Texas Style Oven Brisket Recipe
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Texas Style Oven Brisket Recipe: A simple smokey brisket recipe with a zesty dry rub, that can be made in the oven, instead of a smoker. Enjoy with others!
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!
Instead of cooking individual steaks for dinner parties, 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 the 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, a 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
- paprika
- 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.
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. If you can wait longer, that’s even better. 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!
See The Recipe Card Below For How To Make Texas Style Oven Brisket Recipe. Enjoy!
Frequently Asked Questions
How Long Does This Recipe Last In The Fridge?
Cooked brisket could last in an airtight container in the fridge for 3 to 4 days.
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) and 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.
What Should The Brisket Internal Temperature Be?
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 Does It Take 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 it from the oven.
Happy cooking!
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!
Also, try our Crock Pot Brisket Sandwiches recipe for other great sharing options for 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!
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
- Easy Smoked Meatloaf In The Oven from The Wooden Spoon Effect
Texas Style Oven Brisket Recipe
Ingredients
- 5-6 pound boneless flat-cut beef brisket (not corned beef brisket)
- 2 tablespoons sea salt
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 tablespoon dried mustard
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried thyme
- 1/4 cup liquid smoke, any variety
Instructions
- 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.
Video
Notes
Nutrition
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Hmm, when i removed the foil, the temperature starting dropping from 175 to 153. So i cranked the temp from 250 to 325 and removed when internal hit 195. Came out a tad dry for my taste. should i have kept it at 250?
This is a great recipe. Usually, I make a few adjustments to recipes after the first try, not with this. My husband compared it to the best of his favorites Prime Rib and Bacon and said don’t make any adjustments. The house smelled so wonderful as it cooked.
I made this brisket and it was delicious! It was at 195 after 3 hours though but it was perfect.
Question – instead of using foil, can butcher paper be used to wrap just the brisket and then put it on top of the grid in the tray?
I use this recipe for my crock pot. Only difference is that I cook it on low for 12 hours. It comes out perfectly!
I really wish I had researched the brisket stall prior to making this for Easter. I had to order pizza for guests, as the stall makes the cooking twice as long. Do yourself a favor and plan for a 12 hour cook with a 6 LB flat cut. Huge bummer.
I must have missed the part where you suggerst a temperature to set the oven on.. Does that matter? Is there another recipe or website that discuuses oven settings and weather it shold be 200, 350, or 500 degrees to slow cook a brisket? thank you
Hi David,
All the important details are listed in the official recipe at the bottom of the post. Hope this helps!
Your recipe sucks. Your a F***ing Idiot. Don’t put anymore recipes online, your recipes are a train wreck.
Appears as though someone is lacking not only a basic knowledge of when, & how, to use a simple comma, but also the ability to express an opinion using ANY intellect or respect. All you’ve done is show others how sad and pathetic your life must be…. It is just a RECIPE, you psychotic, uneducated imbecile!! A rather good recipe….
Someone has internet balls.
Calm down, gramps. No need to be rude.
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This is an excellent recipe for beef brisket. I had a 11 pound trimmed brisket. I added smoked paprika (1 TBS) along with regular paprika and other ingredients above. Slow roasting, and resting for 30 minutes is key. It was amazing. Thanks !!
Great recipe but for me do not uncover and leave in oven. I was at 178 and uncovered and the meat cooled down rather then increased to 195. It got tougher also. Personally I’d take out of oven at 170 and lightly cover with aluminum foil. Then I think recipe would be great
Perfect recipe!
Tried this recipe on Christmas day, and here I am doing it again barely two weeks later.
The brisket comes out perfectly moist and tender.
I go by the hour/pound rule and use the mesquite flavor liquod smoke.
Between my wife, 3 sons, and myself this dish gets absolutely devoured.
Thanks for the excellent recipe.
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” we had an 8 year old brisket in our freezer in original shrink wrap. I thawed in fridge then rubbed most of it, and let it marinate in a glass bake dish in its own bloody juices for a day and a half I forgot to let it come to room temp but put it in the oven on a rack in roasting pan, patting on remaining rub Baked as directed for 5 hours ”
Evidently 8 years must have broken down the toughness while in the freezer. I have heard this before on other cuts of red meat. I followed the directions and needed 12 hours for the 2.5 lb small brisket to become tough to tender. I’m talking juicy and very tender. The rub and all work good but try aging the beef in the saline solution for two days or longer. Then cooking it twice as long as your six hours max. It is juicy and it becomes tender AFTER the six hour limit.
