How to Make Fall-Apart Brisket in the Oven

Fall apart brisket in the oven with a dry rub is the best way to cook this large cut of beef for a high protein dinner. If you loved How to Cook Fall Apart Sirloin Tip Roast this is going to be a hit too.

Brisket in the Oven

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.

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.

Ingredient Notes

When it comes to this cut of meat 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 cut brisket myself because you have a wider thicker area.

Brisket Dry Rub Recipe

You are going to start with some light brown sugar to make it a bit sweet. It is a better option than white granulated to give it a warmer deeper flavor overall, no need to pack.

You will then want some salt of course, Kosher is best, in a big larger granules is my preference if I have a choice.

I then add some onion powder and garlic powder is another option to add or alternative to use if you need one.

Now if you don’t have the Hungarian paprika I used you could use the “regular” version or smoked. I just feel like this more unusual choice has a really deep bold taste that goes well with beef.

And to round out the seasonings I will add some dry mustard (not wet like you would use with hot dogs) and either freshly diced thyme or jarred works.

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 Smoked brisket too. A great method if you would like to cook your food outside and not heat up your whole house.

Tips for Success

Trim ONLY the fat that is thick and hard, but you do want to keep the squishy fat to provide moisture. Even if you are going to trim before serving, keep that in tact for best results.

You want a large enough piece of aluminum foil to wrap the whole piece and not leak. This is needed also to steam the meat essentially and create a high heat to break down those connective tissues. Breaking those down means it will become more tender.

Then in a small dish mix together dry rub ingredients listed below, use bottled, or you could use our Tri Tip Dry Rub which we love too. Make sure it is sand-like and larger chunks are broken down so it is smooth and can coat the whole thing.

Spread half on each side so it has a pretty thick coating all over to add flavor to seep inside and a crust on the outside. Pick it up and allow the excess to fall off.

Wrap tightly in foil so no meat is exposed, and rest in the refrigerator overnight. This timing will intensify the flavors and should not be skipped. If you didn’t prepare ahead of time and don’t have time for it then by all means go ahead and bake just note that for best results it is best rested.

Before adding the sauce to the top the thicket part needs to reach at least 175 degrees. To achieve a fall apart status it needs longer though, we will speak to that below….

At what temperature does brisket fall apart?

Super tender Oven Baked Brisket typically “falls apart” or becomes fork-tender when it reaches an internal temperature of 195–205°F (or 90–96 degrees C.).

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 before slicing or shredding. 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 melt in your mouth Brisket in the Oven!!

How to slice brisket so it’s tender as possible

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.

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.

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.

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.

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. Angle the knife slightly to create slices with a larger surface area. This exposes more of the flavorful crust or bark on the exterior.

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. Once sliced arrange the slices on a serving platter or individual plates. Serve promptly while the meat is still warm.

How to serve

Slow-cooked 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.

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.