yay, Larry!
      Man, that sounds fantastic! I need to make a brisket again. It’s been far too long. πŸ™‚
      Definitely follow up on the Ramen idea. That’s right up my alley. I love kimchi and hot chilies and all that good stuff. Thanks for writing!

  34. Hello all, I just signed up as a new member on good ole Hilah’s site (a fellow Texan!), and right off the bat, I have a question about this recipe. I had previously purchased a 4.5 lb brisket and happened to find her recipe, but due to my awesome luck, this weight falls right in between Hilah’s measurements (3-4 pound brisket = 6 hours; 5-7 pound brisket = 11 hours). So, since I really do not want to screw up this jiggly piece of meat, what is the recommended time to cook, along with the proper amount of seasonings…

    • Howdy, Dirk!
      Welcome! I suggest setting your timer for 6.5 hours, and have enough snacks and beer to tide you over for an extra possible 30 minutes. Even with weight guidelines, every brisket is different, like a snowflake. πŸ™‚ And using half of the rub should do you just fine.
      Let me know how it turns out!

  35. After slicing before serving, what temp should I keep it at to keep warm for guests? Thank you!

  36. I’m really looking forward to trying this recipe during thanksgiving, what would be the best way to heat the brisket back up again?

    • Hi Farah!
      If you are reheating a large amount (more than a pound) I’d say put in in a pan, cover with foil and pop it into a 200-250ΒΊ oven for 20 minutes or so. Less than that, I find it’s easiest just to reheat slices in a skillet. Hope that helps!

  37. Sara and David says:

    Hilah, this looks fantastic. However did you discover this unique approach?

    Do you have any suggestions for using this recipe and method for other cuts of meat? We had already purchased a similar but less costly cut called a “top of the rib” roast when we discovered this recipe. It does not have a fat layer. Is this something that will make a big difference?

    • Hey y’all!
      I just adapted this from what the BBQ pit masters do – keeping it at a very low temperature for a long time. The oven acts like the pit, but without the smoke, obviously. πŸ˜‰
      I think this would work fro just about any large cut of beef, but I’ve not tried it with any other cuts. Just to be sure it doesn’t dry out, try covering the top of the roast with bacon strips, laid on top of the dry rub, I think.

  38. Hilah
    What a great recipe! I’m was a virgin at brisket and chose your recipe after thorough search online. My friends are all foodies and I’m no shrug myself but this was my first time, and let me say it turned out fantastically. My friends were all very impressed and it was so tender and moist it even surprised me. Thank you for your contribution and this should be an enthusiastic recommendation to anyone else considering your method!

  39. Lesli Keister says:

    I’m sure you are sick of questions regarding this recipe but I don’t normally spend this amount of money on a hunk of beef and don’t want to mess it up! I have a 2.5lb brisket so using your 1.5/hr formula, looks like I need to bake for 3 hours and 45 minutes. Now my question comes in about removing the foil to get the crust- do I do that when there is 1 hour to go (so in my case, at 2 hours 45 minutes) or do I go an additional hour, uncovered, for a total of 4 hours and 45 minutes?

    • Hi Lesli!
      No problem. You can always ask and I will try to answer!
      Since the cooking times are just a guideline and not all briskets of the same weight will cook at the same rate, I would plan on needing the 4 hour 45 minute cook time to make sure it’s really tender. Check it at 3 hours and see if it’s tender and “jiggly” and if so, go ahead and cook with the foil off for another hour. If it’s not jiggly at 3 hours, go for another hour covered and do the last 45 uncovered.
      Hope that helps!

  40. Terry Leong says:

    Hi Hilah,

    Your brisket recipe sounds yummy! Have you ever tried the Cook Illustrated BBQ beef brisket? Their recipe calls out for smoking for 2 hours and then tightly foiling the brisket and bake at 300 for 3.5-4 hours. Rest for 30 min and serve.

    I want to smoke for the flavor, but don’t want to smoke for 14 hours. I’m wondering if the steam created in the tight foil might make the brisket tender enough? Any advise would be appreciated! πŸ™‚

    • Hi Terry!
      I’m not familiar with the Cooks Illustrated method, but it sounds fine. As long as you cook the brisket (by whatever method: smoker or oven) for a long enough time at a low temperature, it will be tender. If you want a little smoke on it, then the CI method will work, I’m sure.

  41. How many lbs do you estimate per person for a brisket?

  42. Rick Nielsen says:

    Great recipe! Used the rub then put it in my smoker for one pan of mesquite then the oven. As good as it gets!

  43. Cooked a 4.72 brisket with the recipient above for 6 hours. I covered it with foil. At the 6 hour mark, I pulled it out and the meat was tough and dry. What did I do wrong?

    • Hey Lauren!
      You may need to cook it longer. Six hours is the minimum for a brisket that size. You might also have trimmed off too much fat or laid it fat-side-down?
      Make sure to place it fat-side-up in the pan and if it’s still not tender at the minimum time, let it go another hour and check again. That’s the tricky part of brisket is it isn’t very predictable as each one is different.

    • Larry Joseph Morgan says:

      One other point, Lauren: Your oven temperature may not be accurate. Pick up an inexpensive oven thermometer, place it in the oven, and set the oven for 300 F. After the oven is fully pre-heated, open the oven door and check to see what the thermometer reads. As an example, I discovered that my oven was a full 100 degrees more than what my dial was set for.

  44. I loved this video. Do you think I can follow the same instructions if I cook it in a portable roaster oven? I was thinking about covering with foil too the whole time. I think my roaster also came with a rack like the one you used to elevate the meat a little while cooking.

    • Hi, Teresa! Did you mean a toaster oven? I’ve never heard of a portable roaster oven and am not sure what that is. Sorry I’m not more help with this question!

      • Similar to an electric skillet but much deeper. A good idea since it will brown it and uses less electricity!

    • Okay, that is a new appliance to me! I’ve never used one, but it seems like it would work well, based on what I’ve just read about them.

  45. Hello Hilah,

    Just wanted to say thanks for a wonderful and easy-to-follow brisket recipe. This was my second time making brisket in the oven, and while the first time was just OK, this time the brisket turned out great. Moist and full of flavor, with a good crust and plenty of pan juices. As you say, you’re not fooling anyone if you’re comparing it to Texas pit BBQ brisket, but still, pretty damn good for cooking at home!

  46. Javier Rodriguez says:

    You made my superbowl party a success! Put the 7 pound brisket in the oven at 3am and came out perfect! Hard work paid off! Thanks for the simple yet awesome recipe!!

