{"id":356988,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-26T00:03:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/oven-baked-brisket\/"},"modified":"2024-03-01T16:32:58","modified_gmt":"2024-03-01T22:32:58","slug":"oven-baked-brisket","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/oven-baked-brisket\/","title":{"rendered":"Oven-Baked Brisket"},"content":{"rendered":"

Oven brisket is an approachable way to cook Texas-style brisket without any fancy cookware or appliances. Smoked brisket<\/a> is known for its iconic flavor and gorgeous smoke ring, but an oven-baked brisket can also deliver a juicy brisket with rich, meaty flavor. Oven brisket is moist and tender from an overnight marinade and a long bake time. A homemade barbecue glaze gives the brisket a sticky-sweet finish.<\/p>\n

So if you don\u2019t feel like firing up the smoker, or you don\u2019t have a smoker to fire up, don’t worry about it. Restaurant-quality brisket can be yours, right inside your own kitchen, any time of year.<\/p>\n

How to Cook Brisket in the Oven<\/h2>\n

It’s not difficult to cook brisket in the oven, but it does take time and a little planning. To start, marinate<\/a> the brisket overnight to infuse it with savory flavor. The next day, slowly roast the brisket in the oven until it’s nice and tender. It’s important to cover the brisket as it cooks. This will trap the steam inside the baking dish, ensuring the meat becomes juicy.<\/p>\n

There\u2019s some debate about what temperature to cook brisket in the oven. We find that a 300\u00b0F oven is perfect. The brisket still cooks low and slow, but it doesn\u2019t take as long as a smoker, which cooks as low as 225\u00b0.\u00a0(Psst:<\/em> Here’s how to turn your grill into a smoker<\/a>.) Don\u2019t be tempted to increase the temperature to help the brisket cook faster. Slow-roasting is the only way to tenderize tough cuts like brisket, so patience is key.<\/p>\n

Finally, rest the brisket. Again, patience is key here. The general rule of thumb is to let roasts rest for 10 minutes per pound\u2014and the Marvelous Mrs. Maisel<\/a> allows her brisket to rest overnight! Yes, resting takes a long time, but it\u2019s essential for letting the juices redistribute within the meat. Otherwise, those juices will spill out onto the cutting board, leaving the meat dry.<\/p>\n

How long does it take to cook brisket in the oven?<\/h2>\n

In this recipe, we cook a 4- to 5-pound brisket for roughly 4-1\/4 hours in a 300\u00b0 oven. How long you’ll need to cook your brisket depends on the size of the brisket and your oven’s temperature. In general, plan on about one hour per pound. The brisket is finished cooking when you can insert a paring knife into the meat with ease.<\/p>\n

If you prefer precision, monitor the brisket’s internal temperature with a probe thermometer like the Thermoworks Smoke X<\/a>. The brisket begins to get tender at 190\u00b0. By the time it reaches 200\u00b0, it will be fall-apart tender and shreddable. If your goal is gorgeous sliced brisket, split the difference, and pull the brisket at 195\u00b0.<\/p>\n

Ingredients for Oven Brisket<\/h2>\n