Finishing Your Brisket in The Oven (It Can Be Easily Done)

Smoking a perfect brisket takes time and patience.

Usually, a smoker does a terrific job at finishing your brisket.

But if you’re running out of time, you can try finishing your brisket in the oven.

With the right internal temp, your oven can deliver you a delicious result.

Follow my steps below to ensure you get a juicy and tender brisket.

oven smoked brisket
The brisket we did over the 4th of July that we finished in the oven

Finishing Your Brisket in The Oven Might Be Your Best Option!

Although purists may disagree with finishing in the oven. There are plenty of benefits of finishing a brisket in the oven.

You can take the whole day to smoke a brisket in a smoker and do hourly checks.

But, there are certain occasions when you don’t have the entire day to cook a brisket.

You could have run out of fuel or there has been an unexpected weather change.

This would be a good time to try and finish your brisket in the oven.

I’ve had to finish a few briskets in the oven and they came out perfectly!

smoking-brisket-flat-is-a-lean-cut

Are They Any Downsides To It?

The downsides of finishing in the oven are; You may not get the same level of smoke penetration if you finish your brisket in the oven.

However, sometimes it might be your only option.

You don’t want hungry guests!

Too Cold Or Rainy To Get Your Smoker Going?

Here is an awesome recipe for doing your brisket in the oven!

On rainy weekends or freezing cold winter days the last we want to do is stand outside with the smoker all day.

My family really loves this Texas-style brisket recipe!

What Do You Need To Finish The Brisket In The Oven?

Other than some foil to wrap, you don’t need anything else.

Below is what we use to smoke our brisket followed by a stint in the oven.

You will need;

An untrimmed full packer brisket
Black pepper
Kosher salt
Wood chunks or wood chips
Trimming knife,
Thermometer probe
Smoker
A spray bottle for spritzing the brisket
An oven
A rub containing pink salt or kosher salt
Aluminum foil
A trimmed baking sheet is optional but can be helpful sometimes.

Our Method for Finishing Brisket in the Oven

Although there are different methods, we have listed the ones we use below.

This classic method is simple and does a great job of delivering a juicy and succulent brisket.

1. Prepare Your Brisket:

Begin the process by preparing your brisket. Trim out excess fat from the meat by at least around ¼ inch and pat dry to keep the cut of meat moist.

Then apply a binder such as mustard then coat with your rub.

2. Get Your Smoker Ready:

Preheat the smoker to around 250°F and add your wood chunks or chips

3. Smoke Your Brisket

Place the brisket in the smoker, cook for around 4 hours to allow the bark to develop, and wait until the instant-read thermometer or probe shows 170°F as the internal temperature.

Can-Brisket-Stall-At-190

4. Prepping Your Brisket For The Oven

Preheat your oven to 200°F – 220°F

At this point, pull the brisket out of the smoker and wrap it tightly with 2-3 layers of aluminum foil

5. Finishing The Brisket in the Oven

Place the probe in the flat portion of the meat and put the brisket in the oven after wrapping.

The cooking time is 1.5 hours approximately. Cook until the internal temperature is close to 200°F.

6. Rest Your Brisket

Take the tender brisket out of the oven. If you have a cooler, place your brisket in a towel and put it inside.

Monitor the temperature and it will be best once it has reached 140°F.

Then slice and enjoy your brisket with some delicious sides for brisket like coleslaw

brisket in cooler to rest


Note: If you find your brisket is dry, you can try my smoked brisket pot pie recipe. It is bathed in a delicious gravy and covered in a flaky golden pastry

bbq brisket in the oven


Note: If you find your brisket is dry, you can try my smoked brisket pot pie recipe. It bathed in a delicious gravy and covered in a flaky golden pastry

The Sleep Method

You can also try the Sleep Method to finish the brisket in the oven overnight.

With this cooking process, you can get a relaxing sleep overnight and get a delicious brisket in the morning.

For this method, you need to smoke your brisket for almost 5 hours.

Wrap the meat in aluminum foil and place it in the oven.

Set the temperature to 210°F and leave it in the oven for the whole night.

Approximately 8-10 hours will do the trick.

Check Out Heavy Metal BBQ Finish Their Brisket in The Oven!

The Finishing Another Day Method

This is another great alternate method for finishing in the oven.

For this method, smoke the brisket until the instant-read thermometer shows a temperature of around 160°F.

Wrap your brisket in foil and place it in the fridge.

Take it out of the fridge on the day you want to serve it.

Heat the brisket in the oven or sous vide until the meat reaches the internal temperature of approximately 190-degree F.

With this method, you can prep a brisket beforehand and finish it another day.

Finishing a brisket in an oven will not only save you time and energy but will also help you out in a pinch.

You can choose any method above to finish your brisket and still get that smoky flavor. Plus you don’t have to go through the whole smoking process

Do you use one of these methods?

Or do you have another one to share?

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in nature with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork)

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!

You can read more on our About Us page.

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4 thoughts on “Finishing Your Brisket in The Oven (It Can Be Easily Done)”

  1. I do the smoker/oven method with brisket and with ribs. Meat can only absorb so much smoke so why waste the pellets or charcoal especially if you plan to wrap.

    When I move the meat to the oven, I do not wrap unless, like you mentioned, I’m in a hurry.

    Kind regards.

    1. Hey Nick!
      Glad to hear you use this method as well, defiantly can take the stress off if I’m in a hurry or my guests are super hungry!! I find that the meat usually absorbs a lot in those first few hours unwrapped. Are you cooking anything awesome for labor day weekend?

      1. Trying to decide Charlie. I recently purchased a meat grinder and I’m thinking of making a load of homemade sausage. I have seven pork butts in the freezer and thinking I’ll deploy one.

        How about you?

  2. Trying to decide Charlie. I recently purchased a meat grinder and I’m thinking of making a load of homemade sausage. I have seven pork butts in the freezer and thinking I’ll deploy one.

    How about you?

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