Oven Baked Brisket

Oven-Baked Half Beef Brisket

You don’t need a smoker to get great brisket. A smaller cut cooks faster but still delivers tender slices and deep, savory flavor if you give it time and treat it right. This method keeps things simple, practical, and reliable for any home kitchen.

Ingredients
For the Brisket:
• Half beef brisket, 4–7 lbs (flat, point, or a portion of both)
• Kosher salt
• Coarse black pepper
• Granulated garlic
• Onion powder
• Paprika or smoked paprika
• Brown sugar (optional, adds light caramelization)

Other:
• Beef broth or stock
• Apple cider vinegar
• Heavy-duty foil or small roasting pan with lid
• Wire rack (optional)

Instructions

1. Trim the Brisket
• Trim fat cap to about ¼ inch to help it render properly.
• Remove any silver skin and excess hard fat.
• Pat dry thoroughly with paper towels.

2. Season Generously
• Mix equal parts kosher salt, black pepper, garlic powder, and onion powder. Add paprika and brown sugar if you like.
• Coat all sides evenly, pressing the rub into the meat.
• Let rest at room temperature for 30–45 minutes.

3. Preheat and Prepare the Oven
• Preheat oven to 275°F.
• Line a small roasting pan with foil and add a wire rack if you have one.
• Pour ½ cup beef broth + 2 tablespoons apple cider vinegar into the bottom of the pan.
• Place brisket fat side up on the rack or directly in the pan.

4. Bake Low and Slow
• Cover tightly with foil or a fitted lid.
• Bake for 3–4 hours, or until internal temp reaches about 160–165°F.
• Add a splash of broth if the bottom dries out.

5. Uncover and Finish
• Remove the foil so the bark can form.
• Increase oven temp to 300°F.
• Continue cooking uncovered another 1–2 hours, or until brisket reaches 200–205°F and feels probe-tender.

6. Rest Properly
• Remove from oven and tent loosely with foil for 20–30 minutes.
• For a longer rest, wrap fully in foil and a towel, and place in a small cooler for up to 1 hour.

7. Slice and Serve
• Slice against the grain into pencil-width slices for tenderness.
• Drizzle pan juices over the top or serve with BBQ sauce on the side.
• Leftovers work perfectly for sandwiches, tacos, hash, or chili.

Tip: For even better bark, you can chill the brisket after the first covered cook, then reheat uncovered at 300°F for about 45 minutes before serving.