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If you don’t have the energy or ability for whatever reason to pop out the grill or smoker but still want a tender and delicious chunk of brisket—this method is for you! This slow and low beef brisket is made completely in the oven. The brisket is covered in a delicious dry rub, then marinated for several hours or days—in case you forget about it in the fridge like me. Then it’s slowly roasted in the oven until you are left with a tender and juicy brisket that is packed full of flavor!

I admit, nothing beats a brisket that’s been cooked in a smoker or grill. However, that is not always an option. Learning the proper method to cook a brisket in an oven while still maintaining a tender and juicy bite of meat. The process itself is relatively simple, as long as a few key steps are followed.

Seasoning the Brisket

The first step to a flavorful brisket is in the seasoning! It’s important to be very generous with seasoning since it is flavoring such a large chunk of meat. If there is not enough seasoning it will lack flavor. You can get creative with the seasoning and use different mixes. I like to keep it classic with salt, black pepper, garlic powder, onion powder, paprika, smoked paprika, and a good amount of brown sugar.

Marination Time

Now because it is such a large piece of meat, it is best to let this dry rub marinate into the meat for several hours to overnight to even a few days! I forgot mine was in the fridge and it ended up marinating for four days. (No complaints here, it was extremely flavorful!) the longer you marinate the brisket, the more the flavor gets a chance to penetrate into the meat and flavor the inside too. If you have the time, I certainly would not skip this step.

Cooking Method

The process to cook the brisket is relatively simple-it roasts at 275°F for several hours. However to ensure a tender meat, there are a few steps to follow:

First

Remove brisket from the fridge and let it sit on the countertop for an hour or until the meat feels room temperature to the touch and not cold. Placing a cold brisket into a hot oven will cause the meat to seize up and will not be as tender.

Second

Wrap the brisket in foil wrap. It is important to seal in all the heat and let the brisket steam in its own juices at first. Lay out two large pieces of foil in a tray. Place the brisket on the foil and seal one wrap completely. Then flip the brisket over and use the second piece of foil to wrap it again to ensure no steam escapes. Flip the sealed brisket over so the seam is left on the bottom.

Third

Preheat the oven to 275° Fahrenheit. You may feel tempted to increase the temperature but it is important that you do not! Cooking it low and slow will ensure a tender bite, and increasing the heat can toughen the meat, which nobody wants.

Fourth

It is time to bake the brisket! Place the brisket on the tray into the oven once it is preheated. Put on a timer for one hour, then check the thickest part of the meat with a thermometer. Once the temperature reaches 175° remove the brisket from the oven. This may take over an hour, so keep an eye. If you have an oven sage thermometer that would be even better of course

Cut open the foil wrap (I use a pair of kitchen scissors) to allow the steam to escape. Then place the brisket back into the oven, still at 275°. Roast for several more hours or until the internal temperature reaches 200-205°F. For my 4 pound brisket, this took almost five more hours. Remove brisket tray from the oven.

Fifth

Once the brisket is out of the oven it is important to let it rest. If you cut into it too quickly all the juices will run out and the brisket will become dry! I let it sit on the counter loosely covered for 15-20 minutes before slicing into it. It was still very warm, but not piping hot. After cutting, I placed the brisket slices back into the tray so it can soak up more of the juices that it released while baking. In the meanwhile I finished prepping my sides!

What to have with Brisket

There are so many side dishes that go great with brisket! Think barbecue-any sides you usually have with barbecue will be great with an oven roasted brisket too! Some options include:

• Potato salad
• Mashed potato
• Roasted potatoes
• French fries
• Any salad
• Corn
• Corn salad
• Coleslaw
• Slow cooked cabbage
• Mac and cheese
• Mac salad
• Roasted vegetables

And so much more!

We enjoyed our brisket with a warm potato salad and a slow cooked red cabbage and carrots cooked in beef broth till completely tender.

For my warm potato salad, I simply cut and boiled red potatoes until tender. Then drained them and let them sit while I mixed together mayonnaise, sour cream, honey mustard, green onions, salt, and black pepper. Then toss in the warm potatoes and serve! It turned out to be the perfect flavor and texture for the brisket.

I hope you give this a try and enjoy it as much as we did! Please leave a comment and let me know what you think.

Ingredients

• 4-5 lb brisket
• 1/4 cup brown sugar
• Salt to taste
• Black pepper to taste
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp paprika
• 1 tsp smoked paprika

Directions

1. Trim brisket if any fat and set aside

2. Mix together all the seasoning and sprinkle generously all over the brisket. Rub into the skin

3. Wrap brisket tightly in foil then turn over and wrap in a second sheet of foil. Flip once more until the seal is on the bottom

4. Marinate brisket for several hours to overnight (or more) then bring down to room temperature and bake at 275°F

5. Remove brisket when internal temperature reaches 175° then remove from oven and cut open the top of the foil

6. Place brisket back in the oven for several more hours (5-6 depending on the size of the brisket) until the internal temperature reaches between 200° to 205°F

7. Remove brisket from oven and let it rest lightly covered in foil for 15-20 minutes before slicing

8. Slice and enjoy!