How Long to Cook Brisket in the Oven
At 250-275°F, oven brisket takes 1-1.25 hours per pound. A 5 lb brisket needs 5-6 hours, a 10 lb needs 10-12 hours. No smoker? No problem—you can make tender, juicy brisket using just your oven.
Oven Brisket Time Summary
- Time per pound: 1-1.25 hours (at 250-275°F)
- 3 lb brisket: 3-4 hours
- 5 lb brisket: 5-6 hours
- 8 lb brisket: 8-10 hours
- 10 lb brisket: 10-12 hours
- Target internal temp: 195-205°F
Oven Brisket Time Chart by Temperature
Times for wrapped brisket. Unwrapped adds 15-20%. All times exclude 1-2 hour rest.
| Weight | 250°F | 275°F ★ | 300°F | 325°F |
|---|---|---|---|---|
| 3 lb | 3.5-4h | 3-3.5h | 2.5-3h | 2-2.5h |
| 4 lb | 4.5-5h | 4-4.5h | 3-3.5h | 2.5-3h |
| 5 lb | 5.5-6.5h | 5-6h | 4-4.5h | 3-3.5h |
| 8 lb | 9-10h | 8-9h | 6.5-7.5h | 5-6h |
| 10 lb | 11-13h | 10-11h | 8-9h | 6.5-7.5h |
Oven Temperature Comparison
Which temperature is best for oven brisket? Here's how they compare.
| Temperature | Time per lb | Best For | Trade-offs |
|---|---|---|---|
| 250°F | 1.25 hrs | Maximum tenderness | Longest cook time |
| 275°F | 1 hr | Best balance | Recommended |
| 300°F | 45-50 min | Weeknight dinner | Less collagen breakdown |
| 325°F | 35-40 min | Fastest results | Risk of drying out |
Our Recommendation: 275°F
Best balance of time and tenderness for oven cooking. Low enough for proper collagen breakdown, fast enough for a reasonable cook time. Most pitmasters who finish in the oven use this temperature.
Step-by-Step: Texas-Style Oven Brisket
Follow this method for tender, flavorful brisket every time—no smoker required.
Prep the Brisket
30-60 minTrim fat cap to 1/4 inch. Apply dry rub (salt, pepper, garlic powder). For smoky flavor, add 1-2 tsp smoked paprika. Rest at room temp 30-60 minutes.
Preheat Oven to 275°F
15 minPosition rack in lower third of oven. Use a roasting pan with rack, or Dutch oven for smaller cuts. Line pan with foil for easy cleanup.
Sear (Optional)
10-15 minSear all sides in hot cast iron, 2-3 min per side. Creates better bark and deeper flavor. Skip if short on time—still good without.
Cook Covered (Phase 1)
~2/3 total timePlace fat side up on rack. Add 1/2 cup liquid (broth, beer, or water) to pan. Cover tightly with foil or lid. Cook until 165°F internal.
Uncover & Finish (Phase 2)
1-2 hoursRemove foil for last 1-2 hours. This develops bark on top. Continue until 195-203°F internal. Probe should slide in like warm butter.
Rest & Slice
1-2 hours restRest 1-2 hours wrapped in towels. Slice against the grain—flat first (cools faster), then point. Serve at 145-165°F for best experience.
Need more details on resting? See our full rest time guide
Get a Custom Schedule for Your BrisketHow to Get Smoky Flavor in the Oven
No smoker doesn't mean no smoke flavor. Here are 5 ways to add smokiness to oven brisket.
Smoked Paprika in Rub
HighAdd 1-2 tsp smoked paprika to your dry rub. Easiest method with authentic smoky taste.
Liquid Smoke
HighAdd 1 tbsp liquid smoke to cooking liquid or brush on before cooking. Use sparingly—very concentrated.
Smoked Salt
MediumReplace regular salt with smoked salt in your rub. Subtle but effective smoky undertone.
Chipotle Powder
MediumAdd 1 tsp chipotle powder for smokiness plus mild heat. Great for Tex-Mex style brisket.
Hybrid: Smoke Then Oven
BestSmoke for 2-3 hours on grill, then finish in oven. Best of both worlds if you have any grill with a lid.
Pro Tip: Combine Methods
For most authentic smoker-like results, use smoked paprika in your rub AND add a small amount of liquid smoke (1/2 tbsp) to the cooking liquid. Layers of smoke flavor.
Covered vs Uncovered: When to Use Each
The key to great oven brisket is knowing when to cover and when to uncover.
Covered (Foil/Lid)
- Traps moisture
- Faster cooking
- More tender result
Uncovered
- Develops bark/crust
- Caramelizes exterior
- Better texture contrast
Recommended: Hybrid Method
Cover until 165°F internal temp, then uncover to finish. Gets you moist meat AND crispy bark—the best of both worlds.
Alternative: Jewish/Braised Style
Cook covered the entire time with onions, carrots, and broth. Results in ultra-tender, pot roast-like texture. Best for sliced brisket sandwiches rather than BBQ-style serving. This is the traditional method for Jewish holiday brisket.
Dutch Oven Brisket Method
Perfect for smaller briskets (3-5 lbs) or brisket flats. The Dutch oven creates a superior braising environment.
Why Use a Dutch Oven?
- •Superior heat retention — cast iron distributes heat evenly
- •Self-basting — condensation drips back onto meat
- •Stovetop to oven — sear and roast in same vessel
- •Built-in au jus — cooking liquid becomes gravy
Dutch Oven Method
- 1.Sear brisket in Dutch oven on stovetop (all sides, 2-3 min each)
- 2.Add 1 cup liquid (broth, wine, beer, or combo)
- 3.Add aromatics if desired (onion, garlic, herbs)
- 4.Cover with lid
- 5.Cook at 275°F for 1 hour per pound
- 6.Check doneness at 195°F internal temp
Oven vs Smoker: How Do They Compare?
Is oven brisket as good as smoked? Here's an honest comparison.
| Factor | Oven | Smoker |
|---|---|---|
| Time per pound | 1-1.25 hrs | 1.5-2 hrs |
| Smoke flavor | Added (paprika, liquid smoke) | Natural |
| Bark quality | Good | Best |
| Tenderness | Excellent | Excellent |
| Weather dependent | No | Yes |
| Attention needed | Low | Medium-High |
| Equipment cost | None (already have) | $200-2000+ |
| Learning curve | Easy | Moderate |
The Verdict
Oven brisket is faster, easier, and more consistent. Perfect for beginners, weeknight cooks, or anyone without a smoker.
Smoked brisket has superior bark and natural smoke flavor. Worth the extra time and effort for special occasions.
Both can be excellent—technique matters more than method. A well-executed oven brisket beats a poorly managed smoked one every time.
Common Oven Brisket Mistakes
Avoid these pitfalls for perfect oven brisket every time.
Meat dries out before collagen breaks down
Moisture escapes, meat becomes dry
Every brisket is different
Juices flood cutting board
"Brisket" label sometimes means chuck roast
Chewy, stringy slices
Brisket Came Out Dry?
Next time: Add more liquid to the pan, wrap tighter with foil, cook at lower temp (250°F), and don't open the oven door during cooking. If too dry now, slice thin and serve with pan juices or BBQ sauce.
Frequently Asked Questions: Oven Brisket
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