Tulo

Brisket in the Oven Recipe

A low 300°F oven and a tightly sealed foil cover turn the roasting pan into a braise, which slowly breaks down brisket's dense collagen into gelatin over several hours without drying out the meat, so it comes out sliceable and tender instead of tough.

Prep
25 min
Cook
330 min
Total
390 min
Servings
8

Ingredients

Servings8
  • 5 1/2 lb whole beef brisket, trimmed to 1/4-inch fat cap
  • 2 tbsp kosher salt
  • 1 1/2 tbsp coarse black pepper
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 1/2 cups beef broth
  • 2 tbsp Worcestershire sauce

Nutrition per serving

Calories
1772
Protein
154g
Carbs
5g
Fat
124g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Trim the brisket's fat cap down to about 1/4 inch thick, leaving a thin layer to baste the meat as it renders.
  2. 2Pat the brisket dry, then rub all sides with the salt, pepper, garlic powder, and smoked paprika. Wrap and refrigerate uncovered for at least 2 hours, or up to overnight, then let it sit at room temperature for 30 minutes before roasting.
  3. 3Preheat the oven to 300°F (150°C).
  4. 4Set the brisket fat side up in a roasting pan just large enough to hold it. Pour the beef broth and Worcestershire sauce into the pan around the meat, not over the seasoned crust.
  5. 5Cover the pan tightly with two layers of heavy-duty foil, sealing the edges completely so steam can't escape.
  6. 6Roast for 5 to 5.5 hours, until an instant-read thermometer inserted into the thickest part reads 195-205°F and slides in with almost no resistance.USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
  7. 7Uncover for the final 30-45 minutes if a firmer, browned crust is wanted, returning the pan uncovered to the oven.
  8. 8Transfer the brisket to a cutting board, tent loosely with foil, and rest for 30-45 minutes before slicing thinly against the grain.
How to Use a Meat Thermometer

Tips & variations

  • Brisket has two muscles: the leaner flat and the fattier, more marbled point. A whole packer cut gives both, but a flat-only cut is easier to slice evenly if presentation matters.
  • Add a few tablespoons of liquid smoke to the broth for a smokier flavor without a smoker.
  • Save the pan drippings after roasting, skim off the fat, and simmer the rest down slightly for an au jus to spoon over the sliced brisket.
  • For a firmer bark, swap the foil for a double layer of butcher paper for the last hour instead of leaving it uncovered.

Storage & reheating

Store leftover brisket in its juices in an airtight container in the refrigerator for up to 4 days. To freeze, slice and freeze in a single layer with a little of the cooking liquid poured over for up to 3 months. Reheat covered in a 300°F oven with a splash of broth added until warmed through, about 20 minutes, so the slices don't dry out.

Tips from the Tulo kitchen

  • Buy a brisket with a fat cap that's still thick and even; a patchy or very thin fat cap renders unevenly and leaves dry spots.
  • Keep the probe thermometer away from the fat pocket between the flat and point when checking temperature, since a reading there runs several degrees off from the actual meat.
  • Slice only what will be eaten right away and keep the rest whole in its juices; pre-sliced brisket dries out faster in the fridge.

FAQ

What temperature should brisket reach in the oven?

Pull it at 195-205°F measured in the thickest part of the flat. Below that range the collagen hasn't fully broken down and the meat will be tough and chewy, no matter how tender it looks.

How long does brisket take per pound in the oven?

At 300°F, plan on roughly 1 to 1.25 hours per pound covered, so a 5.5-pound brisket takes about 5 to 5.5 hours. Go by internal temperature and tenderness rather than the clock, since thickness and fat content vary between cuts.

Why did my oven brisket come out tough?

It was most likely pulled too early. Brisket needs to climb past the standard 160°F doneness range for beef, all the way to 195-205°F, for the tough collagen to melt into gelatin.

Do I need to cook brisket covered or uncovered?

Covered for most of the cook. The tight foil seal traps steam and braises the meat, which is what keeps a lean cut like brisket moist over a 5+ hour roast. Uncovering only at the end firms up the crust without drying out the interior.

Which way do I slice brisket?

Always against the grain, and check the grain direction again where the flat meets the point, since the muscle fibers often run at an angle to each other in that section.

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