A Spicy Perspective

Texas Style Oven Brisket Recipe

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!

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Pin it on Pinterest!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.

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Texas Style Brisket

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.

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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!

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Smoked Brisket Recipe

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.

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How to Cook Brisket in the Oven

  1. 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.
  2. 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.
  3. Slow Roast in the oven until the internal temperature reaches 155 degrees F. Then remove the foil and continue roasting until the internal temperature reaches 168 degrees F. Depending on your oven, and where you inserted the meat thermometer, this process may take 5-6 hours.
  4. 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 20 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!

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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 168 degrees F before removing from the oven.

Happy cooking!

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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 & Video Below For How To Make Texas Style Oven Brisket Recipe. Enjoy!

More Dazzling Beef Dishes for the Holidays:

Smoky Texas Style Oven Brisket Recipe on ASpicyPerspective.com
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Texas Style Oven Brisket Recipe

Prep Time: 5 minutes
Cook Time: 6 hours
Resting Time: 20 minutes
Total Time: 6 hours 25 minutes
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!
Servings: 14

Ingredients

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 155 degrees F. Then remove the foil and continue roasting until the internal temperature reaches 168 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 20 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

Texas Style Oven Brisket is fabulous on its own, but also pairs well with this Creamy Ranchero Sauce!

Nutrition

Serving: 6ounces, Calories: 316kcal, Carbohydrates: 3g, Protein: 41g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 121mg, Sodium: 1171mg, Potassium: 676mg, Fiber: 1g, Sugar: 2g, Vitamin A: 8.4%, Vitamin C: 0.2%, Calcium: 1.9%, Iron: 23.2%
Course: dinner
Cuisine: American, Texan
Author: Sommer Collier

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26 comments on “Texas Style Oven Brisket Recipe”

  1. 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

  2. My 8 pound brisket cooked to temp 199, in 3.5 hours…

  3. 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

  4. My small 2.75 brisket was overcooked around 3 hours. I should have checked it earlier knowing it was smaller than in thr recipe.

  5. The best I ever had devine takes a long time totally worth it

  6. 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!

  7. I’m going to try this in an electric roaster this weekend! Too hot for the oven already.

  8. Great taste. I added 1 tbsp medium green chili powder. Great kick. Thanks for sharing your recipe.

  9. Approximately how long is cooking time?  Probably varies with each brisket, but don’t want to start peaking too soon. 😀

  10. 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.

  11. This recipe surprised me… first time I’ve had results from an oven baked brisket that rivals that of outdoor smoked brisket. Thanks!

  12. 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. 

  13. Wow the best beef brisket I’ve had.

  14. Texas style oven baked brisket

  15. 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!

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  17. 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!

  18. Low and slow is definitely the key!! This makes me want to head back to Texas! 

  19. great idea to save money and feed people great food on all those big holiday parties!

  20. 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!

  21. This is such a crowd pleaser!

  22. This looks like a recipe Josh would love!

  23. 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

  24. Each year we have a lot of guests at the house, this is a great of feeding everyone at the same time.