  47. I have two 3.5 lb flat end briskets. Since I do not have the point part of the brisket, is the cooking time the same since the flat part of the brisket is so much thinner? What if I cooked the two doubled up instead of side by side? Looking forward to trying your recipe tomorrow for our family’s Sunday dinner (12 people for dinner every Sunday without fail, Great times!).
    Thank you for your time and your recipe!

    • Hi Tim!
      If I were you, I’d cook them side by side (if you stacked them, you would miss out on a great crust) in the same pan and check them around 6 hours, but plan to start them 8 hours before dinner. The flats are thinner, but your total poundage is still 7 pounds, so it will take the heat longer to get in there than if you were doing one 3.5 pound brisket. Once the briskets are up to temperature, they might cook a little faster than a whole one with both point and flat ends. But you still want to give them enough time so the fibers break down and get really tender.
      If they end up being done before dinner, wrap them up in foil tightly and keep warm in the oven on 150 or so.

      Hope it turns out for you! Let me know!

  48. Made this for dinner today. Wonderful! With the leftover we will make hoagies with mushrooms and provolone cheese!

  49. I’m about to try my first brisket (thanks to being gifted with a 14-lb behemoth)! Thanks for the recipe and videos. Any idea how long I should keep this baby in the oven???

  50. Help! I just put my 14-pound brisket in the oven for the night, BUT…I trimmed off FIVE-AND-A-HALF POUNDS of fat! So…when figuring out the cooking time, do I base it on the 14-pound original weight, or the 8-1/2 pound trimmed weight??? Help please and thank you!

    • And I should add that even after all that trimming, mine doesn’t look nearly as lean as yours (in your brisket trimming video). There is still at LEAST 1/4 inch of fat on the top side!

    • Base it off the trimmed weight, so 9 pounds or so and plan for 12-13 hours cook time. It’s okay if there is still more fat left on it than mine. You will have more fat rendered off into the pan, is all.
      They trim them extra lean in the BBQ places just to avoid junking up the smokers with all the melting fat. Since we’re doing this in a pan, it’s no big deal.
      Hope that helps!

      • I see I asked you questions about this brisket recipe over NINE MONTHS ago…and then didn’t have the courtesy to tell you how it turned out! (Sorry!) Just to give you an idea…nine months later my mouth STILL waters when I think about it! It was hands down THE best piece of meat I’ve made in my life…and I’ve been craving it ever since! Alas, since my behemoth brisket was rescued from a dumpster, I will have to wait for my next great find to indulge my cravings. But when I do, you can bet I’ll be re-watching your video and following your yummy recipe again! Thanks, Hilah!

  51. I made brisket for the first time following yours steps and I could not ask for it to turn out any better! Its soo good! Thanks

    • So happy to hear the brisket worked, Nick! πŸ˜€

      • Help what do I do if I don’t have a rack to place the meat on. I was going to use a glass baking dish and cover with foil. I believe my brisket is about 4lbs.

        • Hi Sandi,
          I suggest slicing an onion into about 1/2″ rings and setting your briskt on top of that to get it up off the bottom of the pan. It will cook more evenly and it’s easier to drain the fat off. It will be okay, though, even if you don’t have a rack or an onion πŸ™‚

        • Great Stone Face says:

          You also could crumple up some aluminum foil (preferably heavy duty) and make a ring out of it large enough to for the brisket to sit on comfortably.

  52. Emmanuel says:

    Does this same recipe apply for Corned Beef brisket?

  53. Prepared the brisket last night with the rub. Been in the oven now 8 hrs and waiting for the jiggly, then off with the cover for another hour. Smells great. Mashed potatoes with mushroom gravy. Oh, can not forget the yorkshire pudding and the dinner rolls.

    • Yay! So happy to hear this, Gerald! If you get a chance, I’d love for you to share your Yorkshire pudding recipe on here. Don’t you think it’s a shame I’ve never had that? πŸ˜‰
      Thanks for writing!

  54. FoodJunkie says:

    Wish me luck Hilah. I will be trying your recipe for the weekend for the my first ever brisket. I will probably do an hour or two in the smoker first. Your chicken wing recipe was the bomb and I have faith this will turn out just as good.

    • Excellent! Let me know how the partial smoking technique goes.

      • FoodJunkie says:

        The smoker adds lots of flavour although I think maybe no mesquite next time. Definitely a tender and tasty success. As far as cooking times go when you cut and stack pieces to fit in the pan, they don’t need much more than the largest piece would need (although as you say briskets are unpredictable so be prepared to adjust) as mine were probably in longer than they needed to be. Your jiggle test where the meat is soft to touch was a good indicator of tender doneness. Thanks for a great recipe.

  55. Happy Camper says:

    I’m cooking an 18lb brisket for a dinner crowd Friday night. I normally do the chili sauce / onion soup mix thing but I’m going with Hilah’s recipe this time, no liquid added. I’ll let you know what the crowd has to say. BTW a precooked 18lb’er fills a full size steam table tray north, south, east and west. Kinda like “we’re gonna need a bigger boat”. I’m also looking forward to Saturday morning’s leftover brisket fried in bacon fat. Winner winner…

  56. BluebonnetDreams says:

    5 stars!! This is as close to New Branfels as I am likely to get from my oven in Seattle. Sadly, I only had a painfully closely trimmed 4 lb flat brisket. Miniscule, but I had hope. Followed your recipe exactly except I used 215 instead of 250 degrees as the meat had essentially no surface fat. My mother always used garlic so I also heavily sprinkled both sides of meat with garlic powder. Baked it undisturbed for just over 8 1/2 hours then removed foil for final hour (my oven temperature tested right on). Real, real good: simple and the meat speaks for itself. One of my Mama’s special meals with coleslaw, pinto beans and greens lives on. Thanks so much!

  57. John Farmer says:

    I had no idea cooking brisket was so simple. Thank you for sharing!

  58. Thanks for putting this recipe online. Coming from the UK where we don’t cook brisket all that much, I was kind of at a loss with this 3lb hunk of meat. But undeterred and armed with your recipe, I went into uncharted territory and was pleasantly surprised by the result. The only change I made is what I always do with a side of beef and that was to do a coat of wholegrain mustard on the topside (the fat side) and the result was magic! It doesn’t have to be a thick coat – a little bit thicker than you would put on your sandwich.

    In regards to your comment on Shepherds pie – never made with beef. Shepherds pie is always and only lamb whereas Cottage pie is made with beef and vegetables. How to remember the difference? A Shepherd tends to his lambs and the Cottage has a vegetable patch (and possibly a cow or two)

  59. What should the meat temperature be when ready

    • Hey Bob, temperature is not a great way to tell if a brisket is cooked. It will get to well-done temp (160F) way before it’s actually tender enough to eat. You’re better off going by the “jiggle test” that I showed in the video to tell when it’s ready.

