Beef Brisket Recipe (Oven Baked) - The Cookie Rookie® (2024)

FAQs

How long to cook brisket in the oven? ›

Place in the oven and bake for about an hour and 15 minutes per pound, until the brisket reaches 170-180° (Initially, I used one of our 4 1/2 lb. flat briskets that took about 4 hrs., 15 min). Update: after cooking one of our 7 lb. whole briskets, it will take over 5 hrs. to get to 180 degrees).

Set the temperature to a low heat, around 225°F to 250°F (107°C to 121°C), and cook the brisket slowly. You can wrap it in foil or use a roasting pan with a lid to help retain moisture. Slow Cooker Method: Using a slow cooker is a convenient and hands-off method.

First off, you'd smoke or bake the brisket at 225 degrees for 3 hours; then you'd wrap it in foil and keep cooking it for 2 hours. Finally, uncovered and cook for 1 more hour before letting it rest for a few minutes prior serving.

Wrapping a brisket in butcher paper or aluminum foil will speed up the cooking process. Wrapping the brisket will prevent what's called "the stall" — when evaporation from the surface of the brisket halts the cooking process.

The general rule is that you need to cook your brisket for 1 hour for every pound of meat, although with this recipe I always give it an extra 30 minutes to an hour after adding the barbecue sauce so that the sauce can heat up and combine with some of the juices coming off the meat.

After two or four hours of cooking, you can lightly spray your brisket with water, hot sauce, apple cider vinegar, or apple juice. You can do this every 30 minutes or every hour, based on preference.

Roast low and slow.

In the oven, that kind of time and temperature would dry the meat out, so use a slightly higher temperature of 300°F and keep the brisket covered in foil for the first six hours or until the brisket is 180°F in the thickest part.

While smoking meat, you should pay special attention to the temperature danger zone because there is a higher chance of bacteria growth in the meat. Therefore, you need to find the optimum temperature for meat. As mentioned above, the temperature danger zone is 46°F -140°F (8°C-60°C).

To set things straight, we're here to put an end to the confusion, so you can get back to the grill with confidence. For brisket cooked to flavorful perfection, fat-side-down is the way to go. This is the only way to achieve a brisket that is perfectly moist with a perfect bark on both sides.

Is it OK to cut a brisket in half before smoking? ›

Cutting brisket in half is the most logical thing to do. You may not need the whole primal cut, or the size can be too big for a smoker. If you cut it in half you'll also speed up the cooking process, and you can still cook it to perfection.

Roast the brisket in the preheated oven until it reaches an internal temperature of 180 to 200 degrees Fahrenheit, about 1 hour and 15 minutes per pound of meat.

Finish Cooking In The Oven

After the brisket reaches 165-170°F in the cooker, wrap it tightly in two layers of heavy-duty aluminum foil, insert a probe thermometer into the middle of the flat portion to monitor internal temperature, and cook in the oven at 300°F to an internal temperature of 205°F.

Holding Brisket For 4 Hours In My Oven

When it was done, I placed it on a rimmed baking sheet pan and moved it into the electric oven set to 170°F. The oven temperature wandering between a low of 143°F and a high of 147°F. I held the brisket shown above for 4 hours and as you can see it was still nice and juicy!

Cook low and slow with the brisket covered @ 300 degrees F for approx. 3-4 hours until meat temperature reaches 190- 200 degrees F.

How Long to Cook Brisket at 250? You'll need to cook brisket at 250° for about 30-40 minutes per pound.

I think the sweet spot for brisket is 225-250°F. This low temperature allows the brisket to render nice and slowly while having enough time to absorb all that smoke flavor.

Our general rule of thumb is to plan on between 30 and 60 minutes per pound when learning how to cook a brisket. For example, a 16-pound brisket cooked at 275 degrees Fahrenheit will take between 10 and 12 hours. The entire process from trimming, injection, seasoning, and cooking will take between 18 and 20 hours.