I don’t have a rack for my pan… Could I put it right in the water/liquid smoke mixture?
Hi Judy,
Technically, yes. But without a rack, some of the dry rub will wash off, and the bottom of the brisket will have a different texture than the top.
I prepared this brisket today with no changes to your recipe. My brisket was 5.2#s so I set my table timer to check at 4 hours roasting time. When the timer went off my thermometer registered 200 degrees. I removed it from the oven because it was already 25 degrees higher at 4 hours roasting time than your proposed 5 – 6 hours. It is resting now. How could the timing be so off? Anyone else have this problem? I just hope it’s still edible.
Hi Sybil,
It might have to do with the shape of the brisket… or could your oven possibly run too hot?
How did it turn out?
Believe it or not, we had an 8 year old brisket in our freezer in original shrink wrap. I thawed in fridge then rubbed most of it, and let it marinate in a glass bake dish in its own bloody juices for a day and a half I forgot to let it come to room temp but put it in the oven on a rack in roasting pan, patting on remaining rub Baked as directed for 5 hours Could not believe how delicious it came out Never made brisket before but will def make it again!
Thank you, undoubtedly this is the best recipe. It’s quick and easy to make and my family loved it. Thanks for the recipe.
Tried this recipe with a 4lb brisket. I realized the rule of thumb to cook for 1hr per pound at 250 deg is not accurate. Mine took 81/2 hrs to reach 195 internal temp. Turned out amazing. I sliced it thin with my slicer and it was juicy and tender. Made gravy with the juices. Very salty but incredible flavour. I can’t wait to try it again 🤤
Excellent Recipe, 1st time making and its result was so tender and juicy. I used a 3 1/2 Brisket seasoned as mentioned, only I did not add the dry mustard simply because I did not have any in my pantry at the time. I baked the brisket at 225 degrees F – Keeping it covered with Aluminum foil for 5 hours and it was fall apart perfect. Saving the broth for future recipes. YUM and thank you.
i am doing the same, no chili and no mustard good to know it will be yummy
Fantastic recipe! A couple things I did differently. I rubbed with spices and marinated in Claude’s Brisket Marinade in the refrigerator for 24 hours before putting it in the oven. Claude’s has a more superior smokey flavor in my opinion and I’ve only ever been able to find it on Texas grocery store shelves. Also, I simply just used a large foil pan to keep it covered while it cooked, instead of wrapping in foil. This allowed for plenty of space for flavors to swirl in the roasting process. I used a whole brisket, fat side up. Cooked it at 250 for about 14 hours. It yielded a smokey and flavor filled, melt in your mouth cut of meat. Yes, I had a huge cut of meat! Will definitely recommend this recipe to my kin folks.
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I would give this 10 stars if I could. It was my first time buying brisket, and I came across this recipe and I am so glad I did. I had my son prepare it while I was at work. The meat was tender and moist and had a smoky delicious taste. I could literally eat the whole brisket lol. Definitely going to buy more brisket.
I used a 3lb brisket and it’s been in the oven for 6 hours and the internal temp is only 160 and it feels like rubber
I made this and didn’t even have the liquid smoke. Melt in your mouth delicious! I added some veggies at the end to cook in the au jus. Thanks for sharing
It was a masterpiece!!! I had a 10 pound brisket, so I doubled the spices…outstanding!
Hi Sharin,
Did you have to adjust the cooking time with a 10lb brisket? I also have a 10lb that i plan to use this with
Being from SE Texas, I only used the rub and omitted the sauce. My family and I recently moved into a new home that does not allow us to use our smoker. This recipe was delicious, and a perfect substitute for our family, who used to smoke brisket, ribs, and other meats every weekend. I will definitely be using it in the future!
Worked pretty good still a lil on the dry side but the pan was full of juice cooked for 9 hours had about a gallon of sweet juices I threw out tho. But excellent flavor and now I just stuck it back in for the crust
Why did you cook for 9 hours? Was it a large brisket?