  60. TitleMom says:

    This looks great and I can’t wait to try it. One question: Am I reading right — is it really SIX teaspoons of pepper to just one teaspoon of salt?

    • Hi! Yes, that ratio will get the thick, peppery bark that’s commonly found on central Texas style barbecue. It does make a pretty spicy rub, so you can cut it back to 3-4 teaspoons if you prefer.

  61. I bought a giant brisket at my local HEB today to enjoy over the holiday weekend. Unfortunately, it’s already too hot in Austin for me to bear cook outdoors so I was looking for an oven recipe and came across this. Your brisket recipe is identical to the way I cook a pork roast (boston butt cut) in the oven for making pulled pork! After pulling, I put it in a slow-cooker on warm with a couple cups of chicken stock/apple cider mixture. Great for potlucks.

    Anyhoo, I’ve got that bad boy in the oven now and am looking forward to some close-as-possible-BBQ’d brisket tomorrow. Cheers and Happy Fourth to you!

  62. Shelley says:

    Hi Hilah! Wowee, this was so good! Followed your recipe exactly, and my 3.5 lb brisket turned out perfectly-so good in fact that four of us ate the whole thing! No leftovers to eat today so I’m going back to the butcher this week to get another, larger piece for next weekend.

    • Hooray! That’s wonderful, Shelley! Try to save some for brisket tacos and brisket quesadillas next time, if your family will let you. πŸ™‚

  63. I have two briskets ( 3 lbs each)….how many hours would I be shooting for? I will have them in separate roasting pans.


  64. Thank you so much for your directions and video! I got a bee in my bonnet to make brisket for the staff of the summer camp where I work (a total of about 70 people), but I had no idea where to start. I used the rub recipe from Food Network’s “Texas Oven-Roasted Beef Brisket” with half the salt and then followed your cooking instructions. I had eight 7-pound pieces of meat, and I cooked them at 250ΒΊ for 11 hours covered, 1 hour uncovered, and then let them rest 30-45 minutes. People loved it and deemed it a triumph. The best part is that, as long as you are willing to wake up early, the actual time spent preparing the meat is minimal, and the results are spectacular.

    • Marvelous, Kathryn! πŸ˜€ So glad to hear you had success. That was a huge undertaking, but you’re right it’s not really much work once everything is in the oven. Thanks for writing.

  65. Love the recipe and will be trying tomorrow. I just bought a fully trimmed brisket from the Fresh Market. Since all of the fat has been trimmed, do you think I would need to add any liquid to ensure it comes out moist? If so, any recommendations?

    • Hi Faith!
      You could add just a quarter cup or so of beer or beef broth before covering it tightly. That should help. I’ve never cooked a completely trimmed brisket, so let me know how it turns out!

      • Hello Hilah!

        Since I was using a big roasting pan on my fully trimmed brisket, I added a 12 ounce bottle of beer and 1/2 cup of liquid smoke. It had a nice flavor. Cooked it for 6 hours (it was an 8 pounder) and it was well done and not very moist. Chopped up the leftovers and made BBQ. The family loved the leftovers.

        I will be trying this recipe again but the next time I will not be purchasing a fully trimmed brisket. I am certain the fat adds to the flavor and moisture of the meat.

        • Thanks for the update, Faith! Yes, the fully-trimmed part is surely what made the brisket a little dry. Next time it will be even better.

  66. hello Hilah,
    I am SO glad that I found your website when searching for cooking times for beef brisket. I had no idea that it would take so long to cook a beef brisket, as the recipe that I was going to use has a temp of 350 & a 6 lb brisket in the oven for 3 hours. I am definitely going to cook it per your recipe & video. I am cooking my first beef brisket tomorrow for 2 of my sons’ birthday party, and now, I know the meat will be yummalicious!

    Thank you!

    • Hi Carrie!
      Glad you found me. Hope everyone loves the brisket today and happy birthday to your boys!

      • hello Hilah:
        I needed to send a follow-up to tell you just how great the beef brisket turned out. It was almost 11 lbs. I put it in the oven when I went to bed Friday night, set the timer to start at 2:00am on 250 and had it in the oven over 14 hrs (turned the roasting pan a few times). It rested, and then I sliced it… It was SO SO good. This was so easy, I may end up doing this for just about every future party. (Birthday party was fun too)

        Thanks again – your info was a brisket saver!

  67. Love this recipe. Found some really good tips in cooking time. We like to use leftover brisket in chimichangas and tacos. Its also really good stroganoff style….beef, cream sauce over egg noodles. We have used it so many ways…good good stuff!

  68. Thanks for putting this great video together. I refer friends to it when they ask how I cook up my brisket. Yours is the closest recipe I have seen to my Nana Eva’s oven roasted brisket that she taught me to cook in Brooklyn back in the 1960’s. Her seasonings varied and she rested her brisket on thick onion slices not a rack, but the time and basic approach were the same. Keep it low and slow!

  69. Hi Hilah, I just wanted to mention that I made your brisket last year for Rosh haShana and it was such a hit that it’s making another New Year’s appearance. Think it’d still be good if I add a bit of honey?
    Shana tova u’metukah – a happy and sweet new year –

  70. Hi. I made a 7 pound brisket. Cooked it exactly like you said and it came out dry and couldn’t slice it. It just crumbled. I left the fat on as much as you said. I cooked it with fat side up. I did everything you said. What caused it to be dry and crumbly. Please help. The flavor was good but that’s all.

    • Hi Michelle,
      Sorry to hear this. Without being in the kitchen with you, it’s hard to say what might have been off. A likely culprit is the brisket itself. Every one is different and a brisket with more or less marbling in the meat will cook differently and turn out differently. Did you cook a whole brisket, or just the “flat” or “point” end? Flats are always a little drier than points because of their lower fat content.
      Because each brisket is different, too, make sure you go by the look and feel rather than just the time when cooking it. For a 7 pound, I’d suggest checking it at 9-10 hours, but be prepared for it to take up to 11.
      Hope that helps for next time!

  71. Hey Hilah,

    I have a 5.5 pounder in the oven. Looking forward to the finished results!

    I really enjoyed your video and the trimming tips. We loved the BBQ in Texas and ate at the Salt Lick BBQ.

    Thanks again,


  72. OMG!!! By far the BEST brisket I have ever had. And as an added bonus I put it in the oven at night and woke up to a house filled with the best meat smell. I almost had brisket for breakfast πŸ™‚

  73. Allen Dodge says:

    Thanks for the info on the oven brisket. Followed your directions and this was the best meat I have ever tasted. Low and slow is the way to go. I will be trying your flat baked chicken. Keep up the grea.t recipes.

