This Texas-style beef brisket recipe is oven-baked and is incredibly tender, juicy, loaded with amazing flavor, and super easy to make. Brisket is great for leftovers and I will show you the many ways you can use leftover brisket to make more delicious family favorite meals.<\/p>\n\n\n\n
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Barbecue is as big down here in Texas as Tex-Mex. I’d say they’re tied for first place. Usually, when you think of barbecue, you think of either ribs or brisket. And when you think of either of those, you almost certainly think of smoking them and then covering them in barbecue sauce. For those of you who don’t have a smoker, I have a real treat. I’ve got a killer recipe for super tender and juicy beef brisket that doesn’t require a smoker or grill! All you need is an oven.<\/p>\n\n\n\n
Oven-Baked Beef Brisket Recipe<\/h2>\n\n\n\n
This beef brisket is just as tender and juicy as any that you’ll ever find from a smoker. The beauty of this one, however, is that you don’t need some monster smoke setup or even a grill. You just need an oven, a great rub, and a little patience. When it’s all said and done, you’ll have a brisket that is fork-tender, juicy, and ready to be eaten on its own, slathered in sauce and served up with sides, shredded on a bun, and more.<\/p>\n\n\n\n
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Beef Brisket<\/h2>\n\n\n\n
Beef brisket is pretty much the undisputed king of the barbecue and smoking world because of its rich, delicious flavor and tender texture. However, to get that, it takes a little doing. These tips and will help ensure you make the best brisket every single time.<\/p>\n\n\n\n
Tips<\/h3>\n\n\n\n
The rub is the key to this recipe, so be sure to cover the brisket completely in the mustard for this recipe and really work the seasoning into all parts of the exterior of the meat.<\/li>
Don’t rush the brisket. Be sure to let it rest with the rub on for a full 10 hours so all the flavors can permeate the meat and really tenderize it.<\/li>
When wrapping the brisket, be sure to cover it completely as the directions call for. You want to keep all the steam and moisture inside of the pan where the brisket is cooking.<\/li>
Always, always, always let your brisket rest before cutting it. Give it at least 30 minutes. You want all those great juices to be absorbed back into the meat, not lost when you cut it.<\/li><\/ul>\n\n\n\n
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Frequently Asked Questions<\/h2>\n\n\n\n
If you have questions about this beef brisket recipe, then read on. The following FAQ answers all the commonly asked questions about brisket.<\/p>\n\n\n\n
What is brisket?<\/h3>\n\n\n\n
The brisket is the chest muscle of the cow. It’s cooked on low heat for several hours because the cut is initially very tough from all the physical activity of the cow. However, the tough meat becomes juicy and succulent when it’s cooked long enough.<\/p>\n\n\n\n
What is the best cooking method for brisket?<\/h3>\n\n\n\n
Brisket can be smoked, baked, or made in a slow cooker. All of these methods work so long as they all follow the same principle – low and slow. This tough cut of meat needs to be cooked at a low temperature for a long period of time so the fat can render and make its way throughout the beef, turning that tough cut into a tender, delicious lunch or dinner.<\/p>\n\n\n\n
What should I season my brisket with?<\/h3>\n\n\n\n
Rubs work amazingly well on a brisket. Use either a dry or wet rub – I prefer the rub I use in this recipe – and allow it to soak in all the flavors for about 10 hours.<\/p>\n\n\n\n
How do you keep brisket moist and tender?<\/h3>\n\n\n\n
Be absolutely sure that your foil tent is thoroughly sealed when you tent your brisket. This will trap all the steam that it produces when it cooks and sort of self baste it. And remember, low and slow is the key when cooking. <\/p>\n\n\n\n
How long does it take to cook a brisket?<\/h3>\n\n\n\n
It varies based on the size of the brisket. In general, plan to cook your brisket for an hour per pound<\/em>. So a 7-pound brisket will take around 7 hours.<\/p>\n\n\n\n
What should brisket internal temperature be?<\/h3>\n\n\n\n
Your brisket should have an internal temperature of 200 degrees in the thickest part of it.<\/p>\n\n\n\n
Brisket fat side up or down?<\/h3>\n\n\n\n
Always cook your brisket with the fat side down. Some people swear that cooking it with the fat on top keeps the meat more tender and moist, but this just isn’t true. As the fat melts, it will simply run down the sides of the brisket, washing away your rub as it does.<\/p>\n\n\n\n
