Without actually using a smoker, this beef brisket prepared in the oven is as close as you can get to Texas-style smoked brisket. Amazing dry rub is applied to tender beef brisket, which is then baked in the oven. Discover how to prepare a delicious beef brisket in your own kitchen.
I make this brisket and a variety of other meats with my go-to dry-rub recipe. Additionally, try baking corned beef brisket; you won’t be sorry. Try my French Onion Beef Brisket if you simply adore beef brisket baked in the oven.
Tips for The BEST Brisket:
My top recommendation for perfect brisket—which I already mentioned—is to dry brine it beforehand. The brisket will benefit from some quality time with salt even if you only have a few hours before you need to cook it.
To get the desired level of doneness on any piece of meat, always use a meat thermometer, is my second piece of advice.
Brisket should be cooked to between 180 and 200 degrees Fahrenheit for flavor and texture. By using a meat thermometer, you can avoid overcooking or undercooking the brisket and produce juicy, tender beef.
My last piece of advice is to cook brisket for an extended period of time at a low temperature. Because brisket is a naturally tough cut of meat, slow cooking is the best method for it. It may be tempting to sear that fat at a high temperature, but doing so will probably make the meat tougher.
To achieve tender brisket, roast the meat at a lower oven temperature, preferably between 225 and 300 degrees Fahrenheit.
We roast, braise, smoke, roast, and bake it. However, the toughness of the cut guarantees that, no matter how we prepare it, the process will be low and slow, which means that it will cook at a low temperature for a very, very long time.
Here is my oven-baked brisket. It’s the kind of thing you can throw together and then forget about for a few hours, which I love during this busy time of year. I’m sure it would be even better if I marinated it overnight or cured the meat with the rub, but I find that as long as I’m cooking it low and slow, it turns out tender and tasty every time.
Every Texan consumes brisket, and every Texan has a go-to recipe for how to prepare it.
If you beg your butcher, however, you’re likely to get a generous piece of meat still covered in fat—and this is what you want if you’re going to cook a brisket as the fat imparts all sorts of flavor and juice to this tough piece of meat.
My dear readers have sent me countless emails with their favorite brisket recipes. And I tried quite a few different methods when I was experimenting with how I wanted to make my brisket. I believe that Worcestershire sauce and a lot of liquid smoke are a recurring theme in all of these dishes. Although no one will be fooled by the liquid smoke, I like the additional flavor it adds.
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.