  74. Not so satisfied. Currently cooking a 3 pounder followed instructions only to pull out a brisket that’s red on the inside 7 hours of disappointment thanks

    • Sorry to hear that, Lupe. Sometimes the brisket is still pink inside, though it is fully cooked and tender. If it’s really raw inside, I’d suggest you check your oven.

  75. Hi Hilah,

    Your recipe looks awesome and your videos are so excellent! Clear, instructional and motivating πŸ™‚

    I have a 9lb brisket which is mostly from the flat side. I am thinking of giving it a couple of hours of smoking time on my gas grill at 200 degrees and then moving it into the oven as it is easier to set and forget…

    Would really appreciate your thoughts on the following questions:

    1. Do you think a Le Creuset dutch oven with a lid work better than the standard pan? And if so, would you put a grate on the bottom?

    2. What do you think of this alternate method: Wrap the meat very tightly in aluminum foil? I have seen it here: (and from here also the idea of smoking the meat before place it in the oven).

    3. As my cut is mostly flat, how would you adjust the cooking time?

    4. I would like to prepare this a day in advance and do the last part – the uncovered cooking – the next day…. So basically I was thinking of taking it out of the refrigerator a couple of hours before placing in the oven and then doing the last step. Too risky or you think i will be fine?

    Thanks a lot!


    • Hi Eyal!

      1. I think a Le C would work just great. I don’t know that it would work better; you might need to add an additional 30 minutes to the cook time to account for the heavier material of the pan. I’d still suggest a rack in the bottom.

      2. I’ve never tried this myself. Seems like the wrapping method would achieve much the same effect as the tightly-covered-pan method.

      3. Go ahead and cook it 1 1/2 hours per pound, or about 12 hours (but allow up to 14 if it needs it to get jiggly)

      4. I think this plan will work! A lot of the bbq places in Texas do something similar, cooking the brisket about half-time then wrap in plastic and refrigerate, unwrapping and finishing the smoking the next day. For your 8 pound brisket, my concern would be that just doing the uncovered cook time the next day wouldn’t be enough to heat the brisket through completely. Might want to try smoking/oven roasting the brisket for 8 or 10 hours on day one, then 4-6 more on day two. Even taking it from the fridge a couple hours in advance isn’t going to do much to change the internal temp on a brisket that size.

      Hope that helps. Let us know how yours ends up!

      • Wow, you are real quick to answer, thanks a lot!

        What if I were to cook the cut all the way through on day 1, let it rest, carve it and then refrigerate? How does it warm up the next day…?

        I noticed you did not use a meat thermometer. I don’t have much experience with this cut so would like to use one. Any insight on the desired internal temperature? I have seen some people say 190-200 and others 170….

        • I wouldn’t carve it until serving time. It will not be as moist.
          Sorry I don’t have any advice on the temp as I have never checked mine. I go by feel, aka “jiggle test”.

          • Hi Hilah,

            After all the Q&A I forgot to tell you how amazing this recipe was!! I’ve tried a couple of other brisket recipes in the past and yours yielded, by far, the juiciest, most delicious result.

            I used a slightly different rub, as I reckon the rub is more of a personal choice. The beauty of your recipe is in the cooking process. A low, steady temperature, meat placed on a a rack and covered. We loved it!!



  76. Pure genius!

    Always made brisket in liquid. Always turned out tender and tasty. But not quite as tender as I figure it should be. So on a search for a different recipe for cooking brisket I came across your site.

    I will never cook brisket in liquid again. This was the best brisket I’ve ever cooked and also the least amount of fuss. Dry rub of seasonings and put it in the oven and forget about it.

    Since this was the first time using your recipe I didn’t make any adjustments. However as I have a gas oven which has a convection mode, I wonder if you know whether the cooking time & / temperature could be decreased?

    • Hi MB!
      This makes me so glad to hear. πŸ™‚ I’ve never tried in a convection oven, but I suspect that since it’s cooked tightly covered anyway, the convection fan would not have much of an effect on the cook time.

  77. Hello Hilah
    I found your site when googling how to make a brisket in the oven.
    Your recipe made the most sense from what I rmembered when cooking one about six years ago.
    So I followed it and OMG!! Wonderfully juicy. Tender, could cut with a butter knife.
    Thank you so very much for sharing this information with the world.
    So very appreciated.
    Cant thank you enough.

  78. Larry Joseph Morgan says:

    Well…I’m going to go out on a limb here and say that this has to be the “most commented on recipe” of any in your repertoire! That speaks volumes for the recipe itself! It’s a keeper for us all! Thank you from everyone of us “Hilahites”!!! Larry

  79. Linda Everett says:

    Cooking for a crowd for Christmas, nervous about the huge chunk of change spent on a slab of beef …. This is delicious. I cooked it ahead of time and plan to reheat it to serve. Thanks for a great recipe with great tips for preparation steps!

    • Wonderful! I know what you mean about the cost of the brisket being a little scary. So great that it turned out well for you, Linda. πŸ˜€

      • Brisket is really less expensive than a lot of cuts when you think about it. $3.60 per lb. is less than sirloin roasts. It is just so big… but more tender than sirloin when cooked low and slow.

  80. Gerry Zabat says:

    Hi! I was looking for a roasted beef brisket recipe w/o any liquid thrown in when I saw your recipe. I modified it a bit, halving the pepper while doubling the rest of the ingredients. The rub was used on a 2kg. Angus brisket which is not as thick as in the video. The brisket was cooked in a convection oven or turbo broiler (as it is called in my country) at 160 deg. C for 3 hours. Although it is not fork tender, it was not tough also. It was sooo delicious. Thanks for a great recipe.

  81. Victoria says:

    Just put a 10lb brisket in the oven. It’s 2am…hoping it will be done around 4-5 pm!

  82. 30 lb. of brisket in the oven now (2 briskets). I’ll let you know how it turns out.

  83. Good morning Hilah:

    We cooked brisket last using your recipe. OMG…it was fantastic! So sinfully tender & juicy πŸ™‚
    Is the 6 tsp Pepper a crucial part of the rub? Would it hurt if I cut back on the amount? Actually we enjoyed the heat from the pepper, but want to prepare the brisket for a crowd & some of our friends would most likely prefer a milder version.
    We served our brisket with roasted garlic mashed potatoes, asparagus & mushroom gravy. Delicious! Gerald’s York shire pudding sounds like a perfect addition.
    Thanks so much for sharing your talent πŸ™‚

    • Hi Michele!
      All the rub ingredients can be adjusted to taste so feel free to cut back on the pepper. Hope your friends enjoy it!

