Dinner

Simple Oven-Baked Beef Brisket with Dry Rub Recipe

Bylina Carter November 4, 2025November 4, 2025

Introduction

This oven-baked beef brisket is tender, juicy, and features a delicious crusty bark that’s perfect for a family meal or feeding a crowd. The simple dry rub enhances the natural beef flavor, and the slow roasting creates melt-in-your-mouth slices every time.

A close-up image of a sliced smoked brisket on a wooden cutting board with a rich, dark crust on the edges, transitioning to a moist, light pink interior with a visible layer of fat running through each slice, arranged in a slightly fanned stack with the whole brisket visible in the background. The brisket shows a textured blackened bark with some charring and seasoning spices on the surface. The cutting board has a natural wood grain with some meat juices on it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 lb beef brisket (flat cut recommended)
3 tbsp brown sugar

1 tbsp paprika (smoked or your preferred variety)
4 tsp salt

2 tsp garlic powder
1 tbsp cracked black pepper

2 tsp onion powder
2 tsp dry mustard powder
1/2 tsp cayenne pepper

1½ tbsp chili powder
1 tbsp ground cumin
1 tbsp dried thyme

Instructions

Step 1: Combine all the dry rub ingredients in a small bowl until well mixed.
Step 2: Pat the brisket dry using paper towels. Using a spoon, generously cover the brisket with the dry rub, coating the surface but do not rub the spices into the meat.
Step 3: Wrap the seasoned brisket tightly in plastic wrap and refrigerate for at least 30 minutes, or ideally for 8 to 24 hours to allow the flavors to develop.

Step 4: Remove the brisket from the refrigerator and discard the plastic wrap. Let it come closer to room temperature while you preheat the oven to 275 °F (135 °C).
Step 5: Place a roasting rack inside a pan or baking dish large enough to hold the brisket. Set the brisket fat-side up on the rack. Pour water into the pan, filling it just to the edge of the rack but not touching the meat.
Step 6: Cover the pan with a lid or tightly with foil and bake for 2 to 3 hours, or until the internal temperature reaches 145 °F (63 °C) using an instant-read thermometer.

Step 7: Remove the cover and continue baking for an additional hour, or until the brisket reaches an internal temperature between 190 °F and 205 °F (88–96 °C). This will help develop a tender, sliceable texture.
Step 8: Let the brisket rest for 30 minutes before slicing thinly against the grain. Serve warm and enjoy.

Tips & Variations

For extra flavor, marinate the brisket with the dry rub overnight in the fridge.

Use smoked paprika for a subtle smoky aroma without using a smoker.
If you don’t have a roasting rack, place the brisket on a bed of sliced onions or foil balls to keep it elevated.
Leftover brisket is excellent in sandwiches, tacos, or chopped into chili.

Storage

Store leftover brisket in an airtight container in the refrigerator for up to 4 days. To reheat, cover slices with foil and warm in a low oven or microwave gently to avoid drying out. Brisket also freezes well for up to 3 months—thaw in the fridge overnight before reheating.

How to Serve

A close-up of a large piece of smoked beef brisket resting on a wooden cutting board, showing a dark, crispy, and textured bark on the top layer, with a thick fat layer beneath it that is light beige and glossy. Below the fat, the main meat layer is seen with a brown, well-cooked texture and visible grain. In the foreground, there are several slices of brisket with a similar layered structure, blurred gently to focus on the main piece. The image has a warm, rich tone with the wooden board’s striped brown color complementing the meat. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

While brisket is ideal for slow roasting due to its fat content and texture, you can substitute with a chuck roast if needed, though cooking times and tenderness may vary.

Do I need to baste the brisket during baking?

No basting is necessary since the water in the pan keeps the environment moist. Covering the brisket prevents drying, resulting in a juicy roast with a flavorful crust.