No smoker? No problem! This Dutch oven brisket recipe delivers tender, fall-apart beef with smoky Texas-style flavors - all right in your oven. Seasoned with my signature dry rub and slowly braised in a savory broth with onions and garlic, this oven-braised brisket becomes incredibly juicy and flavorful as it cooks. Cooking brisket in the oven is a foolproof method that guarantees mouthwatering results every time!
Serve it with my homemade Texas BBQ sauce for an irresistible, finger-licking good meal that's perfect for everything from holiday gatherings and Sunday dinners to backyard cookouts!
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About this Dutch Oven Brisket
It's a one-pot wonder! As a Texas native without a smoker, I've perfected the method of cooking BBQ brisket in the oven. The slow-braising process guarantees a fork-tender texture every time. Plus, since everything cooks in one pot, cleanup is a breeze.
Versatile and meal-prep friendly. If it's even possible for an easy oven-braised brisket to taste better the next day, this one does! I love making a big batch of this one-pot beef recipe because my husband and I can enjoy leftovers all week.
A crowd-pleaser for any occasion. Here in Texas, brisket is the go-to dish for holidays, family gatherings, and backyard BBQ cookouts.
For more low and slow dinner ideas, try my slow cooker brisket chili recipe or braised beef barbacoa made in the Dutch oven.
Brisket is a tough cut of meat, but slow-cooking it in a Dutch oven breaks down the connective tissue, making it incredibly tender.
Flat cut and point cut are 2 types of brisket cuts to choose from, though both will work for either preparation:
- If you're looking for more marbling and rich flavor, the point cut brisket is the better choice, as its higher fat content makes it especially tender and great for shredding.
- Choose flat cut brisket if you prefer leaner meat with a uniform shape that's ideal for slicing.
I think my homemade dry rub is the best brisket seasoning, but a store-bought rub will work well too. Mine is a blend of brown sugar, smoked paprika, onion powder, garlic powder, cumin, cayenne, salt, and black pepper. My dry rub enhances the brisket with a perfect balance of sweet and smoky flavors.
The braising liquid I use consists of beef broth, Worcestershire sauce, and red wine vinegar as well as onions and garlic cloves.
How to Make Dutch Oven Brisket
Cooking such a large cut of meat in the oven might sound intimidating, but this oven braised brisket recipe takes all the guesswork out of it.
Step 1: Generously coat the brisket with the dry rub, pressing it into the meat.
Wrap tightly in foil and refrigerate for at least 12 hours or overnight to allow the flavors to absorb.
Step 2: Sear the meat in hot oil in a cast iron skillet to create a rich, caramelized crust that locks in juices.
Step 3: Place brisket fat side up in a large Dutch oven.
Cooking the brisket fat side up allows the fat to slowly bastes the meat as it cooks.
Step 4: In a medium sized bowl, mix beef broth, red wine vinegar, and Worcestershire sauce.
Pour the broth mixture over the brisket.
Step 5: Next, add sliced onions and garlic around the meat. Cover with a tight fitting lid and cook in a preheated oven.
Plan to cook for about 30 minutes to 1 hour per pound of brisket. Slow braising is key to achieving that fork-tender texture.
Step 6: Remove from the oven and transfer to a cutting board. Let it rest for 15-30 minutes to allow the juices to redistribute before slicing.
Drizzle some of the cooking liquid over the sliced meat to keep it moist and flavorful.
How to Slice Brisket
For the most tender, melt-in-your-mouth brisket, always slice against the grain-trust me, it makes all the difference! The "grain" refers to the muscle fibers running through the meat.
If you cut with the grain, you're left with long, tough strands that are harder to chew. Instead, slicing against the grain shortens those fibers, making every bite juicy and tender.
Just take a look at the way the muscle fibers run and cut perpendicular to those lines. Grab a sharp knife, take your time, and cut brisket into uniform slices.
Tips For Perfect Oven-Braised Brisket
Coat brisket with dry rub and refrigerate overnight, or up to 24 hours, to let the flavors fully develop and soak into the brisket, giving you the most flavorful, melt-in-your-mouth meat.
After some trial and error, I found that I get the best results by searing brisket in a cast iron skillet first, then transferring it to the Dutch oven to finish cooking in the oven. Searing is important to create a deep crust to lock in juices.
Cook brisket fat side up so the fat slowly bastes the meat as it cooks, keeping it extra juicy and tender.
The brisket should reach an internal temperature of 200-205°F. At this point, the connective tissues have broken down, resulting in a juicy, tender, and fall-apart meat.
