How to Make Fall-Apart Brisket in the Oven

We will show you step by step how to make fall apart brisket in the oven! Tender and moist with a dry rub, this large cut of beef makes a high protein delicious dinner. If you loved How to Cook Fall Apart Sirloin Tip Roast this is going to be a hit too.

Fall Apart Brisket

This beef brisket recipe is by far the best way to make this!! At first I bought a smaller piece and made Air Fryer Brisket which we loved because of the crispy texture on the outside. It didn’t fit much though and I thought the insides could be a bit more moist if cooked low and slow in the oven. So we kept going.

There was a lot of experimenting done to get this just right, fork tender and hard to slice as it just wanted to pull apart (perfect if you ask me). Before the only way to get it to this tenderness was to make Pressure Cooker Brisket but that didn’t give me the baked on dry rub I wanted like this.

Melt in Your Mouth Brisket

This can be a very flavorful and tender cut of meat, typically beef, if it is slow-cooked or smoked. That way you can achieve that melt-in-your-mouth texture and rich flavor. It is a popular choice for barbecues, smoked meats, and traditional comfort food dishes. There are many Dry Rub Recipes for Meat out there but this works best for a sweet and savory mix.

Brisket Dry Rub Recipe

• 8-9 lbs. beef brisket
• 1/4 c brown sugar
• 1 tbsp salt
• 1 tbsp onion powder and garlic powder
• 1 tbsp Hungarian paprika used
• 1/2 tbsp pepper
• 1 tsp dry mustard and thyme

When oven roasting, use a large rimmed baking sheet or roasting pan. Aluminum foil will need to surround the outside as well. We use a similar blend of seasonings to make our Brisket Flat Smoked too. A great method if you would like to cook your food outside and not heat up your whole house.

If you want to read about flat cut brisket vs. point and which one you might prefer there is information about that here. I prefer flat myself because you have a wider thicker area.

How Long to Cook Brisket After Wrapping

How Long to Cook Oven Baked Brisket depends on a few factors. Thickness is the biggest determining factor for the cook time of course. You should have a meat thermometer handy to check frequently so you can remove it once the temperature reaches that ultimate 200 degrees.

• Trim the fat, just the dense corners that may be on it that are tough
  • This fat was thick and hard, keep the squishy fat attached to provide moisture.
• Place 2 large and long sheets of foil on a flat surface, creating a “plus” sign.
• Mix together brown sugar, salt, onion powder, garlic powder, paprika, black pepper, mustard and thyme. Or you could use our Tri Tip Dry Rub.
• Spread half of the mixture on one side of the brisket and place the covered side down in the center of the foil. With remaining dry rub, spread on the top side of the brisket.
• Wrap tightly in foil, overlapping and securing.
• Place on a baking sheet in the refrigerator overnight.
• Remove from fridge 1 hour before cooking, letting it come to room temperature. Place a wire rack on a baking sheet and place wrapped brisket on top of the wire rack.
• Preheat oven to 275 and place a meat thermometer into the thickest part.
• Bake for about 7-8 hours in the oven or until the temperature reaches 175 degrees F.
• When this temperature is reached, carefully rip the foil off the top (can brush on bbq sauce or liquid smoke now) and return to oven and continue to cook about one hour longer, until temperature is 195-200 degrees F.

Remove from oven and add a tent of foil to the top. Let brisket stand for 30-60 minutes allowing liquid to soak back into the meat. Not all liquid will return to the meat but most of it will. Slice against the grain and serve as desired. THIS is How to Make Fall-Apart Brisket in the Oven!!

Brisket Pot Roast

Slow-cooked brisket in a flavorful broth with vegetables is a popular pot roast dish. It is typically sliced thinly across the grain to ensure tenderness and served with barbecue sauce, gravy, or au jus. Sides like coleslaw, baked beans, potato salad, and pickles complement this many times when served.

How to Slice Brisket

Allow it to rest for about 20-30 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring it remains moist and tender. Use a sharp carving knife or slicing knife with a long, thin blade.

1. Before slicing, you may want to trim any excess fat from the surface. While some fat is desirable for flavor and moisture, removing excessive fat can make slicing more manageable.
2. Examine the meat to determine the direction of the grain (the muscle fibers). The grain runs in one direction across the meat.
   • Slicing against the grain is crucial to break up connective tissue for tenderness, as it shortens the muscle fibers and makes each bite more tender.
3. Start at one end. If you’re slicing a whole one, you can choose to separate the lean flat from the fatty point before slicing. You may need to change the slicing direction as you move from the brisket flat to the point, as the grain can change direction in the point.
4. Aim to cut thin, uniform slices, approximately 1/4 to 1/2 inch thick. Use a gentle sawing motion with your knife to ensure clean slices.
5. Angle the knife slightly to create slices with a larger surface area. This exposes more of the flavorful crust or bark on the exterior.
6. Continue slicing along the entire length. If you encounter a section with a significant fat layer, you may choose to trim it further as you go.
7. Once sliced arrange the slices on a serving platter or individual plates. Serve promptly while the meat is still warm.

If you do have some of your How to Make Fall-Apart Brisket in the Oven left you will want to store it correctly. Wait until it completely cools to room temperature. Then don’t slice it, wrap it whole in foil and put into a freezer bag zipped close. Keep in the fridge and use within 3 days. We love leftover Brisket Mac and Cheese the next day. You can make sandwiches with it too.