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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!

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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:

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Oven Baked Beef Brisket

4.92 from 112 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. 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!

  2. 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.

  3. 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.

  4. 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.

  5. 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!

  6. I woke up at 3:00 am to put it in the oven. The timer went off after 3 hours and I had it on 350. I turned it to 275 for the 2nd half. Can the tenderness recover? I’m so mad at myself!

    1. I hate when that happens! It’s hard to say, but I really hope so! The temp is a bit high for brisket, but not all that high….let me know what happens!

  7. This is absolutely the best Brisket recipe on the internet. I have tried many and this one does not disappoint.

  8. This Brisket was delicious. I’ve wanted to make a brisket for a long time and I’m so happy to have found this recipe. Thank you.

  9. I have never made brisket before so I have some questions your recipe didn’t address. First , do I place the brisket directly in the roasting pan or on the rack? My roasting pan has a lid, is that ok to use or do I wrap the brisket in foil and place in the pan? How long does my 7 pound brisket need to cook in each phase of the recipe? Looking forward to making this.

    1. yes, you can place it right in the pan, no need for a rack. and just put the lid snugly on the pan. For a 7 pound brisket after the initial three hours of cooking, 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. Continue cooking in the oven for another 2 1/2 to 3 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. let me know how it goes!

  10. Sounds awesome, and I’m a foodie and I appreciate the whole story, this is the first time I’ve ever commented on anything, but wow, what’s wrong with people??? I bought a 4 pound brisket today and even though it is not cheap, I’m gonna try your recipe, thx

    1. Brisket was unbelievable, the seasoned rub rocks and the Le Creuset dutch over made it soooo tender. Sauce was a little too acidic from the vinegar for me so I added brown sugar and thickened remaining with cornstarch. Served to 10 guests, all raved about the meat! This is a keeper. Thank you!

  11. This was my first oven brisket and it was so falling apart tender I had to fetch a sharper knife! Spot on recipe!

  12. This was great. We had instead of ham because I wasn’t going to have the crowd with the bad weather. I didn’t want to try a new recipe with guests. We get 1/4 of beef each year and I’m never sure about preparing brisket so often its ground but I’m so glad I kept it. It will be debuting again next holiday season either Thanksgiving or Christmas. Delicious!

  13. Hello, just confirming you don’t sear the meat prior to putting it in the oven? My first time making brisket! Also with a 10 lbs brisket, is it better to cut it and put it into two roasting pans or keep it in one?

    1. No searing necessary! And if you have a roasting pan large enough for the whole
      Piece you can go for
      It, but two pans may just be easier in a home oven. If you keep the piece whole especially if it’s thick you may need to add another hour of two of baking time with the sauce

  14. I have been cooking for a long time, and I don’t think that there is anything wrong with your recipe per si, since every recipe is a recipe usually different from others. However, I could POSSIBLY waste my time reading all of it.
    Question: To write a recipe and even telling a little story, does it need so much
    The answer is certainly NO. You can do it with much less “writing’ and take us so much time for a relatively simple recipe.
    The result is; I went straight to the end, Sorry your recipe added nothing new –for such a long text, which I flew over, escaping from all the ads that come with it (the reason why) and will not read long text recipes again. NOT from you, Not from anybody else.
    So, NOT the recipe, but the method it is delivered. Simply, cut the waste.

    1. I appreciate the story along the recipe. What are we, or food or anything without our stories? Food is an excuse to make more lasting stories.

    2. Lol your comment is so long and waste full it’s self, also I love reading about how to cook and the story behind it :)

    3. Wow. You found a recipe on blog and complain because there are more words on the page than just the recipe? That’s the whole point of a blog. There are recipe websites that provide just the recipe. Next time you come across a page that you don’t agree with, keep the the rude comment to yourself and move along. Cheers.

  15. I’ve been making briskets for over 40 years, and I just recently came across this recipe. I made it for my family and they raved about it. Loved the dry rub recipe! I didn’t make the sauce, but rather used only ketchup, sliced onions and a bay leaf spread on top of the meat for the last 2 hours.

