Oven Roasted Texas Brisket
I have to be honest about my cooking style. I am LAZY when it comes to cooking, seriously! I love to cook, but I hate to stand in the kitchen all day making one recipe. I mean if I work for 6 hours and the monsters eat for 10 minutes where is the joy in that? I guess it would be different if I was cooking for people that sat and savored every bite, but let’s face it, my family just wants to eat and move on to their phones, eh em, I mean their homework and books. Even though I love to cook I really don’t love standing around all day making an intensely complicated dish. So, with that said, all my recipes are EASY, I promise! And, if you can find a short cut with the same results then by all means let me in on the secret.
Texas smoked brisket is one of life’s great pleasures. There really is nothing better than a perfectly mesquite smoked, spicy brisket. But, to achieve that beautiful smoke ring you have to put in the time. Sometimes I have that time, but not often. I have my calendar marked for 8 years from now, when my youngest goes to college, that I will have time for things like that. But, right now my life is crazy, busy, fun and exhausting. I don’t have the energy to smoke a brisket for 12 hours. That is what the smokehouses are for!
But, I do have 10 minutes of prep and 4 hours of oven time to make a fabulously tender brisket that everyone loves. And, it makes the house smell SO good. Remember my thoughts on making the house smell homey? Smells are so important when growing up. Good food cooking in the kitchen creates memories of security, love, family…home! This recipe will create that wonderful home cooked aroma without all the hassle. Serve with roasted potatoes or corn on the cob or baked beans and a salad and dinner is served!
Oven Roasted Texas Brisket
6-8lb. beef brisket, trimmed
1/4 cup chili powder
1/4 cup Kosher salt
1/4 cup garlic powder
1/4 cup cumin
3 Tablespoons black pepper
3 Tablespoons dry mustard
1 Tablespoon cayenne
2 cups beef broth
1/4 cup liquid smoke
Preheat oven to 350Â°
In a small bowl, combine rub ingredients (chili powder, salt, garlic powder, cumin, black pepper, dry mustard, cayenne).
Place brisket in roasting pan-I like to use disposable roasting pans for easier clean up. Season meat with rub on all sides and place in roasting pan with fat side up. Let brisket come to room temperature, about 30 minutes.
Pour beef broth, liquid smoke and beer around meat. Place in oven, uncovered for 1 hour.
After 1 hour, lower the oven temperature to 300Â° and tightly cover the roasting pan with foil. Allow to cook an additional 3 hours, or longer if the brisket is really big. The average is 40 minutes of cook time per pound.
Remove from oven and let cool slightly. Remove fat cap and slice meat against the grain. Serve with your favorite BBQ sauce.
*Any extra rub will last in an air tight container for about 6 months.
*If you do not want to buy all the individual spices to make the rub then buy a pre-made BBQ rub and use that. I like Stubbs.
*Use any beer you have on hand it does not matter.
*Leftovers can be used for a number of recipes such as my BBQ Stuffed Potato Skins.
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