You’ll usually bake corned beef in the oven for about 1 hour per pound at 300–350°F (150–175°C) , covered, until it’s very tender and around 190–195°F internally.

Quick Scoop

  • Plan on 45–60 minutes per pound of corned beef in the oven, depending on temperature and recipe.
  • Most modern recipes use 300–350°F (150–175°C) and cook the meat low and slow, tightly covered so it turns fork‑tender.
  • Start checking for doneness when a fork slides in easily and the internal temperature is about 190°F / 88–90°C for best tenderness.

Typical Oven Method (Example)

  1. Preheat your oven to 300–350°F (many recipes choose 300–325°F for extra tenderness).
  1. Place brisket in a roasting pan , fat side up, add about 1 inch of water, broth, or other liquid, and sprinkle on the spice packet.
  1. Cover tightly with a lid or foil and bake for about 1 hour per pound (e.g., 3 lb = 3 hours), leaning toward the longer end if you want ultra‑tender slices.
  1. Optional: Uncover for the last 15–30 minutes to brown the top, especially if you’ve added a glaze or extra seasoning.
  1. Rest 10 minutes , then slice against the grain so it stays tender.

Mini Time Guide by Weight (300–350°F, covered)

  • 2 lb brisket: about 2 hours.
  • 2.5 lb brisket: about 2½ hours.
  • 3 lb brisket: about 3 hours.
  • 3.5–4 lb brisket: about 3½–4 hours.
  • 5 lb brisket: about 5 hours (sometimes 5–6 hours at 300°F).

If you tell me your brisket’s weight and oven temperature, I can give you a more precise time range and a simple step‑by‑step tailored to your pan and oven. Information gathered from public forums or data available on the internet and portrayed here.