  16. Thanks for this recipe; I’m also a recipe tweaker who came online looking for pointers and cooking times/temps for a brisket I picked up. Being a Christian American mutt with Texan and Jewish ancestry, I am now inspired to make brisket a family staple at the holidays. I’m sure Mandy’s mom would probably cry, but I’m going with zataar spice blend from Israel for the rub, and a variation of your sauce using vinegared apple cider and much of your recipe as well. This will be served with utica style beet greens, pan roasted crispy potatoes (great suggestion, thank you!) and king’s hawaiian rolls. It might sound weird, but I’m sure it will turn out delicious! After all, it’s brisket!

  17. I was very intimidated by cooking a brisket…as it’s something that’s easy to mess up! I found a small piece of meat (+/- a pound) for two of us.
    I followed your instructions, adjusted the time and tweaked the recipe to our taste.
    It was fantastic!! Hubby raved and I will definitely make anyone! A few further spice mix modifications and it will be extra amazing!

      1. First time preparing and baking a beef brisket. I was apprehensive as I have only made the usual roasts. I followed your recipe and the end product was a success. Delicious! Will make it again. Bought the cut because it was on sale for $2.50 and decided to take a risk! Well worth it. Thank you!

    1. I would add an extra hour to the initial sauce free covered portion of the cooking time, and then probably another hour after you add half the sauce and cover it and return it to the oven. So a total of about 7 1/2 hours of cooking time. Let me know how it goes?

  18. Hands down incredible. I have been afraid to make a brisket and have always paid premium price for it in the restaurants. This by far is my first time making it and it was unbelievably moist and delicious. Thank you , Thank you , Thank k you

  19. I have a small brisket – 2.75 lb. How long should it be in the oven? Should I cut the time back to 2 hours then add then sauce and bake for another hour? I don’t want to overcook it. Thank you.

  20. My go to brisket recipe. I recently lost the recipe and was so glad to find it again! The sauce is amazing, the meat so very tasty and tender.

  21. Made this yesterday. It came out great and was a big hit with everyone! I will definitely be making this again.

    I was out of several items for the sauce so I used our favorite bottled sauce. It came out fine.


  22. i bouthg a 8 1/2 pound brisket. do i use the same amount of ingredients for the rub and sauce or do I double it? also can I make this 3 days before and freeze it? What kind of roasting pan can I use? I have one with a rack.


    1. I don’t use a rack for this recipe. I would double the rub, but there is a lot of sauce, so that should be ok. and yes, you can freeze it! save the sauce separately and freeze that as well!

  23. This was so good! First time making brisket. I wish I had read the part before the recipe about maybe taking 10 minutes off the final uncovered 30 minutes but now I know. I let mine rest for an hour and a half. Thank you Katie!

      1. I considered using my dutch oven as the lid seals better than my roasting pan.
        Just finished the rub and will bake tomorrow.

  24. Thank you for a great recipe. I used your rub and sauce..Terrific! I had two 5-1/2 lb. flat cuts which I slow roasted 225deg F for 11 hours. (4 cups stock and 2 cups sauce, pan tightly covered with hd foil) I then wrapped in parchment and lowered temp to 170 for 6 hours. Moist and delicious. The sauce was great.
    Thanks again

  25. Hi! I want to make this ahead of time, like a week…probably a 10-12 lb brisket from Costco. can I make it and freeze it or will it take to long to thaw and rewarm? Thank you!

    1. You definitely can. Thaw it for at least 24 hours in the fridge, then heat covered in a 300 degree oven for about 45 minutes, then remove the cover and heat for another 20 minutes or so til the top get a little more browning and it’s all heated through. Make sure the temp is around 275-300 so the meat doesn’t toughen up. You should have plenty of sauce.

  26. I made this brisket on july 4th for my family. I followed the recipe to the tee. It was a 5 pound beef brisket too. My daughter and her husband said it was so tender and juicy. My daughter said it was the best brisket she ever had, and she has had the smoked brisket cooked in a smoker. I put the brisket with the rub in the fridge for 24 hours. This brisket recipe is amazing. So good. The sauce is perfect. I will definitely make this again. Thank you Katie for such a great recipe.

