brisket recipe

Texas Style Oven Brisket Recipe: A simple smokey brisket recipe with a zesty dry rub, that can be made in the oven, instead of a smoker. Enjoy with others!

Texas Style Oven Brisket Recipe

beef brisket ((not corned beef brisket))

sea salt

brown sugar

chili powder

paprika

mustard

garlic powder

onion powder

thyme

liquid smoke, (any variety)

Preheat the oven to 250 degrees F. Pour 3 cups water into the bottom of a large roasting pan with a rack and add the liquid smoke.

In a small bowl, mix the salt, brown sugar, and all remaining spices until well combined. Rub the spice blend over the entire surface of the brisket and lay the brisket on the wire roasting rack. Insert an oven-safe meat thermometer into the thickest part of the brisket and cover the roasting pan tightly with foil. *If you have an oven with a built-in meat thermometer, run the wire out the side of the pan. If you are using a standard meat thermometer, insert it into the brisket, through the foil, so you can see the reading.

Slow roast in the oven until the internal temperature reaches 175 degrees F. Then remove the foil and continue roasting until the internal temperature reaches 195 degrees F. Depending on your oven, and where you inserted the meat thermometer, this process may take 5-6 hours.

Take the brisket out of the oven and allow it to rest for 30 minutes before serving. Cover it loosely with foil to help retain the heat. Cut the brisket across the grain into thin slices, and serve warm.

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Can you make a Texas Style brisket in the oven?   Try this recipe and see for yourself!

Oven Baked Beef Brisket

first-cut brisket (about 5 pounds)

paprika (smoked if possible)

dry mustard

salt

cumin

basil

cayenne pepper

vegetable or canola oil

onion

celery

green bell pepper

garlic

cayenne pepper (or

white wine vinegar

Worcestershire sauce

ketchup

beef broth

bay leaves

Rub the brisket with the rub

If the brisket has a thick layer of fat, trim it down to ¼-inch. Mix together rub ingredients. Rub all over brisket, wrap it in plastic wrap or place in in a sealable container and refrigerate overnight, or for at least 8 hours.

Cover and start to bake the brisket

Preheat the oven to 300°F. Place the brisket in a roasting pan and cover the baking pan with a lid, or seal it well with foil. Bake for 3 hours.

Make the sauce

Meanwhile, heat the oil in a small pot over medium heat. Add the onion, celery, bell pepper and garlic and sauté for 3 minutes until the vegetables start to soften. Add the cayenne, vinegar, ketchup, Worcestershire sauce, vinegar, broth and bay leaves. Bring to a simmer and simmer for 10 minutes until it reduces slightly. Remove from the heat.

Add half the sauce and continue baking.

Take the brisket from the oven, turn it over, and pour the half of the sauce into the pan over the brisket, recover the pan (if using foil, cover the pan tightly, using towels to protect your hands from the hot pan). Reserve the rest of the sauce in the pot. Continue cooking in the oven for another 2 hours or so, or until the meat is just about fork tender. Remove the foil and continue baking for another 30 minutes until the outside of the brisket has browned up and gotten a bit crusty.

Let the meat rest, then slice and serve with the sauce.

Remove from the oven, take the brisket out of the pan, and let it sit on a cutting board tented with foil (with a little moat to catch the juices!) for 20 minutes before slicing across the grain. If there is any sauce left in the pan, skim off the fat and add it to the remaining sauce in the pot, and heat it again before serving the brisket with the additional sauce for people to drizzle over their meat if they like.

If you love BBQ beef brisket but have always been intimidated by the thought of smoking one yourself at home then this is the perfect &quot;how to&quot; recipe to help you get it done to perfection.

Authentic Texas-Style Smoked BBQ Brisket

beef

Morton coarse kosher salt ((approximately ½ teaspoon per pound))

Big Bad Beef Rub

Trim. Trim off most of the fat cap but leave about 1/4&quot;. Until you get the hang of trimming fat, you might cut off some of the meat in the process. No harm, no foul. Some cooks attempt to remove some of the fat layer between the flat and the point by slicing them apart from both sides, but not slicing all the way through so they remain attached. Go for it, if you like. Either way, when you&#039;re done trimming fat, clean the meaty side of any silverskin, a shiny, thin, tough membrane. Set aside some fat for making burnt ends, described below. I always freeze some of the fat and grind it for my burgers if I think the meat needs more fat. I also render some fat over low heat in a pan, and freeze that too. I use beef fat to paint my steaks just before searing.

