How long does it take to cook a brisket in the oven at 300 degrees?

At 300°F, you should plan to bake your brisket for about 1 hour and 15 minutes per pound, wrapped tightly in aluminum foil. For a standard 4 to 5-pound brisket, this will take around 5 to 6 hours total to reach the perfect, tender internal temperature of 195°F to 200°F.

Do I need to add liquid like beef broth to the roasting pan?

No additional liquid is required for this recipe! As long as you cook the brisket fat-side up and wrap it tightly in aluminum foil, the fat cap will render down and naturally baste the meat, keeping it incredibly moist and juicy without needing extra broth or water.

Should I trim the fat off my brisket before baking?

You should not trim all the fat off! While you can trim any extremely uneven or loose pieces, you want to leave a nice layer of fat (the fat cap) on top of the brisket. This fat is essential for keeping the meat moist and infusing it with rich beefy flavor during the long, slow cooking process.

How do I know when my oven-baked brisket is done?

The best way to check for doneness is by using a digital meat thermometer inserted into the thickest part of the brisket. You are looking for a final internal temperature between 195°F and 200°F for that perfect, fall-off-the-bone tenderness. This specific temperature range is crucial because it allows the tough collagen in the beef to fully break down into rich, juicy gelatin (you can read more about the science of cooking tough cuts of meat here ).

The Best Oven Baked Beef Brisket (Tender & Juicy!) 2026

The Absolute Best Oven Baked Beef Brisket

Print Recipe

This oven-cooked beef brisket gives you the taste of Texas-style smoked brisket, without an actual smoker. A juicy beef brisket is coated with a tasty dry rub and then baked in the oven until tender and juicy.

Author: Maya
Prep Time: 15 minutes
Cook Time: 5 hours 30 minutes
Total Time: 5 hours 45 minutes
Yield: 8 servings

Ingredients

4–5 lb beef brisket (with fat cap intact)
4 tablespoons dark brown sugar
4 tablespoons smoked paprika
2 tablespoons coarse kosher salt
1 tablespoon ground black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper

Instructions

Prep the Rub: In a small bowl, mix together the brown sugar, smoked paprika, salt, pepper, onion powder, garlic powder, cumin, coriander, and cayenne.
Season the Beef: Pat the brisket completely dry with paper towels. Rub the spice mixture aggressively all over every side of the meat.
Chill Overnight: Wrap the seasoned brisket tightly in two layers of aluminum foil. Place in a baking dish and refrigerate for at least 10 hours or overnight.
Bring to Temp: Remove from the fridge, unwrap, and let the meat sit at room temperature for 1 hour.
Prep Oven: Preheat the oven to 300°F. Place a wire rack inside a large roasting pan. Lay a large “X” of heavy-duty foil over the rack.
Wrap for Baking: Place the brisket in the center of the foil, fat-side up. Tightly seal the foil around the meat.
Bake: Bake for 1 hour and 15 minutes per pound (until the internal temperature reaches 180°F).
Caramelize: Carefully open the top of the foil packet to expose the meat. Bake uncovered for another 45 minutes, or until the internal temperature reaches 195°F to 200°F.
Rest and Serve: Remove from the oven. Tent loosely with foil and let it rest for 30 minutes. Slice against the grain and serve warm!

Notes

Do NOT try to cook this faster at a higher temperature. The brisket will turn out dry and tough. You must be patient when cooking a brisket, it takes a low and slow cooking approach to allow the meat to tenderize.

Find it online: https://www.endrecipes.com/oven-baked-beef-brisket/