      1. Can I add carrots celery potatoes bell peppers onions etc. while the brisket is cooking in the oven

      2. yes! I would add them in the last two hours if possible to keep them from getting too soft.

  27. First time making brisket; had to use the oven and had four rolled briskets; but this rub was excellent; had to figure out the proper times so for my 32 lbs it took approx. 14 hours and let it rest for at least one hour before slicing; amazingly tender and the sauce was excellent; although I made two pans; one with and one with a basic seasoned beef broth but both were got rave reviews; the rub I think made all the difference.

  28. Thank you so much for the recipe! I just cooked brisket for the first time, using this recipe and it was delicious.

  29. I have a 12 lb whole brisket, so it has a thick end attached to the flat brisket. Should I remove the thick end and cook it longer than the original recipe timeline? I’m worried if I cook the whole brisket the thin end may dry out before the thick end gets tender. Your thoughts?

    1. So I know this comment is late in coming but the “thick end” of the brisket, separated from the main flat by a layer of fat, is called the point and is the most expensive cut of brisket on the whole piece… when I trim a whole brisket I do remove it and cook it separately but many don’t, they simply trim the fat between the two pieces which makes a more even cut. If u ever cook separately again, this is the cut many use to make the dish “burnt ends” lol which I thought sounded terrible but it’s really fantastic.

  30. This is seriously the BEST BRISKET I’ve ever had! I followed your recipe to a tee (rare for me) well almost … i didn’t have 2 bay leaves; as I never made a beef brisket before. I’m so so happy with the way it turned out. The flavors are so delish you don’t need any other sauce at all. So moist and tender! Thank you for finding the best balance of recipes to land on this one. I know I’ll be using it again!

      1. Let’s not act like ALL Texas brisket is so great. I went to several places in Fort Worth and thought it was good but a few of them weren’t as good as a local smokehouse where I’m at in Indiana. Pecan Lodge in downtown Dallas was actually the best I had in Texas.

        Reason I mention this is that it’s not always about the flavor, while the flavor at all the all Texans renowned brisket places were great some had some rather dry brisket. I’d take less flavor and more moist/tender brisket. That includes being smoked or not.


      2. The only unfortunate thing here is your demeaning attitude and the way in which you feel it’s okay to speak to others. She didn’t say this is the “only” brisket she’s ever had. She said it is the “best” she’s ever had. I lived in Houston for a number of years and have tasted my fair share of excellent brisket. This oven baked recipe is also excellent and if it’s the best she’s ever had, so what? Snarky, boorish, and unnecessary comments such as yours are the problem plaguing our world. Be the solution and choose kindness.

  31. I made this recipe yesterday for my regular Sunday family get together dinner. It was awesome, tender and flavorful!!

  32. First time I ever made a Beef Brisket, this was so unbelievably delicious. Tender, juicy and was a easy to follow recipe. Definitely will make this again. Thank you

  33. first time making brisket, didn’t have a smoker. guests enjoyed it. expect a ton of leftover sauce. it’s going in my recipe book to try again next time we’re hosting.

  34. STEVE E
    February 16, 2022

    Making this oven baked Brisket (6Lb) for the 3rd time. I’ve been told this recipe is better than my pellet smoked Brisket plus it it takes fraction of the time. I’m still experimenting with the smoker, but so far this method has worked out for me when time is of essence. Great recipe!!
    Thank You.

  35. I’ve never cooked a brisket before but when I followed your recipe it turned out wonderful! I don’t have a smoker so an oven recipe was a must and it was better than I would have ever expected! Thank you!

  36. Looking forward to trying this recipe with our first attempt at cooking brisket. I’m just curious, I’m not a pro cook or anything, why people use canola and or vegetable oil in their recipes? I know they’re high in omega sixes wouldn’t it just be OK to use olive oil? But I guess I’m just wondering why people who seem to know a lot about cooking and do these recipes and stuff mention these types of oils?