  84. I made this brisket recipe for a crowd this weekend. Wow. I was a rockstar. The meat was beautiful and tender and jiggled just like you said it would. I cooked a 7 pound brisket for 11 hours and took the cover off and let it go another hour. Just perfect. Thanks for a great recipe. This one is a keeper. (PS I was totally skeptical to cook the meat without the liquid. So glad I trusted you. So tender.)

  85. Jeannette Coyne says:

    I am making a 4 pound grass fed beef brisket. Would any changes have to be made to your recipe?

    Thank you.

  86. Dear Hilah:

    In my annual search for brisket recipes (I cook one once a year, on Passover), I came upon yours. Simple and “hands off”, I believed the reviews and gave it a try.

    It was, in a word, exquisite – an odd word for brisket, I know. But as I said to my meat-loving husband after 29 years of marriage, “I think I really did it this time.” It was almost 13-1/2 pounds and it took many, many hours at 250 degrees, but it was worth every minute it hogged the upper oven.

    The only thing I did differently was that I did not cut off the “extra” fat on top – and, interestingly, there was very little congealed fat after refrigerating. It reheated beautifully for Passover and beyond.

    Thank you!

  87. Hiya Hilah,
    Thank you for your help!!!!! I have been watching your youtube channel for years and when I was looking for a recipe for brisket- I somehow remembered this one. I tried it and omg was it delish! My hubby and daughter was super happy to have brisket on a rainy day!

    Thanx again!


  88. Tamara Johnson says:

    Oh my God, not only was it so easy,but also so yummy! I love brisket and often pay a high cost to enjoy it dining out.
    Was at the market and notice a small brisket on sale. Whipped out my tablet and came across your site. Went home and got it in the oven.
    Since it was only 2.5 pounds, almost 4 hours total. I used a mixture of seasoning and also a lot of garlic place in small pockets in the meat.
    It was juicy and tender with a lot of flavor! I admit eating four slices before putting it away. This is a keeper and will make it again!!

  89. I love this recipe, tried it twice before with awesome results!

    Sadly, my foil got a rent somehow during last night’s overnight cooking and I’m afraid that it’s ruined. Put on some fresh foil and hoping for the best.

  90. I am making a brisket right now in my electric roaster. I put apricot and molasses sauce all over it and will be letting it cook overnight. It is for my daughters grad party. I am hoping that it turns out really good. I will have to try the German stir fry. I love sauerkraut and that sounds really yummy!!!

  91. Hi
    I’ve grown up eating brisket and heard the Passover battles between sisters, wives of who has the best brisket recipe.
    Well I just decided to try cooking a 9lb brisket and all I can and my 12 old daughter can say is OMG. Absolutely delicious!!!
    Put it in at 915 at night and took it out at 1030 in the morning removed foil and left it for another hour. By far I will showing my family up for the upcoming Jewish holidays.
    Thank you

  92. Kathy Klinger says:

    What is the difference if you marinate the brisket or just use a dry rub? I am marinating a 4.14lb. one now to cook on Sunday. Should I remove the marinade and just put a dry rub and cook it covered Saturday? Thank you.

    • Hi Kathy,
      A dry rub works a little bit faster than a marinade to get the meat seasoned, but there is no reason to stop marinating now. You can put your marinated brisket into a baking pan as directed here and cook it the same way.

  93. I live in Colorado now but I lived in Texas for 13 years. Coloradans don’t understand the “no barbecue sauce” way of cooking and eating brisket. Thanks, for the warm fuzzies and fond memories of Texas barbecue (as it should be).

  94. Forever your fan now….stumbled upon your site this chilly afternoon…

    You had me at “brisket”

    LOVE IT! Thank you for sharing your mad skillz and you’re funny too…best wishes from Winnipeg, Canada.

  95. Tried the brisket recipe last weekend. Incredible! Frankly I never knew I could make such awesome briket, but it turns out i wasnt cooking/smoking them long enough. i followed this recipe to the letter and just left it alone. I cant believe how tender and juicy and flavorful it was.

  96. Have used a similar recipe but had a much larger brisket than usual so am following your cooking times and trying out the way you cooked it (no liquid).
    I have found that after you let it rest if you use an electric knife it cuts it like butter!

  97. I love this recipe. Brisket turns out great. I was wondering if I would do anything different if I cook it in a roasting pan?

  98. Would this recipe work in an electric roasting pan?

  99. Can I cook this ina cast iron Dutch oven?

  100. Hi Hilah,

    I’m cooking a 4lb brisket tonight. I don’t want to eat it until tomorrow. My question is do I do the final step where I uncover it and allow it to brown tonight, or do I cook it for the 6 hours and then wait until tomorrow before we eat for the final hour of cooking? Thanks so much for your help!

    • Hi Monica,
      You could do it either way, but I would do the second method and cook it in two stages. Cook it for 6 hours today (or until it’s getting jiggly) then cool and refrigerate. Uncover and roast another hour tomorrow or until it’s hot and crispy. Enjoy!

  101. I made this last night for Hanukkah and it was a huge hit! Thanks for the amazing recipe. My search for the perfect brisket recipe is finally over. : )

  102. Hello Hilah,

    Thanks for the recipe. I’ll soon be doing a 7.25 lb brisket. It’s mostly flat, just getting into the point end a little bit. I’m prepared for it to take 11 hours based on your 250F/1.5hr/lb estimate. I’ll check it for jiggle at 10 hours. I’m thinking of moving my roaster to the grill once jiggle has been achieved and finishing it around 250F with some smoke for the last hour or so. Do you see anything in my plan that throws up any red flags or have any suggestions for modifications? Thanks.

  103. My brisket, trimmed as best I could, is close to 11.5 lbs. I’m struggling to figure out when to put it in the oven of we are planning to eat at 7 p.m.! Is 10 p.m., the night before about right? Also, do you suggest letting the meat sit at room temp for a couple of hours before cooking?
    Thanks for your help! This will be my first time to cook such a large piece of meat! πŸ˜‚πŸ˜‚πŸ˜‚

    • Hi Danita,
      That sounds about right. I always recommend having a couple light snacks around if you’re planning on eating at a certain time because briskets (especially the really big ones) are hard to pinpoint the exact time of readiness. Even better to put it in a little earlier than you think because it will happily wait for you and stay plenty warm if you leave it in the roasting pan and cover with foil.
      No need to let it sit out first, though. With that long of a cooking time it won’t make a difference.

