Texas Oven-Roasted Beef Brisket


This recipe is for our friend Hina.  She asked if we have a recipe to do brisket in the oven.  We didn’t, until now.  Mark always does ours in the smoker.  But if you don’t have a smoker, you do the next best thing.  Hina, you will have to let us know how this recipe turns out.




2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock


Preheat the oven to 350 degrees F.
Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.


2 Responses to “Texas Oven-Roasted Beef Brisket”

  1. lazyp123 Says:

    I cook out brisket on the oven all night. Start it at 350 for about 30 mins to an hr & then turn it down to 275 all night. 😉 Thanks for sharing all the recipes!!!!

    Sent from my iPhone

  2. bofh69 Says:

    Hina, sweetheart, just get a smoker 🙂

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