Beef Brisket Recipe (Oven Baked)
A tender, flavorful oven baked beef brisket recipe made with a simple dry rub and a low, slow cooking method that delivers smoker-quality results without any special equipment.
Equipment
- Large roasting pan
- Aluminum foil
- Meat thermometer
- cutting boar
Ingredients
- 4-5 lb beef brisket trimmed of excess fat
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper optional
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 medium yellow onion sliced
Instructions
Season the Brisket
- Pat the brisket dry with paper towels, then trim any excess large pockets of fat, leaving a thin layer intact to help keep the meat moist during cooking. In a small bowl, combine the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper if using.
- Rub the seasoning mixture generously all over the brisket, pressing it into the meat on all sides so it adheres well, then let the seasoned brisket sit at room temperature for about 20-30 minutes while the oven preheats, which helps it cook more evenly.
Cook Low and Slow
- Preheat the oven to 300°F (150°C). Place the sliced onion in the bottom of a large roasting pan, then set the seasoned brisket fat-side up on top of the onions. Pour the beef broth and Worcestershire sauce into the bottom of the pan around the brisket, being careful not to wash the seasoning off the meat.
- Cover the roasting pan tightly with aluminum foil, sealing the edges well to trap steam, and bake for 3.5 to 4 hours, until the internal temperature reaches at least 200-205°F (93-96°C) and the meat is fork-tender, checking with a meat thermometer inserted into the thickest part.
Rest and Slice
- Remove the brisket from the oven and let it rest, still wrapped in the foil, for at least 20-30 minutes before slicing. This resting period is crucial, since cutting into the meat too early will cause most of the juices to run out instead of staying absorbed in the meat.
- Once rested, transfer the brisket to a cutting board and slice it against the grain into thin slices, using the pan juices as a light sauce to drizzle over the top before serving.
Notes
- Trimming the brisket but leaving a thin fat layer intact helps keep the meat moist throughout the long cooking time, so avoid removing all the fat even if it's tempting.
- Sealing the foil tightly over the roasting pan is essential for trapping steam and moisture, which is what helps break down the tough connective tissue in the brisket over the extended cook time.
- Always slice brisket against the grain, since cutting with the grain results in noticeably tougher, chewier pieces regardless of how well the meat was cooked.
- The resting period is just as important as the cooking time itself, so try to resist cutting into the brisket right away even if it smells irresistible coming out of the oven.
- Leftover brisket keeps well in the refrigerator for up to 4 days and also freezes nicely, making this a great option for meal prep or make-ahead entertaining.