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Beef Brisket Recipe
4.4 from 216 votes

Beef Brisket Recipe

This Beef Brisket Recipe features a slow oven roast of a trimmed beef brisket seasoned with sea salt, garlic powder, and black pepper. The meat is dry-brined overnight in the refrigerator and cooked at low temperature to reach a well-done tenderness. The approach enhances flavor and achieves a tender, sliceable brisket suitable for hearty meals.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Let meat rest for 20 minutes to give the juices an opportunity to evenly distribute throughout the meat for the best texture.
  7. 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.
  8. Store any leftover brisket in an airtight container in the refrigerator for up to 5 days.

Notes

  • For best texture, dry-brine the brisket overnight uncovered in the refrigerator.
  • Cook the brisket until the internal temperature reaches between 180°F and 203°F for proper tenderness.
  • Use a meat thermometer to monitor doneness accurately.
  • Cooking times vary by brisket size; smaller sections cook faster.

Nutrition Information

Serving 8ounces Calories 460kcal (23%) Protein 76g (152%) Fat 16g (25%)

Nutrition Facts

Serving: 6 to 10

Amount Per Serving

Calories 460

% Daily Value*

Serving 8ounces
Calories 460kcal 23%
Protein 76g 152%
Fat 16g 25%

* Percent Daily Values are based on a 2,000 calorie diet.