A juicy, flavorful, perfectly spiced beef brisket that is made in the oven. A dry rub creates a nice bark and keeps the brisket moist and roasting low and slow ensures a tender moist slice every time. This recipe is as close as you can get to a great Texas style brisket without using a smoker.
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I was never a big beef eater in my younger days. An occasional burger or steak would satisfy my craving (if I ever had one) for beef for quite a while. I’d rather have chicken or shellfish.
Then, I moved to Texas where beef is a source of pride. My coworkers warned me that Texas beef is better. They could never identify why, just insisting that it was better. They were not wrong.
Y’all, my first bite of Texas beef knocked my socks off. It was incredibly flavorful, juicy, and tender. I was hooked. Bring on the beef fajitas, a ribeye steak, and the brisket. Oh my, the brisket! Have you experienced Texas brisket with its delicious caramelized bark, a smoky pink ring hidden just beneath the bark, and the most succulent meat you could imagine? Yeah. It’s that good.
Since relocating to Florida, I’ve often missed a great Texas brisket and had to figure out how to make one for myself in the oven. Now, I understand that true Texas brisket should spend some time in a smoker, but I don’t have one and I’m not a huge fan of a lot of smokey flavor anyway.
I think what takes this brisket recipe to the next level is the dry rub. If you like a smokey flavor, try using smoked paprika. Like a bit more heat? Reduce the amount of chili powder by 1/4 or 1/2 teaspoon and substitute cayenne pepper. You can make the rub to tickle the tastebuds of your family.
TIPS FOR THE PERFECT OVEN ROASTED BEEF BRISKET
- When choosing your brisket, look for one that has a healthy fat cap on top of the meat. This fat will render down and ‘baste’ the meat while roasting.
- If possible, plan on time to allow the brisket time to rest overnight in your refrigerator after rubbing the spice rub into the meat. This step is optional, but will allow the spices to penetrate into the meat and will help to get a nice bark on the meat when roasting.
- Brisket, which comes from the lower chest of the cow, is a very tough piece of meat that needs to be roasted in a low-temperature oven for a longer period of time. Use a digital meat thermometer to ensure the meat has reached the proper internal temperature.
Rubbed with a savory, peppery, dry rub and roasted low and slow, this brisket recipe is brilliant in its simplicity.
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 tablespoon paprika (if you like the smokey flavor, use smoked paprika)
- 1 tablespoon dry mustard
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 6–7 pound beef brisket with a fat cap of at least ¼ inch
- In a small bowl, combine all of the spices, salt, pepper, and brown sugar. Stir to combine.
- Remove the brisket from its packaging. Using your hands, rub water all over the brisket to dampen the meat.
- Rub the spice rub mixture over all sides of the brisket. Be sure to get the sides. Gently pat the rub into the meat. Wrap tightly in foil and refrigerate overnight for the best ‘bark’.
- When ready to roast, preheat your oven to 275 degrees. Remove the brisket from the refrigerator and allow to sit on your counter for at least 30 minutes to come up to room temperature.
- Lay the meat, fat side up, in a large roasting pan. The roasting pan should be at least 3-inches deep and large enough that none of the meat touches the sides of the pan.
- Cover the pan tightly with foil. Roast in the preheated oven for 4 ½ – 5 hours or until the internal temperature of the thickest part of the brisket reaches 180 degrees. Baste the brisket with pan drippings every 30 minutes.
- Uncover the pan and continue to roast the brisket for 1 ½ – 2 hours or until the temperature of the thickest part reaches 200 degrees.
- Remove the pan from the oven.
- Using large meat forks, carefully lift the meat from the pan and place onto a plastic wrap lined cutting board. Wrap the hot meat entirely in plastic wrap and then wrap the plastic wrapped brisket in newspaper, butcher paper or kitchen towels.
- Place the wrapped brisket in an insulated ice chest, a large toaster oven, or a microwave. You want to preserve as much heat as possible, while allowing the meat to rest for one hour.
- After one hour, unwrap the brisket and place on a cutting board. Using a sharp knife, cut the meat, diagonally, against the grain into thin slices.
- Serve warm.
- Serving Size: 1
Need a few suggestions on what to serve with this masterpiece? A cool and crisp classic wedge salad would be delicious and roasted garlic mashed potatoes would complete a perfect meal. Then, continue the Texas-themed dinner with a healthy serving of a chocolatey Texas sheet cake with fudgy icing.