    1. Olive oil is usually used in Mediterranean recipes and dishes, which more neutral-flavored vegetable or canola oil are used in the r4cipe where the pronounced flavor of olive oil might compete with some of the other ingredients, or not “go” as well. Having said that, there is such a small amount of oil used in this recipe, it wouldn’t make a big difference, so you should use whatever you like!

  37. I’m making this today…the pictures of your sauce make it look very smooth. My sauce has the small pieces of onion and pepper and garlic. Was there a blending step that wasn’t included, or did I miss something?

    1. the solids were probably more towards the bottom of the sauce pourer, BUT if you want a smooth sauce all around go ahead and strain or puree it!

  38. Hi! I found your recipe and made a 3.5lb brisket today. It was my first time making one and it turned out perfectly! I did have to do some subs with the rub and sauce (nothing major) but the cooking instructions and tips were very helpful. Thank you!

  39. Ok so today I decided at 1 AM to do this recipe with a 6 lb brisket I was gifted a year ago that’s been taking up freezer space. I usually don’t love brisket all that much since I struggle with meat standalones so I was hunting for something really tender. Obviously I didn’t have a full overnight to let the rub sit, it only got about 3 hours, but LAWDIE did it turn out good anyway! Never have I EVER had a brisket this tender! I ended up immersion-blending the sauce to hide the veggies a little and make it more of a gravy texture and that worked great. Like wow. Super wow. We’ll be having brisket sandwiches, nachos, chili, etc until thanksgiving since it’s just the two of us but I ain’t even mad. Thank you for this recipe!

  40. Hi Katie,

    Do you use Diamond Crystal Kosher Salt or just regular salt? I would rather use the Kosher Salt so if you use regular salt, should I change the amount. Cant wait to make this for this Sundays dinner!

  41. Well done with you researching Ingredients. I just cooked it for Labor Day and the brisket was amazing. So surprised it was oven cooked too. I did finish it on a gas grill for about 5 minutes to crisp it up. 12.5lb and reached 195 F by 5th hour. Doubled the dry rub and sauce and it was plenty.

  42. I made it and my brisket turned out very juicy and tender, really really yummy.
    I didn’t have the correct ingredients for the sauce but I replaced them with what a I had at home and the sauce was very tasty. Great recipe, thank you!

  43. Hi Katie!
    I have made a number of briskets, all really yummy…and I must say your recipe is the BEST! I can’t wait to serve this with all of the fabulous goodies at my twins’ 20th birthday party tomorrow, and they can’t wait either! Mine weighed 10 lbs. so I simply doubled the recipe. The sauce, the sauce…so good. I used an immersion blender and I do like the new look. Thank you and you are now on my “radar!”
    ~Susan in Carson City, Nevada

  44. Okay how do I thicken the sauce the recipe say half a cup of ketchup is that correct? My broth/sauce does not look like yours at all lol

  45. Does this recipe mean that I cook it for 3 hours with no juices then flip it pour the juices on and cook it for two more hours

    1. Hi Katie,

      I will be making this recipe tomorrow and I’m questioning if any water or broth is to be added when the brisket is put in the oven for the first three hours?

      1. no need for any liquid to be added to the pan for the first few hours! Covering the meat with foil will allow it to stay moist and stream as it cooks for the first part.

  46. This recipe was awesome. I baked it in the oven as recipe called for and took it to a family get together at the beach later in the day and reheated on a charcoal grill for an additional 30 minutes. 5 star recipe!!

  47. It’s ok, I’ve done Gordon Ramsey’s classic brisket and it’s better than this recipe so wont be using this recipe again , sorry. Good but not great .

  48. Okay, I’m from Texas and I know brisket. I never tell anyone that I cooked this in the oven until after they eat it. This is every bit as good as old fashioned, slow cooked in the smoker briket. Eveything about this is delicious. Try it, it is so easy and delicious that you will be missing out if you don’t.

  49. I have a small brisket. I was wondering about the cook times. It’s a small family I’m cooking for…only 3 of us. This sounds delicious and I’m cooking it right now. Happy Easter!

