This slow-cooked oven-baked beef brisket turned out fabulous after soaking it 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 for an easy beef dinner.
Serve with roasted mashed potatoes, Hawaiian macaroni salad, or Southern coleslaw.
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This easy-to-make oven method for brisket turns out tasty beef brisket every time! It's a great way to cook your brisket when the weather is too cold for a smoker!
Love brisket? Try my smoked or slow-cooker recipes, and use your leftovers for making burnt ends.
🥘 Ingredients
- Beef Brisket: 5 pounds or roughly half a brisket after trimming.
Simple Brisket Marinade
- Olive Oil: ¼ cup extra virgin olive oil (EVOO) or preferred neutral-flavored cooking oil.
- Worcestershire Sauce: 2 tablespoons
- Liquid Smoke (optional): 1 teaspoon
- Seasoning: 1 teaspoon onion powder, paprika (or smoked paprika), salt, and ⅛ teaspoon of garlic powder.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How to Bake Brisket in the Oven
Grab your measuring utensils, a large food storage bag (that can hold the brisket + marinade), and a whisk to get your beef marinating. You'll need a rimmed baking sheet or dish for cooking up the brisket once it's marinated.
This recipe will yield 10 servings or ½ lb of brisket per person per serving.
Preparing the Brisket
- Trimming: For a 5-lb beef brisket, trim off the excess fat to ensure the meat is as even in size and thickness as possible. This helps in even cooking.
- Scoring: Use a sharp paring knife to score both sides of the brisket in a criss-cross diamond pattern. This allows the marinade to penetrate more effectively.
Making the Overnight Marinade
- Combining Ingredients: In a small bowl, whisk together ¼ cup olive oil, 2 tablespoons Worcestershire sauce, and 1 teaspoon liquid smoke.
- Adding Spices: Mix in ⅛ teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1 teaspoon salt until well blended.
- Marinating the Brisket: Pour the marinade into a zip-top storage bag or a larger vacuum-sealed bag. Add the brisket, seal the bag, and expel as much air as possible. Massage the marinade into the meat.
- Refrigeration: Refrigerate the marinating brisket for at least 8 hours (overnight is best) for optimal flavor infusion.
Recipe Top Tip
A minimum of 4 hours of marination is necessary.
Baking the Brisket In The Oven
- Preparation for Baking: Place the marinated brisket on an aluminum foil-lined baking pan.
- Baking Time: Bake the brisket at 275℉ (135℃/Gas Mark 1) for about 6-8 hours, or roughly 1¼ hours per pound of meat. The brisket should be tender when finished, with an internal temperature between 180-200°F (82-93°C).
- Resting: Once cooked, remove the brisket from the oven and let it rest for 1 hour before slicing and serving.
For side dish ideas, see my post for what to serve with brisket.
💭 Angela's Pro Tips & Recipe Notes
- Achieving Tender Brisket: For exceptionally tender brisket, aim for an internal temperature that's higher than the standard for cooked beef. I recommend cooking the brisket until it reaches over 200ºF (93ºC), ensuring the meat probe slides in easily.
- Avoiding Tough Brisket: Be cautious not to undercook the brisket. An internal temperature between 180ºF (82ºC) and 190ºF (88ºC) often results in a tougher texture, which can be disappointing.
- Moisture Technique: While periodic basting is optional, a great method to add moisture is to wrap the brisket in aluminum foil with a couple of tablespoons of butter. Do this for the last hour of cooking, aiming for a final internal temperature of about 203ºF (95ºC).
- Resting: After removing the brisket from the oven, let it rest for 1 hour or more. Loosely tent it with aluminum foil, either in the roasting pan or on a cutting board, to retain its juiciness.
- Slicing for Best Results: To enhance tenderness, slice the brisket thinly and against the grain. This technique helps break up the tough fibers typical of this cut of beef.
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📖 Recipe Card
Oven Baked Beef Brisket
This slow-cooked oven-baked beef brisket turned out fabulous after soaking it 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 for an easy beef dinner!
Servings: 8 servings
Calories: 329kcal
Prep 15 minutes
Cooking 6 hours
Marinating Time 4 hours
Total Time 10 hours 15 minutes
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Ingredients
- 5 lbs beef brisket
Simple Brisket Marinade
- ¼ cup olive oil (extra virgin)
- 2 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke (optional)
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ⅛ teaspoon garlic powder
(Note: 2x or 3x only changes the ingredient list)
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
Prep The Brisket
- To cook the 5 lbs beef brisket evenly, trim the excess fat as needed to make your portion as even in size and thickness as possible. Use a sharp paring knife to score both sides of the brisket in a criss-cross diamond pattern for the marinade to soak in best.
Make the Marinade
- Whisk the ¼ cup olive oil, 2 tablespoon Worcestershire sauce, and 1 teaspoon liquid smoke in a small bowl. Add in the ⅛ teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, and 1 teaspoon salt.
- Mix until well blended, then pour into a zip-top storage bag or a larger vacuum-sealed bag.
- Add the brisket, seal it, and push as much air as possible out of the bag. Massage the marinade into the brisket.
- Refrigerate for 8 hours (overnight) for best results if possible, but be sure to marinate for a minimum of 4 hours.
Slow Cook the Beef Brisket
- Put brisket on an aluminum foil-lined baking pan (with the marinade).
- Bake at 275℉ (135℃/Gas Mark 1) for approximately 6-8 hours; or 1¼ hours per pound of meat. The beef should be tender when done. The temperature should be between 180-200°F (82-93°C) when done.
- Remove the brisket from your oven when done, and allow to rest for 1 hour before slicing and serving.
Notes
- For exceptionally tender brisket, aim for an internal temperature that's higher than the standard for cooked beef. I recommend cooking the brisket until it reaches over 200ºF (93ºC), ensuring the meat probe slides in easily.
- Be cautious not to undercook the brisket. An internal temperature between 180ºF (82ºC) and 190ºF (88ºC) often results in a tougher texture, which can be disappointing.
- While periodic basting is optional, a great method to add moisture is to wrap the brisket in aluminum foil with a couple of tablespoons of butter. Do this for the last hour of cooking, aiming for a final internal temperature of about 203ºF (95ºC).
- After removing the brisket from the oven, let it rest for 1 hour or more. Loosely tent it with aluminum foil, either in the roasting pan or on a cutting board, to retain its juiciness.
- To enhance tenderness, slice the brisket thinly and against the grain. This technique helps break up the tough fibers typical of this cut of beef.
- When done, the temperature probe should easily slide into the meat (like butter).
Nutrition
Calories: 329kcal (16%) | Carbohydrates: 1g | Protein: 35g (70%) | Fat: 19g (29%) | Saturated Fat: 5g (31%) | Cholesterol: 105mg (35%) | Sodium: 469mg (20%) | Potassium: 602mg (17%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 142IU (3%) | Vitamin C: 1mg (1%) | Calcium: 13mg (1%) | Iron: 4mg (22%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #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!