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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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.
Omg. Really? While you may know how to properly use a comma your “ability to express an opinion using any intellect or RESPECT…” is definitely not your forte. Just be nice. Remember what Thumper recited: If you can’t say anything nice don’t say anything at all