I was very Skeptical, I was raised with my daddy at the bbq pit. This was my very first brisket at the ripe ole age of 61, my daddy would have been proud! I tweaked the rub to suit me and it was a 14 pounder, it came out more tender than any I’ve had on the pit, sorry daddy. Thanks for sharing with us.
How long did you cook your 14cps?
Made a 14 lb brisket for Easter. Followed directions as written. Expected it to take much longer than it did to reach desired temp. Was done perfectly in 6.5 hours. Delicious, moist and will definitely make this way again.
Stunningly delicious. Stalled at 180 (fell to 165) for 5 hours. 11 hours total for 6 lbs.
Made it a day ahead!!! Hope it’s still as delicious tomorrow.
This is my oven brisket recipe for forever!!!
I pulled foil off at 175 degrees and the brisket went into a stall. Wrapped it back up an hour later after no change and it finally took off again. Still waiting for end temperature but it certainly smells delicious.
Just made this brisket today. I dry brined overnight but didn’t realize my oven probe was out of order. Luckily caught it when temperature was at 201. I wish I had caught it just a little earlier but it was still very tender and the taste was fantastic. My 6 lb brisket was done in about 2 hours. So when the author says times may vary, she isn’t kidding. Follow her advice and you will not be disappointed.
So I’ve made this a couple of times now and it always turns out awesome… but for some reason it always scares me how fast it reaches 175, is that normal? I always get scared then turn the temp down to 225.. it seems to slow down after you take the foil off.. just need some reassurance thanks!
Made this today because I needed the room in my freezer. Had a 6 lb brisket that I seasoned the night before. Baked it for 6 hrs @ 250. I should have checked it @ 5 hrs. It registered 200 after 6 hrs when I took it out to check temp. I have a gas stove/oven. So I let it rest for 30 minutes before slicing. Turned out good. A little dryer then I wanted but with BBQ sauce or some other sauce/ gravy it is good. Will make great sandwiches. Good recipe first time baking a brisket. Would definitely try again with little tweaks!! Thanks for an easy recipe!
I’m a transplanted westerner to the northeast and never see good, old southern or western cookin. I had all but forgotten about brisket until I saw the show Young Sheldon about MeeMaws brisket and finally found this recipe here. We will be trying it out as soon as I can get a brisket at the grocery. Wish me luck!!
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The temperatures noted in the video are different than the ones in the printed recipes. Which are correct? Video says under foil until 155, remove foil and cook until 168. Printed recipe says under foil until 175 and remove foil & cook until 195.
What’s this question ever answered?
my brisket is 4 lb so approximately how long it 250 would it take to reach 175 or 160? I don’t want to overcook it but I don’t want to be opening the oven constantly trying to check the temperature .
.
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Yum – I have been looking for a recipe to make in the oven instead of on the smoker – so good!
I tried this recipe and it turned out great! It came out so juicy, tender, and flavorful. We all enjoyed it!
Oh wow! This brisket looks so delicious and full of flavor. Everyone is going to enjoy this recipe. I’m so excited to make this sometime this week!
This brisket is so easy, fills the house with amazing flavors and tastes just amazing! If you want to impress someone with your food skills, make this recipe!
What an amazing bunch of recipes!
The deep fryer didn’t have a good flat cut so I used a pointcut that did not quite reach 5 pounds. I set the hot air convection to 225 until it reached 195 everywhere and then took it out and crisped it at 450 convection.
Then we topped it with the Alabama white sauce (mayo, sour cream, dijon, garlic, horseradish, sriracha, and sugar). Oh, and a fried egg. It was amazing.
Then,
The brisket was yummy. I cooked the flat in the oven and the point in an elective roaster. Both took about four hours. I let them both rest about an hour and then cut the flat into thin slices and put it in the smoke flavoring and pan drippings.
After locking it up for 20 mins at 250 I shredded it in a covered oven pan with baby rats. Both the point and flat was great.
Also, This was fantastic! I’ve never made a brisket before, and this did not disappoint. The flavor was great, and the cooking was so easy! The only changes I made were:
First of all, I put the rub on the night before, wrapped it in foil, and let it sit in the fridge overnight.
