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Brisket temp oven
The temperature that you should be cooking your brisket at in the oven can range anywhere from 225 degrees Fahrenheit to 300 degrees Fahrenheit.
It doesn’t really even matter what type of cooking device you have either.
That means that whether or not you are using an oven or a smoker or some kind, the temperature ranges for any brisket that you may happen to be cooking, will be within those two temperature variances.
Personally, if you want your brisket to be completed a lot quicker than usual and to save yourself plenty of time, always lean towards the closer end of 300 degrees Fahrenheit.
Brisket Oven temp per pound
The temperature per pound that a brisket should cook in the oven can range from either 1 to 2 lb of meat per hour. That is solely dependent on how hot and fast or low and slow you happen to be cooking a brisket at.
For the lowest low temperature of around 225 degrees Fahrenheit, you will be cooking any size or weight brisket at the rate of 1 pound per hour.
For 300 degrees or hotter, you can certainly expect about 2 lb of meat to be cooked every single hour.
As you can see, the hotter temperature you go in your oven, the quicker it will be done.
As far as the after results of the briskets compared to 225 degrees to 300 degrees, I’ve done countless cooks at both of those temperature ranges, and the results are all over the place.
That’s why I’m always a big proponent to cook brisket hot and fast because the results are really no different and sometimes even a lot better than the results that you would get than when you slow cook at around 225 degrees Fahrenheit.
The benefit of smoking hotter and faster, is that the results are similar or better, and most importantly, you save precious Time by cutting the overall time it would take to cook at 225 degrees Fahrenheit effectively in half.
To me that is a no-brainer!
Brisket oven temp 350
If you have a brisket that you want to consider cooking Hot and fast specifically at around 350 degrees Fahrenheit, then you are in for a quick cook time.
Specifically, most briskets cooked at around 300 to 350 degrees Fahrenheit will completley render down all of the connective tissues that normally make a brisket hard and dry and not chewable to eat, at a solid rate of 2 pound per hour.
That means for significantly large Monster Cuts of brisket, you can really knock them out pretty quickly comparatively speaking to cooking them at the lower temperature ranges mentioned above.
Brisket low temperature
A low cooking temperature in an oven is anywhere from 225 degrees Fahrenheit to 250 degrees Fahrenheit.
The reason why I this is considered low, is not only because of the fact that you never really hear people go down past 225 degrees Fahrenheit in terms of their recommendations, but actually that in practice, I have discovered that it takes about 1 pound of meat to cook through per hour.
To me, that is so low because if you have a monster size brisket that weighs almost 24 lb, you’ll be at least smoking it for about a solid day. That to me makes no sense at all.
Always consider cooking a brisket, whether it be in the oven or the smoker, at higher temperatures than 250 degrees Fahrenheit. There really is no benefit to be cooking brisket slow enough to where it will take almost an entire day.
There’s no benefit at all in fact, because I have done multiple briskets at multiples higher than 225 degrees Fahrenheit that have all had better and consistent results than those smoked at those lower temperatures.
What temp to slow cook brisket in oven
If you are however, wanting to smoke or slow cook a brisket inside of your oven, then you certainly should use the 225 degrees Fahrenheit to 250 degrees Fahrenheit.
Just know that I do not recommend it, but it is absolutely an option if that is your thing.
It may even give you enough time to prep the other side dishes that you may be having for your event. If you are having an event at all, that is.
Reheat brisket oven temp
Let’s say that you need to reheat your brisket in an oven. Personally I actually really recommend that you do cook the brisket or reheat it at a solid temperature ever around 225 degrees Fahrenheit.
Notice this is strictly for reheating a brisket, though.
Once the brisket has already been cooked through, there’s really no need use the expedited method of hot and fast by cooking it at higher end of temperature. You don’t want to run the risk of overcooking it.
Brisket oven temp and time
To break it down even simpler, if you’re wondering what the average temp a brisket should be cooked at in the oven and the length of time correlated with that temperature, follow this very significant and helpful advice.
For low and slow smoked brisket, you would most likely be smoking or cooking a brisket in the oven at around 225 degrees Fahrenheit and 250 degrees Fahrenheit.
This has the rate of about one pound per hour. For Hot and fast cooked brisket inside of your oven, anything past 275 degrees Fahrenheit or 300 degrees Fahrenheit, would be therefore considered hot and fast and has a cook through rate of about 2 lb or so per hour.
