Go Back
Oven Roasted Brisket Recipe – Tender Juicy Full of Flavor 150x150

Oven-Roasted Brisket

A tender and flavorful brisket, perfect for family gatherings and celebrations, cooked low and slow to achieve juicy results.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Course Dinner, Main Course
Cuisine American, Barbecue
Servings 8 servings
Calories 300 kcal

Ingredients
  

Brisket Preparation

  • 1 whole Brisket (flat cut or point cut) Select based on preference for lean or fatty meat.
  • 2 tablespoons Paprika Use smoked paprika for added depth.
  • 1 tablespoon Garlic powder Enhances the savory taste.
  • 1 tablespoon Onion powder Provides sweetness and depth.
  • 1 tablespoon Brown sugar Helps caramelize for a crust.
  • 1 teaspoon Black pepper Adds heat and bite.

Marinade Ingredients

  • 1 cup Ketchup Base for the marinade.
  • ½ cup Red or white wine Enhances the flavor of the meat.
  • 4 cloves Garlic, minced Use fresh for best results.
  • 1 medium Onion, finely chopped
  • 2 tablespoons Worcestershire sauce Adds umami flavor.
  • ¼ cup Olive oil Helps to blend the marinade.
  • 2 tablespoons Brown sugar For sweetness.
  • 1 teaspoon Cumin Add complexity to the flavor.
  • 1 teaspoon Black pepper To taste.

Instructions
 

Preparation

  • Trim off any hard fat and silver skin from the brisket.
  • Apply the dry rub all over the brisket, ensuring it is evenly coated.
  • Wrap the brisket in plastic wrap and refrigerate for at least 4 hours or overnight.
  • To prepare the marinade, mix ketchup, wine, minced garlic, chopped onion, Worcestershire sauce, olive oil, brown sugar, cumin, and black pepper.
  • Place the brisket in a resealable plastic bag or a non-reactive container and pour the marinade over it.
  • Seal the bag tightly and refrigerate for at least 24 hours.

Cooking

  • Preheat the oven to 275°F (135°C) to 300°F (150°C).
  • Remove the brisket from the marinade and discard the marinade.
  • Place the brisket in a roasting pan and cover it with foil.
  • Cook the brisket for about 1 hour per pound, monitoring the internal temperature.
  • Aim for an internal temperature of 195°F (90°C) to 205°F (96°C) for optimal tenderness.

Resting

  • Remove the brisket from the oven and let it rest for 30 minutes to 1 hour, wrapped in foil or a clean towel.

Serving

  • Slice the brisket against the grain for the best texture.
  • Serve with sides like coleslaw, roasted vegetables, mashed potatoes, or baked beans.

Notes

Store leftover brisket wrapped in foil or butcher paper in the refrigerator for 3-5 days. Reheat slowly at 250°F (121°C) with some broth to keep it moist.
Keyword Beef, Brisket, Marinated, Oven-Roasted, slow-cooked