Easy Oven Baked Beef Brisket | Tender, Juicy Brisket Recipe

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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 Is Brisket?

Beef brisket comes from the lower chest of the cow, a hard-working muscle group with plenty of connective tissues and muscle fibers. Because of that, it needs slow cooking to break down and become tender. Done right, it’s juicy, tender, and full of rich, beefy flavor.

How to Bake a Brisket in the Oven

Here’s how I prep my oven-baked brisket:

Once out of the oven, cover with foil and let it rest for at least an hour. This is crucial to allow juices to redistribute through the meat.

• Season it generously on all sides with Tony’s seasoning, plus a light brushing of liquid smoke. Let it sit overnight to marinate.

• Bring it to room temp, then place it in a baking dish or roasting pan surrounded by onions, garlic, and beef broth.

• Bake at 325°F for 8 hours, or roughly 1 hour per pound. Use a meat thermometer to check the thickest part of the brisket—it should read between 195–205°F.

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. 

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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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

Items you may need for this recipe

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