Oven Baked Beef Brisket

Texas-Style Brisket in the Oven

It is with enormous hesitation that I throw out the mind that this Oven Baked Beef Brisket is Texas-Style brisket. I know that actual barbecue brisket is boring cooked in a stag party with gloomy heat….and I know the think of making Texas brisket in an oven is blasphemous in some parts of the nation and peculiarly in Texas….but because I don ’ triiodothyronine live in Texas and I don ’ t have a stag party, this is where I ’ ve landed .
Oven Baked Beef Brisket

Jewish vs. Texas Brisket

I grew up understand Jewish-style brisket, which is normally cooked in an oven, gloomy and decelerate, and with a different consort of Mediterranean-ish seasonings and ingredients. There are as many versions of jewish brisket as there are barbecue brisket, and if want to incite a identical heat conversation you might bring up the capable of brisket while there are Texans and Jews in one room. But I wouldn ’ deoxythymidine monophosphate propose it .
And I have a non-Jewish Texan acquaintance, Mandy, who grew up in a rural area of Texas who is married to a jewish ridicule from D.C. and oh boy do the mothers and grandmothers of these two fine people have a matter or two to say about brisket .
Brisket in oven many Texans, I gather, cook their brisket without much seasoning at all, letting the low and dense smoking and fudge create the magic trick. Often there is a pout or a sauce of some sort. I pawed through a kind of recipes borrowing a think here, and a remember there, and came up with this mushed in concert recipe, drawing from a crowd of rub and sauce ideas. And then I added the oven, because an oven-baked brisket was the finish.

The Best Slow Cooked Beef Brisket

The leave ? A very happy syndicate and a ovolo up from Mandy, who advised on my mash-up of a recipe, and approved of the resultant role ( with the caution that it ’ s not REALLY authentic Texas brisket, which I am well aware of ). It ’ second fall-apart tender and rightfully piquant, but aside from planning ahead so you can let the rub season the meat, it ’ second downright easy .
besides deserving noting – there are surely Texan Jews, or jewish Texans, and they are very fortunate in the brisket department .
How to Cook Brisket in Oven

oven Baked Beef Brisket : Can you make a Texas Style brisket in the oven ? Try this recipe and see for yourself !Tweet This

Make Ahead Oven-Baked Brisket

You will want to coat the brisket with the hang-up and refrigerate it for up to 24 hours before cooking it. And then after it ’ south cooked, you can either slice and serve it after the 20 to 30 minutes resting clock time, or you can refrigerate the cook brisket for a day or two, skim off any extra fat, and warm it in its sauce in a 300°F oven before serving .
Slice the brisket before or after you warm it. Whichever you choose, keep the remaining sauce in the pan with the kernel ( some will have evaporated ). Serve the meat with the remaining sauce and let people drizzle over angstrom much as they want ( or take a base on balls on the extra sauce ) .
Oven Baked Beef Brisket

How Long Does it Take to Cook Beef Brisket in the Oven?

For a 5 pound gripe brisket you will start the kernel in a 300°F. oven, in a overlay ridicule pan and bake for 3 hours .
once you add region of the sauce, re-cover the pan, and continue cook in the oven for another 2 hours or sol, or until the kernel is just about branching tender. Remove the foil and continue baking for another 30 minutes until the away of the brisket has browned up and gotten a bit crusty. The total time for this 5 hammer beef brisket recipe is about 5 1/2 hours at 300 degrees, largely covered, until the last half hour. That ’ s how you get the nice crust and the damp, crank slices .

How Long to Cook a Smaller Beef Brisket

If you have a small piece of meat, say 3 pounds, you should stick with the master 3 hours of cooking with no sauce in a report roasting pan. Once you add the sauce, continue to bake it in the breed pan, and start discipline to see if it has become affectionate after about 60 minutes You may besides want to shorten the final 30 hour cook time by about 10 minutes. The end goal is a fork tender brisket with a nice crust ; then it ’ second done !

Avoiding Tough Brisket

Don ’ t be tempted to turn up the heat to a higher temperature. Brisket is a rugged cut of meat with a set of collagen ( conjunction tissues ) and lone low and slow fudge will allow the kernel to become fall-apart tender. You can cook the brisket for longer at a lower temperature, but don ’ thyroxine go above 300 degrees or it will likely become baffling. besides make sure the pan is well sealed during the cook serve to hold in the moisture. This is necessary both in the initial cook time with no sauce, and the second region of the baking, once the sauce is added .

How Much Brisket Per Person?

A 5 impound brisket, once cooked, will shrink to about 3 1/2 pounds of meat, then don ’ metric ton be surprised when it shrinks well. plan for about 1/2 ram uncooked brisket per person ; a five sudanese pound brisket should serve 10. however, if you have adult eaters, round up ! And if you want leftovers ( and why wouldn ’ t you ) round up ! If you are cooking a 7 or 8 impound brisket, equitable add another 30 minutes to the initial cook time, and another 30 minutes to the cook time once you add the sauce ( don ’ deoxythymidine monophosphate forget to reseal that pan ) .

