This post may contain affiliate links. Please read our privacy policy.

Texas-Style Brisket in the Oven

It is with enormous hesitation that I throw out the idea that this Oven Baked Beef Brisket is Texas-Style brisket. I know that real barbecue brisket is slow cooked in a smoker with low heat….and I know the thought of making Texas brisket in an oven is sacrilegious in some parts of the country and particularly in Texas….but because I don’t live in Texas and I don’t have a smoker, this is where I’ve landed.

Oven Baked Beef Brisket

Jewish vs. Texas Brisket

I grew up understanding Jewish-style brisket, which is usually cooked in an oven, low and slow, and with a different assort 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 very heated conversation you might bring up the subject of brisket while there are Texans and Jews in one room. But I wouldn’t advise it.

And I have a non-Jewish Texan friend, Mandy, who grew up in a rural area of Texas who is married to a Jewish guy from D.C. and oh boy do the mothers and grandmothers of these two fine people have a thing 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 slow smoking and cooking create the magic. Often there is a mop or a sauce of some sort. I pawed through a variety of recipes borrowing a thought here, and a thought there, and came up with this mushed together recipe, drawing from a bunch of rubs and sauce ideas.  And then I added the oven, because an oven-baked brisket was the goal.

The Best Slow Cooked Beef Brisket

The result?  A very happy family and a thumbs up from Mandy, who advised on my mash-up of a recipe, and approved of the result (with the caveat that it’s not REALLY authentic Texas brisket, which I am well aware of). It’s fall-apart tender and truly savory, but aside from planning ahead so you can let the rub flavor the meat, it’s downright easy.

Also worth noting — there are certainly 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 rub and refrigerate it for up to 24 hours before cooking it. And then after it’s cooked, you can either slice and serve it after the 20 to 30 minutes resting time, or you can refrigerate the cooked 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 meat (some will have evaporated). Serve the meat with the remaining sauce and let people drizzle over as much as they want (or take a pass on the extra sauce).

Oven Baked Beef Brisket

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

For a 5 pound beef brisket you will start the meat in a 300°F. oven, in a covered roasting pan and bake for 3 hours.

Once you add part of the sauce, re-cover the pan, and continue cooking in the oven for another 2 hours or so, or until the meat is just about fork tender. Remove the foil and continue baking for another 30 minutes until the outside of the brisket has browned up and gotten a bit crusty. The total time for this 5 pound beef brisket recipe is about 5 1/2 hours at 300 degrees, mostly covered, until the last half hour. That’s how you get the nice crust and the moist, tender 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 original 3 hours of cooking with no sauce in a covered roasting pan. Once you add the sauce, continue to bake it in the covered pan, and start checking to see if it has become tender after about 60 minutes You may also want to shorten the final 30 minute cooking time by about 10 minutes. The end goal is a fork tender brisket with a nice crust; then it’s done!

Avoiding Tough Brisket

Don’t be tempted to turn up the heat to a higher temperature. Brisket is a tough cut of meat with a lot of collagen (connective tissues) and only low and slow cooking will allow the meat to become fall-apart tender. You can cook the brisket for longer at a lower temperature, but don’t go above 300 degrees or it will likely become tough. Also make sure the pan is well sealed during the cooking process to hold in the moisture. This is necessary both in the initial cooking time with no sauce, and the second part of the baking, once the sauce is added.

How Much Brisket Per Person?

A 5 pound brisket, once cooked, will shrink to about 3 1/2 pounds of meat, so don’t be surprised when it shrinks considerably. Plan for about 1/2 pound uncooked brisket per person; a five pound brisket should serve 10. However, if you have big eaters, round up! And if you want leftovers (and why wouldn’t you) round up! If you are cooking a 7 or 8 pound brisket, just add another 30 minutes to the initial cooking time, and another 30 minutes to the cooking time once you add the sauce (don’t forget to reseal that pan).

How Long to Let Brisket Rest

You cooked your brisket tightly covered (til the end) and low and slow like the recipe directed. It’s now hot from the oven, all sauced up with a good crust – but it’s not ready to slice just yet! You absolutely need to let the brisket rest for at least 20 meat before slicing it. This will allow the juices in the meat, which will have worked their way to the surface during the cooking process, to redistribute themselves throughout the meat. The result: tender, juice slices of flavorful brisket. It will still stay warm, tented with foil while it rests, but the most important thing is that the juices won’t run out onto the cutting board, leaving you with slices of grayish, dry meat.

Cutting Brisket Against the Grain

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

What to Serve with Texas Brisket

Texas brisket is often served with any or some of the following: mac and cheese, potato salad, pinto beans, Sweet Potato Spoonbread or sweet potatoes of some sort, okra, stewed greens, and pickled things. When my Mandy’s husband visited her family in Texas he ordered his brisket with French fries, which was a source of amusement for Mandy’s mom. 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 also thinking Crispy Sauteed Potatoes would be perfect.

Oven Baked Beef Brisket

Brisket Sandwich

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

Oven Baked Beef Brisket

More Beef Recipes You Should Try:

Like this recipe? Pin it to your favorite board on Pinterest.

Pin This

Oven Baked Beef Brisket

4.92 from 149 votes
Prep: 25 minutes
Cook: 5 hours 30 minutes
Total: 5 hours 55 minutes
Servings: 10 People
Can you make a Texas Style brisket in the oven? Try this recipe and see for yourself!