Secondly, I got it out the next day and let it come all the way to room temp before cooking.
Thirdly, I added some onions and garlic to the brisket. It was tasty on its own!
The crazy thing was, I actually overcooked it (it got up to 207). I was worried it would be dry or tough because of this. It wasn’t! I did make sure it was tightly covered with foil, so that may be one reason why.
Will definitely make it again! Thanks!
Baby rats?!
Second. What are baby rats? Lol.
Maybe she meant carrots
I don’t care how much protein they have…. I’m not adding baby rats 🤣😂 jk
I have never tried cooking brisket, and I dont have a bbq grill but a friend had informed me of a really good deal on a huge cut of brisket a while back and I had her go grab one for me cause I couldnt go to the store at the time. I immediately froze it not knowing how or when I would cook it. I finally decided I needed to get it out of my freezer and decided on your recipe and I was so happy I did.
I doubled up on the spices cause I really really love it. I wanted my brisket to be rubbed down well and coated nicely. Only thing I changed was the paprika. I used Smoke paprika instead since I wanted to make sure that it would have a nice smokey hint. My brisket was also not all even in size. One half was extremely large and the other half was about half in size but same length. I cut the meat in half down the center between the larger size and the smaller half. Both size were equal in length. I rubbed them down then put each one into a large gallon ziplock and I poured a decent amount of liquid smoke into the bag itself so it could all soak and absorb over night. Early morning I set oven to go, I lightly padded the meat down with paper towels and seared them to caramelize each side before putting it in. I think my oven is off in general so I had to tweak the temps for my oven a little higher. I did have to take the smaller half out early since it reached the perfect amount way before the larger half. I let it cool, cut it in half and seal wrapped it to put in freezer so we could have some for another time. I have a meat thermometer that has three probes plus a 2nd display that is wireless so I dont have to constantly look at the one by the oven. I could do my work and everything else while keeping the wireless piece on me. Once it was finally done and had reach the 195 F I turned the oven to broil for 10 minutes while coating the meat with thick bbq sauce.
Your recipe gave me the hope that I could do this. So glad I tried it and will never forget it. It turned out perfect, juicy and tender.
Came out great!
Couldn’t find a decent size flat cut so I used a point cut just under 5 lbs. Made getting a consistent temp reading more difficult. It seemed to start losing heat slightly when I uncovered it so I set it to 225 convection until it read at least 195 everywhere I checked. Resisted the urge to increase the temp. Probably left it in longer than necessary but it stayed tender and moist. Finished it at 450 convection to crisp the crust.
Served it on sesame buns with a version of Alabama white sauce (mayo, sour cream, dijon, garlic, horseradish, sriracha and a little sugar). And a fried egg of course.
Better than my wife’s.
My son recently went to a bbq festival and came back with a rub that he had tasted on a meat he tried while there. It’s supposed to be “out of this world”. My question is this…..if I use this dry rub, how much should I be laying on my brisket? I realize that you have no idea what is in my rub lol but I’m wondering if I should have a thick amount or thin. I hope this makes sense. Any help is greatly appreciated
Hi Trisha,
Usually, you want a good enough coating, so you no longer see the beef, but not so thick that it turns mushy while cooking. So a thin-ish even coating. Hope this helps!
I don’t know how much it weighed, but it took about 11 hours to cook! And it was worth the wait. I was surprised that despite being cooked in a moist environment, the exterior is covered in bark, just like if it were smoked. I’m very happy with my first ever brisket, thank you for sharing this recipe.
8 lb. brisket. 300 degrees sounded too hot. Cooked at 275 for 10 hours. Burned to a crisp. Threw it away.
Recipe calls for oven temperature of 225f
Just made this with a small 3 pound brisket. Very good.
How long did it take? I have a 3lb!
I have an 8 pound flat that I started at 930 this morning. It got to 175 degrees in about an hour and a half so I unwrapped and sat back in the oven. It’s been almost three hours now and the temp has dropped to 169. I couldn’t find anything about briskets hitting the plateau in the oven but I’m keeping positive and hoping I see an increase soon. First time trying a brisket in any fashion.
I made a 12 lb brisket. Rubbed hours ahead.
