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!
Why We Love This Texas Oven Baked Beef Brisket Recipe
Today, I have a Beef Brisket Recipe to share with you all.
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.
And this Texas Oven Baked Brisket is a marvelous cut for holiday gatherings, or any time of the year really!
Brisket tends to be a tough cut of meat, so it’s best when it is slow-cooked and sliced thin so that the best flavor and texture can be enjoyed together.
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.
So, 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 won’t lie and tell you it turns out just the same.
However, this Texas Oven Brisket is a close runner-up and much, much easier to prepare. So once you learn how to cook brisket in the oven, you will be so impressed! So break out the spices, preheat those ovens, and get ready for delicious, juicy brisket!
Ingredients You Need
To make this Texas Oven Brisket Recipe, simply rub a large flat-cut brisket (or a whole packer brisket) with a “dry brine brisket” blend of salt and spices. The dry rub I used is comprised of:
- sea salt (or kosher salt or table salt)
- brown sugar
- chili powder
- paprika
- dried mustard
- garlic powder
- onion powder
- dried thyme (or rosemary)
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, Oak, etc.
How to Make the Best Oven Brisket Recipe
Learning to cook brisket in the oven is simple, but does take some time, so be patient!
Preheat the oven to 250 degrees F. Pour 3 cups of 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 aluminum foil.
Pro Tip: If you have an oven with a build-in 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 boil, 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 can 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. Place on a cutting board and cut the brisket across the grain (across the muscle fibers) into thin slices and serve warm.
Pro Tip: 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 stretchy, juicy quality in the end.
Tips & Tricks
- To serve as a saucy BBQ brisket: Let the brisket rest for 30 minutes before slicing into it. Then place the sliced pieces into a baking dish with warm BBQ sauce in the bottom. You can warm up the sauce in the oven or on the stovetop. After placing the sliced pieces of brisket into the baking dish with sauce, allow people to serve from the baking dish to get some of the sauce with the brisket!
- The key to tender, juicy oven-baked brisket is cooking it at a low temperature for a long time! Don’t be tempted to increase the oven temperature over 250 degrees F here. You must be patient with the process!
- Some people cook their brisket without a dry rub, which is perfectly fine, but it won’t have as much flavor! If you are worried about your sodium intake, you can reduce the amount of salt in the dry rub and serve with a low-sodium BBQ sauce for extra flavor!
Serving Suggestions
This recipe is perfect for parties or to feed a large family. Plus it will leave your house smelling like mouth-watering smokey brisket!
This Texas-style brisket can be served in so many different ways! Serve it with your favorite barbecue sauce and corn on the cob! I definitely recommend making this into a leftover brisket sandwich on a fluffy brioche bun with bbq sauce. Try serving your Texas brisket recipe with some of my favorites:
- Mashed Potatoes
- Homemade Mac and Cheese
- Baked Beans
- Mashed Sweet Potatoes
- Roasted Okra
- Collard Greens
- Potato Salad
This Texas Style Oven Brisket also pairs well with this Creamy Ranchero Sauce! Give it a try!
Also, try our Crock Pot Brisket Sandwiches recipe and our Smoked Brisket Recipe for more great sharing options for brisket!
See The Recipe Card Below For How To Make Texas Style Oven Brisket + Video Recipe. Enjoy!
Frequently Asked Questions
How long should I let my brisket rest?
You need to allow the brisket to rest for at least 30 minutes after taking it out of the oven to let the juices fully redistribute. If you cut into it sooner, the juices will pour out of the meat and the meat will be drier because of it!
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.
Should brisket be wrapped in foil in the oven?
Yes! You should wrap the brisket in foil while cooking it in the oven until it reaches an internal temperature of 175 degrees. Then remove the foil and allow it to continue cooking slowly until it hits 195 to 200 degrees F.
Do you add water when cooking brisket in the oven?
Yes, you will want to add water to the bottom of the roasting pan along with a little bit of liquid smoke for a classic smoky flavor! The water will help to keep the oven moist so that the brisket doesn’t dry out being in the oven for so long. Since the brisket isn’t touching the water, it can still create a bark around the edges!
What should the brisket’s 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 in the oven?
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!
Looking for More Beef Recipes? Be Sure to Also Try:
- Crockpot Bacon Wrapped Beef Tenderloin
- Oven Roasted Standing Rib Roast
- Slow Cooker Italian Beef Recipe
- Best Beef Stew
- Honey Garlic Beef Tenderloin
- Best Smoked Brisket Recipe
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!
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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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.