How to Cook Brisket In the Oven?

Brisket is the holy grail of smoked meats, a genuine test of a pitmaster’s skill. Mastering the art of brisket does not always finish in the smoker or on the grill. Finishing the brisket in the oven might sometimes be the key to attaining excellent results. This deep guide explains how to finish brisket in the oven, ensuring that your next barbecue is delicious and melt-in-your-mouth.

finish a brisket in the oven — Image credit: @bonappetit.com

Why Finish Brisket in the Oven?

Preserving Moisture

When you smoke brisket, one of the hardest things is keeping that delicious wetness throughout the long cooking process. Finishing your brisket in the oven creates a mild, confined atmosphere that helps to seal in those precious liquids, resulting in a delicious, melt-in-your-mouth delicacy.

Time and Temperature Control

Achieving the ideal brisket necessitates precise temperature control. Finishing in the oven gives you more control over the cooking time and temperature, ensuring your brisket gets the desired doneness without overcooking or drying out.

Tenderization

The low, slow heat in the oven breaks down the collagen in the meat slowly. This gives the meat a soft, melt-in-your-mouth texture that is typical of great brisket. It’s like a spa day for your meat, leaving it calm and ready to wow.

How to Finish a Brisket in the Oven in 7 Steps

Selecting the Perfect Brisket

For the best flavor and softness, select a high-quality brisket with plenty of marbling. A brisket that weighs between 12 and 14 pounds will work best. Look for a rich red color and a thick cap of fat to offer the best flavor and moisture during the cooking process.

Preparing the Brisket

Begin by cutting any excess fat from the meat, leaving about 1/4 inch of fat to keep it moist. Season generously with your favorite dry rub or brine. Popular seasonings include salt, pepper, garlic powder, and paprika. Allow the seasoned brisket to rest at room temperature for approximately an hour before smoking.

Smoke Brisket for 5-6 hours, Reach 170°F

To begin, smoke your brisket at a low temperature, between 225°F and 250°F, until it hits 170°F inside. The initial smoking step fills the meat with an appealing smokey flavor and produces a beautiful bark. The internal temperature of 170°F ensures that the brisket is fully cooked and ready for the next phases, laying the groundwork for a delectable end result.

Probe, Remove, Wrap Brisket with Foil

Once your brisket has reached 170°F, remove it from the smoker and carefully cover it in heavy-duty foil or butcher paper. Remove the wrapped brisket at the 203° mark. When a probe slides in and out without resistance, you’ll know it’s done.

Preheat Oven, Cook Wrapped Brisket

Preheat your oven to 250°F-300°F. Place the covered brisket on a baking sheet or in a disposable aluminum pan and cook in the oven. Cook until the internal temperature reaches 203°F to 207°F, which may take 2 to 6 hours depending on the size of your brisket. When checking the internal temperature of the brisket, make careful to probe the thickest section of the meat while avoiding contact with bones or fat.

Rest Double-Wrapped Brisket for 30 Minutes

Once your brisket has reached an internal temperature of 205°F, take it out of the oven and wrap it twice in foil or butcher paper. Remember that large roasts typically increase in temperature by 5 to 10 degrees after being removed from the oven. Allow it to rest for at least 30 minutes (or up to 2 hours) so that the juices can redistribute and the connective tissues can break down further.

Transfer, Rest, Serve, and Enjoy

Carefully place the rested brisket on a chopping board, unwrap it, and prepare to be surprised. Let the brisket sit on the cutting board for a few more minutes before slicing. When ready, cut the brisket across the grain into thin, even slices. If desired, you can use the drippings to produce excellent au jus for dipping. Serve with your favorite barbecue sides and prepare for a flavor explosion unlike any other.

How Long to Bake Brisket in the Oven?

Finishing a brisket in the oven can take different amounts of time based on how done you want it. Place in the oven and bake for 1 hour and 15 minutes per pound, or until the brisket reaches 170-180°. As a general guideline, allow 2 to 6 hours of oven time after smoking, with larger briskets requiring more. Remember, the goal is to achieve an internal temperature of 203°F to 207°F for that buttery, fall-off-the-bone consistency.

When is Brisket Done?

The optimal temperature for a thoroughly smoked brisket is 195°F. While temperature is a useful indication, the true measure of a thoroughly cooked brisket is its texture. When you stick a probe or fork into the brisket, it should slide in easily and feel extremely soft and moist. Furthermore, you should notice the fibers begin to split and pull away from one another, suggesting that the connective tissues have broken down.

Benefits of Oven Finishing Brisket

Maintains consistent temperature for thorough, even cooking.
Avoids oversmoking or charring brisket before it’s fully cooked.
Allows resting time for juices to reabsorb for maximum tenderness.
Gives flexibility if outdoor cooking time was unexpectedly cut short.
Lets you closely control convection, humidity level, and air circulation.

Key Tips for Oven Finishing Brisket

Monitor internal temp, not time, pulling at 200–210°F.
Let rest for 30–60 minutes before slicing for juices to absorb.
Add liquid, like stock or sauce, if unwrapping the brisket to prevent drying.
Use a meat thermometer and adjust the oven temperature accordingly to finish the brisket.
Slice brisket across the grain for the most tender, shred-able pieces.

How to Store and Reheat Baked Brisket?

According to the USDA, you can store extra brisket and its juices in the fridge for up to four days in an airtight container or a zip-top bag.

To reheat, place the covered brisket in a preheated 300°F oven until it reaches an internal temperature of 165°F, which may take 30 minutes to 2 hours, depending on the size of the remaining brisket. Alternatively, reheat sliced brisket in a skillet or microwave, adding a splash of beef stock or water to avoid drying out.

Conclusion

While using the oven’s ambient heat to complete the brisket may appear to be admitting defeat, it can assist assure consistently cooked, juicy beef. Learn how to use the oven to rapidly treat over-smoked, underdone, or dry brisket.

FAQs

Can I finish brisket at 300?

After the brisket reaches 165-170°F in the cooker, wrap it tightly in two layers of heavy-duty aluminum foil, insert a probe thermometer into the middle of the flat portion to monitor internal temperature, and cook in the oven at 300°F to an internal temperature of 205°F.

Can you finish a brisket in the oven butcher paper?

Once the brisket has come out of the stall, wrap with pink butcher paper. Continue cooking the beef brisket until 203-205 degrees internally and tender. Slice the oven brisket and serve.

How do you finish a brisket quickly?

But there is another way. You see, collagen breakdown is a function of both time and temperature. That means that it breaks down faster at higher temperatures. And that means that by increasing the temp of your BBQ cook, you can get your brisket done significantly faster.

Can you start a brisket in the oven and finish it on the grill?

By cooking this beef brisket recipe in the oven first, and then glazing with barbecue sauce on the grill after, you get a deliciously moist, smoky, and perfectly cooked piece of meat.

How do you finish a brisket in the oven overnight?

It is recommended to set your oven to a low temperature, around 225°F (107°C), to slow cook the brisket overnight. This low and slow method will help break down the connective tissues and create a tender and flavorful brisket.

What is the best temperature to finish brisket?

Brisket can be done in a range of 200-210°F (93-99°C), but as a general rule, it’s safe to bet on 203°F (95°C). Brisket should be tender but not so tender it’s falling apart. You should be able to slice it into pieces that can just hold together, requiring a little pull to come apart.