This slow-cooked oven-baked beef brisket recipe turned out fabulous after soaking the brisket overnight in a tangy marinade and cooking it low-and-slow the next day! Trim, score, and marinade your brisket to add amazing flavor, then slow roast all that deliciousness in for an easy but amazingly tasty beef dinner!
Oven-Baked Beef Brisket Recipe
This easy-to-make oven method for brisket turns out tasty beef brisket every time! It's a great way to cook your brisket up when the weather is too cold for firing up a smoker too!
How to Bake Brisket in the Oven
To start, trim the excess fat from your brisket portion but try and leave at least ¼ inch of fat. I leave a healthy amount on the beef for flavor while cooking, plus it adds to the drippings that I save for making au jus for the brisket leftover sandwiches that always come after making beef brisket!
Mix Your Marinade
Combine the marinade ingredients: olive oil, Worcestershire sauce, liquid smoke, garlic powder, onion powder, paprika ( or smoked paprika if you have it ), and salt. Place the marinade into a ziploc plastic storage bag or a vacuum seal bag.
Marinate the Brisket
Score both top and bottom surfaces of your brisket to allow the marinade to penetrate the brisket. Then transfer the brisket into the bag with the marinade and seal securely while pushing out any excess air.
Allow the beef brisket to marinate for at least 4 hours but preferably overnight ( 8 - 24 hours ).
Oven Bake the Beef Brisket
Cooking the beef brisket low-and-slow ensures plenty of time for a large brisket cut to take on great flavor while also turning out delightfully tender and moist!
- Preheat the oven to 275ºF ( 135ºC ).
- Place your brisket into a roasting pan, Dutch oven, or baking dish. You can pour some of the excess marinade over the brisket if desired. Otherwise, discard the remaining marinade.
- Slow cook for approximately 6 hours depending on your brisket size.
Pro Tips:
- For super-tender brisket your internal temperature should be higher than the standard internal temperature required for cooked beef. I prefer to cook the brisket until the temp is over 200ºF ( 93ºC ) and the meat probe slides into the meat easily.
- Cooking your brisket to an internal temp of 180ºF ( 82ºC ) to 190ºF ( 88ºC ) will yield tougher brisket meat that almost always disappoints!
- Basting the cooking brisket periodically is up to you. My best technique for adding moisture back to my beef brisket is to wrap in aluminum foil with a couple of tablespoon-size pats of butter for the last hour to finish to about 203ºF ( 95C ).
- Leave your brisket to rest for 20 - 30 minutes after removing it from the oven. Loosely tent the cooked brisket with aluminum foil either in the roasting pan or on a cutting board.
- Slice thin and against the grain to help break up the tough tendencies of this particular beef portion. Serve and enjoy!
📋 Recipe
Slow Cooked Oven Baked Beef Brisket Recipe
Ingredients
- 3-5 lbs beef brisket
Simple Brisket Marinade
- ¼ cup olive oil (extra virgin)
- 2 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke (optional)
- ⅛ teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
Instructions
Make the Marinade
- In a small bowl whisk to combine olive oil, Worcestershire sauce, and liquid smoke. Add in the garlic powder, onion powder, paprika, and salt. Mix.
- Pour the marinade into a Ziploc bag, or a vacuum bag.
- Add the brisket, seal and push as much air as possible out of the bag.
- Refrigerate overnight for best results if possible but be sure at least a minimum of 4 hours.
Slow Cook the Beef Brisket
- Put brisket in a baking pan.
- Place brisket in the oven set to 275 degrees F (135 degrees C).
- Bake for approximately 6 hours.
Video
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Chuck says
Looking forward to trying this, but I'm confused about cooking time vs internal temperature. In the detailed 'Pro' directions before the actual recipe, you say to cook, apparently uncovered, at 275° for 6 hours, but that it is actually done when it's 205°, which in my experience is usually between 4 to 5 hrs.
But the main recipe instructions do not mention cooking to 205, just 6 hrs at 275.
So do I keep it in for 6 hours and ignore the temperature, or pull it out when it hits 205, regardless of how long it's been (say, 4 hrs vs 6)?
For moisture, you said add butter and cover for last hour before it hits 205... so when do I start the butter & cover (what temp to start at to end at 205 2 hr later)?
Also in the write up before actual recipe, and again in the video, you say to score the meat before putting it in the marinade bag (video says both sides). However the main recipe instructions do not mention scoring at all. So anyone who just copies and relies on just the main recipe instructions will miss out on a lot of info.
Angela @ BakeItWithLove.com says
This is actually in my queue to update fully (fresh photos and all). So, to answer your question about the cook time - cook at 275°F until the temp is reached 205°F regardless of the timing.
I cover and baste with butter or apple cider vinegar spritz at 150-160°F until done. The scoring will be added throughout the post with the update. Thanks for asking!
