The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Discover the secret to tender, melt-in-your-mouth perfection with this oven brisket recipe. This recipe will elevate your culinary skills!
This recipe costs about $20.80 to make. The recipe makes eight servings and costs around $2.60 to make.
Brisket In The Oven
I love Smoked Brisket, but I do not always have the time to smoke it. That is where this Oven Brisket comes in handy. It takes less time to make without sacrificing taste.
If you are looking for the Ultimate Brisket recipe with no smoker required, this Oven Brisket is for you! With your oven, you can have a tender slice of meat with a delicious crusty outer layer and a smoky flavor.
The brisket absorbs the flavors of the dry rub as it chills and then slowly cooks in the oven to perfection with delicious fork-tender results.
What You’ll Love About Oven Brisket
- Easy Prep: Follow my instructions to create a delicious and easy meal with just twenty minutes of prep time.
- No Smoker Required: This easy oven recipe won’t need a smoker grill!
- Tender and Juicy: This brisket is slow-cooked in the oven to create a mouth-watering tender piece of meat.
Ingredients and Estimated Cost
Per Serving Cost: $2.60
Recipe Cost: $20.80
- 4-5 pound beef brisket – $19.95
- 1 Tablespoon kosher salt – $0.08
- 2 teaspoons cracked black pepper – $0.10
- 2 Tablespoons Worcestershire sauce – $0.14
- 2 Tablespoons soy sauce – $0.10
- 1 Tablespoon onion powder – $0.10
- 1 Tablespoon liquid smoke – $0.33
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in September 2023.
How to Cook Brisket In The Oven
***For complete recipe instructions, see the recipe card below.
- First, trim the brisket of excess fat and remove any silverskin.
- Then, season the sides of the brisket with salt and pepper.
- Set the brisket flat side down in a 13×9-inch baking dish.
- Using a small bowl, whisk together the Worcestershire sauce, soy sauce, onion powder, and liquid smoke.
- Next, pour the mixture over the brisket and flip it over to fat side up. Cover the brisket and set it in the fridge overnight.
- Remove the brisket from the fridge one to two hours before cooking, and then preheat the oven to 300 degrees F.
- Cook the brisket, uncovered for one hour, remove it from the oven, and wrap it in butcher paper.
- Finally, reduce the oven to 250 degrees F, cook for three hours, and then remove it from the oven to rest for thirty minutes before serving.
Recipe Variations and Substitutions
- Different Spice Rubs: Instead of kosher salt and cracked black pepper, try using your favorite barbecue rub or a combination of spices like paprika, garlic powder, cumin, and chili powder.
- Fresh Herbs and Aromatics: Add fresh herbs and aromatics like rosemary, thyme, minced garlic, or sliced onions to infuse the brisket with extra depth of flavor.
- Mustard Coating: Coat the brisket with a thin layer of Dijon or yellow mustard before applying the spice rub for extra flavor and a nice crust.
- Maple Glaze: Brush the brisket with a mixture of maple syrup, Dijon mustard, and a touch of cayenne for a sweet and spicy glaze.
Brisket In The Oven Serving and Storage Tips
- Serve oven brisket warm or at room temperature.
- Slice across the meat’s grain and serve it with your favorite sides, such as mashed potatoes and green beans.
- Store oven brisket in an airtight container in the refrigerator for up to 4 days.
- To freeze oven brisket, wrap it tightly in two layers of plastic wrap and then in a layer of aluminum foil.
- Label and freeze for up to 3 months.
- To thaw, place the brisket in the refrigerator overnight.
- You can either slice it and reheat it in a skillet or the oven.
- To reheat it in a skillet, add a small amount of beef broth or water and cook over medium heat until heated.
- To reheat it in the oven, preheat the oven to 300 degrees F and wrap the brisket in butcher paper or foil. Reheat for 20-35 minutes or until heated through.
Oven Brisket Recipe FAQs
You will first cook the brisket uncovered for one hour. Next, wrap the brisket in butcher paper and cook it for another three hours until the internal temperature reaches 200-205 degrees F. Each oven heats differently, so it will take three to five hours to cook the brisket in the oven.
I recommend wrapping the brisket in butcher paper to achieve the best results.
Brisket is naturally a tough cut of meat. When it is cooked on low and slow, it becomes incredibly tender.
More Main Dishes
- Slow Cooker Beef Stew
- Air Fryer Prime Rib
- Slow Cooker Pulled Pork
- Grilled Steak Kabobs
- Steak Fajitas Recipe
- Slow Cooker Ribs
- Easy Pork Loin Roast
- Mississippi Pot Roast
- Air Fryer Filet Mignon
- Smoked Pot Roast
- 4-5 pound beef brisket
- 1 Tablespoon kosher salt
- 2 teaspoons cracked black pepper
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons soy sauce
- 1 Tablespoon onion powder
- 1 Tablespoon liquid smoke
PREP AND SEASON BRISKET:
- Trim brisket of excess fat and remove any silverskin.
- Generously season all sides of the brisket with kosher salt and cracked black pepper.
- Place the brisket flat side down in a 13×9 baking dish.
- Whisk together Worcestershire sauce, soy sauce, onion powder, and liquid smoke in a small bowl.
- Pour the mixture over the brisket, flip brisket over to fat side up, cover and place in the refrigerator for 8 hours or overnight.
BRING TO ROOM TEMPERATURE:
- Remove the brisket from the refrigerator 1-2 hours before cooking to allow it to come to room temperature.
- Move the oven rack to the middle position.
- Preheat the oven to 300 degrees F.
- Cook uncovered for 1 hour.
- Remove from the oven and wrap in butcher paper.
- Reduce the oven temperature to 250 degrees F and cook for 3 hours or until the internal temperature reaches 200-205 degrees F.
- Remove the brisket from the oven and allow it to rest for 30 minutes.
- Cut the brisket across the grain of the meat and serve immediately.