How to Cook a Brisket in the Oven

Does cooking a brisket intimidate you? Here is how to cook a brisket in the oven. With our fool proof Easy Oven Method we are going to empower you to cook the perfect brisket so you can WOW your friends and family.

This recipe is super simple but sure looks impressive, especially when you pair the dish with beautifully roasted root vegetables and mashed potatoes.

A good rule of thumb is to cook your brisket 60 minutes per pound at 250 degrees F, or until it reaches 180 F internal temperature. So, for an eight-pound brisket you will need to allot eight hours of cooking time.

We like to use a large cast iron skillet such as the Lodge 15″ Skillet. Or you can use a traditional roasting pan.

180 F and we love to use our MEATER for this oven method. The MEATER is a wireless smart meat thermometer that we use when cooking really any large cut either in the oven or on the grill! It is super easy to use and eliminates the guess work out of cooking large cuts.

We cook our brisket in the oven at 250 F.

Yes! We share our tips on how to smoke a brisket on our post “How to Smoke a Brisket”.

What can you do with Brisket leftovers?

We love to use leftover brisket for tacos or nachos (recipe coming soon) or our Brisket Mac and Cheese.

My rule of thumb is a ½ pound per person. So an eight pound brisket will feed about 14-16 people. I never want to run out when feeding a crowd so I always error on the lower number and would say 12-14, just for good measure. I also consider if there is other meats being served and who will be joining us, are the big meat eaters or not.

The brisket is from the breast area. Pacheco Beef Briskets are left as the whole brisket, and we ask our butcher to not trim them. This allows for better flavor.

8 – 10 lb Brisket (or however big you would like to cook)
Thyme, Dried
Salt and Pepper
4 Celery Stocks, halved
4 Peeled Carrots, halved
2 onions, quartered
1 14.5 oz can dice tomatoes
1 cup water

Instructions

Preheat your oven to 250.

Season the brisket liberally with the dried thyme, salt and pepper.

In the bottom of your roasting pan or large cast iron skillet place the celery, carrots, onions, and water. Place the seasoned brisket in the roasting pan on top of the vegetables and place the tomatoes on top of the brisket. Place your brisket in the oven covered.

Let the brisket cook till it’s done…or at least that’s what Arturo says! For real though, a good rule of thumb is to cook your brisket 60 minutes per pound at 250 degrees F, or until it reaches 180 F internal temperature. So, for an eight-pound brisket you will need to allot eight hours of cooking time.