No smoker? That's ok! You can make a delicious Texas-style brisket in the oven by cooking it low and slow (225F) for 12 hours, depending on the size of your brisket.
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
Table of Contents
🗝️ Key takeaways
- Slow cooking in the oven makes the perfect brisket that’s tender, moist, and full of smoky flavor—no smoker or pellet grill needed!
- Serve this oven brisket recipe with your favorite classic barbecue sides, like potato salad, baked beans, coleslaw, and cornbread.
- Cooking brisket at a low temperature for a long time is the only way to achieve the best texture. Stick to my recipe—you won’t be disappointed.
Is smoking meat out of your league, too? No worries—with just a few simple steps, you can make smoky, moist, and tender brisket right in your oven!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Create extra flavorful meat by coating it with my zesty Texas Dry Rub after adding the liquid smoke and Worcestershire sauce. The combination of brown sugar, chili powder, cumin, Mexican oregano, ground guajillo pepper, and other spices and herbs is out of this world!
- If you don’t have fresh garlic cloves or onion, a tablespoon each of garlic powder and onion powder will also do.
- Adjust the amount of liquid smoke to your personal preference. You can increase it up to ¼ cup if you want super smoky brisket.
- Feel free to replace the smoked paprika with ground chipotle chiles for extra heat.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Line pan with aluminum foil. Then, season the brisket and add the onion and garlic on top.
Tightly seal the foil and roast. An 8-12 lb brisket will need about 12 hours in a 225-degree F oven. (75 minutes per pound)
Let cooked brisket rest on a cutting board at room temperature for at least 20 minutes.
Thinly slice the brisket with a sharp knife and serve with your favorite barbecue sauce and beer!
For Once A Month Cooking
- Proceed exactly as directed above. Slice the meat up and separate it into meal-size portions. Save the small bits that break up in a separate bowl.
- Now, lay the meat in a casserole dish.
- Pour about ¼ c of the juice over the meat. You may need more. You want to have the meat soaking in the juices.
- Cover carefully and freeze. Be sure to label with what it is and the date.
- For the little pieces you can just pour barbeque sauce over that and freeze it as chopped barbeque. It makes fantastic sandwiches when piled atop crusty sandwich rolls.
- Thaw in the refrigerator and heat for a quick meal.
🍴 Equipment
- Large roasting pan or baking sheet
- Aluminum foil
🥫 How to store leftover brisket
Leftovers? Lucky you—I see beef sandwiches in your future! Refrigerate leftover brisket in an airtight container for up to four days.
You can reheat brisket in the microwave, on the stovetop, or in the oven until warmed through.
Wrap the brisket in foil and add a little broth, barbecue sauce, or water to the foil packet before heating it in the oven to prevent it from drying out.
Tightly wrap leftovers in plastic wrap or aluminum foil and freeze in a freezer bag or airtight container for up to three months. Be sure to thaw the brisket in the fridge overnight before reheating.
Expert tip:
Make sure you use enough heavy duty aluminum foil to tightly wrap the entire brisket. You want to seal in as much moisture as possible while it roasts in the oven!
💭 Things to know
- Don't be afraid to buy a whole brisket. After all, if you have too much brisket left over, just freeze it!
- Rinse your brisket and blot it with a paper towel before seasoning it.
- Rub the seasonings into all sides of the brisket, not just the top, so the flavors penetrate every part of the meat.
- Dumping barbecue sauce on your brisket before roasting is a big no-no! You want to roast it dry—use the sauce as a garnish after brisket cooks.
- Don’t rush the cooking process! Brisket needs several hours of cooking at a low temp to achieve the best texture and flavor.
- You know your brisket is done cooking when the internal temperature of the meat reads 195-205 degrees F on a meat thermometer.
- Let the cooked brisket rest for at least 20 minutes before slicing for the best results. This allows the juices to settle throughout the meat so you end up with a more flavorful and juicy brisket.
- Thinly slice the meat across the grain at a slight angle. Some meat may fall apart, and that’s okay! (If you eat those little bites, no one will ever know!)
- Don’t throw out the brisket juices. Store the leftover brisket in a container with the juices so the meat stays moist in the fridge.
👩🍳 FAQs
Brisket is a tough cut of meat from the lower chest of beef or veal. Flat cut brisket has a lot of connective tissue and a thick fat side, so the best way to cook it is low and slow in a smoker or oven. Texas-style brisket is a staple at summer barbecues and is typically seasoned with a dry brisket rub or marinade.
It’s simpler than you think! Whether you get your brisket from a grocery store deli or a local butcher, choose a brisket with a nice fat cap. You can trim a little excess fat if you want, but I wouldn’t. Fat keeps the meat moist and adds flavor.
Nope! Brisket needs to be cooked in dry heat. Both the
Brisket will be tough if you roast it at a higher temperature with a shorter cooking time. The general rule of thumb is to cook brisket at a low heat (between 225 and 300 F) for a long cook time of at least 8-12 hours. This cooking method is key to tenderizing the tough cut of beef.
Absolutely! This beef brisket recipe freezes well. First, let the brisket cool to room temperature. Then wrap it tightly in plastic wrap, aluminum foil, or freezer bags.
