PSA: You Don't Need A Smoker To Make The Perfect Beef Brisket (2024)

If the thought of cooking an extra-tender beef brisket brings to mind smoking your cut of meat for hours on end—think again. Our oven-roasted recipe makes preparation so much simpler, without sacrificing on any tenderness or flavor. Preparing beef brisket for your Hanukkah dinner is a labor of love your whole crew will be thankful for, and fortunately, our recipe cuts down on as much of that labor as possible—here’s how to make it the best it can be:

How long does beef brisket take to cook?
Our foolproof ratio is 18 minutes per pound. Ovens can vary, though, so to really be sure your brisket is cooked through and tender, check with a fork towards the end. Poke it into the middle—the fork should go through the meat easily, with no resistance.

How to make tender, moist brisket:
— Season early and season well. Go for kosher salt and freshly ground black pepper (no shakers here!) to maximize flavor. Take your brisket out of the fridge, season generously on all sides, and leave it out until it gets to room temperature to begin the tenderizing process. Think dry brine, but easier.
— The best method for cooking beef brisket. Beef brisket is a tougher cut of meat, so you’re going to want to use the low-and-slow method here. We cook it in a 425° oven for over an hour to develop that golden-brown crust, then reduce the heat to 300°, add broth and seasoning, cover with foil, and cook until tender—around 2 hours and 30 minutes more. Need to save some oven space? Our slow-cooker beef brisket is another great option.
—Choose the right roasting pan. Grab your largest, heaviest, high-sided pan. A disposable pan is okay if it's all you've got, but a heavy duty one will ensure even cooking and caramelization.
— Fat is your friend. Always roast fat-side-up. The fat acts as a self-baster, dripping onto the brisket itself and the potatoes, allowing everything to braise. You don’t want too much fat, though, or things could get greasy. If you have more than ⅛ inch of fat on your brisket, trim it.
— Slice against the grain. After roasting, let it cool slightly, then slice against the grain. This will break up the muscle fibers and help make the brisket easier to eat.

Make it ahead of time:
If you can, try to roast your brisket a day ahead of when you plan to serve it. After roasting, let it sit and cool slightly, then slice against the grain and place back into its juices. Letting it sit in that liquid allows the brisket to really soak up all those delicious flavors. Refrigerate, then reheat at a low temperature before you're ready to serve.

What should I serve with brisket?
This recipe comes complete with roast potatoes, but you’ve got endless options if you’re looking for other sides. You can refer to our favorite sides for brisket, serve it alongside farro salad or carrot ginger soup to complete your Hanukkah dinner, or pair with your favorite BBQ sides for a meal anytime of year.

Beef brisket leftovers:
Leftover brisket can be stored in an airtight container in the fridge for up to 5 days and in the freezer for up to 3 months. Our favorite leftover recipe? A delicious breakfast hash with fried eggs is one of the best ways to get started in the morning.

Have you made this yet? Let us know how it went in the comments below!