Brisket Recipe Oven Method
by Sommer Collier — last updated on Apr 7, 2025 
Our Texas Style Oven Brisket Recipe is a simple smoky brisket recipe with a zesty dry rub, that can be made in the oven, instead of a smoker.
The Oven Beef Brisket Recipe For All
Brisket tends to be a tough cut of meat. It’s best when it is slow cooked and sliced thin so that the flavor and texture can both be enjoyed.
Texas is known for its classic brisket preparation, involving a dry rub spice blend and a long rest in an outdoor wood smoker. In my opinion, a slowly smoked brisket is the absolute best brisket available. It’s tender and rich, with pink smoke rings resting under thick chewy bark. However, as most of us don’t own an outdoor smoking cabinet, we’ll have to rely on other ways to achieve a similar result.
Sommer’s Recipe Notes
Today, I’m sharing my Texas Style Oven Brisket Recipe, a dry-rubbed brisket roasted in the oven over a water bath with liquid smoke. Is it as irresistible as a brisket smoked all night in a smoking cabinet? No. I won’t lie and tell you it turns out just the same.
However, this Oven Brisket is a close runner-up and much, much easier to prepare. Once you learn how to cook brisket in the oven, you will be so impressed! So break out the spices, preheat those ovens, and get ready for delicious, juicy brisket!
Our Texas Beef Brisket recipe is a marvelous main dish for holiday gatherings, or any time of the year!
Ingredients You Need
To make this Texas Oven Brisket Recipe, simply rub a large flat-cut brisket (or a whole packer brisket) with a “dry brine brisket” blend of salt and spices. The dry rub I used is comprised of:
- sea salt (or kosher salt or table salt)
- brown sugar
- chili powder
- paprika
- dried mustard
- garlic powder
- onion powder
- dried thyme (or rosemary)
Then lay it on a rack in a roasting pan, over water mixed with liquid smoke. You can use any variety of liquid smoke you prefer… Hickory, Cherry, Mesquite, Oak, etc.
How to Make Brisket in Oven
Learning to cook brisket in the oven is simple, but does take some time, so be patient! Find the full Oven Brisket Recipe with ingredient proportions, detailed instructions, and video tutorial in the recipe form at the bottom of the post.
Tips & Tricks
- If you have an oven with a build-in thermometer, run the wire out the side of the pan. If you are using a standard meat thermometer, insert it into the brisket, through the foil, so you can see the reading.
- Do not be tempted to raise the temperature for faster cooking time, or your brisket will be very tough. Slow oven roasting allows the fats to break down gradually, tenderizing the beef, so it has a stretchy, juicy quality in the end.
- To serve as a saucy BBQ brisket: Let the brisket rest for 30 minutes before slicing into it. Then place the sliced pieces into a baking dish with warm BBQ sauce in the bottom. You can warm up the sauce in the oven or on the stovetop. After placing the sliced pieces of brisket into the baking dish with sauce, allow people to serve from the baking dish to get some of the sauce with the brisket!
- The key to tender, juicy oven-baked brisket is cooking it at a low temperature for a long time! Don’t be tempted to increase the oven temperature over 250 degrees F here. You must be patient with the process!
- Some people cook their brisket without a dry rub, which is perfectly fine, but it won’t have as much flavor! If you are worried about your sodium intake, you can reduce the amount of salt in the dry rub and serve with a low-sodium BBQ sauce for extra flavor!
Serving Suggestions
This recipe is perfect for parties or for feeding a large family. It will also leave your house smelling like mouth-watering smokey brisket!
This brisket can be served in so many different ways! Serve it with your favorite barbecue sauce and corn on the cob! I definitely recommend making this into a leftover brisket sandwich on a fluffy brioche bun with bbq sauce. Try serving your Texas brisket recipe with some of my favorites:
- Mashed Potatoes
- Homemade Mac and Cheese
- Baked Beans
- Mashed Sweet Potatoes
- Roasted Okra
- Collard Greens
- Potato Salad
This Texas Style Oven Brisket also pairs well with this Creamy Ranchero Sauce! Give it a try!
Also, try our Crock Pot Brisket Sandwiches recipe and our Smoked Brisket Recipe for more great sharing options for brisket!
Frequently Asked Questions
You need to allow the brisket to rest for at least 30 minutes after taking it out of the oven to let the juices fully redistribute. If you cut into it sooner, the juices will pour out of the beef, and the meat will be drier because of it!
Cooked brisket could last in an airtight container in the fridge for 3 to 4 days.
Yes and no. If you rub the brisket with the spice rub and immediately place it in the oven, it’s just a brisket rub. It will flavor the exterior of the meat and the spices will penetrate a little way into the beef.
