Turn your meat into a meal! Choose from our selection of mouthwatering recipes - whether you're a beginner in the kitchen or a bonafide home chef, there's something for everyone to enjoy!

Oven-Roasted Beef Brisket

Written by Stephanie Kay
  • 5-6 hours
  • 12

Whip up a Texas-inspired beef brisket in the comfort of your own home!

See more from Stephanie Kay at


  • 5-pound beef brisket
  • 3 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons salt
  • 1 tablespoon black pepper, ground


  1. In a small bowl, add the spices, salt and pepper and stir to combine.
  2. Place the brisket on a large cutting board and then sprinkle and rub the spice mixture all over the brisket until covered on all sides. 
  3. Place a wire baking cooling rack on a baking sheet and transfer the beef brisket onto the rack. 
  4. Tightly cover the entire baking sheet with the brisket with aluminum foil and then transfer it to the fridge overnight, up to 12 hours, or for at least 1 hour.
  5. The next morning, remove the brisket from the fridge at least 1 hour prior to cooking.
  6. Preheat the oven to 275°F.
  7. Once the brisket has sat a room temperature for at least 1 hour, remove the aluminum foil from the top of the brisket, but set it aside to use later, and insert a meat thermometer, we recommend MEATER®, into the centre of the brisket. 
  8. Leaving the brisket on the rack and baking sheet, transfer the uncovered brisket to the oven to cook until it reaches an internal temperature of 165°F. This should take roughly 3 hours; check the internal temperature regularly to ensure it does not overcook. 
  9. Once the brisket has reached an internal temperature of 165°F remove the baking sheet with the brisket from the oven and pour any liquid that has settled on top of the brisket onto the baking sheet.
  10. Place a large piece of aluminum foil or butcher’s paper on a cutting board, transfer the brisket on top and then loosely wrap the brisket in the foil or paper. 
  11. Transfer the wrapped brisket to another baking sheet and return it to the oven to cook until it wiggles like jelly, this usually happens somewhere between 195 and 205°F, typically at around 203°F. This should take roughly 2 hours; check the internal temperature regularly to ensure it does not overcook.
  12. While the brisket is cooking, use the pan drippings to make a jus for the brisket. Place the baking sheet onto a burner(s) on medium heat, add ½ cup of water, and scrape the pan drippings until they release and mix with the water. Add more water as needed. 
  13. Once you’ve scraped up all of the pan drippings, strain the pan dripping mixture into a small saucepan to remove any chunky bits, and warm the jus for 2-3 minutes until slightly thickened. Once cooked, remove it from the heat and set it aside. 
  14. Once the brisket reaches an internal temperate of 203°F remove it from the oven and allow to rest for at least 1-2 hours before slicing. This step is critical to ensure it reabsorbs the juices and no juices are lost when slicing. 
  15. Once rested, slice the brisket thinly against the grain and serve with jus. 

Join our community

Join us for delicious recipes, exclusive offers & truLOCAL news.