Texas Style Brisket Oven (Printable Recipe)
Make juicy, smoky brisket at home using slow oven cooking and basic pantry ingredients.
# Ingredients You'll Need:
→ Beef and Seasoning
01 -
10–12 lb whole beef brisket, flat and/or point cut
02 -
2 tablespoons coarse kosher salt
03 -
2 tablespoons freshly ground black pepper
04 -
1 teaspoon garlic powder (optional)
05 -
1 teaspoon smoked paprika (optional)
06 -
1 tablespoon yellow mustard (optional, as a binder)
07 -
1 teaspoon liquid smoke (optional, for oven-smoked flavor)
08 -
1 tablespoon Worcestershire sauce (optional, for depth of flavor)
# Steps to Follow:
01 -
Trim thick fat, leaving a 1/4-inch fat cap for moisture and bark development.
02 -
Coat brisket with mustard or oil, then massage seasoning mix evenly on all sides.
03 -
Let the seasoned brisket rest uncovered in the fridge for at least 4 hours or overnight.
04 -
Allow brisket to sit at room temperature for 1 hour before roasting.
05 -
Preheat oven to 250°F. Place brisket fat side up on a wire rack in a roasting pan and cook uncovered until internal temperature reaches 165°F, about 1 hour per pound.
06 -
Wrap brisket tightly in butcher paper or foil and return to oven. Cook until internal temperature reaches 200–205°F.
07 -
Remove brisket from oven and let it rest wrapped for 1 hour to allow juices to redistribute.
08 -
Unwrap and broil for 2–3 minutes to enhance bark. Alternatively, use convection setting for final hour to dry the surface slightly.
09 -
Slice brisket against the grain using a long slicing knife. Serve with classic BBQ sides.
# Extra Tips:
01 -
Use butcher paper to preserve bark texture; foil will yield a softer crust by trapping moisture.
02 -
Letting the brisket rest post-cooking is essential for retaining juices and tenderness.
03 -
For subtle smoky flavor, incorporate smoked paprika or liquid smoke into your rub.