      • Thanks for the quick reply! I’ve been looking at your recipes for the last hour or so, and can’t wait to try more of them! Just found your site yesterday!

        • Oh lordy! I’m so glad you commented again because it made me think twice and for an 11.5 pound brisket I would say you need about 15-16 hours so if you want to eat at 7pm… can you get up early and put it in at 5 am? OR Cook it 12 hours the day before (like 9-9 or whatever is convenient for you) then refrigerate it, then back in the oven 3-4 hours before you want to eat it.
          Sorry it’s so complicated but don’t shoot the messenger πŸ˜‰ Brisket is just a finicky beast that way.

  104. Hmmm… Well I just stuck it in the oven! Lol so I’m guessing at this point, I should do the 12 hour plan. Or, what if I cooked it till I get the jiggle. Turn it off. Then do the 45 minutes to an hour unwrapped, an hour before dinner time?

    • Yeah, I think that sounds like a good plan.

      • It turned out perfect! Everyone loved it! I made a fantastic gravy from the drippings in the pan with mushrooms and onion. I got a bit worried because my stove automatically shut off, I am guessing at the 12 hour point. So I went to check it and realized the oven was off and I had no idea for how long! But I kept checking for the jiggle and it all worked perfectly! Thank you for your responses!

  105. Thank you SO much for this recipe! I made two separate 8 lb. briskets and they were both huge hits. My favorite used your rub directions with the additional step of marinating the meat 24 hours in advance (just used a little worcestershire, salt/pepper and a bit of bbq sauce). Our whole neighborhood party loved it! Only bummer…no leftovers!

  106. Thank you for the great recipe. I cooked a huge 12 lber last night for 18 hours and it turned out great! The “jiggle test” proved to be exactly right. My first one in the oven but certainly not my last. Having the family over tomorrow for Christmas dinner and they all requested brisket for the meat.
    I made my own rub and it came out great too. How can I make au-jus or gravy from the pan drippings, or is it too fatty from the meat?

    • Fantastic, Chris! πŸ™‚
      If I wanted to make a sauce, this is what I’d do:
      drain all drippings from roasting pan into a bowl or something. stick that in the freezer for several minutes to get the fat to solidify. (or if you have one of those fat separating pitchers, use that.)
      Put about 1/4 cup of the fat into a skillet, melt over medium heat and whisk in a couple tablespoons of flour until smooth. Then whisk in 2 cups beef broth (whatever you saved from the brisket plus enough bouillon to make 2 cups). Season with some Worcestershire, salt and pepper.
      That’s if I wanted to be fancy. OR if I were serving with mashed potatoes or something that would be good with gravy.
      What I actually do is just slice the brisket and then spoon the pan drippings, all of them, over the sliced brisket to kind of lubricate it and keep from drying out.

  107. Chris Cavanaugh says:

    I would to try this recipe. I have an 11 pound brisket. how long do I need to cook it?

  108. I have 2 pieces of brisket, one around 4 1/2 pounds and one around 6, and want to cook them both at the same time. Do you recommend the cooking time be for a 10 1/2 pound brisket (like 14 hours or so) or would it be less since they are two separate pieces?

  109. I want to cook 2 briskets at the same time (one is about 4.5 pounds and the other is about 6 pounds). Should I figure the cooking time for a 10.5 pound brisket or a shorter time since they are 2 pieces?

  110. Hi Hilah,

    I found your site a couple of years ago and it was such a success that now I am “required” to make brisket every Christmas! Lol, the burdens we bear…

    My question is, this year I am making 2 because I couldn’t find one large enough by itself. So I picked up a 9 and 11 lb. They will be in separate pans, but in the same oven. Pan and racks will be about an inch or two apart. Basically one on top of the other because they won’t fit side by side.

    1. Does it make a difference which is cooked on top (since the oven will be the same temp but one will be closer to the element)? Or should I plan on swapping position every few hours?

    2. As for cooking time, plan for the 11 and add a bit? Any chance of over cooking the 9lb if going on the 11lb schedule? Or should the fat content keep it pretty moist anyway?


    • Hey James,
      I wouldn’t bother swapping them. Just take the 9lb out when it’s done and leave it in the pan covered in foil. It’ll stay warm for a couple hours probably. Merry Christmas!

  111. We loved this recipe so much that we’re actually making it for Christmas Eve dinner. I laugh every time you say, ‘That’s sexy’ after poking the brisket.

    Thanks for posting it and providing such great detailed information!!! πŸ™‚

  112. Amy Shook says:

    I’m making this now. I put the spice rub on, some dijon and covered it with bacon because it’s a flat brisket. I’m so stoked! I watched your video and you are hilarious by the way. I wish you were my neighbor!

  113. Excellent information! My first go at brisket turned out lovely. Thank you so much!

  114. Yvonne Heilmann says:

    Hello, I am really excited to try this recipe. One question I have is the temperature of 250 f is that for a convection oven or just a standard oven? I have a convection oven and a 6.5 lb briskett

    • Hi Yvonne,
      The recipe was tested in a regular oven. I think if you have a convection, you can set it for the same temp but it might cook faster.

  115. Mary Brookstein says:

    “Wow. Pure, unadulterated magic” is the response to this recipe. Even with all the high ratings I was a tad nervous about making this. Everyone else says to cook low and slow but to braise in liquid. I had a 10 lb brisket so, since I was worried, I did half your way and the other half was Laura’s recipe at I was unsure about her’s because she called for figs and ginger and yours was a dry method. I figured I had a 50/50 chance of getting one of them right and the same odds that they would both be good. The first half (Laura’s) cooked in about 3 1/2 hours and was perfectly tender, not sweet but had a great flavor. We all agreed it is a keeper recipe. THEN at midnite when my brisket made your way came out of the oven, I wanted to start dinner all over again. Hubby was already asleep, as was cousin and I had this all to myself. Crispy crust is perfect. Moist, tender, flavorful meat. The flavor in the meat was surprising as most “braised” style has no meat flavor. Though I had to admit, Laura’s had flavor in the meat, not just the gravy. Yours had nothing in the pan except the drippings from the meat so I will chill and remove fat and make gravy from it for tomorrow’s dinner. I am still astounded at how delicious this is. Thank you so much for a fabulous “win” for dinner tomorrow!