Separate. You can remove the point at this stage, especially if you want to turn it into those luscious chunks of beef candy called burnt ends. Purists cry heresy, but separating the point and flat gives you a flat that is pretty uniform in thickness so it will cook more evenly. Plus, you can apply flavorful rub to all sides of the flat, and you will get an all-around smoke ring. You can cook the point and flat side by side.

Inject (optional). I almost always inject briskets with beef broth. This meat takes so long to cook that the extra moisture helps keep it from dehydrating, and the salt helps the meat hold onto moisture and enhances flavor. Use broth only. No need to add spices, juices or other flavorings. All we want here is moisture. We don&#039;t want the fluid to mask the flavor of the meat. If you have a hypodermic syringe for injecting meat, now&#039;s the time to use it. Pump in about 1 ounce of beef broth per pound of raw meat by inserting the needle parallel to the grain in several locations about 1&quot; apart and backing it out as you press the plunger. Do it in the sink, and be careful so you don&#039;t get squirted in the eye.

Season. If you have not injected salt, salt the meat about 12 to 24 hours in advance so it can work its way in, 2 to 4 hours minimum. If you have injected a salt solution, do not salt the meat.Notice the direction of the grain of the flat and remember this so you can carve the cooked brisket perpendicular to the grain. The grain will be hard to find under the bark when it is done, so some people mark it with a slice in the surface or cut off a slice to show them the way to cut later. After salting, sprinkle the Big Bad Beef Rub liberally on all areas of the meat and rub it in.  Keep the meat chilled until just before you cook it. Chilled meat attracts more smoke. I strongly recommend you use a remote digital thermometer and insert the probe with the tip centered in the thickest part of the meat furthest from the heat.

Fire up. Pre-heat your smoker, or if you are using a grill, set it up for indirect cooking. Click here to see how to set up a gas grill, here to set up a charcoal grill, or here to set up a bullet smoker like the Weber Smokey Mountain. Get the cooker temp stabilized at about 235°F. We want to cook at about 225°F, but the temp will drop a bit once you open the lid and load in the cold meat.

Cook. Put the meat on the cooker. On a smoker with a water pan, put the meat right above the water. Place the oven temp probe on the grate next to the meat. Add about 2 cups (4 ounces) of wood right after the meat goes on. When the smoke stops, add 4 ounces more during the first 2 hours, which usually means adding some every 30 minutes or so. Keep an eye on the water in the pan. Don&#039;t let it dry out. After 3 hours, turn the meat over if the color is different from top to bottom. Otherwise, leave the meat alone. No need to mop, baste, or spritz. It just lowers the temp of the meat and softens the bark. 

Wrap (optional). The meat&#039;s internal temperature will move steadily upward to somewhere around 150 to 170°F, and then it will enter the stall. Once in the stall, the temp will seem to take forever to rise. The stall can last 5 hours and the temp may not rise more than 5°F! When the meat hits the stall and temp stops rising, take it off and wrap it tightly in a double layer of heavy-duty foil. We have learned that the more airspace around the meat, the more juice leaks out of the meat. Crimp it tight and put the wrapped meat back on the smoker or move it to an indoor oven at 225°F. This step, called the Texas Crutch, slightly braises and steams the meat, but most importantly, it prevents the surface evaporation that cools down the meat and causes the stall. If you wrap the meat at 150°F, it will power right through the stall and cut your cooking time significantly.

Burnt ends (optional). Burnt ends are amazingly flavorful bite-size crispy meat cubes. Originally they were simply edges and ends that were overcooked and trimmed off and munched by the kitchen staff. If there were any leftover, they were given away for free. Then, in 1970, in his marvelous book American Fried, Calvin Trillin wrote the following about Arthur Bryant&#039;s restaurant in Kansas City &quot;The main course at Bryant&#039;s, as far as I&#039;m concerned, is something that is given away for free -- the burned edges of the brisket. The counterman just pushes them over to the side as he slices the beef, and anyone who wants them helps himself. I dream of those burned edges. Sometimes, when I&#039;m in some awful overpriced restaurant in some strange town -- all of my restaurant-finding techniques having failed, so that I&#039;m left to choke down something that costs seven dollars and tastes like a medium-rare sponge -- a blank look comes over my face: I have just realized that at that very moment someone in Kansas City is being given those burned edges free.&quot;

Temp it. When the meat temp hits 195°F, start poking it. Poke it with a thermometer probe. It should slide in and out with little resistance if it is done. Poke it with a finger or pick it up and jiggle it. If it goes wubba wubba and wiggles like jelly, it is done. This usually happens somewhere between 195 and 205°F, usually at around 203°F.

