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Texas Oven-Roasted Beef Brisket
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Nothing says Texas food like brisket. A dry rub blend gives the beef just a sensational outer crust with just the right balance of sweet and spicy.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 crushed bay leaf
4 pounds beef brisket, trimmed of excess fat
1 1/2 cup beef stock
directions
Preheat the oven to 350 degrees F.
Combine the chili powder, salt, garlic powder, onion powder, black pepper, sugar, mustard, and bay leaf in a small bowl. Mix well then rub onto all sides of the brisket.
Place the brisket in a shallow roasting pan and place in the oven. Roast, uncovered, for 1 hour at 350 degrees F.
Add the beef stock to the roasting pan. Add enough water to bring the liquid level up to 1/2-inch (if needed).
Reduce the oven temperature to 300 degrees F. Cover the roasting pan tightly with aluminum foil. Place back in the oven and cook for 3 hours at 300 degrees F or until the brisket is tender.
Remove from the oven and let sit, covered, for 5 minutes then slice the meat against the grain.
Serve with the pan juices.
recipe tips
Try different spices in the dry rub to customize the flavor.
Slicing the brisket against the grain will help make it more tender.
Save any leftover pan juices to drizzle over the sliced brisket before serving.
To reheat brisket, wrap it in foil and warm in a low oven to prevent drying out.
For extra flavor, try marinating the brisket in a homemade barbecue sauce before roasting.
common recipe questions
What is the purpose of the dry rub?
The dry rub adds flavor and creates a flavorful crust on the brisket.
Why is the brisket roasted uncovered for the first hour?
Roasting the brisket uncovered for the first hour helps to develop a nice crust on the outside of the meat.
Should I trim all the fat off the brisket?
It's important to trim excess fat off the brisket, but leaving a thin layer can help keep the meat moist during cooking.
Can I use a different cut of beef for this recipe?
While brisket is traditional for this recipe, you can try using other cuts like chuck roast, but the cooking time may need to be adjusted.
How do I know when the brisket is done cooking?
The brisket is done when it is fork-tender and easily shreds apart. It may take longer than 3 hours depending on the size and thickness of the brisket.
Can I make this recipe in a slow cooker?
You can cook the brisket in a slow cooker on low for 8-10 hours until tender.
Is it necessary to let the brisket sit before slicing?
Letting the brisket rest before slicing allows the juices to redistribute and the meat to relax, resulting in juicier meat.
How should I store leftover brisket?
Store leftover brisket in an airtight container in the refrigerator for up to 3-4 days or freeze for longer storage. Reheat gently in the oven or in a skillet with a little beef broth, if the meat seems dry.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 19, 2015
This turned out awesome! I followed the recipe to a T and everyone couldn't get enough. Thx for the recipe
December 21, 2009
The spices used for the dry rub are the best I've had! I make it a little different using half the sugar it calls for and no matter how you cook it, the flavor is great.