  116. Mary Brookstein says:

    “Wow. Pure, unadulterated magic” is the response to this recipe. Even with all the high ratings I was a tad nervous about making this. Everyone says to cook low and slow but to braise in liquid. I had a 10 lb brisket so I did half your way and the other half was Laura’s recipe at I was unsure about her’s because she called for figs and ginger with wine and brother. Yours was a dry method. I figured I had a 50/50 chance of getting one of them right and the same odds that they would both be good. The first half (Laura’s) cooked in about 3 1/2 hours and was perfectly tender, not sweet but had a great flavor. We all agreed it is a keeper recipe. THEN at midnite when my brisket made your way came out of the oven, I wanted to start dinner all over again even though I was not hungry. Crispy crust is perfect. Moist, tender, flavorful meat. The flavor in the meat was surprising as most “braised” style has no meat flavor. Though I had to admit, Laura’s had flavor in the meat, not just the gravy. Yours had nothing in the pan except the drippings from the meat so I will chill and remove fat and make gravy from it for tomorrow’s dinner. I am still astounded at how delicious this is. Thank you so much for a fabulous “win” for dinner tomorrow! Absolutely THE most tender, flavorful brisket ever. It was chilling when my guys got up for work this morning and each had to grab a taste. They both loved it and said they could not decide which was better but agreed yours is delicious

    • Mary Brookstein says:

      To update: When the guys got home for dinner that evening I had both briskets out for them to choose for dinner. Yours was the “chosen” one for dinner as well as for sandwiches for lunch the next day. It was agreed that while the other was really, really good, yours beat the other one, hands down. Thanks for providing the perfect brisket recipe. When compared side by side, yours was a true winner. I have been asked to make it again this weekend and will gladly comply as the recipe is so simple and the flavor is superb.

      • That makes me SO happy! πŸ˜€

        • Mary Brookstein says:


          I have another brisket and had to read my reviews on both of them to remember which one I liked the best and am repeating yours today. It will be ready for dinner tomorrow and I am so excited.

          I can’t wait to taste it again as this was so good last time.

  117. Well I followed the recipe …and it was a disaster. I bought a piece of meet that was 5lbs…I decided to follow your instructions about the cooking time (even though I thought it was a little too long). I cooked it for 9.5 hours at 250. It is so overcooked and I am so upset.

    • Hi Sandie,

      Nine hours is too long for a 5 pound brisket. The chart I provided is just to get a ballpark idea, but if you use the 1.5 hours/pound calculation that I mention above the chart, it should just have been about 7.5 hours. Sorry it didn’t work for you this time. Hope you try again using the 1.5 hours/pound equation.

    • Sandie:

      Don’t be afraid to try it again but reduce the cooking time a little. I would check it at 1-1/4 hours per lb so on a 5 lb roast at about 6 hours. The recipe is good, but it took me a couple of tries until I nailed it.

  118. Im a Texas girl, born & bred, and have to say (as one who has eaten a lot of brisket In her day) this was pretty darn good! Sure, it doesn’t have that exact pit smoked flavor, but still pretty dang yummy (and great for when you don’t feel like going outside & building a fire)! thanks for the recipe!
    FYI – didn’t trim off the fat (that’s part of the authentic Texas brisket experience – I say if you want lean, eat chicken 😜!)

  119. this was by far the best brisket I’ve ever made! I did mix the season packet from the roast in with my rub, and because I didn’t have dry mustard, I brushed it with coarse ground mustard before putting the dry rub on. Gave it a great crispy layer.

  120. I am cooking my first brisket this weekend for my inlaws! I bought a 13.5 pound brisket and trimmed about 1 to 1.5 pounds of fat off. I would like it out of the oven by noon because lunch is at 2:30 that way I have a free oven for the other last minute items. When would you suggest putting it in the oven? I was thinking 9pm? so I would be taking the foil off around 11 for that last hour (or more) of cooking.

  121. Jessica says:

    Have you tried this in a slow cooker? I am wondering because the weather is way too warm for the oven to be on for 12+ hours. Thanks!

    • You know, Jessica, I have not. πŸ™‚ Which seems totally dumb because I don’t see any reason it wouldn’t work, as long as your brisket was small enough (or your crockpot large enough) to fit without being crowded and crammed in. You need to make sure there’s room for hot air to flow around it; likewise, put something (a rack, some carrots or onion) to hold the meat up off the bottom a little.
      I know exactly what you mean about having the oven all all day.
      So here’s what I would do:
      Put something on the bottom to hold the brisket about 1/2″-1″ up.
      Rub it with the dry rub and stick it in.
      Cook it on low for as many hours as it needs by weight (1.5 hrs/lb)
      For the last 1 hour, prop the lid open with a wooden spoon to let some of the liquid evaporate and (hopefully) develop a nice crust on the brisket.
      Good luck and let us know how it works!

  122. Lisa Liss says:

    Can I make this a day ahead? If so, should I “crust it up” If I do, won’t it “uncrust” in the fridge? Help!

    • Hi Lisa, yes you can cook it a day or two in advance. Cook until jiggly then cool and refrigerate covered. Reheat on low, covered with foil, for an hour or two depending on size. You can do the “crusting up” the day you serve.

  123. Lisa Liss says:

    Can I cook this a day ahead? If so, how do I modify getting that crust on day two? and how would you heat it up?

    • Lisa Liss says:

      oops – sorry , i didn’t see your reply! Thanks so much! Going to make this for my Passover Seder! Along with my 20 lb turkey. That’s why I need the extra day! My kids hate JEWISH brisket, but love the TEXAS kind! Wish me luck.

  124. The recipe is good, thank you Hilah. I want to let everyone know that even though I had a very lean piece of brisket, it still produced a lot of liquid.

    I tried this recipe with a fully trimmed (almost no visible fat at all) 2.5 lb brisket. It took longer than the 4 hours I calculated for cooking time (more later), but the result is very good.

    I made about 1/2 of the rub with the following modifications: I cut the amount of pepper to 2 tsp, cayenne to 1/8 tsp and because I couldn’t use mustard (not allowed in the house for Passover) I switched it to turmeric. I also added 1/2 tsp cinnamon.

    Because my brisket was SO lean, I rubbed it with a little olive oil (maybe 1/2 tsp, which probably also helped the rub to adhere more). Also, because I was afraid of such a lean piece of brisket not producing any liquid, I added a little (maybe 2 tbsp) of wine. That was completely unnecessary as the brisket produced a fair amount of liquid (I haven’t measured it but I’d guess it’s more than a cup.

    I put it into the oven and went to sleep. It cooked high in the oven for about hours and sat for another hour before I woke up to check on it. It was still tough so I put it in for another hour. It was still a little tough after that, so I put it in for another 1/2 hour and put it low in the oven. Then it was done.

    Maybe it’s the pepper I’m using, but it’s very peppery. I think next time, I’ll cut the pepper down to 1 tsp.

