Texas-Style Brisket in an Oven

Get that Texas smoked brisket flavor right in your oven! Juicy beef with a yummy rub, baked at 225F till it's super tender. No smoker needed!

Course Main Dish - Beef

Cuisine American - Southern

Prep Time 10

Cook Time 12

Resting Time 20

Total Time 12 30

Servings

Calories 360kcal

Get a large pan.
Take the brisket out of the plastic cry-o-vac and rinse it. Blot off the water with a paper towel.
Piece together two sheets of foil so that they are big enough to totally envelope the meat. It may take two or three sheets with the edges folded together.
Put the foil in the pan.
Now, lay the meat on the foil in the pan.
Rub it with a generous amount of liquid smoke. ¼ a cup is about right but you can use more if you like that really smoky flavor.
Drizzle about a tablespoon of Worcestershire sauce over it.
Sprinkle with coarse sea salt.
Add cracked black pepper and use more than you think you'll need. You should be able to see it.
Slice up an onion and lay it over the meat then peel and chop 3 cloves of garlic and lay it over the onion.
Sprinkle about a tablespoon of smoked paprika over the top.
Seal up an the foil and allow to stand on the counter for 30 minutes while the oven is preheating.
Preheat the oven to 225℉. The key to a tender brisket is long, slow, very slow cooking. (very very very slow)
You will cook your 8-12 lb brisket for 12 hours. Put it in before you go to bed and forget about it. The rule of thumb is at least 60 to 75 minutes per pound.

Let the meat stand for 20 minutes before you start slicing into it. This lets the juices settle.
Slice across the grain in thin slices, at a slight angle. Some of the meat may fall apart. If you eat it quick enough no one will know.
Now it's time for plates, barbecue sauce, and beer.

Storage:

Refrigerate leftover brisket in an airtight container for up to four days.

Tightly wrap leftovers in plastic wrap or aluminum foil and freeze in a freezer bag or airtight container for up to three months.

Tips:

Make sure you use enough heavy duty aluminum foil to tightly wrap the entire brisket. You want to seal in as much moisture as possible while it roasts in the oven!
Don't be afraid to buy a whole brisket. After all, if you have too much brisket left over, just freeze it!
Rinse your brisket and blot it with a paper towel before seasoning it
Rub the seasonings into all sides of the brisket, not just the top, so the flavors penetrate every part of the meat.
Dumping barbecue sauce on your brisket before roasting is a big no-no! You want to roast it dry—use the sauce as a garnish after brisket cooks.
You know your brisket is done cooking when the internal temperature of the meat reads 195-205 degrees F on a meat thermometer.
Let the cooked brisket rest for at least 20 minutes before slicing for the best results.
Thinly slice the meat across the grain at a slight angle. Some meat may fall apart, and that’s okay! (If you eat those little bites, no one will ever know!)
Don’t throw out the brisket juices. Store the leftover brisket in a container with the juices so the meat stays moist in the fridge.