You can freeze the whole brisket, sliced brisket, or portion it into smaller servings. Brisket can last up to three months in the freezer, but it’s best to enjoy it within the first month of freezing.
📚 Related recipes
- Learn how to make my Bottom Round Roast in the oven with a simple marinade—it’s perfectly cooked, juicy, and delicious every time!
- Buttermilk Brined Roast Chicken is a simple Southern way to truly make the most fragrant, tempting, drool-worthy chicken dinner.
- Baked in a sweet ‘n spicy honey-bourbon glaze, Crispy Oven Baked Chicken Wings are a must-have for game day parties and playoff snacking!
🍽️ Serve with...
I can’t imagine a barbecue cookout or potluck without a big bowl of Mom's Homemade Potato Salad. The old-fashioned creamy textures and piquant flavors are even better the next day!
Perfect with burgers, BBQ, and grilled foods, my easy Dr. Pepper Baked Beans are sweet and tangy with a touch of heat.
Ready in just 30 minutes, White Buttermilk Texas Sheet Cake is an easy dessert topped with fudgy white icing and studded with toasted pecans.
📞 The last word
We have a smoker out on the deck and my husband makes a pretty great brisket. Sometimes though he doesn't have time or the weather is icky, or any number of other things are happening so into the oven it goes.
And I'm not mad at it. Give it a try and see if you don't love it!
Leftovers? Use it in this Texas bbq mac and cheese!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Texas-Style Brisket in an Oven
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 8 pounds brisket
- 1 onion
- 4 cloves garlic, minced
- ¼ cup worcestershire sauce
- 2 tablespoons liquid smoke
- 2 ½ tablespoons kosher salt
- 1 tablespoon cracked black pepper
- 1 teaspoon smoked paprika
Instructions
- Get a large pan.
- Take the brisket out of the plastic cry-o-vac and rinse it. Blot off the water with a paper towel.
- Piece together two sheets of foil so that they are big enough to totally envelope the meat. It may take two or three sheets with the edges folded together.
- Put the foil in the pan.
- Now, lay the meat on the foil in the pan.
- Rub it with a generous amount of liquid smoke. ¼ a cup is about right but you can use more if you like that really smoky flavor.
- Drizzle about a tablespoon of Worcestershire sauce over it.
- Sprinkle with coarse sea salt.
- Add cracked black pepper and use more than you think you'll need. You should be able to see it.
- Slice up an onion and lay it over the meat then peel and chop 3 cloves of garlic and lay it over the onion.
- Sprinkle about a tablespoon of smoked paprika over the top.
- Seal up an the foil and allow to stand on the counter for 30 minutes while the oven is preheating.
- Preheat the oven to 225℉. The key to a tender brisket is long, slow, very slow cooking. (very very very slow)
- You will cook your 8-12 lb brisket for 12 hours. Put it in before you go to bed and forget about it. The rule of thumb is at least 60 to 75 minutes per pound.
Slicing
- Let the meat stand for 20 minutes before you start slicing into it. This lets the juices settle.
- Slice across the grain in thin slices, at a slight angle. Some of the meat may fall apart. If you eat it quick enough no one will know.
- Now it's time for plates, barbecue sauce, and beer.
Notes
- Make sure you use enough heavy duty aluminum foil to tightly wrap the entire brisket. You want to seal in as much moisture as possible while it roasts in the oven!
- Don't be afraid to buy a whole brisket. After all, if you have too much brisket left over, just freeze it!
- Rinse your brisket and blot it with a paper towel before seasoning it
- Rub the seasonings into all sides of the brisket, not just the top, so the flavors penetrate every part of the meat.
- Dumping barbecue sauce on your brisket before roasting is a big no-no! You want to roast it dry—use the sauce as a garnish after brisket cooks.
- You know your brisket is done cooking when the internal temperature of the meat reads 195-205 degrees F on a meat thermometer.
- Let the cooked brisket rest for at least 20 minutes before slicing for the best results.
- Thinly slice the meat across the grain at a slight angle. Some meat may fall apart, and that’s okay! (If you eat those little bites, no one will ever know!)
- Don’t throw out the brisket juices. Store the leftover brisket in a container with the juices so the meat stays moist in the fridge.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
First published June 16, 2008. Last updated February 14, 2024 for better images, better instructions, and more information.
✍🏻 A note from Marye...
I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.
Here in Texas we pretty much believe that we invented beef brisket and that there is only one right way to fix it.
BBQ.
A giant brisket is going to be on the menu at almost any summer celebration you can think of, right along with corn on the cob and pecan pie. Everyone has their own way of making it — there are as many techniques and recipes as there are Texans.
The thing is that even though making brisket is pretty straight forward if it isn't done right it is pretty yucky stuff. I have had it tough, tasteless, and chewy - slimy with fat. None of those things are desirable. The only real secret for good brisket is to cook it for a long time at a low temperature.
Usually, around here anyway, that's accomplished by smokers. Some are homemade, some are purchased, but they are all part of every Texas man's vocabulary. I am way out of my league when smokers are mentioned.
I do mine in the oven. The smoker is my husband's domain.
I haven't lost my Texas membership card yet but it could happen.
Don't ever dump any kind of sauce on your brisket before you roast it. You want to roast it dry — use the sauce as a garnish after the meat is cooked.
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