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how long to cook brisket in oven

How Long to Cook Brisket in Oven at 275 - Recipe with Tutorial

Prep Time 3 hrs
Cook Time 10 hrs
Resting Time 2 hrs
Total Time 15 hrs
Course Dinner
Cuisine American
Servings 10 People
Calories 155 kcal


  • 1 Brine bag or large bucket
  • 1 Butcher paper roll
  • 1 BBQ injector optional
  • 1 Large diposable aluminum foil pan
  • 1 Brisket knife for slicing the brisket before serving
  • 1 6 inches boning knife to trim the brisket
  • 1 Meat probe thermometer for smoker with receiver For recording brisket temperature during cooking
  • 1 Instant meat probe thermometer for checking meat doneness
  • 2 Bamboo skrews for brisket doneness test


For Brine

  • 3/4 cup Pink curing salt (for creating a pink smoke ring for your brisket)
  • 1 gallon water  at room temperature to brine the brisket

For dry rub

  • 1/3 cup  Coarse ground black pepper
  • cup kosher salt
  • 1 tsp  Food Grade charcoal powder for creating a smokey texture

For an extra smokey flavor

  • 1 pack Liquid smoke of your choice Liquid smokers are available in many flavors like hickorry, apple, etc

For extra creamy flavor

  • 2 tbsp Beef tallow When you wrap your brisket in the butcher paper, you can put 2 tbsp of beef tallow under the brisket (only in the middle).


Step-1 Brisket brining

  • Take water in a large pot or a brining bag. Add ¾ cup of curing salt into the water and mix it.
  • Submerge the brisket into the water and leave it for 2 hours; it’ll help to get the exact Texas-style brisket in the oven by creating a nice pink smoke ring right under the brisket's outer layer.
  • After 2 hours, get the brisket out of the solution and wash it thoroughly before seasoning it.

Step-2 Season the brisket

  • Pat dry the brisket.
  • Mix all the dry rub ingredients into a shaker or in a small bowl.
  • Apply a few teaspoons of liquid smoke on the downside of the brisket; it’ll act as a binder as well.
  • Apply the seasoning first on the brisket’s bottom side, then on the fat cap side using the shaker following back and forth movement in a generous amount.
  • Pat the seasoning gently so that it is fixed on the brisket's surface.

Step-3 Cook it

  • Set your oven at 275 degrees without turning the convection fan on — the convection fan will unnecessarily increase the cooking process and make the brisket dry.
  • Place the brisket with a fat cap over this rack up into it and don’t miss the rack for it’ll ensure even heat distribution to cook your brisket.
  • Set the baking tray in the oven’s middle rack.
  • Insert the meat probe thermometer right amid the thickest part of your brisket, and wait until the brisket temperature reaches 165 degrees.
  • Start checking the temperature after 4 hours, at least, to get an idea. It can take 6-8 hours to reach the targetted temperature.

Step-4 Wrap the brisket

  • When the brisket has reached a temperature of above 165 degrees, remove it from the oven and wrap it in butcher paper.

Step-5 Cook the brisket again

  • Transfer this brisket to a large aluminum foil pan to prevent your oven from drippings.
  • Raise the oven's temperature by 350 degrees at this stage, for when cooking wrapped in a bucther paper, it'll need a higher temperature.
  • Cook it until the brisket’s internal temperature reaches 195-203 degrees (remove the brisket at 195+ temperature if it’s a bit thin, yet for a thicker brisket, it should be 205). It'll take 2-3 hours at this stage.

Step-6 Rest the brisket.

  • Now rest the brisket for 15-20 minutes at room temperature to stop the cooking process, so the brisket's internal temperature reaches 180 degrees. Then shift it into a cooler, warm oven, or a warmer place to slowly get the serving temperature of 140 degrees.

Step-7 Make seasoning out of brisket drippings- secret step

  • Get the baking tray that you had previously placed in the oven. Add ¼ cup of water and let it rest for 10 minutes so that all the drippings get softened.
  • Mix the dripping by scratching slightly.
  • Strain this juice to get rid of hard particles.
  • For a robust smokey flavor, you can also inject the liquid smoke into the brisket using an injector. For this purpose, mix the smoke into melted beef tallow with a bit of seasoning, and inject it into brisket along the grain after every 3 inches

Step-8 Cut the brisket, season it and serve it!

  • FINALLY, the brisket is ready, and you can cut it into quarter-inch slices against the grain.

Apply the moist dripping seasoning on these slices with a brush.