  50. I never can understand why folks make brisket such a big chore. Get an 11-16 pound roast pour a big bottle of Coke on it add a full bottle of Claude’s Brisket Marinade wrap pan tightly with foil and bake for 9-11 hours at 250 degrees. I’ve made this dozens of times and never a complaint

  51. I highly recommend this recipe for beef brisket. This was the first time i have ever cooked beef brisket and there was no disappointment. I thought I would have leftovers but every morsel of beef was eaten because it was so delicious and tender. The only recommendation I have for an adjustment is while the meat was ‘resting’, I added the remaining juice to the roasting pan and thickened the juice a wee bit and strained the vegetables from the juice before using it as a sauce. Yum!

  52. I highly recommend this recipe for beef brisket. This was the first time i have ever cooked beef brisket and there was no disappointment. I thought I would have leftovers but every morsel of beef was eaten because it was so delicious and tender

    1. up to you! it may take a bit less time so keep an eye on the meat and check it a bit before the suggested cook time.

    1. I would think about a pound of brisket per person! And you can cook two or three smaller briskets to to get to that total.

  53. Wow! The best! 8 pound brisket – did 1 and 1/2 of the recipe and the time. It was perfect and sauce was amazing. Thanks!

  54. I’m attempting my first brisket tomorrow. The only brisket I could find was 10# so I was wonder if I could cut the flat end off and just cook the think end?

    1. you can cook the whole darn thing! Just add a little more time, maybe another 2 hours. Check the temp and also see when it gets fall apart tender.

  55. Had a real issue with this recipe. The sauce was overpowering with a vinegar flavor. The brisket never “crusted”. If I had quit at the rub, I would have been happier. Before I added the sauce, there was plenty of liquid to create a “gravy”. Thankfully, the meat was fork tender, and good without the sauce.

  56. My first time cooking my own Beef Brisket, I followed the recipe and it came out sooo good; it was tender and juicy. FYI: I added cabbage wedges around my beef brisket about 20- -minutes ( I prefer semi cooked veggies) before taking it out of the oven to cool for 30 minutes. I usually have my beef brisket smoke by my bbq friend and I have cooked corn beef brisket and cabbage. Thank you for sharing this recipe. Fran

  57. It’s been years since I’ve baked a brisket. I was not so sure about how it would turn out after looking at the cooking time and ingredients for the sauce, but I followed the directions exactly. Wow. So much better than expected. Also, I found the brisket on sale, what should have been an $80 cost was only $27. So I worried that the quality of the meat might be suspect. But this turned out as good as or better that any brisket I’ve had in the past. Thank you for an easy, one day brisket recipe that really delivered! Five stars.

  58. If I use a slow cooker, should I use same amount of liquid and still put it in halfway through cooking process? Recipe sounds great and we’ve enjoyed your recipes we’ve done before. Thank you!

    1. I think you should probably half the amount of liquid, and put in a small amount (maybe 1/2 cup) at the beginning, and then add the rest after about 3 hours….maybe 6 to 8 hours on low total?

  59. Had about 2 cups of juice from brisket after the 3 hours of roasting time. Should I drain this off before adding sauce of recipe?

      1. I also had this issue. There’s no thickening agent in the sauce, so after cooking/simmering for 40 minutes I gave up. I think it’s the recipe.

  60. I had a 3.6 lb brisket followed directs and meat never got tender. Going to put it back in oven tomorrow and keep slow cooking and maybe it will turn out good or it goes in the garbage. I think 300 degrees at 3hrs and 30min uncovered might have enough it fo r my 3.6lbs not 5lbs. I adjusted time to 2.5hrs and never got to the 30min with tin foil off as the meat was like a rock. So tomorrow I will reheat at 300 and give it more time. How much I am not sure

  61. Want a super easy brisket?
    1 brisket 10-14 lbs
    1 liter bottle of Coca Cola
    1 bottle Claude’s Brisket Marinade
    1 Lagre foil baking pan
    Place brisket fat side down in pan, pour Cola into pan until it fills up to the halfway point on the brisket pour Claude’s over the top, tightly cover with foil, place in oven at 200-225 for 8-10 hours. This method never fails

  62. What is the internal temp supposed to be when the brisket is done? Mine is 8 lb.s so I just want to make sure I’m cooking not too much but not too rare either!


