Go Back
A close up shot of succulent Oven Baked Beef Brisket slices showing rendered fat and natural juices.

Oven Baked Beef Brisket: The Ultimate Low and Slow Guide

This Oven Baked Beef Brisket delivers succulent, tender slices with a dark, peppery bark and rich natural juices. A foolproof low-and-slow method for restaurant-quality Texas-style brisket right in your home oven.
Print Recipe Save Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 10 people
Course: Dinner, Main Course
Cuisine: American, BBQ
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 10-12 lb Whole Packer Beef Brisket 4.5-5.5 kg, trimmed to 1/4 inch fat
  • 2 tbsp Olive Oil 30ml, used as a binder
  • 3 tbsp Coarse Sea Salt 54g
  • 3 tbsp Cracked Black Pepper 21g
  • 1 tbsp Garlic Powder 10g
  • 1 tbsp Onion Powder 10g
  • 1 tbsp Smoked Paprika 7g
  • 2 tbsp Fresh Parsley 8g, chopped for garnish

Equipment

  • 1 Large roasting pan Deep enough to hold juices
  • 1 Heavy-Duty Aluminum Foil To seal in moisture
  • 1 Meat Thermometer Essential for accuracy

Method
 

Prep and Rub
  1. Pat the brisket dry. Trim the fat cap to 1/4 inch. Coat the entire brisket with olive oil.
  2. Mix salt, pepper, garlic, onion powder, and paprika. Press the rub firmly into all sides of the meat until a thick dark coating forms.
Roasting
  1. Place fat-side up in a roasting pan. Cover tightly with foil. Bake at 250°F (121°C) for 6 hours or until internal temperature reaches 190°F (88°C).
  2. Remove foil. Increase heat to 300°F (149°C) and bake for another 30-45 minutes until a dark, peppery bark forms and internal temp hits 203°F (95°C).
Finishing
  1. Remove from oven and let rest for 45 minutes. Slice against the grain into thick, succulent slices. Garnish with chopped parsley and serve with natural juices.

Notes

Always slice against the grain for maximum tenderness.
The rest period is essential to prevent the meat from drying out.