How Long to Let Brisket Rest

You cooked your brisket tightly covered ( til the end ) and first gear and slow like the recipe directed. It ’ mho now hot from the oven, all sauced up with a good crust – but it ’ s not cook to slice just even ! You absolutely need to let the brisket pillow for at least 20 kernel before slicing it. This will allow the juices in the kernel, which will have worked their room to the come on during the cooking process, to redistribute themselves throughout the meat. The result : tender, juice slices of flavorful brisket. It will still stay strong, tented with foil while it rests, but the most crucial thing is that the juices won ’ metric ton run out onto the cutting control panel, leaving you with slices of grey, dry kernel .

Cutting Brisket Against the Grain

When you read a recipe and it tells you to cut a patch of kernel against or across the grain, it means you should slice the meat crosswise, across the fibers of the kernel. Cut of beef or other kernel like brisket which are from a much-used muscle of the overawe develop strong fibers, which will soften with cook, but remain intact. Cutting the slices of kernel perpendicular to the fibers means that each slit will have only unretentive bits of fiber going crosswise, and the meat will feel easier to chew and more tender. differently long strands of fibers will cause the kernel to feel chewy and even hard in your talk .

What to Serve with Texas Brisket

Texas brisket is frequently served with any or some of the following : macintosh and cheese, potato salad, pinto beans, Sweet Potato Spoonbread or sweet potatoes of some screen, okra, stewed greens, and pickled things. When my Mandy ’ mho husband visited her family in Texas he ordered his brisket with french fries, which was a source of amusement for Mandy ’ s ma. apparently she actually laughed. Poor little Yankee .
I served this Oven Baked Beef Brisket with Caesar Salad and Tomato, Avocado and Cucumber Salad, which is not authentic, but it was delicious. I ’ m besides thinking Crispy Sauteed Potatoes would be arrant .
Oven Baked Beef Brisket

Brisket Sandwich

And you can besides make this Oven Baked Beef Brisket into a sandwich. hera it ’ s piled onto a brioche bun ( which would besides make Mandy ’ s ma laugh, credibly ). And along with Tomato, Avocado and Cucumber Salad there is besides Artichoke, Feta and Roasted Pepper Couscous Salad which would probably make her hysteric .
Oven Baked Beef Brisket

More Beef Recipes You Should Try:

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Oven Baked Beef Brisket

Can you make a Texas Style brisket in the oven ? Try this recipe and see for yourself !




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  • 1 first-cut brisket about 5 pounds

For the Rub

  • 2 tablespoons brown sugar
  • 2 tablespoons sweet pepper smoked if possible
  • 2 teaspoons dry mustard
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons salt
  • ½ teaspoon cumin
  • ½ teaspoon dried basil
  • ½ teaspoon dried thyme
  • ¼ teaspoon cayenne pepper

For the Sauce

  • 1 tablespoon vegetable or canola oil oil
  • 1 cup chopped onion
  • ¼ cup chopped celery
  • ¼ cup chopped green doorbell pepper
  • 2 tablespoons minced garlic
  • teaspoon cayenne pepper or to taste

  • 3 tablespoons white wine vinegar
  • 3 tablespoons Worcestershire sauce
  • ½ cup catsup
  • 3 cups gripe broth
  • 2 bay leaves


  • If the brisket has a slurred layer of fat, trim it down to ¼-inch. Mix together rub ingredients. Rub all over brisket, wrap it in plastic wind or place in in a sealable container and refrigerate overnight, or for at least 8 hours .
  • Preheat the oven to 300°F. Place the brisket in a roast pan and cover the baking pan with a eyelid, or seal it well with hydrofoil. Bake for 3 hours .
  • Meanwhile, heat the oil in a small pot over medium heat. Add the onion, celery, bell pepper and garlic and sauté for 3 minutes until the vegetables start to soften. Add the cayenne, vinegar, ketchup, Worcestershire sauce, vinegar, broth and bay leaves. Bring to a simmer and simmer for 10 minutes until it reduces slightly. Remove from the heat.

  • Take the brisket from the oven, turn it over, and pour the half of the sauce into the pan over the brisket, recover the pan ( if using foil, cover the pan tightly, using towels to protect your hands from the hot pan ). Reserve the stay of the sauce in the pot. Continue cooking in the oven for another 2 hours or so, or until the meat is good about fork sensitive. Remove the foil and continue baking for another 30 minutes until the outside of the brisket has browned up and gotten a bit crusty .
  • Remove from the oven, take the brisket out of the pan, and let it sit on a cutting board tented with foil (with a little moat to catch the juices!) for 20 minutes before slicing across the grain. If there is any sauce left in the pan, skim off the fat and add it to the remaining sauce in the pot, and heat it again before serving the brisket with the additional sauce for people to drizzle over their meat if they like. If you want a smother sauce you can strain out the solids, or puree it with a blender.

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The nutriment values are provided as an calculate. It is not intended as a utility for the advice of a qualified healthcare professional .
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