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Oven Roasted Brisket

  • guess4pink
  • May 8
  • 3 min read

When life gets busy but you still want a hearty, home-cooked meal, this Oven Roasted Brisket has your back. With a simple dry rub and slow roast, this melt-in-your-mouth beef is perfect for holidays, meal prep, or feeding a crowd—without constant kitchen duty. It's bold, flavorful, and practically effortless.


sliced oven roasted brisket cascading on a platter
Oven Roasted Brisket

Why You'll Love This Oven Roasted Brisket

  • Set-it-and-forget-it: After 15 minutes of prep, the oven does the rest

  • Feeds a crowd: Great for big families, guests, or leftovers all week

  • Minimal hands-on time: Perfect when multitasking or working from home

  • Meal prep friendly: Slice and store for sandwiches, tacos, or bowls later

  • Freezer-friendly: Store extra portions for a future no-cook night

  • Pairs with anything: Goes well with potatoes, slaw, salad, or cornbread

  • One-pan cleanup: Minimal dishes thanks to foil-lined roasting


Cooking Tips & Tricks

  • Don’t skip the rest: Letting the brisket rest ensures juicy, tender slices

  • Use a meat thermometer: Internal temp of 195–205°F guarantees perfect texture

  • Wrap tightly: Keep the foil sealed well to trap steam and tenderness

  • Slice against the grain: Crucial for tender bites—don’t rush this step


Oven Roasted Brisket Recipe

Servings: 12 | Prep Time: 30 mins | Cook Time: 1hr. per pound


Ingredients:

  • 6-7 lb. brisket, (flat cut)

  • 5 T Montreal Steak Seasoning

  • 1 T celery salt

  • 1 T. brown sugar

  • 2 c. beef broth

  • BBQ sauce of choice (for serving)


Let's Get Started!

Preparation Before Cooking:

  1. Line a large roasting pan with foil. In a small bowl, mix the dry rub mixture.

  2. Lay brisket on a cutting board and pat it dry with a paper towel. Rub both sides of the brisket with a generous amount of the dry rub mixture (steak seasoning, celery salt, brown sugar) until it is well coated all over. Wrap in plastic wrap and refrigerate brisket up to 12 hrs. or overnight (optional)

Cooking the Brisket:

  1. Preheat oven to 300 degrees F. Line a large roasting pan with foil, then place a rack inside of the pan.

  2. Place the brisket, fat side up on top of the rack in the roasting pan. Cover the pan with foil, place in the oven and add one cup of beef broth. Bake for about 1 hour per pound (until brisket reaches 185 degrees).

  3. Open the foil and bake the brisket for another 45 minutes or until the internal temperature reaches 195-205 F. Check the liquid level and add more beef broth if needed.

  4. Remove the brisket from the oven, and let it rest for 30 minutes then transfer to a cutting board.

    Slice brisket against the grain, and drizzle with the pan sauce. Serve with BBQ sauce on the side.


How to Serve

  • Slice against the grain into thin pieces using a sharp carving knife—this keeps it tender and easy to chew.

  • Arrange the slices on a warm serving platter slightly overlapping, then drizzle with pan juices or a bit of warmed BBQ sauce for a glossy finish.

  • Serve with classic sides like creamy mashed potatoes, roasted vegetables, mac and cheese, or coleslaw for a full comforting plate.

  • Add a pop of freshness with chopped parsley or a squeeze of lemon juice right before serving.

  • Offer BBQ sauce on the side so guests can customize their bite—smoky, sweet, or spicy depending on your audience.


Side Suggestions

Comforting & Classic

Lighter & Fresh

  • Garlic Green Beans or Roasted Asparagus: Adds crunch and brightness

  • Coleslaw (vinegar-based or creamy): Refreshing contrast to savory brisket

  • Cucumber or Tomato Salad: Helps balance out heavier bites



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