Will it take too long? Will it come out dry? I fear my brisket will be undercooked!
If you want to cook a brisket in an oven, the key is to cook it at the right temperature for a suitable time; otherwise, the above-mentioned issues are not uncommon.
This article will help you get a perfectly smoked brisket in the oven at an ideal temperature.
Smoking in an oven?????????
Yes, it can happen. You can enjoy a smoked black brisket with a pink smoke ring and smoke flavor. The key is in this article. Let’s read…
How Long to Cook Brisket in Oven? The Ideal Temperature Explained
We want to discuss the ideal temperature for your brisket. Neither too slow of 225ºF degrees nor too high temperature of 300ºF. The first temperature can make your brisket juicy, and you’ll need to do prolonged babysitting, as well. The latter can cook your brisket faster, but it’ll lack moisture, and chances are it’ll be burnt.
So, what can be the ideal temperature for cooking a brisket in the oven? It’s 275ºF.
How Long Should You Cook the Brisket in the Oven? Time Explained
Per general advice, the time required to cook a brisket depends per pound. Besides this, it also depends on brisket uniqueness: source animal’s feed and age. So, it can be between 30-60 minutes per pound and, on average, 45 minutes. Hence,
- 5-pound brisket can take 3.5 hours
- 7-pound brisket can take 5 hours
- 10-pound brisket can take 7.5 hours
- 12-pound brisket can take 9 hours
- 15-pound brisket can take 11 hours
- 20-pound brisket can take 15 hour
Should you believe it?
Only to some extent!
The reason is, actually, it’s cooking time you can include in your plan…. The cooking time primarily depends on doneness, which can simply be determined by doing a few more tests other than using a meat probe thermometer that should be 195-203 degrees internal temperature of your brisket.
To put it simply, time and temperature are only guidelines.
When it’s about cooking a brisket, not being patient and not giving enough time for your dream brisket can be.
How do you Check the Doneness of the Brisket?
Not all briskets are the same. A brisket from a big and old animal will be tough to cook; in the same way, a pasture-raised cow will also give you a bit more challenging brisket. So, it’s not the temperature merely, but the FEEEEEEL! It’s how to do it
- First, As a rule of thumb, you do a bamboo stick test — insert it into the brisket, and it should go most smoothly as it goes in butter. And it’s what competition brisket chefs advise.
- Second, wear the BBQ gloves and lift the brisket from the middle; it should be wobbly and feel like gelatine. If so, it’s done.
- Last, now do a probe test the right way. How? Insert the temperature probe in the flat muscle area and point muscle, respectively.
It should go so smoothly as if you were inserting it in butter reset at room temperature. Also, separately note the temperature of both. It can be between 195-203 degrees as both flat and point muscles will attain a bit of temperature.
If the brisket from the oven or smoker passes all these tests, you can send it for the rest of 2-6 hours for the rendering process. And if not, try more….
Can I Use a Smoker Brisket Recipe for Cooking my Brisket in OVEN?
If a huge mistake you can make with your brisket under the sun is, it can be to check the recommended time for brisket from any recipe and start cooking yours. Give favor to yourself, please!
Try only the brisket recipe drafted and tried for an oven.
What can be the best recipe for cooking brisket in the convection toaster oven or any other oven?
Here it is.
How Long to Cook Brisket in Oven at 275 – Recipe with Tutorial
- Brine bag or large bucket
- Butcher paper roll
- BBQ injector
- Large diposable aluminum foil pan
- Brisket knife
- 6 inches boning knife
- Meat probe thermometer for smoker with receiver
- Instant meat probe thermometer
- Bamboo skrews
- 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
- ⅓ 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.
What is the right way to rest a brisket?
The advice “rest the brisket” is not enough. You need to do it correctly to render the meat juices to their best potential. The key is to stop the cooking process when the brisket cooking is over. Let the brisket cool until it has 180 internal temperatures. You can check it by using an instant meat probe thermometer.
Now place it in a well-insulated cooler in your oven by setting it between 140-160 degrees.
If you want your brisket to rest in the oven, set the oven at 150 and put the butcher paper-wrapped brisket in the oven without turning the convection fan on.
And, if you want to prolong the rest time, maintain it at about 140 degrees for 2-4 hours (optionally). For this entire process, use a meat probe thermometer. If you want to rest the brisket in the cooler, first wash the cooler with some warm water to help the cooler be warm too.
How long should the brisket rest there?
Minimum 2 hours are advisable. Yet, you can extend it to 10 hours easily at home.
What size of the brisket should you get for cooking in an oven?
Brisket size matters. It can make your day or ruin it.
Here are a few standards you should care about when getting a brisket:
- Brisket shouldn’t be too small or too large: A small brisket can dry out, while a too-large brisket can take a much longer time. Probably, it would be coming from a gigantic animal. Since an oven is incomparable with an oven in terms of inner dimensions, pick a medium-sized brisket of 20-12 pounds.
- Pick a pretty thick brisket, a thin brisket requires more cooking area. Moreover, it’ll dry out soon— a nightmare!
- Grease the butcher’s paper with beef tallow for a more flavorful, juicy brisket juts under the brisket only.
- You can have some other seasonings of your choice.
How long does it take to cook a 15 lb brisket in the oven?
The cooking time of your 1 b brisket depends on the temperature you choose besides the brisket’s size. For example, cooking it at a slow temperature of 250 degrees can take about 1 hour per pound. Yet if you cook it at a higher temperature, it’ll cook faster.
So, to reach the optimum internal temperature of 195-203 digress:
- At 200 degrees, a 15 lb will take 25 hours
- At 225 degrees, a 15 lb will take 22 hours
- At 250 degrees, a 15 lb will take 15 hours
- At 275 degrees, a 15 lb will take 11 hours
- At 300 degrees, a 15 lb will take 8 hours
Note: These temperatures are for guesswork only; hitting the right internal temperature is the key.
How long does it take to cook a 13 lb brisket in the oven?
A 13 lb size brisket is of average size. Keeping the per pound rule in view, it’ll take less time. So to reach the internal temperature of 195-203, a 13 lb brisket will take approximately:
- 26 hours at 200 degrees – it won’t hit 203 indeed, but for this small size, 195-200 is also great.
- 20 hours at 225 degrees
- 13 hours at 20 degrees
- 9 hours at 275 degrees
- 7 hours at 300 degrees
Note: These temperatures are for guess work only, hitting the right internal temperature is the key.
Is curing salt the same as pink salt?
No, curing salt is not the same as pink Himalayan salt. Curing salt is in fact a combination of sodium chloride or sodium nitrate. Generally, it’s used to cure/pickle the meats that generate pink color under the meat surface. It’s why, if you don’t have a smoker, it will help you to get an exact smoke ring for your brisket.
You can also make your curing salt at home by mixing 1 pound of non-iodized salt into 2 oz of sodium nitrate.
What can I use to replace curing salt?
You can use ⅓ cup of kosher salt/pink salt and some of your favorite seasonings by mixing them into a gallon of water, just as you do for preparing brine for a turkey.
What’s the right way to trim a brisket?
It’s complex and delicate…. For trimming a brisket, rather than the written instructions, a tutorial can help you better. You can follow this video tutorial to get the best brisket out of your brisket.
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