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.

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:
Line a large roasting pan with foil. In a small bowl, mix the dry rub mixture.
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:
Preheat oven to 300 degrees F. Line a large roasting pan with foil, then place a rack inside of the pan.
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).
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.
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
Garlic Mashed Potatoes: Rich and velvety
Macaroni & Cheese: A cheesy, crowd-pleasing favorite
Scalloped Potatoes: Elegant and indulgent, perfect for holidays
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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