How to tell when brisket is done in oven
Now that we’ve already established how a brisket may be done in the oven in relation to the average time and temperature, you need to actually start to consider the done temperature. You’ll also need to understand that it’s not about some arbitrary number of time because every brisket is different.
Notice how all these temperature ranges I gave above for low and slow and hot and fast Cooks in the oven, are merely estimations or averages.
In order to properly assess a particular brisket you have smoked or cooked inside of your oven, you will first of all insert a temperature probe to ensure that the internal temperature is at 200 degrees Fahrenheit.
Anything less than that or higher than 205 degrees Fahrenheit and you’ll either have an undercooked brisket or an overcooked price Brisket, respectively.
Once you have verified the temperature of the internal readings for your brisket, grab a toothpick and begin inserting it all throughout the piece of meat.
This test for resistance and will let you know whether or not the connective tissues and collagen have actually rendered down. This is perhaps the single most important thing of any brisket cook.
You can come up with all these fancy numbers, but at the end of the day, the only thing that will certainly tell you if your individual and particular brisket is in fact done, is this probe test.
You want zero resistance. If you have resistance, then reassess the accuracy of your thermometer afterwards, and begin cooking the brisket for about 30 minutes and reassess.
Once your glorious little brisket has been cooked well enough in your oven, and it is tempting out at 200 degrees Fahrenheit and also is probing tender like a warm stick of butter, you are ready to begin pulling it off the cooker.
Once you place it off the cooker, then you will want to let it rest for about 30 minutes to an hour on the counter to let all the carryover heat be excluded from the meat. This just is a quick Pro tip to help with anything that would potentially over cook the brisket.
Brisket oven temp above 250
If you’re smoking or cooking a brisket in your oven at a temperature of 250 degrees Fahrenheit, you’ll be cooking it at a rate closer to the estimation of about 2 pounds per hour.
This is very effective and is something I even employ myself, for cooking a brisket of any size and any grade. That’s because the hotter the cooking temperature, the quicker it will be done. You have to value your time and as you start cooking at higher temperatures. Don’t worry, you’ll quickly realize that for yourself.
Brisket oven temp above 350
Now, since we’ve already talked about low and slow and hot and fast temperature ranges, you most probably do not want to cook a brisket in the oven at a temperature of 350 degrees Fahrenheit. It’s not necessarily because it won’t have the same effects as cooking it fast enough, it’s just that at that temperature range, I’ve had brisket that almost caught fire because the grease and oil have been collecting for so long that it actually started smoking inside and that is very dangerous!
I always try to cook a brisket in the oven between 300 degrees Fahrenheit to 325 degrees Fahrenheit just to protect yourself and others.
How long to cook brisket in oven at 225 degrees
In terms of the length of cook, we’ve already established that at 225 degrees Fahrenheit, a brisket in the oven will be concluded at about a rate of one pound per hour. 4 a monster 25 lb brisket, that will be a while over a day and could probably use a lot of electricity in the process.
How to make good brisket in the oven
Making great brisket in the oven is pretty simple actually. Make sure to preheat the oven to your preferred temperature, and always make sure to plan ahead accordingly in correlation with a particular temperature, and try to assess how long exactly the brisket will get you need to cook for.
This helps you as you start to progress through your barbecue career. You don’t want to have briskets that finished at odd times such as at midnight or at 3 a.m. in the morning, like I have done plenty of times. You want to be very efficient and effective.
So, since you’ve now preheated the oven and have a general idea of how long you can expect the brisket to be cooking in the first place, grab some kosher salt and black pepper to properly season it and don’t hold back. You want it to be all over the place because that is how brisket is to be seasoned. It’s a very coarse and tough piece of meat that needs lots of it.
Then all you have to do is place it into a container to trap any brisket drippings, and then place it into the oven and let it rip until they preferred temperature of about 200 degrees Fahrenheit in internal temperature.
Final thoughts
As far as Temperature for a particular brisket in any oven, just know that you have a wide array of choices to select from. The average ranges that I suggest and others suggest as well, are anywhere in between 225 degrees Fahrenheit to 325 degrees Fahrenheit. This will help guide you along in terms of cooking a brisket at an efficient rate and will help you understand exactly how long you can expect to be cooking the meat for.
Robert is a certified Pitmaster, with over a decade of experience in smoking the best meats you’ll ever feast upon. He also has a Bachelor of Business Administration from the University of Texas at San Antonio. When he’s not researching technical topics, he’s most likely barbecuing in his backyard.