Texas Style Oven-Roasted Beef Brisket
A flavorful, juicy oven-roasted beef brisket with a Texas-inspired smoky spice crust. This method for making an incredibly delicious brisket is fool-proof and fail-proof – it’s a great way to enjoy succulent beef BBQ at home, without a smoker. We’ll make a tasty, smoky spice blend and create a flavorful crust that is downright addictive. Set it. Forget it. Then remember it, and devour it. That’s all there is to this incredible oven-roasted beef brisket. Want to give it a Thai-inspired spin? See the note below!
- Yield: serves 6 to 8, depending on how many sides you've got 1x
Ingredients
- 4 pounds beef brisket, trimmed
- 2 tablespoons salt
- 1 tablespoon ground black pepper
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 3 teaspoons dark cocoa powder
- 1 cup beef stock
Instructions
- Preheat your oven to 300 degrees F. Adjust the rack to the bottom third of the oven.
- Place the brisket in a roasting pan, fatty side facing up. Combine the spices in a bowl, from the salt to the cocoa powder. Cover the brisket on both sides with the mixture. (I do a much thicker crust/coating on the top side). Roast for one hour, uncovered.
- After an hour, pour enough of the beef stock into the pan to reach a depth of about ½ inch. Cover the pan tightly with foil and put back in the oven to roast for 3.5 more hours. It will be fine after three hours, but that extra 30 minutes really seals the deal.Â
- Allow the meat to rest for 15 minutes before slicing or chopping, and serve with lots of the pan juices and drippings poured all over (liquid gold). Serve simply with bread or buns and the BBQ sauce, or with a whole mess of fixins. Enjoy.Â
Notes
For a Thai-inspired Red Curry Brisket: Stir a heaping tablespoon of store-bought red curry paste, along with about 3 to 4 tablespoons of water into the spice mix, creating a paste rather than a rub. Smear that all over the brisket – both sides – with a little more on the top-facing side. Carry on with the recipe as directed. This is great served over rice (I love coconut rice) with fresh cilantro, scallions, and sliced chiles. The juices from the pan are all you really need so far as sauces go – that stuff is liquid gold.Â