How Long Do You Cook Beef Brisket For


Note: Plan to begin the brisket the day before it is cooked. It will turn out much better if you let it absorb the flavors from the dry rub over night.

Let’s begin by preparing our go-to dry rub, which should take five minutes to prepare.

Remove the brisket flat from its packaging, place it on a chopping board, and use a paper towel to pat it dry.

After applying a thick layer of dry rub on top, turn the brisket over and apply another thick layer of dry rub over that. A generous amount of seasoning should be applied, and the brisket’s sides should all be coated. Make sure the rub is evenly distributed throughout all nooks and crannies by massaging it in.

Tightly cover the rubbed brisket with two layers of foil. Put in a pan or dish in case any juices spill, to prevent the refrigerator from becoming covered in drips.

Refrigerate the brisket overnight or up to 12 hours. An hour before cooking, remove the brisket from the refrigerator, unwrap, and allow it to come to room temperature.

Set an oven rack inside the large roasting pan and preheat the oven to 300°. Place a few long enough foil sheets on top of the rack so that they crisscross and loosely cover the brisket. (You can line the roasting pan’s bottom with aluminum foil to catch any drips that may come through.) ).

With the fat cap facing upward, position the brisket in the center of the roasting pan’s prepared aluminum foil. The brisket should be loosely covered with aluminum foil by drawing it together and closing it, leaving some room between the brisket and the foil.

Put in the oven and bake until the brisket reaches 185°, which should take about 1 hour and 15 minutes per pound. Measure the thickest area of the brisket with a meat thermometer.

Once the internal temperature of the brisket reaches 200–202°, remove the foil and continue baking it for another 45–60 minutes.

After transferring the brisket to the cutting board, cover it with foil and allow it to rest for half an hour.

Make sure to cut the brisket against the grain.

Having trouble deciding how much brisket to order? That’s my life. It is recommended that each person receive 1/2 pound of raw meat per serving of brisket.

Because it greatly depends on the sides you’re serving with it, it’s also very subjective. More brisket will be required per person because lighter sides won’t fill guests up as much. Heartier sides, will be more filling.

I always seem to get more than the recommended servings, so I usually get an extra pound or two of meat. It’s better to have meat leftover than not have enough.

Cooking brisket – in brief

  • What is a brisket? It’s a beef cut that must be cooked slowly in order for the connective tissues to break down. This beef cut is special because it can be cooked slowly until it is fork-tender but still sliced. Additionally, it tastes more like beef than other slow-cooked beef cuts like chuck.
  • Is there a different term for brisket? Raw brisket is known by that name because it is a particular cut. However, you can purchase it already prepared in stores as pastrami, brined brisket, or corned beef (silverside).
  • There’s not a single beef cut that has the same cooking properties as brisket. The best beef brisket substitute for this recipe is rolled chuck, similar to what’s used for pot roast. If not, try this recipe’s Beef Ribs or Pork Ribs variations—both are delicious!
  • Cooking times are 8 to 10 hours on low in a slow cooker, 1 hour and 15 minutes in a pressure cooker, or 5 hours at 320F/160C in the oven.
  • Is brisket supposed to be pink? No. A plain cooked brisket shouldn’t be pink; if it is, it is much underdone and will be very tough. You cannot eat brisket rare. However, the unique curing salt that is used to make pastrami and corned beef (like bacon) keeps the meat pink even after it has been cooked.

How Long Do You Cook Beef Brisket For

Make Ahead Oven-Baked Brisket

Before cooking the brisket, you should coat it with the rub and place it in the refrigerator for up to 24 hours. After cooking, you can either slice and serve it after letting it rest for 20 to 30 minutes, or you can store the cooked brisket in the refrigerator for a day or two, skim off any excess fat, and reheat it in its sauce in an oven preheated to 300°F before serving.

Slice the brisket before or after you warm it. Whichever you decide, make sure the leftover sauce (some of which will have evaporated) is still in the pan with the meat. Present the meat along with the leftover sauce, allowing guests to drizzle as much or not as much as they choose.

How Long Do You Cook Beef Brisket For