  • 1 first-cut brisket about 5 pounds

For the Rub

  • 2 tablespoons brown sugar
  • 2 tablespoons paprika 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
  • 1 cup chopped onion
  • ¼ cup chopped celery
  • ¼ cup chopped green bell pepper
  • 2 tablespoons minced garlic
  • teaspoon cayenne pepper or to taste
  • 3 tablespoons white wine vinegar
  • 3 tablespoons Worcestershire sauce
  • ½ cup ketchup
  • 3 cups beef broth
  • 2 bay leaves


  • If the brisket has a thick layer of fat, trim it down to ¼-inch. Mix together rub ingredients. Rub all over brisket, wrap it in plastic wrap 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 roasting pan and cover the baking pan with a lid, or seal it well with foil. 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 rest of the sauce in the pot. Continue cooking in the oven for another 2 hours or so, or until the meat is just about fork tender. 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.


You will want to coat the brisket with the rub and refrigerate it for up to 24 hours before cooking it. And then after it’s cooked, you can either slice and serve it after the 20 to 30 minutes resting time, or you can refrigerate the cooked brisket for a day or two, skim off any extra fat, and warm it in its sauce in a 300°F oven before serving. 


Calories: 416.23kcal, Carbohydrates: 10.58g, Protein: 48.78g, Fat: 18.71g, Saturated Fat: 7.16g, Cholesterol: 140.61mg, Sodium: 1076.92mg, Potassium: 951.79mg, Fiber: 1.1g, Sugar: 6.5g, Vitamin A: 807.44IU, Vitamin C: 5.93mg, Calcium: 39.54mg, Iron: 5.42mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!


    1. that’s a big brisket! It so depends on thickness, but I would add about 2 hours to the first baking (covered), and then once you uncover it probably add another hour to that cooking time, but definitely keep the heat low, keep checking and when it’s fall apart tender, it’s done! So probably about 3 extra hours total.

  1. Hi! Was wondering what is the desired internal temperature of the brisket which temperature to put the sauce and which temperature to let it rest. I am planning to cook a wagyu brisket and I heard that the connective tissues are harder to break down what do I do to adjust. Also, instead of the sauce can I just add wagyu tallow? Thanks.

    1. I would stick to the suggested initial cooking time, 3 hours covered, with no sauce, and then when you add the sauce and re-cover the brisket for the second baking stage, you might need to let it go a bit longer… and still do the final 20-30 minutes without the cover. The internal temperature should be 175 degrees when it’s done, and at that point it needs to rest. I am not at all familar with wagyu tallow, so can’t help you there, I’m afraid. Please let me know how it turns out!

    1. not sure what you mean by the plastic wrapping, Alex? When the meat is almost tender, you remove the foil for the last 30 minutes so the top of the brisket can get a bit crusty – let me know if you have any other questions!

    2. Remove and discard the plastic wrap the meat was refrigerated in before placing in the pan you will roast it in. Hope this helps.

    3. I think Alex, you are talking about the plastic wrap put on the meat with the initial rub to let it sit in the fridge. Take it off after you pull it out of the fridge once it has marinated for the proper amount of time.

  2. My smoker broke so I am FORCED to cook in the oven. Lol. My husband said this was best brisket he has ever had. I really enjoyed it also. I didn’t have white wine so substituted apple juice. Thanks for the recipe!!

  3. I love this recipe and I typically buy a 5 pound brisket. This year I bought a 3 pound brisket, how do I adjust for time?

    1. cut 1/2 hour off the first part of the baking time, and start checking the meat about an hour before the suggested time during the second part of the baking!

  4. Found this to be a really nice recipe (and story) for my first brisket cooked. Like others had commented, mine came out tender and juicy. The rub and sauce were flavorful too. I did a few tweaks. Set the oven at 250F and cooked by internal temperatures instead of by time. Flipped and poured in the sauce around 160F and uncovered at 190F. I strained out the sauce and stirred in some honey to sweeten it up more.

  5. I’m confused. Why does it say “pour half of the sauce in pan over brisket” but then towards last step it says “if there’s any sauce left”….shouldn’t there be half of the sauce left? Even if you skim of the fat. I just feel like I’m missing something. Please advise I have the rub on it right now to sit in fridge over night. Thank you in advance.

    1. Happy to clarify! The directions say if there is any sauce left in the pan, meaning that the half of the sauce sauce that was previously added to the pan will have reduced once the foil was removed, and there might not be all that much left in the roasting pan. Whatever is left should be added to the reserved half of the sauce waiting in the pot, reheated, and served with the sliced meat. Hope that helps!

      1. I see that now! I think I was trying to understand too late at night. Thank you for your time! I am in the middle of making this now and had to stop my teenage boys from stealing more and more of the meat when I had it out to put the sauce on! They already love it having just been seasoned with the rub! Thank you for this recipe.

  6. Made it today, it was AMAZING. excellent recipe. I added one quarter teaspoon of smoke flavor because I didn’t have smoked paprika. Used regular paprika and one quarter tsp of liquid smoke. Perfection.

    1. just add another hour to the cooking pre-sauce, and possibly another 30-40 minutes post-sauce!

      1. I have ordered a brisket packer between 10 and 12 pounds for 24 people – how long should I cook it?

      2. Try adding an hour to the brisket before you add the sauce, then another hour with the sauce. It might need a little more time, but that will be the approximate times. Keep the temp low, don’t raise it!

      3. no you don’t, but I would add a cup or so of broth when you add the sauce just to keep the meat moist.

  7. All I have to say is WOW!!
    I followed your recipe to the tee and it turned out perfectly. I made a 5lbs hunk of brisket and EVERYONE loved it. Especially my judgmental hubby! We’ve been married 25 years and every year I make all the holiday dinners and he said this one the best so far…I’ll keep this recipe for future dinners. Thanks again!

See More Comments

Rate & Comment

Recipe Rating