Baked at 250/ 800pm to 5:am. Based on 1 hour per lb, I figured it would not be done. The thermometer shot way up. I took it out, letbit sit, refrigerated and then sliced cold. Looks ok. Don’t feel seasoning got through it well. Gonna eat this afternoon and hoping reheating doesn’t make it fall apart. Only thing I really did different was use apple cider in pan and wrap bacon on top of the fatty side of the brisket hoping to add more smoke.
I don’t have any liquid smoke. Will this mess up the flavor?? Thanks in advance!
Hi Amber,
It will still taste great, just not smokey. :)
I made this brisket last night and it was delicious!! I had a 5 lb brisket and I baked it at 300 for 5 hrs. Then I sliced the meat and put it back in the juices and baked it for another 2 hrs. I used a quarter cup of the liquid smoke and appx 5-6 cups of water. The liquid was all the way up to the fat of the meat. Be sure to cook the brisket with the fat side up. My only regret was that I wish I made more.
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I bought a whole brisket and separated the point and flat (poorly). I put what I think was mostly point cut in the freezer, and my mangled two pieces of his flat cut with point remnants went in the oven.
Adding the spice rub many hours ahead of time is not necessary, just the salt. So I salted it almost 24hrs in advance, and added the rub 1.5 hours before cooking and let it sit on the counter. That is the only thing I didn’t follow the recipe exactly on.
I don’t know how much it weighed, but it took about 11 hours to cook! And it was worth the wait. I was surprised that despite being cooked in a moist environment, the exterior is covered in bark, just like if it were smoked. I’m very happy with my first ever brisket, thank you for sharing this recipe.
Stars.
Tough and dry. I Bought a precise meat thermometer and followed this recipe to a T. The brisket cooked for about 6 hours until reaching 155F and then I uncovered and cooked for another 2 hours to get the brisket to reach 168F. The results of 8 hours was barely eatable. I think this is a result of the brisket not simmering in the liquid, but being essentially steamed.
The instructions say cook to 175, uncover, cook to 195. Not 155 and 168. That’s an undercooked brisket.
Thanks for sharing this secret. I’m gonna try it .
Love your recipe.
I never cook a brisket in the oven..But today it’s F🤬’n cold out in Post Falls Idaho…Texas style BBQ is my favorite…so I’m being lazy..Drink’n..And making this oven roasted Brisket…I tweaked it just a little…I used yellow mustard as my rub…left the rest the same…Smells absolutely amazing…I’m gonna grab another beer..chill…while my basset hounds camp on the kitchen floor…in anticipation…Cheers!
I cooked a 12 pound brisket and it was done in less than 8 hours. As others have said shape plays a big part in cook time. It was, however, so moist and flavourful. I actually let it rest covered for 2 hours. It was more of pulled beef day one but sliced beautifully the next day (after being tightly wrapped and refrigerated.)The only thing I will do different next time is to remove some of the juices earlier…..there was a lot!
I put my 3lb brisket on at 4:30pm…. I’m still here at 10:30pm and my temp is only at 142° (after unwrapping from the aluminum foil) thank God I have an air fryer😠
? My 9lb brisket was over 200′, after 6 hour nap. I think your oven is broken.
I look forward to making this recipe next weekend (my birthday weekend)!!! I’ve got everything here already to make it!!
Thank you so much!!
Emily Casey Daniel
Made the Texas Style Oven Brisket and it turned out perfect!! Will be sharing and making this over again for absolute sure!!
The ‘rule of thumb’ on cooking time given is really dependent on the amount and the shape of the brisket cut, I think, not just the overall weight. I had a 2.1 lb piece of brisket that should have taken 2 hours and 6 minutes by the rule of thumb. It was done in about 1.25 hours cooking at 250! Needless to say, it was tough. Tasty recipe, I can tell, but make sure you either get a thicker brisket cut, a larger one, or cook at a much lower temp than 250 if you have a smaller cut. But if you cook it right, you will enjoy the flavor!
Looks delicious,
will be trying this recipe tomorrow!
I have made this recipe twice now and my family loves the brisket!!
Thank you for the recipe!!
