Try this Texas Style Oven Brisket recipe at your next holiday dinner party. With a zesty dry rub and smokey appeal, it’s a fabulous main dish for the holidays!
For dinner parties, instead of cooking individual steaks, I like to prepare one large cut of beef that can serve many people.
This not only allows better control of the cooking process, when cooking for a crowd, it also often saves money and time.
Beef brisket is a marvelous cut for holiday gatherings.
However, brisket tends to be a tougher cut of beef. It’s best slow cooked and sliced thin, so that the best flavor and texture can be enjoyed together.
Texas is known for it’s classic brisket preparation, involving a dry rub spice blend and a long rest in an outdoor wood smoker.
In my opinion, slowly smoked brisket is the absolute best brisket available. It’s tender and rich with pink smoke rings around each piece, and a thick chewy bark.
However, as most of us don’t own an outdoor smoking cabinet, we’ll have to rely on other ways to achieve a similar result.
Today I’m sharing my Texas Style Oven Brisket recipe, a dry rubbed brisket roasted in the oven over a water bath with liquid smoke.
…Is it as irresistible as a brisket smoked all night in a smoking cabinet?
No. I’m not going to lie and tell you it turns out just the same.
However, this Texas Style Oven Brisket is a close runner up and is much, much easier to prepare.
To make this Texas Style Oven Brisket Recipe, simply rub a large flat cut brisket with a blend of salt and spices. Then lay it on a rack in a roasting pan, over water mixed with liquid smoke.
You can use any variety of liquid smoke you prefer… Hickory, Cherry, Mesquite, etc.
Cover the roasting pan tightly with foil so the smoke-scented steam circulates around the brisket while cooking.
Roast in the oven at a low slow 250 degree temperature. Do not be tempted to raise the temperature for a faster cooking time, or your brisket will be very tough.
Slow oven roasting allows the fats to break down gradually, tenderizing the beef, so it has a stretching juicy quality in the end.
Then be sure to give the brisket several minutes of rest time, before cutting, so the juices redistribute evenly.
Slice very thin and enjoy as-is, sauced, or on rolls!
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