Elaine says
Hi there, me again, good thing I cooked today, need my brisket for tomorrow supper, it is approx 11 lbs, should be done in an hour, total cook time will be 10 hrs..now my next question, how do I reheat half of it tomorrow? Suggestions please
The other half I will slice up for sandwiches.
Angela @ BakeItWithLove.com says
Hi Elaine! I usually reheat portions (if I'm not slathering BBQ sauce on it) in a dish in the oven at 350F with some beef broth to help keep it moist. Just heat it until your portion is warmed then serve right away. Enjoy!
Elaine says
Thank you
Angela @ BakeItWithLove.com says
You're very welcome!!
Elaine says
I am in process of cooking a 11 lb brisket, right now still marinating….DO I COOK UNCOVERED or COVERED….
Angela @ BakeItWithLove.com says
It's covered (as shown in the video). Thanks for asking!
Sherlock says
Yasss, I made this recipe and it turned out great!! I followed the "cooking" instructions to a "T" since this was my first time making a brisket. It was very tender, juicy and flavorful. The "seasoning" instructions I played with a little.
I do have a few thoughts for others that may be first time brisket cookers OR cookers looking to try a different/new version of brisket. First, I didn't get that smoke flavor I was looking for with this recipe(no worries)...so I suggest adding more liquid smoke if you really want a more smoked flavor and you can leave out the liquid smoke altogether if that's not your thing. Next, you can play around with what seasonings you put on the brisket(I do this with any food I cook though...haaa) and leave out or add more seasonings depending on what you want your brisket to taste like. You don't need a rack in the pan while cooking the brisket. Actually, I prefer no rack so the brisket can simmer and cook in the juices. Depending on the type of brisket and size, you may want to trim the fat. As Angela said, this is the type of meat that you will NEED to cook well above the normal beef cooking temp to ensure the brisket is super tender. I repeat, this is not the kind of meat that you want "medium, rare, extra rare or moo-ing." And finally, check the meat periodically while it's cooking as you don't want to overcook it either.
Marc says
Well everything I did in your recipe made it very delicious, my cook time was way off. By three hours the internal temperature was already 210° and very well cooked. If I would’ve cooked it for six hours I think it would’ve been completely nothing. Other than that it was good but that cook time is not right.
Angela @ BakeItWithLove.com says
You may think you overcooked it (in contrast to a prime rib) but because this is such a tough cut of meat, brisket is cooked to a much higher internal temperature. You need to cook a brisket even longer than other tough cuts of meat to break down the collagen. Low and slow is usually best with brisket. 6 hours is a great starting point and even longer is better. Enjoy!
Caroline says
Can this be done in a slow cooker? If so, how long would you recommend it be cooked on low setting? Thanks 🙂
Angela @ BakeItWithLove.com says
Yes, definitely! Cook on low for best results, at least 8-10 hours. Enjoy!
Diane says
Is this 250 using bake or roast?
Thanks for an amazing recipe
Angela @ BakeItWithLove.com says
Hi Diane, this is 250°F bake setting. Thanks for the question!
Barbara Barrett says
What do you serve with a Brisket?
Angela @ BakeItWithLove.com says
All my favorites are shared here in my what to serve with brisket article and collection of best recipes! I HAVE to have a great mac and cheese, no matter what I else I dish up. 🙂
Ward says
Internal temp of meat is to be 205? Meat thermometers show beef cooking temps of 140 to 170. So the 205 sounds overdone. And the recipe says cook until 205 internal temp, but doesn't the meat continue to cook as it "rests", so it could be even over 205. Do you pull it out of the oven at about 180? I also wondered about searing and putting it on a barbeque briefly at the end to blacken it and crisp up the edges?
Angela @ BakeItWithLove.com says
Brisket is a tough meat that is slow cooked until well over the normal 'done' temps for beef. You have to continue cooking past the normal temps to break down the fibers more and get that amazing pull-apart texture.
As to the blackening, or getting a 'bark' on oven cooked brisket, this isn't super easy! I cook mine uncovered, you can increase the temperature the last two hours but you run the risk of drying out the beef.
Nell says
I am going to try this for Christmas. Okay to cook a day ahead and reward in the oven with the butter? And is the cooking time increased for a larger brisket? . Also, one of your comments says you cook it uncovered, and another says covered. Which way? Thank you, for providing the amounts of marinade for different sizes. I am tired of the barbecue ones and this sounds delicious.
Angela @ BakeItWithLove.com says
Hello Nell! Yes, it's OK to cook this a day in advance and reheat to serve. You will indeed need to add some cooking time for a larger brisket. I cook this uncovered (although you can cover it for the last hour with butter as an optional step). You'll want as much moisture as possible if making this in advance, so go ahead and cook with the marinade. Hope that helps!
Jonathan says
Do you cover the brisket? Use a rack? I need details!!!
Angela @ BakeItWithLove.com says
The brisket is covered and then cooked. Thanks for asking!
Margaret Eddie says
I’m excited about your recipe.
Pam says
The beef is so tender. Thanks for coaching me through this process. Went very well!