How to Slow Cook a Brisket in the Oven

Hey, everyone! This is Sheila from Early in Time, and I’m excited to share with you a delicious recipe for slow-cooking a brisket in the oven. This method is perfect for those chilly winter days or when you cannot access a grill or smoker.

If you are living in Texas, you should know a thing or two about the perfect brisket, and by following the tips I’m about to share, you’ll get it right every single time.


  • Select a well-marbled brisket, around six pounds, with fat on one side and trimmed on the other.
  • Use a generous amount of your favorite barbecue seasoning, including a key ingredient like smoked paprika, ensuring it sticks well to the meat.
  • If possible, cook in a convection oven at 285°F to seal in juices, ensuring a moist and tender brisket.
  • Let the brisket rest for 30 minutes after baking to allow the juices to redistribute, enhancing flavor and tenderness.
  • Slice the brisket against the grain for optimal texture and serve with your preferred barbecue sauce for a delightful meal.

How to Slow Cook a Brisket in the Oven

Start with a well-marbled six-pound brisket to slow-cook in the oven. Season generously with a mix of salt, sugar, smoked paprika, cayenne pepper, garlic, and onion powder. Bake in a preheated convection oven at 285°F for five to six hours, ensuring it’s sealed tightly in foil. Rest for 30 minutes, brush with barbecue sauce, and slice against the grain for a tender, flavorful brisket.

Slow Cook a Brisket

Slow Cook a Brisket Recipe

Yield: Serves 8-10 people
Prep Time: 1 hour
Cook Time: 5 hours
Additional Time: 1 hour
Total Time: 7 hours

Let's dive in!


  • Brisket (Approximately 6 pounds): Brisket is the show's star, providing a rich and flavorful meat base. Look for a well-marbled cut with good fat distribution for optimal tenderness.
  • Vegetable Oil: Used to coat the brisket before applying the seasoning, promoting adherence and enhancing the cooking process.
  • Barbecue Seasoning: Infuses the brisket with a savory and smoky flavor. Use special mix includes salt, sugar, smoked paprika, cayenne pepper, garlic, and onion powder.
  • Parchment Paper: Laid over the pan to prevent the brisket from sticking and aid in easy cleanup.
  • Foil Paper: Wrapped around the brisket during cooking to seal in moisture and flavor, contributing to the overall tenderness.
  • Barbecue Sauce: Adds a final layer of flavor and moisture to the brisket, enhancing its taste. You can use homemade version, but any favorite barbecue sauce works.
  • Optional: Homemade Potato Salad, Onions, Bread-and-Butter Pickles: These serve as flavorful side dishes that complement the richness of the brisket, providing a well-rounded and satisfying meal.

Spice Mix for Seasoning

  • Salt
  • Sugar
  • Smoked Paprika
  • Cayenne Pepper
  • Garlic Powder
  • Onion Powder

Tools & Equipment

  • Baking Pan
  • Foil Paper
  • Parchment Paper
  • Cutting Board
  • Brush (for applying barbecue sauce)
  • Oven (Convection oven recommended)
  • Paper Towel (for drying brisket)
  • Mixing Bowl (for seasoning)
  • Vegetable Oil (for massaging)


Let's begin with the step-by-step guide!

Choosing the Brisket

Start with a well-marbled brisket, ideally around six pounds. Look for a cut with a good amount of fat on one side and nicely trimmed on the other.

The thickness should be uniform on all sides, ensuring even cooking. Give it a quick rinse and pat it dry with a paper towel.

Prepping the Pan

Prepping the Pan

Line your baking pan with foil for easy cleanup, and top it with parchment paper. This step ensures the brisket doesn't stick to the pan during cooking.

Seasoning the Brisket

Massage both sides of the brisket with vegetable oil. Now, it's time to add your favorite barbecue seasoning. I recommend a generous amount; for a six-pound brisket, about a cup of seasoning on each side.

Use spice mix includes salt, sugar, smoked paprika, cayenne pepper, garlic, and onion powder. Pack the spices well onto the meat, especially the fatty side.

Let it Rest

Some people use liquid smoke for that authentic flavor, but you can skip this step. Let the seasoned brisket sit on the counter uncovered for an hour, allowing it to come to room temperature.

Baking Process

After an hour:

  • Cover the brisket with parchment paper and foil, sealing it tightly.
  • Preheat your oven to 285 degrees Fahrenheit, using a convection oven if possible.
  • For a six-pound brisket, cook it for five to six hours, checking after five. If using a conventional oven, follow the same temperature and cooking time, possibly extending it a bit for optimal tenderness.

The Final Touch

Check the brisket at the five-and-a-half-hour mark. If it looks almost perfect, cover it for another half an hour. Once done, move it to a cutting board and let it rest for another 30 minutes before slicing.

BBQ Sauce and Plating

While the brisket is still hot, brush it with your favorite barbecue sauce. We prefer homemade version, but feel free to use your go-to sauce. When slicing, remember to cut against the grain for the perfect texture.

Serve your slow-cooked brisket with some extra barbecue sauce on the side.


For all of you asking about a smaller brisket cut, like 2 or 3 pounds, this is a slow cooking method, and this kind of meat will take time in the oven. For a 2-pound, for example, you’ll cook for 4 and a half to 5 hours. Internal temperature should be between 190 and 200 degrees F. I hope this helps!


Can I use a different seasoning mix for the brisket?

While we recommend a mix of salt, sugar, smoked paprika, cayenne pepper, garlic, and onion powder, feel free to use your preferred barbecue seasoning mix for a personalized touch.

Can I use a liquid smoke for a smokier flavor?

While some people opt for liquid smoke, skip this step to keep it simple. However, if you enjoy a smokier flavor, you can incorporate liquid smoke into your seasoning or brush it on before baking.

How do I know if the brisket is done cooking?

It usually takes around five to six hours for a six-pound brisket at 285 degrees Fahrenheit in a convection oven. Check it after five hours; if it looks almost perfect, cover it for an additional half an hour. The key is tenderness, so adjust the cooking time as needed.

Can I use a conventional oven instead of a convection oven?

Use the same temperature (285 degrees Fahrenheit) and follow the same cooking time. Just be aware that a conventional oven requires more time to ensure thorough cooking and optimal tenderness.

What’s the significance of letting the brisket rest before slicing?

Allowing the brisket to rest for about 30 minutes after baking helps redistribute the juices, ensuring a moist and flavorful result. Slicing it too soon can lead to a loss of these delicious juices.

Can I freeze leftover brisket?

Definitely let the brisket cool completely, wrap it tightly in plastic or foil, and place it in a freezer-safe container. It can be frozen for several months. Thaw in the refrigerator before reheating.

Can I use store-bought barbecue sauce?

While we used homemade sauce, you can conveniently use your favorite store-bought barbecue sauce. Choose one that complements your taste preferences.

What side dishes pair well with slow-cooked brisket?

We recommend serving the brisket with her homemade potato salad, onions, and bread-and-butter pickles. You can pair it with coleslaw, macaroni, cheese, or your favorite barbecue side dishes.

Can I cook a smaller or larger brisket using this method?

Yes, you can adjust the cooking time based on the size of the brisket. For smaller briskets, consider reducing the cooking time slightly; for larger ones, you may need to extend it. Keep an eye on the tenderness and adjust as needed.


Enjoy this tender, flavorful, and juicy oven-baked brisket! Give this recipe a try, and let us know your thoughts in the comments.

Skip to Recipe