Did u cook it fat side up or fat side down
I would always cook brisket fat side up so the juices flow over the meat
Thanks for sharing this secret. I’m gonna try it .
Love your recipe. Looking forward to another new
Hi! I’m making this recipe with a 3lb brisket, how long do your recommend? Also I only have an electronic meet thermometer. Will that work if I open the oven?
The presentation and the demonstration is superb as well as the actual recipe but shut the music off and it will be much better, It is annoying at best or at lest turn it down I mean who wants to hear at all ?
The seasonings on here look perfect and I love the addition of liquid smoke! Would this mix of seasonings work with pork shoulder or ribs?
Hi! This recipe sounds so yummy. I have a question about the liquid smoke. I always thought it was made by one company (don’t know why), and there was only one flavor. I have used different “flavored” woodchips before – but never different liquid smoke. I’d love to try the cherry flavor that you mentioned, but I can’t locate any online. Is there a certain brand I can check out? Thanks for your help – and your recipe!
Hi Alice,
You can find specialty companies that make all sorts of flavors of liquid smoke. However, I believe Colgin is the “grocery store brand” that makes the most varieties that are easy to find.
This is an awesome recipe for oven brisket. I am ditching the old recipe I have used for 40 years and replacing with this recipe. I love the handmade rub that is perfect on baby backs as well. This will also be a staple in my spice rack. The brisket is so tender. Make a double batch and freeze half of it for later when you don’t have time to cook.
Thank you for a great way to prepare my favorite meat.
This was my first time cooking a 9LBS brisket. It only took 6 hours and the roast is so tender and taste amazing. I didn’t use the brown sugar in the rub. I hit the meat with about 10 min of high broil to give it a hardened outer crust. I also made a pan gravy out of the drippings. This is going to be one of my keepers for sure!
Did it take 9 hours to cook?
At what temp. Did you cook it?
I am going to do a 10 pound, an needed to no the temp. To cook it at. Appreciate your time.
The flavor was AMAZING it took EIGHT HOURS to make this. Please let people know that brisket reaches a stalling point and then stops cooking at the same pace as before. No brisket can ever be made in 2 hours. Our 2.6 pound brisket took 8 hours in the oven at 250 degrees. The flavor was amazing…the time was not.
Thank goodness I had skirt steak to have for dinner 6 hours earlier.
Thank you for the tip! I thought my 3lb brisket would be done and 6 hours later…..nope.
Good thing we have left overs!
We had a 6.42lb brisket that cooked in 2hrs 40 mins, internal temp 170+.
Shape seems to be key, as well as the rack you use. We used an elevated rack that we think cooked it quicker, and made it tough – very tough. Make sure you use a rack in the pan that keeps the brisket just above the liquid in the pan.
The rub is good, but if you have a thinner cut of brisket (2-4 inches thick), be mindful that it may be better to put the temperature at 200 degrees to cook it for longer.
I have a 1 1/2 lb. flat cut. Any tips and how can I reduce the quantity of ingredients in the rub ? Thanks, sounds good .
Would add to the video that the brisket will most likely need trimming unless you have the butcher do it for you. The hard fat that is usually on a point piece needs to be removed as it will not render. Also silver skin should be removed to allow the spices to adhere. When rubbing the brisket, shake off the excess rub and allow it to sit and absorb for at least 30 min. The final temperature of 168F seems low, as the meat would still probably be a bit tough and the fat would just be starting to render. Typically an internal temp of 195F is what I do on my smoker. (Oven might be different as I’m just trying the recipe. Also, please cut against the grain of the meat. That allows the slices to cut and bite properly. Hope this helps!
If you want tasty brisket, DO NOT TRIM THE FAT BEFORE YOU COOK IT. You can always trim it later after its done cooking. I have been smoking briskets over wood for 25 years and although I will probably not use this recipe because its in an oven, the recipe is great if you don’t have access to a smoker. The fat in the briskets have always rendered, even the hard fat. You want that fat to make a tender brisket when you are done. Remember to cook with the fat side up folks!
I’ve been trying to make a tender Texas oven brisket for years, and Spicy Perspective helped me nail it! Thank you so much! But let me tell you how I tweaked it, and I made it twice in 2 weeks and both times it turned out perfectly. (BTW, I’m sharing it with others during this Covid—19 pandemic, and it makes a ton of good meat.)
