Beef Brisket Roasted In The Oven

by Alli

Need an easy main dish to serve a crowd? This Beef Brisket is tender, full of flavor and roasted in the oven. 

My husband loves his smoker! When it’s too cold or rainy, I take over and make oven-roasted beef brisket. He doesn’t have to know that my brisket tastes better than his. Shhh! 

My husband loves to use his smoker. I think it’s a man thing. But sometimes (just between you and me) his beef brisket comes out a little tough. Enter my stick-it-in-the-oven-and-forget-about-it beef brisket – so tender you can cut it with a fork! It’s the perfect main dish for a big crowd. Or you can cut it in half – before you cook it – and freeze half for later.

As a matter of fact, I served it this past Sunday and my family devoured it!  This brisket serves around 15-20. We usually have leftovers for sandwiches the next day.

Beef Brisket In The Oven

Preheat the oven to 350º F. Cut brisket in half horizontally. Wash and trim, leaving 1/4″ layer of fat on the one side. Pat dry.

Mix the rub ingredients together and coat both sides of the briskets. Place briskets in two roasting pans. Roast, uncovered, for one hour.

Carefully remove the briskets from the oven and lower the temp. to 300º F. Pour the beef broth, liquid smoke and Worcestershire sauce around each brisket. Cover tightly with foil and bake for 4 hours.

Let rest 15-20 minutes before uncovering and slicing. Always slice brisket across the grain. Look for the parallel lines of muscle fiber running down the meat and slice across the grain.

Do You Cook Brisket Fat Side Up Or Down?

This is the age-old question when it comes to brisket. One side of brisket is covered with a layer of fat. You want to leave about 1/4″ of that layer of fat.

Some folks claim that if you leave the brisket fat side up, the fat drips down and tenderizes the brisket. The truth is, meat can’t absorb fat. It just melts and takes all the seasoning off and into the pan.

Ideally, place the fat side between the heat source and the meat and you’ll do just fine. 

Sliced Beef Brisket

What To Serve with Beef Brisket

Whenever I roast beef brisket, I serve baked beans and coleslaw. Sometimes, I make potato salad. I always serve some type of rolls because some of the family members like to make a beef brisket sandwich.

Sweet Potato Casserole also pairs well with brisket. Macaroni and cheese is always a good choice. 

How To Store Leftover Beef Brisket

Wrap the meat well and place in an airtight container. Brisket can be stored in the refrigerator for up to four days and frozen for up to three months. 

How To Reheat Beef Brisket

If you have leftover brisket, make sure to save the juices as well. Place the brisket in a baking pan, along with the juices. Cover the pan tightly with foil and heat for 20 minutes at 300º F. 

Helpful Hint: A typical 3-lb. brisket needs to roast for about 3 hours. As of May 24, 2011, the USDA recommends cooking whole meats to an internal temperature of 145 degrees F.  

It’s a good thing to invest in an instant-read thermometer. If you leave the 10 lb. brisket whole, you will need to cook for approx. 9-10 hours. That is why I divide and conquer!

Yield: 15-20 Servings

Beef Brisket

Sliced Beef Brisket

Beef Brisket is roasted in the oven and always comes out tender and flavorful. It feeds a crowd!

Prep Time 15 minutes
Cook Time 5 hours
Additional Time 15 minutes
Total Time 5 hours 30 minutes


  • 1 10-pound beef brisket
  • 16 oz. Beef broth (2 cups)
  • 2 teaspoons liquid smoke
  • 2 Tablespoons Worcestershire Sauce
  • Rub:
  • 1 Tablespoon Salt
  • 1 Tablespoon Garlic Powder
  • 2 Tablespoons Chili Powder
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Black Pepper
  • 2 Tablespoons Brown Sugar
  • 2 tsp. Ground Mustard


    1. Preheat oven to 350º F.
      Cut brisket in half horizontally and wash and trim, leaving the layer of fat on the one side.
      Pat dry.
    2. With your hands, smear the rub over both sides of the brisket.
      Place brisket in two roasting pans. Roast, uncovered, for one hour.
    3. Remove from oven and lower temp. to 300º F.
      Pour the mixture of beef stock, liquid smoke and Worcestershire sauce around each brisket. Cover tightly with foil and bake for 4 hours.
      Let rest 15 minutes before uncovering and slicing.