However, if you take the time to dry rub the brisket the night before baking (or even several hours before baking) and then place it in the refrigerator, this is considered a brisket dry brine. The salt and other seasonings have time to truly work their way down into the center of the beef.
Pro Tip: If time allows, always dry rub the brisket several hours before placing it in the oven.
Yes! You should wrap the brisket in foil and cook it in the oven until it reaches an internal temperature of 175 degrees. Then remove the foil and allow it to continue cooking slowly until it reaches 195 to 200 degrees F.
Yes, you will want to add water to the bottom of the roasting pan along with a little bit of liquid smoke for a classic smoky flavor! The water will help to keep the oven moist so that the brisket doesn’t dry out being in the oven for so long. Since the brisket isn’t touching the water, it can still create a bark around the edges!
Because brisket is a tougher cut of meat, it must come to a higher temperature internally before the fats start to break down and tenderize. You could technically take the brisket out of the oven at 175 degrees F and it will be cooked, but if you want to get the traditional brisket stretch in each slice, you need to allow enough time for the brisket to reach 195 to 200 degrees F.
A good rule of thumb is to cook your brisket 60 minutes per pound at 250 degrees F. So if you had a 3-pound brisket, you’d cook it for about 3 hours.
However, many different factors can throw this estimate off. So, make sure the internal temperature of the brisket is 195 degrees F before removing it from the oven.
Looking for More Beef Recipes? Be Sure to Try:
- Crockpot Bacon Wrapped Beef Tenderloin
- Oven Roasted Standing Rib Roast
- Baked Corned Beef and Cabbage in the Oven
- Chopped Steak with Mushroom Gravy
- Beef Bacon Recipe
- Slow Cooker Italian Beef Recipe
- Best Beef Stew
- Philly Cheesesteak Sliders
- Honey Garlic Beef Tenderloin
- Best Smoked Brisket Recipe
- Instant Pot Italian Beef
- Best Beef Pot Roast
Let me know how your brisket turned out in the comments below and don’t forget to print, pin, or download this recipe! It’s a keeper for sure!
Oven Brisket Recipe
Video
Ingredients
- 5-6 pound boneless flat-cut beef brisket (not corned beef brisket)
- 2 tablespoons sea salt
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon dried mustard
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried thyme
- 1/4 cup liquid smoke, any variety
Instructions
- Preheat the oven to 250 degrees F. Pour 3 cups water into the bottom of a large roasting pan with a rack and add the liquid smoke.
- In a small bowl, mix the salt, brown sugar, and all remaining spices until well combined. Rub the spice blend over the entire surface of the brisket and lay the brisket on the wire roasting rack. Insert an oven-safe meat thermometer into the thickest part of the brisket and cover the roasting pan tightly with foil. *If you have an oven with a built-in meat thermometer, run the wire out the side of the pan. If you are using a standard meat thermometer, insert it into the brisket, through the foil, so you can see the reading.
- Slow roast in the oven until the internal temperature reaches 175 degrees F. Then remove the foil and continue roasting until the internal temperature reaches 195 degrees F. Depending on your oven, and where you inserted the meat thermometer, this process may take 5-6 hours.
- Take the brisket out of the oven and allow it to rest for 30 minutes before serving. Cover it loosely with foil to help retain the heat. Cut the brisket across the grain into thin slices, and serve warm.
Notes
Nutrition
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Made this today because I needed the room in my freezer. Had a 6 lb brisket that I seasoned the night before. Baked it for 6 hrs @ 250. I should have checked it @ 5 hrs. It registered 200 after 6 hrs when I took it out to check temp. I have a gas stove/oven. So I let it rest for 30 minutes before slicing. Turned out good. A little dryer then I wanted but with BBQ sauce or some other sauce/ gravy it is good. Will make great sandwiches. Good recipe first time baking a brisket. Would definitely try again with little tweaks!! Thanks for an easy recipe!
I’m a transplanted westerner to the northeast and never see good, old southern or western cookin. I had all but forgotten about brisket until I saw the show Young Sheldon about MeeMaws brisket and finally found this recipe here. We will be trying it out as soon as I can get a brisket at the grocery. Wish me luck!!
The temperatures noted in the video are different than the ones in the printed recipes. Which are correct? Video says under foil until 155, remove foil and cook until 168. Printed recipe says under foil until 175 and remove foil & cook until 195.
What’s this question ever answered?
my brisket is 4 lb so approximately how long it 250 would it take to reach 175 or 160? I don’t want to overcook it but I don’t want to be opening the oven constantly trying to check the temperature .
