Texas Style Brisket Oven (Print-Friendly Version)

Experience smoky, fork-tender brisket with a Texas-style bark—no smoker needed, just your oven and bold seasoning.

# What You'll Need:

→ Main

01 - 4.5–5.4 kg whole beef brisket, flat and/or point cut

→ Seasonings

02 - 2 tablespoons (28 g) coarse kosher salt
03 - 2 tablespoons (20 g) freshly ground black pepper
04 - 1 teaspoon (3 g) garlic powder (optional)
05 - 1 teaspoon (2.5 g) smoked paprika (optional)

→ Binders and Flavor Enhancers

06 - 1 tablespoon (15 g) yellow mustard (optional, as a binder)
07 - 1 teaspoon (5 ml) liquid smoke (optional, for smoked flavor)
08 - 1 tablespoon (15 ml) Worcestershire sauce (optional, for depth of flavor)

# How to Make It:

01 - With a sharp knife, trim excess fat from the brisket, leaving a uniform fat cap of approximately 6 mm on one side. Remove any silverskin or dense fat not likely to render during slow roasting.
02 - Pat the brisket dry using paper towels. If desired, coat the meat generously on all sides with yellow mustard to act as a binder. Combine salt, pepper, garlic powder, and smoked paprika in a bowl. Distribute the rub evenly over the entire brisket surface, pressing to adhere. Optionally, drizzle Worcestershire sauce and/or liquid smoke on both sides for added aroma.
03 - Place the seasoned brisket on a wire rack set over a baking sheet. Refrigerate uncovered for a minimum of 4 hours or up to overnight to allow the flavors to penetrate. Remove from the refrigerator and bring to room temperature for 1 hour before roasting.
04 - Preheat the oven to 121°C. Transfer the brisket, fat side up, onto a wire rack positioned in a roasting pan or on a foil-lined baking sheet. Roast uncovered for 4 to 6 hours, depending on the size, until the internal temperature reaches 74°C.
05 - Once the brisket reaches 74°C, remove from the oven and tightly wrap in butcher paper or aluminum foil. Return to the oven and continue roasting until the internal temperature is between 93°C and 96°C, approximately 2 to 3 additional hours.
06 - Remove the wrapped brisket from the oven and allow it to rest, still wrapped, for 1 hour to ensure optimal juiciness and tenderness.
07 - Carefully unwrap the brisket and transfer to a cutting board. Slice across the grain into even portions for maximum tenderness. Present with your preferred side dishes.

# Additional Tips:

01 - Bringing the brisket to room temperature before roasting ensures even cooking and better smoke ring development, even in the oven.
02 - Resting after cooking is essential for juicy, tender slices.

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