Nutrition Information



Serving Size

1/2 lb.

Amount Per Serving Calories 669Total Fat 42gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 20gCholesterol 240mgSodium 552mgCarbohydrates 3gFiber 0gSugar 1gProtein 66g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

You May Also Like

Slow Cooker BBQ Sliders

Pretty Pintastic Party - Slow Cooker Barbecue Sliders

Cubed Steak With Brown Gravy

Cubed Steak


Amber Myers September 18, 2019 - 8:25 am

I am drooling. This looks so delicious. I am a huge fan of brisket. I will have to try it this way.

Tasheena September 18, 2019 - 8:27 am

This recipe would be perfect to make this fall for my family. My son is a huge fan of brisket.

Melissa Chapman September 18, 2019 - 10:22 am

I have never made brisket but you really seem to know your way around it including fat side down or up. I am sure this will be a great reference for your readers.

Rena September 18, 2019 - 1:23 pm

Beef briskets have always intimidated me, but they look so delicious! Definitely saving this recipe to try it soon.

Tomi C September 18, 2019 - 5:16 pm

We usually smoke our briskets in our huge outdoor smoker. I’m bookmarking this recipe for some of the cold, wet days when I want brisket but we can’t use the smoker. Looks so good!!!

Kimberly Storms September 18, 2019 - 8:22 pm

Thank you for making this brisket recipe so easy to follow! I can totally see how your Sweet Potato Casserole would pair well with this too!

Terri Steffes September 18, 2019 - 8:25 pm

Looks amazing! My husband has a Big Green Egg smoker that he loves. He hasn’t done brisket, I need to give him your recipe so I can have one.

Ice Cream n Sticky Fingers September 19, 2019 - 3:45 am

I will be the first to admit that I’ve never tried to make brisket at all. I’m not a huge beef eater but every once in a while I have the urge to cook beef. I will have to give this a try, especially since it’s a throw in the oven and forget it until it’s done.

Catalina September 19, 2019 - 6:35 am

I am drooling over these beef brisket! They look amazingly delicious! Love your recipe!

Ruth I September 19, 2019 - 6:41 am

Oh wow. Tihs is perfect for any special occasion! I am sure this will be a hit. Look how delicious this is!

Lisa Favre September 19, 2019 - 8:31 am

Oh this looks absolutely delicious! If I made this for my husband, I think he’d be the happiest man alive!

Tiffany La Forge-Grau September 19, 2019 - 2:45 pm

Oh my goodness I need to make this. Brisket is the best meat for this too!

Swathi September 19, 2019 - 10:39 pm

Beef Brisket looks delicious too tender and juicy I can have it for my dinner.

rika livingston September 20, 2019 - 2:21 am

This is the perfect holiday meal Beef brisket is one of my favorite meats. I know that my family will love this recipe!

Sandra August 1, 2020 - 9:31 am

I made this exactly as the recipe indicated. AMAZING! Tender and delicious. Definitely make again!

Debbie July 4, 2023 - 10:33 pm

Made this just as recipe called for. Omg, this is beyond delicious. First time ever doing anything with a brisket besides eating it.
Nice and juicy, sliced perfectly.

Alli July 7, 2023 - 9:56 am

So glad you liked it and for taking the time to comment! Thanks so much!

Bill k e l l e y October 28, 2023 - 7:13 pm

Do you cook the oven brisket in the aluminum foil are you cook it in a roast and then take it out and put it in foil

Alli October 30, 2023 - 6:05 am

Roast at the higher temp for one hour, uncovered. Then you cover with foil to continue baking.


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe