How long does it take to cook a beef brisket in the oven?

It takes about one hour per pound of beef brisket at 275F. It is hard to cook a tender brisket smaller than 3-4 pounds so plan for leftovers.

What temperature do I cook brisket at in the oven?

Cook brisket at 325F for the first hour covered to get it going. Then reduce the temperature to 275 degrees F covered and cook it low and slow for the rest of the time.

Do I cook the brisket fat side up or fat side down?

Cook brisket fat side up. And pick a marbled brisket with fat. Don't take the fat off the brisket. Cooking brisket fat side up will shield the meat from drying out and keep it moister.

Why did my brisket turn out dry?

Maybe the brisket was too small and overcooked, maybe your oven runs hot, maybe it wasn't covered tight enough with aluminum foil, or maybe it didn't have enough marbling or fat. Unfortunately, it's hard to say.

Easy and Simple Oven Cooked Beef Brisket Recipe and Video

Simple Oven Roasted Beef Brisket

Roasted Beef Brisket Sliced on A Wood Cutting Board With Horseradish in a White Bowl with A Fork

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EatSimpleFood.com

This tasty oven baked beef brisket recipe is easy to make and easy to eat. Roasted and cooked in the oven at 325 and 275 degrees with minimal work.

Author: beckie
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Yield: 6
Category: Main Dish
Method: Oven
Cuisine: International
Diet: Gluten Free

Ingredients

4lb beef brisket, trimmed w/ a thin layer of fat remaining
1 Tbsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
2 Tbsp paprika
2 1/2 cups beef broth
1/4 cup sharp mustard - optional for dippin'
1/2 cup prepared horseradish sour cream sauce -optional for dippin'

Instructions

Pre-heat oven to 325F. Grab your roasting pan and rack.
Mix salt, pepper, onion powder, garlic powder, and paprika together in a small bowl. Rub this on all sides of the brisket.
Place brisket (fat side up) on top of the roasting rack in the pan. Add enough beef broth to cover the bottom of the pan by half an inch.
Cover tightly with aluminum foil (I use two pieces to make sure it's tight) or a lid and place in oven for 1 hour.
Reduce heat to 275F and cook an additional 3 hours (covered) or until fork tender. Check the liquid level at least once to make sure that it has not burned off if your oven runs hot. Add more broth if needed.
Cool ~ 15 minutes covered and slice thinly (trim any fat off the top if desired)
Serve with horseradish sour cream and/or sharp mustard on the side. You can also drizzle the brisket or soak the slices with the leftover pan sauce to keep it moist. Happy Eating! Beckie

Notes

If your oven runs way hot, the beef broth will evaporate. Check it half way through and add a little more beef broth if needed. You can always strain the fat off this after it's done cooking and use the sauce as a dipping Au Jus.
Make sure to let the beef brisket rest before slicing and then you can put the slices back in the sauces that it cooked in to ensure that it will stay moist and tender. It will soak it back up and is even better the next day.
Don't have all the spices? Just use salt and pepper and skip the rest.
Don't have beef broth? You can use chicken or vegetable broth, beer, or even water if you're in a pinch.

Find it online: https://eatsimplefood.com/simple-oven-roasted-beef-brisket/