      1. Oh boy, that can’t be right. Traditionally, brisket needs an internal temperature of 200-205 degrees. That is about what mine was when I finished the suggested cooking time in this recipe. BTW, I am also from Texas, and this brisket was outstanding. The only changes I made were using a rack in the pan, and stating the cook with a little beef broth in the pan. Thanks for the recipe.

  63. So I finally decided to take on the challenge of cooking a beef brisket. I felt alright about this recipe so I decided to prepare this for our 2021 New Year’s Day meal. I made a couple changes since I was out of a few items. Nevertheless, WOW!!! WOW!!! WOW!!! This was awesome. Thank you for posting this recipe. Oh, my family is impressed!

  64. I used this recipe for New Years Eve dinner and it was AMAZING! I had a 5.5lb brisket and I followed the recipe for the rub + cook time & temp to the letter. The only deviation was that I used Rudy’s BBQ sauce instead of the sauce in this recipe. I will definitely cook this again!

  65. I have never cooked a beef brisket, my friend has, and every time we have been invited there for dinner, it is always on the tuff side. So I’m apprehensive to try to bake one myself. I am going to follow this recipe. I pray it turns out, bc I want to serve it at a dinner party I’m giving.

    1. this makes a lot of sauce, so I would double the rub ingredients for sure, but just add 50% more of the sauce ingredients!

  66. My husband asked for brisket for Christmas dinner. I’ve never made a brisket before but this recipe seems relatively easy. I’d like to make this a day ahead of time but I can’t find the blog with the instructions. Can you please let me know the best way to prepare one day ahead and reheat? Thank you!

  67. If I were to cook a larger brisket perhaps around 10-12 lbs (maybe cut in half), what would you suggest I increase the overall cook time to?

    1. I’d add another 1-3hours! Not all that easy to say more specifically, but when it’s tender, you’re good! If you need to cut in half to fit in one pan, but it might take a little extra time especially if the pieces overlap significantly.

      1. I purchased a 10lb brisket for Christmas and plan on using this recipe. How long do you suggest cooking it for? Cant wait to try this recipe!!

  68. I have never cooked a brisket before but I purchased one from the farm I buy my beef from. I followed this recipe and it was the hit if the gathering. This recipe is a keeper, thank you so very much!

    1. Just so I am clear, there us no fluid in the brisket pan when first putting it in the oven. Also is the fat cap up or down when first starting. Thank you

  69. I made this for my family. Everyone loved the flavor of the meat! Some liked the sauce, I ate it with none and someone else dipped in BBQ. My first brisket, Thanks for the great recipe!!!

  70. This was one of the best brisket (without BBQ) I have ever eaten and the sauce is to die for. I did not have beef broth so I skimmed my brisket juice and used it for the beef broth. But thank you so much I slow cooked it in the oven and it is so divine. I will let it rest in the fridge and slice and eat on the BIG DAY! HAPPY THANKSGIVING!

  71. Hi Katie..First time brisket maker here. I just pulled my brisket (6 lbs) from the oven to turn and pour sauce over it. There was already a lot of juice in the pan. I added half the sauce but im concerned that there is too much this normal? what should I do. the meat is back in the oven for next 2 hours…ann

    1. I’m sorry I didn’t see this earlier. There is a lot of sauce in this recipe, but you can reduce it down in the pan on the stovetop when you are done if it feels too thin.

  72. This recipe is five starts hands down. Thank you for sharing. I made a few modifications for the ingredients I was missing. I skipped the brown sugar, used fresh basil, used sugar free ketchup, added the dry thyme to the sauce. Still turned out delicious. My family loved it.

  73. I made the recipe, following the directions. It was delicious! Moist and tender, dipping sauce was flavorful and enhanced the meat. Thank you for sharing this recipe, it’s a keeper!

    1. I would start checking to see if it has become tender about 30 minutes earlier in the cooking process, during the period where you are baking it covered with the foil.

    1. You add half of the sauce midway through the cooking process, and reserve the rest of the sauce for serving with the brisket!