I used a large, heavy-duty foil pan lined with a large piece of heavy duty foil, and made 6 medium-sized balls of foil to act as a “rack” for the meat. The spicy rub mixture is wonderful, so after I dry off the raw brisket with paper towels, I rub in that mixture on the meaty side of the brisket, then place that bad boy on top of the foil balls, fat side down. Yes, fat side down. Inside the sheet of foil, I poured in the water and liquid smoke as described in the recipe, then wrapped the meat up, leaving some puffy space on top of the meat for the air to circulate. Lastly, I add one more layer of foil over the entire top of the pan and tightly press the edges around the pan perimeter, again leaving the top puffier to let the air circulate. But all edges sealed up well. Here’s the crazy part but it works: for a 14-pound brisket, I baked it in my pre-heated 250 degree oven for 18 hours! The first brisket I tried with this recipe was smaller, but I still baked it around 14 hours. An important tip: after taking the brisket out of the oven, leave it sealed up around 20-30 minutes on the counter before unwrapping the foil. Then, it’s ready to transfer to a cutting board, but you’ll need 4 hands with big utensils to safely transfer it over because it might fall apart, it’s so tender! Thank you, Spicy Perspective! I spent $44 on this piece of meat, and you helped me make it right! I’ll try to attach a picture to this review. Happy Brisketing!!
I’m making this tomorrow using a 7 lb brisket. So you wrapped the brisket in foil and then wrapped the brisket and pan as well? Did you bake at the end without the foil at all? Thanks!
I found out best way was to use a oven bag what you use to cook a Turkey
Also, what made you bake fat side down?
Looking forward to this recipe. Putting 13 lb brisket in the oven now. 250 degrees. Fat side down. Foul balls under the rack double wrapped in foil.
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Delicious and easy to do! I followed exactly – all at my Super Bowl party loved it! I’m not much of a meat eater and don’t even own an outdoor grill. The meat had a great flavor!
My brisket was 2.64 lbs. I started cooking at about 1pm. It reached 155 degrees, and I took off the foil, but by 9 it hadn’t reached 168. The closest I could get it was 164. I decided, at this point, I had to take it out. It was good and the bark was nice but I’m not sure it should have been in the oven for 8 hours. Why couldn’t I get the temp up t 168? I even stuck an oven thermometer in the oven to make sure the oven temp was correct. I used an electronic probe thermometer that gave me readings through my phone. More well done than medium well but feel I should have pulled out sooner even though temps never reached those posted in the Instructions.
So, when you’re cooking brisket it goes through a process called the ‘stall’ where internal moisture starts evaporating and this cools the brisket down. The brisket will get through this and continue rising in temperature, but it has to get through the stall first. Generally, the stall varies by how hot you’re cooking the brisket. At 225-250 it might take up to a couple HOURS to get past it. At higher temps, under 30 minutes or so.
I made this brisket on Christmas. It was delicious! I had a 6 lb flat and a six lb point. I cooked the flat in the oven and the point in an elective roaster. They were both done in about 4 hours. I let them both rest about 1 hour then cut the flat into thin slices and put it in the smoke flavoring and pan drippings and kept in oven until ready to serve. I locked it up to 250 to get it hot again again and it was tender juicy and tasty. I took the point and shredded it. I put it in a covered oven pan with sweet baby rats and kicked it up from warm to 250 to hear it up for about 20 mins! Both the point and flat came out deliciously!
Will this recipe work in an electric toaster?
Hi Nini,
Oh wow, I’ve never tried that. If your toaster oven is large enough to hold a brisket and sturdy pan, I don’t see why not.
This recipe was pretty good. Turned out kind of dry but it was on my behalf. Great non overwhelming flavor! I’ll be using this more often! Thanks!
This was fantastic! I’ve never made a brisket before, and this did not disappoint. The flavor was great, and the cooking was so easy! The only changes I made were:
1. I put the rub on the night before, wrapped the brisket in foil, and let it sit in the fridge overnight.
2. I got it out the next day and let it come all the way to room temp before cooking.
3. I threw a sliced up onion and some garlic cloves on top of the brisket. They were yummy on their own!
The crazy thing was, I actually overcooked it (it got up to 207). I was worried it would be dry or tough because of this. It wasn’t! I did make sure it was tightly covered with foil, so that may be one reason why.
