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The kitchen feels cozy as the savory aroma of slow-cooked beef fills the air.

You can almost taste the promise of a fork-tender brisket, its crust dark and fragrant, juices shimmering beneath the surface.

This is more than a meal—it’s an experience that gathers friends and family around the table.

Whether you’re preparing a feast for loved ones or making comfort food for yourself, this oven roasted brisket recipe brings simplicity and big flavor together.

With every slice, you unlock deep, smoky notes and a tenderness that only hours in the oven can create. Get ready to cook a brisket so good, it becomes your go-to tradition.

Oven Roasted Brisket

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Oven Roasted Brisket Recipe

Ingredients

For the Brisket:

• 4-10 lb beef brisket (whole packer or flat cut)

• 2 tablespoons kosher salt

• 1 tablespoon cracked black pepper

• 1 tablespoon smoked paprika

• 2 teaspoons garlic powder

• 1 teaspoon onion powder

• ½ teaspoon crushed chili flakes (optional)

For Roasting:

• 2-3 onions, chopped (optional)

• 2-3 carrots, chopped (optional)

• 2-3 celery stalks, chopped (optional)

• Beef broth (as needed)

Instructions

1. Prep the brisket: Trim excess fat, leaving ¼-inch layer. Remove tough silverskin from underside.

2. Season: Mix all dry seasonings. Rub generously into all surfaces of brisket. Let rest at room temperature 30-60 minutes (or refrigerate up to 24 hours, then bring to room temp).

3. Set up for roasting: Preheat oven to 300°F. Place brisket fat-side up in heavy roasting pan or Dutch oven. Add chopped vegetables underneath if using.

4. Roast covered: Cover tightly with foil or lid. Cook 45-60 minutes per pound (about 5 hours for 5 lb brisket).

5. Finish uncovered: When brisket reaches 170°F internal temp, remove cover to crisp the bark. Add broth if needed to prevent drying.

6. Check doneness: Brisket is done when fork twists easily and internal temp reaches 195-203°F.

7. Rest: Remove from oven, tent with foil, and rest 30-45 minutes before slicing.

8. Slice and serve: Cut across the grain at sharp angle. Serve with pan juices.

Choosing and Preparing Your Brisket

Selecting the Right Cut

Start with the brisket itself. Look for a piece with an even thickness and good marbling—those thin veins of fat that melt and add moisture.

For gatherings or leftovers, pick a whole brisket (often called a “packer”) weighing 8-10 pounds.

Cooking for a small group? A 4-6 pound flat cut works fine and is easier to slice. The flat is leaner and slices neatly, while the point has extra fat for rich, juicy bites.

Choose deep red beef and avoid any with gray or dry patches.

Quick tip: For every pound of uncooked brisket, plan on feeding about two people.

Trimming and Seasoning

Lay your brisket on a sturdy board. Trim away hard, excess fat, but leave a ¼-inch layer—this cap bastes the meat as it cooks. Remove any tough silverskin on the underside for better tenderness.

Create a basic rub using pantry staples:

• 2 tablespoons kosher salt

• 1 tablespoon cracked black pepper

• 1 tablespoon smoked paprika

• 2 teaspoons garlic powder

• 1 teaspoon onion powder

• ½ teaspoon crushed chili flakes (for heat, optional)

Rub the seasoning mix generously into every inch of meat, pressing it in to coat deep.

Don’t skip the sides—flavor hides in the edges.

Seasoning ahead of time?

Let the brisket rest, covered, in the fridge for up to 24 hours.

At least 30 minutes before roasting, rest it at room temperature for even cooking.

Oven Roasted Brisket Recipe: Step-by-Step

Prepping the Brisket for the Oven

Remove the brisket from the fridge and let it sit out until it’s close to room temperature—about 30-60 minutes.

This small step helps the meat cook evenly from edge to center.

Place the brisket fat-side up in a heavy roasting pan or Dutch oven. Lay it on a rack if you have one, or nestle it on chunky chopped onions, carrots, and celery for extra flavor and natural juices.

Roasting Low and Slow

Heat your oven to 300°F. Cover the pan tightly with foil or a heavy lid. Low temps break down the brisket’s connective tissue, turning a tough cut into melt-in-your-mouth beef.

Roast according to size, at least 45-60 minutes per pound. For a 5-pound brisket, expect about 5 hours. About two-thirds of the way through cooking, you’ll notice rich aromas and a golden-brown crust forming at the edges.

When the brisket reaches 170°F, uncover it so the bark (the spiced crust) can crisp up. If it looks dry, ladle pan juices over the top or add a splash of beef broth around the meat.

Checking for Doneness and Resting

How do you know it’s ready? Brisket is perfect when a fork twists easily in the thickest part. Internal temperature should be 195-203°F—this window guarantees those long collagen fibers have turned soft and luscious.

Lift the brisket onto a cutting board. Tent loosely with foil and rest it for 30-45 minutes. This pause helps juices settle back into the meat, not spill onto your board.

Serving and Storing Your Oven Roasted Brisket

Serving Suggestions and Pairings

Carve the brisket across the grain for tender slices—look for the direction of the muscle fibers and slice at a sharp angle.

For a crowd-pleasing platter, arrange the slices overlapping.

Pair with creamy mashed potatoes, tangy coleslaw, or roasted root veggies. Classic barbecue sauce works, but brisket shines with a drizzle of its own juices or a punchy horseradish cream.

Try these sides:

• Buttery cornbread

• Garlic green beans

• Pickled onions for brightness

Storing and Reheating Leftovers

If you have leftovers, lucky you. Wrap brisket slices in foil or place in airtight containers with a spoonful of juice or broth. This keeps them moist, even in the refrigerator for up to four days.

For longer storage, place brisket (sliced or whole) in freezer bags. Press out air, or use a vacuum sealer for best results. Freeze for up to three months.

Reheat gently in the oven at 250°F, covered with foil, until steaming and hot (about 30 minutes). Add a splash of broth or pan juices to bring back that just-roasted taste.

Conclusion

Every oven roasted brisket recipe can be your own signature once you get the basics down.

As the scent of beef and spices fills your home and guests start drifting toward the kitchen, you’ll remember why slow-roasting is pure comfort.

Share your brisket with family, swap stories over dinner, and maybe try a new twist next time.

When you fall in love with the process and the flavors, let others in on your secrets—food this good should never be kept to yourself.

Share your brisket wins, tips or favorite sides in the comments. Happy cooking!