      1. I would start checking to see if it has become tender about 30 minutes earlier in the cooking process, during the period where you are baking it covered with the foil.

  74. I’m making brisket for first time for Rosh Hashana dinner and my cousin says use an oven roasting bag (like for a turkey), what do you think? She also said to freeze it (making day or two before) as freezing it and then reheating it helps it fall apart. Thoughts?

    1. I’ve never used an oven bag but it probably will help make it super tender! I definitely would make it day ahead and refrigerate it, the take off the fat, but I don’t think you necessarily have to freeze it. Refrigerating it will also make it easy to slice – instructions for making it ahead are in the blog post! happy New year!

  75. I used your recipe but a different rub. My question regarding the sauce (specifically the 3 cups of Beef Broth). When should this be added to the pan with brisket ? Not spelled out in your cooking instructions (?). Thanks!

    1. it’s in there, step 3! “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.”

  76. I have cooked many oven roasted Texas style briskets. This was a great juicy Disappearing brisket with amazing flavor!! Thanks for sharing.

  77. Amazing brisket. Thumbs up from all, especially grown sons. Will definitely do again…and again. Thank you.

  78. I didn’t have bell peppers, but substituted with Hungarian peppers, this was the best brisket I have ever made! DELICIOUS!!!!!

  79. Best brisket that I have had . My husband is in love with it. Make great sandwiches. I will never put another brisket on the grill.

  80. I have tried several brisket recipes and this one is by far the best. It is so flavorful and the sauce is amazing!

  81. We slow-baked two 4 lb. briskets (family dinner … we sent ample amounts of it home with them) in separate baking dishes and they turned out so tender and yummy! The rub makes it very tasty! HOWEVER, I will omit the sauce/gravy next time. Too many ingredients and processes AND then we didn’t care for the taste of it. A waste of a lot of ingredients. Next time I’ll use Texas bbq sauce instead … just open a bottle and pour it on …sparingly.

  82. I made this Sunday for dinner…..DELICIOUS!! When I BBQ the sauce will be used. Thanks for a great recipe

    1. In step 4, start checking the brisket after you added the sauce after 30 minutes to see if it’s fork tender. Let it go until it is fairly tender, then give it another 15-20 minutes uncovered at the end.

    1. if you can cook each brisket separately it will probably add about an hour. if you are stacking them it will probably add a couple to several hours. but not triple…it should start to be fork tender before you give it the final 30 minutes of higher heat.

  83. Absolutely perfect! Thank you so much for this great technique. I did add a few drops liquid smoke and a splash of bourbon ()to the sauce but otherwise followed recipe exactly.

  84. I am confused with what I’m doing with the sauce. Half goes in and keep the other half. Meat is done and I reserve what I can and add to the half I reserved prior. Now what?

    1. The extra sauce is meant to be warmed and served with the brisket for people to drizzle over their meat if they like!

  85. Hi just a quick note to say the beef brisket was absolutely delicious! Fall apart, no knife needed and the sauce was special!! Made cole slaw and baked potatoes with it!! Loved it, will make again and invited company!!

    1. you can definitely blend it if you like a smoother sauce – in the photo, it’s just the start of the sauce being poured over so the chunky bits have yet to fall out of the saucepot!

  86. Does this take a total of 5.5 hours to cook, really? Or just 3 hours? I have 1.75lb beef brisket and I’m hoping to serve for dinner tonight and it’s already 220 pm.

    1. I am a big fan of low and slow when it comes to brisket – how did your smaller cut turn out?

  87. I made your recipe for my wife and mom on Mother’s Day. What a hit. Served on choice of semi hard roll, pretzel bun, or ciabata bread with lettuce tomato and onion.
    Great recipe for the oven.
    Thank you Katie.

  88. Hi! If I’m making this a day ahead of time, should I skip the last 30 min in the oven and do that before I serve the next day? Thanks!

    1. Hi !
      I had a crowd at my house for a big barbecue!
      This 8 lb brisket that we made was a major ht!
      Thank you so much for sharing!
      I put the brisket in our smoker for the last hour, and it also got nice and smokey!!
      Perfect Recipe!

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