Will definitely make again! Thanks!
gonna try it.
Wow, thank you for this 10/10 recipe it was my first time. Ever doing brisket and my friends and we loved it. Girl you are., a Treasure look forward to trying more of your recipes. Loved the rub. You rock.
Hello as a experienced brisket smoker I must comment that this a fine a recipe I have come across on any food blog, There is nothing like a herb crusted brisket so tender and full of flavor, yours looks terrific, I been following your blog for some time now,and concluded your the best. Thank You so much. I printed this recipes so I can share with my family. I been a Chef now retired for 47 years but still enjoy working part time, I enjoy communicating with food lovers as you.
Chef Ernie
My 8 pound brisket cooked to temp 199, in 3.5 hours…
Was not impressed with this recipe. The brisket turned out dry and tough. Did like the rub recipe though. I think cooking the brisket any near water will dry it out. So, will try another time, again in the oven, using a different method. No Water!
You probably trimmed off all of the fat before cooking. You should keep all of the fat on while cooking and only trim BEFORE you serve. The fat is what makes it juicy and flavorable
My small 2.75 brisket was overcooked around 3 hours. I should have checked it earlier knowing it was smaller than in thr recipe.
The best I ever had devine takes a long time totally worth it
I usually smoke a brisket in my Bradley electric smoker but since I didn’t have 16 hours to smoke it I thought I’d try this recipe. I followed the directions, while it was tender, the brisket came out a little dry. Thank God I had planned to serve it with mashed potatoes and gravy, that gravy was the ONLY thing to hide the dry, over smoked taste. I think next time I’ll either fall back on the smoker or just make the old stand-by, the Jewish Brisket recipe!
I’m going to try this in an electric roaster this weekend! Too hot for the oven already.
Great taste. I added 1 tbsp medium green chili powder. Great kick. Thanks for sharing your recipe.
Approximately how long is cooking time? Probably varies with each brisket, but don’t want to start peaking too soon. 😀
Excellent recipe! This was my first time cooking brisket, and my family loved it. Super moist and flavorful. My new go to recipe for brisket. I didn’t have enough onion powder, so I used onion salt instead.
This recipe surprised me… first time I’ve had results from an oven baked brisket that rivals that of outdoor smoked brisket. Thanks!
After having some amazing smoked beef brisket I knew I had to make some at home but I dont have a smoker. I searched for recipes and stoped at this one. It turned out so good!!!! I’m am so happy with the results and will be making it again this weekend for dinner with friends.
We made chili with the leftover brisket and it was out of this world! Thank you for a great recipe! It’s a keeper.
Wow the best beef brisket I’ve had.
Texas style oven baked brisket
After a recent trip to Texas, I wanted to try that flavor at home. This was easy and simply delicious! I cut the recipe down and made a 2 pound brisket, but in the spring we are planning a large party and this will definitely be on the menu! Thank you for sharing!
I’m preparing a3 lb. brisket do you cook it 1/2 the time or for the whole story is hrs
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I love brisket soooooooo much! Every time I order it form my local BBQ place I request a big side of jalapeños and eat them with every bite. I have never made brisket at home but this must change!
Fantastic recipe! The brisket came out tender and juicy. I used a broiling pan in a natural gas oven to make mine. I highly recommend you try this recipe out, it won’t disappoint.
Low and slow is definitely the key!! This makes me want to head back to Texas!
great idea to save money and feed people great food on all those big holiday parties!
I’ve just bought a bottle of that liquid smoke imported via ebay for some BBQ sauce I’m working on! I love beef brisket so this is going on my to do list! I didn’t realise that the smoky flavour could steam into the meat like that – awesome! Thanks!
This is such a crowd pleaser!
This looks like a recipe Josh would love!
Thanks for sharing the secret.
This looks so good.
I have everything but the brisket, and that’s easy to get.
Sounds like a good weekend project.
Thanks.
-GK
Each year we have a lot of guests at the house, this is a great of feeding everyone at the same time.