Name: How To Cook Brisket In The Oven
Prep time: 10 min
Cook time: 180 min
Total time: 210 min
Yield: 8
Ingredients: 4 lb Beef brisket ((flat cut, preferably USDA Choice)) (Source: 4 lb Beef brisket ((flat cut, preferably USDA Choice))); 4 tbsp Brisket dry rub ((or 1 tbsp per pound of meat)) (Source: 4 tbsp Brisket dry rub ((or 1 tbsp per pound of meat))); 3 cups Beef bone broth (Source: 3 cups Beef bone broth)

Get to know the ingredients

Beef brisket (flat cut, preferably USDA Choice)

In the method: Trim the fat cap on the brisket to 1/4-inch thickness. (Do not remove all the fat!)

Brisket dry rub (or 1 tbsp per pound of meat)

In the method: Trim the fat cap on the brisket to 1/4-inch thickness. (Do not remove all the fat!)

Beef bone broth

In the method: Add the broth and use a wooden spoon to scrape and browned bits from the bottom of the pan.

Let’s make it

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Servings

Original recipe: Serves 8. Original quantities shown.

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4 lb Beef brisket (flat cut, preferably USDA Choice)
Ingredient note
Source: 4 lb Beef brisket (flat cut, preferably USDA Choice)
4 tbsp Brisket dry rub (or 1 tbsp per pound of meat)
Ingredient note
Source: 4 tbsp Brisket dry rub (or 1 tbsp per pound of meat)
3 cups Beef bone broth
Ingredient note
Source: 3 cups Beef bone broth

How to make it

0 of 8 steps complete

Trim the fat cap on the brisket to 1/4-inch thickness. (Do not remove all the fat!)
Season both sides of the brisket with dry rub. Massage the rub into the meat. Place the brisket onto a rack nestled over a baking sheet.
Cover tightly with foil and place in the fridge to dry brine overnight, or up to 24 hours.
The next day, preheat the oven to 300 degrees F (148 degrees C).
Heat a stovetop-safe roasting pan over two burners on the stovetop over medium-high heat (the pan needs to have a rack for later, but remove the rack for this step). Once hot (a drop of water added will sizzle), add the brisket and sear for 2-3 minutes, until browned on the bottom. Use tongs and a turner to carefully flip the brisket and sear for 2-3 minutes again, until browned on the other side.
Remove the brisket from the pan. Add the broth and use a wooden spoon to scrape and browned bits from the bottom of the pan. Add the rack. Place the brisket onto the rack, fat side up. If using a probe thermometer, add the probe to the center of the brisket now. Cover the pan tightly with foil.
Roast in the oven for 2.5-4 hours (or 38 to 60 minutes per pound of meat), until fork-tender and internal temperature reaches 200 degrees F (93 degrees C). (If possible, use a probe thermometer to monitor temperature, to avoid opening the oven and uncovering the sealed foil.)
Remove the brisket from the oven, keep it covered with foil, and rest for 20 minutes before slicing. Slice thinly against the grain.

Make room for How To Cook Brisket In The Oven

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Slice thinly against the grain.

A little more help as you go

Preheat as directed

Have the oven at the specified temperature for its cooking step.

Prepare the first additions

Set out the ingredients needed for the first cooking step.

Match the cuts in the method

Use the chopping, slicing or cutting preparation specified.

A few questions you might have

What should I prepare first?

Set out the baking sheet and oven. Start with this step: Trim the fat cap on the brisket to 1/4-inch thickness. (Do not remove all the fat!)

Which preparation step should I plan for?

Leave time for the resting step before continuing.

What check should I look for as it cooks?

If using a probe thermometer, add the probe to the center of the brisket now.

Is there another preparation step to plan for?