Beef Brisket Recipe

Name: Beef Brisket Recipe
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 6 to 10
Ingredients: 1 (3 to 5-pound) beef brisket; coarse sea salt; garlic powder; black pepper

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Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings
6 to 10
Calories
460 kcal
Course
Main Course
Cuisine
American

Beef Brisket Recipe

Tyler Espinosa

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A complete tutorial on how to cook brisket in the oven. Follow these tips for the best result every time!

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Ingredients

Servings

1 (3 to 5-pound) beef brisket trimmed to 1/4" of fat
coarse sea salt
garlic powder
black pepper

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Instructions

Remove the raw brisket from its packaging and pat it dry with a paper towel. Transfer it to a large baking sheet or roasting pan. Sprinkle both sides of the brisket with sea salt, making sure to get the sides as well. Use only the amount of salt you always would on beef. In other words, season to your personal taste. Allow the brisket to sit uncovered in the refrigerator overnight (24 hours is ideal), or as long as you can before cooking it in the oven.
At least 30 minutes before cooking, take the meat out of the refrigerator to allow it to come closer to room temperature. Sprinkle both sides liberally with garlic powder and black pepper. Don't add more salt unless you feel you used too little for dry brining.
Preheat the oven to 250 degrees Fahrenheit. Transfer the brisket to a rimmed baking sheet that is lined with a long sheet of foil. Double wrap the brisket in foil. Roast the brisket in the preheated oven until it reaches an internal temperature of 180 to 200 degrees Fahrenheit, about 1 hour to 1 hour and 15 minutes per pound of meat.
Once the brisket reaches about 145 degrees F, remove the foil and raise the oven temperature to 350 degrees F to allow the fat to become crispy for the last 45 minutes to 1 hour of baking. The final cooking temperature for brisket is 203 degrees Fahrenheit. Meat continues cooking while it rests, so you can pull it out of the oven around 190 - 195 degrees F and allow it to finish cooking as it rests. Otherwise, pull it out of the oven once it reaches 200 degrees Fahrenheit.
The best way to check the internal temperature of the meat is to use a quality meat thermometer and insert it into the thickest part of the meat. Wait patiently until the thermometer gets an accurate read. Large roasts increase in temperature by about 5 to 10 degrees after they are out of the oven, so keep this in mind before you pull it out.
Let meat rest for 20 minutes to give the juices an opportunity to evenly distribute throughout the meat for the best texture.
Transfer the finished brisket to a cutting board, reserving the drippings to make au jus for dipping if desired. Slice meat against the grain of the meat, and serve it with your favorite side dishes.
Store any leftover brisket in an airtight container in the refrigerator for up to 5 days.

Notes

The final cooking temperature for brisket is 203 degrees F. In this sense, brisket is always served well-done, never medium-rare or medium. For the best results, use a meat thermometer to keep tabs on the internal temperature.
How long it takes to cook brisket in the oven depends on the size of the brisket and temperature of the oven.
For instance, a 15-pound brisket when cut in half will take between 7 and 8.5 hours, as you now have two 7-pound briskets.