Texas Style Oven Brisket Recipe
Beef Brisket Recipe
Today, I have a Beef Brisket Recipe to share with you all.
Around the holidays, we eat more beef than we do any other time of year. The rich sumptuous characteristics of beef make us feel like celebrating!
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-Style Brisket for the Masses
Texas is known for its 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 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.
Best Oven Brisket Recipe
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. So break out the spices, preheat those ovens, and get ready for delicious, juicy brisket!
Smoked Brisket Recipe & Dry Rub Ingredients
To make this Texas Style Oven Brisket Recipe, simply rub a large flat cut brisket with a blend of salt and spices. The dry rub I used is comprised of:
- sea salt
- brown sugar
- chili powder
- dried mustard
- garlic powder
- onion powder
- dried thyme
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.
Is Brisket Dry Rub the same as Brisket Dry Brine?
Yes and no. If you rub the brisket with the spice rub and immediately place it in the oven, it’s just a brisket rub. It will flavor the exterior of the meat and the spices will penetrate a little way into the beef.
However, if you take the time to dry rub the brisket the night before baking (or even several hours before baking) then place it in the refrigerator, this is considered a brisket dry brine. The salt and other seasonings have time to truly work their way down into the center of the beef.
Pro Tip: If time allows, always dry rub the brisket several hours before placing it in the oven.
How to Cook Brisket in the Oven
- Insert an oven-safe meat thermometer into the thickest part of the brisket and cover the roasting pan tightly with foil. Covering the roasting pan with foil makes sure that the smoke-scented steam circulates around the brisket while cooking.
- If you have an oven with a built-in meat thermometer, run the wire out the side of the pan. If you are using a standard meat thermometer, insert it into the brisket, through the foil, so you can see the reading.
- Slow Roast in the oven until the internal temperature reaches 175 degrees F. Then remove the foil and continue roasting until the internal temperature reaches 195-200 degrees F. Depending on your oven, and where you inserted the meat thermometer, this process may take 5-6 hours.
- Do not be tempted to raise the temperature for 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.
Take the brisket out of the oven and allow it to rest for at least 30 minutes before serving, so the juices redistribute evenly. Cover it loosely with foil to help retain the heat.
Cut the brisket across the grain into very thin slices, and serve warm. Enjoy as-is, sauced, or on rolls!
Just an FYI, Texas Style Oven Brisket is fabulous on its own, but also pairs well with this Creamy Ranchero Sauce! Give it a try!
Brisket Internal Temperature
Because brisket is a tougher cut of meat, it must come to a higher temperature internally before the fats start to break down and tenderize. You could technically take the brisket out of the oven at 175 degrees F and it will be cooked, but if you want to get the traditional brisket stretch in each slice, you need to allow enough time for the brisket to reach 195 to 200 degrees F.
How Long to Cook Brisket
A good rule of thumb is to cook your brisket 60 minutes per pound at 250 degrees F. So if you had a 3 pound brisket, you’d cook it for about 3 hours.
However, there are a lot of different factors that can throw this estimate off. So make sure the internal temperature of the brisket is 195 degrees F before removing from the oven.
Perfect for Sharing
This recipe is perfect for parties or to feed a large family. Plus it will leave your house smelling like mouth-watering smokey brisket!
Let me know how your brisket turned out in the comments below and don’t forget to print, pin, or download this recipe! It’s a keeper for sure!
See The Recipe Card Below For How To Make Texas Style Oven Brisket Recipe. Enjoy!
More Dazzling Beef Dishes for the Holidays:
- Crockpot Bacon Wrapped Beef Tenderloin
- Oven Roasted Standing Rib Roast
- Slow Cooker Italian Beef Recipe
- Garlic Brown Butter Roasted Beef Tenderloin from The Stay at Home Chef
Texas Style Oven Brisket Recipe
- Preheat the oven to 250 degrees F. Pour 3 cups water into the bottom of a large roasting pan with a rack and add the liquid smoke.
- In a small bowl, mix the salt, brown sugar, and all remaining spices until well combined. Rub the spice blend over the entire surface of the brisket and lay the brisket on the wire roasting rack. Insert an oven-safe meat thermometer into the thickest part of the brisket and cover the roasting pan tightly with foil. *If you have an oven with a built-in meat thermometer, run the wire out the side of the pan. If you are using a standard meat thermometer, insert it into the brisket, through the foil, so you can see the reading.
- Slow roast in the oven until the internal temperature reaches 175 degrees F. Then remove the foil and continue roasting until the internal temperature reaches 195 degrees F. Depending on your oven, and where you inserted the meat thermometer, this process may take 5-6 hours.
- Take the brisket out of the oven and allow it to rest for 30 minutes before serving. Cover it loosely with foil to help retain the heat. Cut the brisket across the grain into thin slices, and serve warm.
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