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Yum – I have been looking for a recipe to make in the oven instead of on the smoker – so good!
I tried this recipe and it turned out great! It came out so juicy, tender, and flavorful. We all enjoyed it!
Oh wow! This brisket looks so delicious and full of flavor. Everyone is going to enjoy this recipe. I’m so excited to make this sometime this week!
This brisket is so easy, fills the house with amazing flavors and tastes just amazing! If you want to impress someone with your food skills, make this recipe!
What an amazing bunch of recipes!
The deep fryer didn’t have a good flat cut so I used a pointcut that did not quite reach 5 pounds. I set the hot air convection to 225 until it reached 195 everywhere and then took it out and crisped it at 450 convection.
Then we topped it with the Alabama white sauce (mayo, sour cream, dijon, garlic, horseradish, sriracha, and sugar). Oh, and a fried egg. It was amazing.
Then,
The brisket was yummy. I cooked the flat in the oven and the point in an elective roaster. Both took about four hours. I let them both rest about an hour and then cut the flat into thin slices and put it in the smoke flavoring and pan drippings.
After locking it up for 20 mins at 250 I shredded it in a covered oven pan with baby rats. Both the point and flat was great.
Also, This was fantastic! I’ve never made a brisket before, and this did not disappoint. The flavor was great, and the cooking was so easy! The only changes I made were:
First of all, I put the rub on the night before, wrapped it in foil, and let it sit in the fridge overnight.
Secondly, I got it out the next day and let it come all the way to room temp before cooking.
Thirdly, I added some onions and garlic to the brisket. It was tasty on its own!
The crazy thing was, I actually overcooked it (it got up to 207). I was worried it would be dry or tough because of this. It wasn’t! I did make sure it was tightly covered with foil, so that may be one reason why.
Will definitely make it again! Thanks!
Baby rats?!
Second. What are baby rats? Lol.
Maybe she meant carrots
I don’t care how much protein they have…. I’m not adding baby rats 🤣😂 jk
I have never tried cooking brisket, and I dont have a bbq grill but a friend had informed me of a really good deal on a huge cut of brisket a while back and I had her go grab one for me cause I couldnt go to the store at the time. I immediately froze it not knowing how or when I would cook it. I finally decided I needed to get it out of my freezer and decided on your recipe and I was so happy I did.
I doubled up on the spices cause I really really love it. I wanted my brisket to be rubbed down well and coated nicely. Only thing I changed was the paprika. I used Smoke paprika instead since I wanted to make sure that it would have a nice smokey hint. My brisket was also not all even in size. One half was extremely large and the other half was about half in size but same length. I cut the meat in half down the center between the larger size and the smaller half. Both size were equal in length. I rubbed them down then put each one into a large gallon ziplock and I poured a decent amount of liquid smoke into the bag itself so it could all soak and absorb over night. Early morning I set oven to go, I lightly padded the meat down with paper towels and seared them to caramelize each side before putting it in. I think my oven is off in general so I had to tweak the temps for my oven a little higher. I did have to take the smaller half out early since it reached the perfect amount way before the larger half. I let it cool, cut it in half and seal wrapped it to put in freezer so we could have some for another time. I have a meat thermometer that has three probes plus a 2nd display that is wireless so I dont have to constantly look at the one by the oven. I could do my work and everything else while keeping the wireless piece on me. Once it was finally done and had reach the 195 F I turned the oven to broil for 10 minutes while coating the meat with thick bbq sauce.
Your recipe gave me the hope that I could do this. So glad I tried it and will never forget it. It turned out perfect, juicy and tender.
Came out great!
Couldn’t find a decent size flat cut so I used a point cut just under 5 lbs. Made getting a consistent temp reading more difficult. It seemed to start losing heat slightly when I uncovered it so I set it to 225 convection until it read at least 195 everywhere I checked. Resisted the urge to increase the temp. Probably left it in longer than necessary but it stayed tender and moist. Finished it at 450 convection to crisp the crust.
Served it on sesame buns with a version of Alabama white sauce (mayo, sour cream, dijon, garlic, horseradish, sriracha and a little sugar). And a fried egg of course.
Better than my wife’s.
My son recently went to a bbq festival and came back with a rub that he had tasted on a meat he tried while there. It’s supposed to be “out of this world”. My question is this…..if I use this dry rub, how much should I be laying on my brisket? I realize that you have no idea what is in my rub lol but I’m wondering if I should have a thick amount or thin. I hope this makes sense. Any help is greatly appreciated
Hi Trisha,
Usually, you want a good enough coating, so you no longer see the beef, but not so thick that it turns mushy while cooking. So a thin-ish even coating. Hope this helps!