Serving Suggestions
No matter the season, slow-cooked beef brisket is always a crowd-pleaser. I always serve it with BBQ sauce for dipping.
For the holidays, I like to pair it with spicy stovetop mac and cheese or jalapeno creamed corn for a special occasion worthy meal. Other classic ways to serve brisket is with mashed potatoes and roasted veggies.
In the summer, I serve BBQ brisket with my favorite cookout sides like jalapeno popper potato salad and Mexican street corn pasta salad.
Got Leftovers?
Some of my favorite creative ways to use leftover brisket are:
- Brisket tacos - Shred the meat and stuff it into warm tortillas with onions, sliced avocado, and salsa.
- Brisket enchiladas - Roll brisket into tortillas, cover with enchilada sauce, and bake.
- Brisket nachos - Layer brisket over tortilla chips, top with cheese, and broil.
- Baked potato with brisket - Load a baked potato with BBQ brisket, sour cream, and cheddar cheese.
Recipe FAQs
Plan on 30-60 minutes per pound of brisket when cooking at 300°F. For example, a 4-pound brisket will take about 2 to 4 hours. Always check that the internal temperature reaches 200-205°F for tender, juicy meat.
To prevent dryness, cook brisket low and slow in a covered Dutch oven. Keep the fat side up so it bastes the meat as it cooks, and rest the brisket 15-30 minutes before slicing. For leftovers, drizzle with a bit of the cooking liquid when reheating.
No problem! A roasting pan covered tightly with foil works just as well for locking in moisture and braising the brisket to perfection.
After cooking, let brisket cool, then store it tightly wrapped in foil or an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or oven with a splash of braising liquid to keep it moist.
More Beef Dinner Ideas
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Dutch Oven Brisket Recipe
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Equipment
- Large Skillet
- large Dutch oven
Ingredients
- 4 pounds brisket point or flat cut; fat trimmed
- 2 Tablespoons olive oil
- 2 cups beef broth
- 2 Tablespoons red wine vinegar
- 2 Tablespoons Worcestershire sauce
- 1 onion quartered
- 5 cloves garlic smashed
Dry Rub for Brisket
- 2 Tablespoons brown sugar
- 1 Tablespoon salt
- 1 Tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne
- ½ teaspoon cumin
- ½ teaspoon black pepper
Instructions
- Add all of the dry rub ingredients to a bowl and stir to combine. Generously coat the brisket on all sides with the dry rub, pressing it into the meat. Wrap the brisket tightly in foil and refrigerate overnight (or at least 12 hours) to allow the flavors to fully absorb.
- Preheat the oven to 300°F. Remove the brisket from the refrigerator and let it sit at room temperature for 30 minutes before cooking.
- Meanwhile, in a bowl, combine the beef broth, red wine vinegar, and Worcestershire sauce, stirring well. Set aside.
- Heat a large skillet on the stovetop over medium-high heat. Add oil, then sear the brisket for 4 minutes on each side to develop a rich brown crust.
- Place the brisket in the Dutch oven fat side up. Pour the broth mixture over the meat. Add the sliced onions and garlic around the meat and cover the Dutch oven with a tight-fitting lid.
- Cook brisket in the oven at 300°F for 2-4 hours or until the internal temperature reaches 200-205°F. Note: Brisket typically takes 30 minutes to 1 hour per pound to cook. My brisket is usually finished cooking between 2 ½ - 3 hours.
- Remove the brisket from the oven and place it on a cutting board. Let the beef rest for 15-20 minutes to allow the juices to redistribute before slicing against the grain in ¼ inch slices. Serve with BBQ sauce or spoon some of the cooking liquid over the sliced brisket to keep it moist, if needed.
Notes
- Choose a flat cut for leaner meat or a point cut for more marbling and flavor.
- Brisket should always be sliced against the grain to ensure the most tender and flavorful bites.
- Store leftover brisket in an airtight container or wrap it tightly in foil and place it in the fridge for up to 4 days. Keep some of the braising liquid to drizzle over the brisket when reheating for added juiciness.
- To freeze brisket, let it cool completely, then wrap it tightly in two layers of foil or place it in a freezer-safe container. You can freeze the whole brisket, but for easier portioning, slice or shred it before freezing. Store for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat gently in the oven or on the stovetop with a bit of broth or braising liquid to prevent drying out.
Janis
Sorry!
I went back and found what I didn’t see before in the “recipe”.
My apologies 🤦🏼♀️
Angela Lietzke
I'm happy you found it and hope you enjoy this recipe!
Janis
I’m not seeing the oven temperature and time per pound to cook.