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Choosing Your Brisket<\/h2>\n\n\n\n
A good brisket will be a dark reddish-purple color. It will also have a nice fat cap – a layer of fat on one side. Look for a fat cap that’s at least \u00bc-inch thick. You’ll also want to check the other side of the brisket to ensure it has a nice amount of fat flicking and marbling. The more fat the brisket has, the more flavorful, tender, and juicier it will be.<\/p>\n\n\n\n
How to Cut Brisket<\/h2>\n\n\n\n
How you cut your brisket is almost as important as how you cook it. Follow the steps below to ensure that you properly cut your brisket so you can enjoy all the moist, tender, beefy goodness.<\/p>\n\n\n\n
Cut the brisket in half to separate the flat from the point.<\/li>
Slice the brisket flat against the grain.<\/li>
Turn the brisket point 90-degrees and slice it in half.<\/li>
Slice the brisket point against the grain.<\/li><\/ul>\n\n\n\n
Brisket Sides<\/h2>\n\n\n\n
Brisket is one of the classic barbecue meats, so of course, your sides will most likely be classic barbecue fair. Some of the best sides to serve with brisket include:<\/p>\n\n\n\n
Coleslaw<\/li>
Corn pudding<\/li>
Baked beans<\/li>
Mac and cheese<\/li>
Potato skins<\/li>
Potato salad<\/li>
Corn on the cob<\/li><\/ul>\n\n\n\n
What to Make with Leftover Brisket<\/h2>\n\n\n\n
One of the best parts of brisket is making new recipes with the leftovers. Brisket is so good the first day, but it’s also amazing when you add it to other recipes. Some great ways to use up leftover brisket include:<\/p>\n\n\n\n
Brisket mac and cheese<\/li>
Brisket quesadillas<\/li>
Brisket baked potatoes<\/li>
Brisket tacos<\/li>
Brisket grilled cheese<\/li>
Brisket egg rolls<\/li>
Loaded brisket fries<\/li>
Pulled BBQ sandwiches<\/li>
Brisket sandwiches<\/li><\/ul>\n\n\n\n
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Beef Brisket Recipe Ingredients<\/h2>\n\n\n\n
As mysterious as brisket is always thought to be, it’s actually an easy recipe with easy ingredients. You simply need a brisket and a few simple ingredients to make the rub.<\/p>\n\n\n\n
Beef brisket, point cut with fat cap<\/li>
Yellow mustard<\/li>
For the Dry Rub<\/li>
Parmesan cheese (green container)<\/li>
Brown sugar<\/li>
Garlic salt<\/li>
Slap Ya mama\u00ae seasoning<\/li>
Black pepper<\/li>
Smoked paprika<\/li>
Chili powder<\/li>
Basil<\/li>
Parsley flakes<\/li><\/ul>\n\n\n\n
Beef Brisket Recipe Instructions<\/h2>\n\n\n\n
Making this brisket is just as easy as gathering the ingredients for it. The only real work involved is making the rub and then tenting the brisket. After that, it’s simply a waiting game – a delicious, delicious waiting game. <\/p>\n\n\n\n
Step 1: Make the Rub<\/h3>\n\n\n\n
In a small bowl, whisk all the rub ingredients together and set them aside. Trim any excess fat from the brisket if needed.<\/p>\n\n\n\n
Step 2: Apply the Rub<\/h3>\n\n\n\n
Rub mustard all over the brisket. Then, sprinkle the rub over the top of the brisket, and work it into all surfaces, turning the meat over to repeat on all sides.<\/p>\n\n\n\n
Step 3: Let Rest<\/h3>\n\n\n\n
Line a metal 9×13 baking dish or roasting pan with aluminum foil. Take another piece of foil and lay it over the pan lengthwise, with extra hanging over the sides. Then, place a third piece of foil going in the opposite direction. Place the brisket in the center of the pan and fold up the foil sides, making sure that they overlap and completely seal the brisket inside. Place in the refrigerator for 10 hours or overnight.<\/p>\n\n\n\n
Step 4: Bake<\/h3>\n\n\n\n
Remove the brisket from the refrigerator and let it sit at room temperature for an hour. Then, place the brisket in the oven on the center rack. Bake at 300 degrees for one hour per pound until the internal temperature of the thickest part of the brisket is 200 degrees. Uncover the brisket and cook for another 45 minutes -1 hour.<\/p>\n\n\n\n
Step 5: Let Rest Again<\/h3>\n\n\n\n
Remove the brisket from the oven and place it on a cutting board. Cover lightly with foil and let rest for 30 minutes. Reserve some of the liquid to make gravy, if desired. Finally, slice and enjoy.<\/p>\n\n\n\n
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Try This Delicious Texas Style Brisket Recipe Today<\/h2>\n\n\n\n
This beef brisket recipe is so easy and so delicious. You don’t need a smoker or anything fancy. All you need is an oven! Try this recipe today, and I know you’ll love it as much as my family and I do. I know you’ll find yourself making it again and again.<\/p>\n\n\n\n
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