Texas Style Oven Brisket Recipe: A straightforward method for making smokey brisket with a zesty dry rub that can be prepared in the oven rather than a smoker. Enjoy with others!.
How to Cook Brisket in the Oven
Before serving, remove the brisket from the oven and let it rest for at least 30 minutes to allow the juices to redistribute evenly. If you can wait longer, that’s even better. Cover it loosely with foil to help retain the heat.
Slice the brisket thinly against the grain and serve it warm. Enjoy as-is, sauced, or on rolls!.
Just letting you know, Texas Style Oven Brisket is fantastic on its own, but it also goes great with this Creamy Ranchero Sauce!
Texas-Style Brisket for the Masses
Texas is renowned for its traditional brisket cooking method, which calls for a dry rub spice mixture and a protracted rest in an outdoor wood smoker.
In my opinion, the best brisket available is one that has been slowly smoked. It has thick chewy bark, pink smoke rings around each piece, and is tender and rich.
But since most people don’t have an outdoor smoking cabinet, we’ll have to rely on other methods to get the same effect.
Cooking A Small Beef Brisket In The Oven:
Due to all the connective tissue, cooking smaller briskets is more difficult. It’s difficult to cook a small piece of tough meat for a long time, so plan for leftovers and cook at least 4 pounds if you can.
After cooking, beef brisket must rest for at least 15 minutes under cover. Slice the meat against the grain when it has cooled.
To keep the brisket slices moist, re-cook them in some of the cooking sauce. The following day, it will absorb it again and be even better and more flavorful.