    Sorry for the length of this post, but I wanted to thank you for the recipe and the technique. …and to say that even a really lean piece of meat produced a lot of liquid.

    • Thank you for the detailed report, David! I’m glad to hear the brisket was still good even with all the fat trimmed off. I like the idea of adding a little cinnamon, too.

  125. This was AMAZING!!! I seasoned just with salt, pepper, garlic powder and smoked paprika. I placed lots of thick sliced red onions on the bottom of a roasting pan and then topped the onions with the brisket. I cooked for the time and manner in which you recommend in your recipe and it turned out perfect. This was the first time I made brisket and my husband can’ts stop talking about it! =) Thank you.

  126. Just finished slicing the brisket after it had rested…..the aroma in the kitchen is intoxicating and the bite I just took is unbelievable……I had a 5# flat that I trimmed to 1/4″ fat…I crusted it with a rub with S&P, garlic powder, onion powder, paprika, cayenne and brown sugar…..put thickly sliced onions as a base for the brisket…I have a cast iron enameled pan which was perfect for this messing with foil…….it did cook for 8 hrs before it got jiggly (perfect description) and then I removed the juices to use as a base for a BBQ sauce and put the brisket back in uncovered where a beautiful crust developed…THANK YOU, THANK YOU, THANK YOU for sharing this technique!!!!

  127. Absolute perfection!
    I followed this method with only one difference, I used a packaged seasoning. This recipe makes a perfect briskit every time. Thank you for sharing this.

  128. I tried this recipe and everyone raved how moist and tender the meat was – sadly there were no leftovers. I did add one ingredient – half a bottle of Liquid Smoke poured over the top of the brisket before putting it in the oven. I needed this to be done by 630 pm and forgot to set my alarm. I woke up at 5 am, rubbed the seasonings in, covered it with foil and set the oven for 255 instead of 250. This was a 10 pound brisket and it was done perfectly at 530 pm. I took the foil off and put it back in the oven for another 45 minutes. So, even though I deviated slightly from the temperature and cooking time guidelines, mine was perfect. Hilah, thanks for a great recipe!!!

  129. Brisket flautas. You tear apart the brisket, pack it into rolled up corn tortillas, and close them with a toothpick. Then either put them in the fryer for a minute or a small skillet with a half inch of oil in it and you have a great party snack.

  130. Kendall Embry says:

    Leftover brisket? Who’s has leftovers :p
    I make brisket soft tacos, stuffed brisket gorditas, and brisket enchiladas with the leftovers. The advantages of living with a Hispanic heritage.

  131. Margaret See says:

    Hi Hilah
    What is the internal temperature of the brisket that I should target for tenderness and juiciness. Being able to decide when it’s cooked based on temperature will be of help to me.

    • Hi Margaret,
      I never check it by temperature; I go by look and mostly feel. (The video shows what to look for) But 190ΒΊF seems to be the consensus.

      • Margaret See says:

        Oh Hilah I’m trying your recipe tomorrow. Need to double-check the amount of dry rub in case I’m mistaken. For an 8 pound brisket, it is just 1 tsp salt plus 6 tsp black pepper, 1 tsp onion powder etc.. For such a large piece of meat, would 1 tsp salt be under-salting?
        Also can I apply the dry rub on the beef several hours earlier for better flavour? My brisket may be 5 to 6 lbs.
        Hope you can reply today.
        Thank you!!!

        • Hi Margaret!
          To me, it’s enough salt. I think it works because the long cook time allows the salt and seasoning to get ALL through the meat. You can rub it down earlier if you like, but I think (like when slow-cooking) that marinating is not really necessary since it basically marinates while it’s cooking.

  132. Cooking my first brisket – and it’s a big’un πŸ™‚ Since your recipe is so similar to when cook my (also giant) pork butt roasts for pulled pork I am swallowing my fears and going with Team Hilah πŸ™‚
    The pork recipe that I use (ALWAYS) has the oven temp at 225F and you cook until the internal temp of the pork is 200F – which is apparently when the collagen become all melty and jiggly πŸ™‚ I may test at 190F to see what the jiggle factor is. Will use the drippings to make a stout infused BBQ sauce.
    Fingers crossed – I’m hungry NOW πŸ™‚

  133. Hi Hilah

    Awesome website! I love your style. I’ve braised smaller briskets a few times before. But now I want to try your recipe and oven roast an 8-10-pounder for Passover.

    A few questions if you have time:

    β€’ what do you think of searing/browning the brisket first?
    β€’ will a crust still form just putting it right into the oven?
    β€’Β if I cook it the day before, shall I do 10-12 hours, then rest and reheat for another 2-3 the following day?
    β€’ should I wait to slice until the very end?

    Thank you!

    • Hi Kevin!
      1. I don’t think it’s necessary because …
      2. Yes! The brisket gets a nice crust in the oven
      3. Yes, that sounds like a good plan and
      4. Yes, I’d wait to slice it until you’re ready to serve (let it rest about 20 minutes before slicing)
      Enjoy! Happy Passover!

  134. Im about to cook a 2.5 lb brisket.. just to be sure acc to the chart id cook it for 3 hr 45 min..and then an additional hr uncovered? Or do i uncover it after 2 hr and 45 min of cooking time?

    • Hey Shani,
      You should cook it covered until it’s tender and jiggly and then let it crisp up in the oven for another hour or so

  135. I tried your recepie a few times and it is absolutely awesome!
    So now, I have an uncooked, corned beef brisket. I thought I’d cover it with pepper corns and cook it the same way. Its it quite lean so perhaps I should reduce the cooking time. What do you say….? Is this a good idea or a I trying to squeeze an orange with a peeler….? πŸ˜‰

    • Hi Eyal!
      I don’t know for sure about that. I’ve only boiled corned beef before, but I think it would work out fine.

      • I went ahead and coated the uncooked corned beef with coarse ground black pepper and then roasted it exactly according to your method. The result was way better than any boiled corned beef I have ever cooked. It was amazing!

  136. Reema Garcia says:

    I love this recipe! I’ve only made it with one brisket in the oven though and I apologize if this has been asked (so many comments!!) –
    I have 2 briskets about 10 lbs each going on different oven shelves, how long should I cook them? Am I timing for 10 lbs or 20? Also, should I rotate? Thanks so much!!

    • Hi Reema!
      You should time for a little over 10 pounds and be prepared for one brisket to be ready before the other one just because brisket is finicky that way πŸ˜‰ And rotating at the 5-hour point would be a good idea!

  137. Hi if cooking a 10 lb brisket which is not real thick do i need to go by the 1.5 hour rule?

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