How to Cook Brisket in the Oven (Easy Recipe + Tips!)

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How to Cook Brisket in the Oven

Learning how to cook brisket in the oven is easier than you think! This oven-baked brisket recipe requires no smoker or grill – just your oven, simple seasonings, and 8 hours of low and slow cooking. The result? Fork-tender, juicy brisket that’s perfect for holidays, gatherings, or meal prep. Whether you’re a beginner or have tried brisket before, this guide will show you exactly how to make brisket in the oven with foolproof results every time.

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I’ve always been someone who had to feed big appetites—and lots of them. Growing up in a house of six, food was serious business. As the oldest of four, I found myself cooking for my younger siblings often. Those boys could eat. So I got real comfortable making large meals, and that hasn’t changed even though my family is now just four of us.

Let me tell you, I wish I had this beef brisket recipe back then. It’s simple, no-fuss, and packed with flavor—exactly the kind of dish that would’ve shut down the “What’s for dinner?” chorus real quick.

This isn’t my first time trying to make brisket, but it is the first time I nailed it enough to share. The first go-around? It was…dry. And sad. I had trimmed off all the fat like a rookie and ended up with what could only be described as brisket jerky. Thankfully, I’ve learned a thing or two since then, and now this oven-baked brisket is moist, juicy, fork-tender, and melt-in-your-mouth delicious.

Why You’ll Love This Baked Brisket Recipe

• No grill or smoker needed—your oven does all the work.
• Perfect for gatherings—holidays, cookouts, game day, you name it.
• Seasoned to perfection with garlic powder, onion powder, black pepper, and Tony Chachere’s “More Seasoning” Salt.
• Set it and forget it style cooking—great for busy home cooks.

What You Need to Cook Brisket in Oven

Before you start cooking brisket in the oven, here’s what you’ll need:

Ingredients:

• 8 lb beef brisket (with fat cap intact)
• Tony Chachere’s More Seasoning Salt
• Yellow mustard (acts as a binder)
• Liquid smoke (for that smoky flavor without a smoker)
• Beef broth (keeps it moist)
• Onions and garlic

Equipment:

• Brush for applying mustard and liquid smoke

• Large roasting pan or baking dish with lid (or use foil)

• Meat thermometer

How to Cook a Brisket in the Oven: Step-by-Step

Here’s the complete process for cooking brisket in the oven:

Step 1: Season the Brisket (Night Before)
Brush the brisket with liquid smoke and yellow mustard on all sides. Season liberally with Tony Chachere’s More Seasoning. Wrap in plastic and refrigerate overnight. This marinating time is key for flavor!

Step 2: Bring to Room Temperature
Remove the brisket from the fridge 30 minutes before cooking. This ensures even cooking throughout.

Step 3: Prep Your Pan
Place the brisket fat-side up in a large roasting pan. Add sliced onions, garlic cloves, and beef broth around the brisket. The liquid creates steam that keeps the meat moist.

Step 4: Cook Low and Slow
Cover tightly with foil and bake at 325°F for approximately 1 hour per pound. For an 8 lb brisket, that’s about 8 hours. The low temperature breaks down the tough connective tissue.

Step 5: Check for Doneness
Use a meat thermometer to check the thickest part of the brisket. It should read 195-205°F. The meat should be fork-tender and easily pull apart.

Step 6: Rest Before Slicing
This is CRUCIAL! Let the brisket rest, covered, for at least 1 hour. This allows the juices to redistribute. Skipping this step will result in dry meat.

Step 7: Slice Against the Grain
Find the direction of the muscle fibers and cut perpendicular to them. This makes each bite more tender.

How Long to Cook Brisket in Oven

The golden rule for cooking brisket in the oven is 1 hour per pound at 325°F. Here’s a quick reference:

• 3 lb brisket: 3 hours
• 5 lb brisket: 5 hours
• 8 lb brisket: 8 hours
• 10 lb brisket: 10 hours

Important: Always use a meat thermometer rather than relying solely on time. The brisket is done when the internal temperature reaches 195-205°F in the thickest part. This temperature range ensures the collagen has broken down, making the meat tender.

Signs Your Brisket is Done:

• Internal temp is 195-205°F
• Meat thermometer slides in easily with little resistance
• The brisket jiggles when you shake the pan
• It’s fork-tender and pulls apart easily

Tips for making the perfect oven-baked beef brisket

• Take your time: Understand that beef brisket is a heft cut of beef so it is going to take a while to get it cooked through. Especially if you have a pretty thick and heavy cut. 
• Use quality seasonings: Tony Chachere’s has a great line of seasoning salts for you to use. You don’t need to add salt and pepper to anything. That seasoning has you covered.
• Let the beef rest: Often when people make steak or pot roast, they get so excited and immediately start cutting it open to taste. A good rule of thumb is to let the meat rest before carving. 
• Use a good Barbecue Sauce (BBQ): I have a really good Strawberry Chipotle BBQ Sauce on the blog that would go great with this recipe. But feel free to use your recipe or another brand you may like.
• Cook it in a crockpot: Yes, you can put beef brisket in a crockpot and allow it to cook for about 8 hours. Use the same method and seasonings, and it will come out just as delicious. 

Common Mistakes When Cooking Brisket in Oven (And How to Avoid Them)

Mistake #1: Trimming All the Fat
I learned this the hard way! The fat cap keeps the brisket moist as it cooks. Leave it on and place the brisket fat-side up.

Mistake #2: Not Letting It Rest
Cutting into the brisket immediately causes all the juices to run out. Always rest for at least 1 hour.

Mistake #3: Cooking at Too High a Temperature
High heat makes brisket tough. Stick to 300-325°F for tender results.

Mistake #4: Slicing With the Grain
Always slice against the grain (perpendicular to the muscle fibers) for maximum tenderness.

Mistake #5: Not Using a Meat Thermometer
Time is just an estimate. Always check the internal temperature to know when it’s truly done.

What to Serve with Brisket

Juicy slices of this cook brisket is best served with a side of Classic Potato Salad, Southern Baked Mac and Cheese, and my Aunt Valerie’s famous Baked Beans. You can also use leftover brisket to make sandwiches, wraps, or even with a side of eggs.

Leftover Ideas

Don’t sleep on leftovers. Try:

• Brisket sandwiches with slaw
• Brisket tacos or quesadillas
• Tossed on baked potatoes
• Chopped brisket in fried rice or scrambled eggs

Commonly Asked Questions

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Similar Recipes

Want more recipes using Tony Chachere’s Creole Seasoning like this Easy Oven Baked Beef Brisket recipe? Check them out below!

• Spicy Crunchy Shrimp
• Cinnamon Roll Bread Pudding Cupcakes
• Hot Pepper Jelley Glazed Grilled Chicken Wings

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