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 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. It works out to about 1.5 hours per pound.

  • 3-4 pound brisket = 6 hours
  • 5-7 pound brisket = 11 hours
  • 8-10 pound brisket = 14 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 brisket with Wayne Mueller of the famous Mueller BBQ in Taylor, Texas. The trimming part begins at 2:45 .

4.9 from 30 reviews
Beef Brisket in the Oven
 
Cook time
Total time
 
Serves: 6-20
Ingredients
  • 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
  • ½ teaspoon cayenne pepper, optional
Instructions
  1. Preheat oven to 250ºF 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 ¼" 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.

And no brisket post would be complete without an exhaustive list of “things to do with leftover brisket” 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!

 

 

Comments

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

  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:

    Foil

  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.

  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 350°, then cook it sliced and covered at 350° in the liquid for a hour. I lowered the temperature to 300° 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. :)

  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. :) 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.

    Kevin

    • 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. :)

    • 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. :)

  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

  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. :) 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?

    Thanks,

    Greg

    • Oops, sorry, Greg! I never posted the link! I fixed it, but in the meantime here is the link http://youtu.be/LsVf99pkTdM 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?

        Thanks,

        Greg

        • 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.

    Susan

    • Hi Susan!
      I’m so happy to hear you had success with this! Let me know if you try out the same rub when you break out the smoker this year. I bet that would be delicious, too.

  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. :)

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

  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! :) 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!

        Salud!

  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! :D 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!
      -hilah

  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?

    cheers!

    • 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.

      Salud!

  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! ;) 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. :)
      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!
      -h

  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. :) And using half of the rub should do you just fine.
      Let me know how it turns out!
      -hilah

  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 200-250º 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. ;)
      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! :)

    • 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!

    • 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!

  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

  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? ;)
      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. :)

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

    Thanks

  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 250º 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! :D 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!
        Carrie

  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 -
    Shira

  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,

    Calvin

  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 :)

  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 :)

    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: https://www.youtube.com/watch?v=cEUb3w5rrIY (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!

    Eyal

    • 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….

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