Cheating. Here&#039;s my technique, strictly illegal in BBQ competitions, but very welcome in my family. In a frying pan, render about 1/4 pound of the beef fat that you trimmed from the brisket. Or cheat and use bacon fat or duck fat. You can do this over hot coals. Cut the brisket point into 1/2&quot; to 3/4&quot; cubes. Set aside any pieces that are too fatty or just eat them. Put the cubes in the pan and gently fry the cubes until they are crunchy on the outside, turning them a few times. Drain the fat and add about 1/4 cup of your favorite BBQ sauce and 1/4 cup of the drippings from the foil used for the Texas Crutch. Put the pan back on the cooker in a hot spot and close the lid. Stir every 5 minutes or so. Let the cubes absorb most of the liquid and start to sizzle, but don&#039;t let them burn. When they&#039;re done, keep them warm in the faux cambro with the flat.

Faux Cambro. Cambros are insulated boxes used to keep food warm for extended periods of time. To create a home made version, get a plastic beer cooler, line it with a towel, blanket, or crumpled newspaper, and put the meat, still in foil, into the cooler on top of the lining. If the foil is leaking fluids put the meat in a large pan first. Leave the thermometer probe in the meat. Close the lid and let the hot meat sit in the cooler for 1 to 4 hours until you are ready to eat. If you can, wait til it drops to 150°F to slice it. If you have a tight cooler, it should hold the meat well above a safe serving temp of 140°F for several hours. Click here for our cooler reviews.

Slice (How do I slice brisket?). Don&#039;t slice until the last possible minute. Brisket dries out very very quickly once it is cut. If you wish, you can firm up the crust a bit by unwrapping the meat and putting it over a hot grill or under a broiler for a few minutes on each side. Watch it closely so it doesn&#039;t burn. Sauce should not be needed if the brisket is juicy, but if you want sauce, just don&#039;t use a sweet one. Heat up my Texas Barbecue Mop Sauce or heat up the jus in the foil and bring it to the table. Beware: Taste the jus first. It might be salty. You can dilute it warm water or unsalted beef broth. Important: Turn the meat fat side up so the juices will run onto the meat as you slice.

Slicing is a bit of a challenge because there are two muscles (the point and the flat) and the grain flows in different directions. In this photo you can see the grain in the meat. The point muscle sits on top of the flat muscle. The point is thin on one end (A) and thick on the other (B). The thickness of the slab varies significantly, from 1&quot; at the left and right edge to 4&quot; or more at the crown of the point.Here are three methods for carving. (I) the easy method, (II) the Sorkin method, and (III) the competition method.

(I) The easy methodLop off about 1&quot; from the thick end and about 2&quot; from the thin end, which is the tip of the flat. These ends are likely overcooked and dry. Chop them and smother them in sauce for chopped brisket. Then find the fat layer between the point and flat and slide your blade between the two muscles. Separate them, and trim off most of the excess fat. Find the grain of the flat and slice across the grain. You can also slice against the grain of the point. Offer your guests &quot;lean&quot; or &quot;fatty.&quot; Most will choose the lean, which will leave the better, fattier, point cut for you (turn it into burnt ends!).

(II) The Sorkin slicing methodI learned this method from Barry Sorkin of Chicago&#039;s Smoque BBQ. He makes my favorite brisket in the world. In the photos below, Sorkin demonstrates how he slices a whole packer brisket.

Start by removing the drier thin part of the flat, and set it aside for chopping, not slicing.

Then slice the thick center part of the flat across the grain until you encounter the point muscle on top of the flat. In the photo above, he is within one or two slices from hitting the point. These center cut slices are the ones that most competitors use because they produce a visually pleasing presentation of nearly identical slabs of meat.

Sorkin then goes into the layer of fat between the point and flat at the thick butt end, and he removes much of the fat. It can be 1/2&quot; thick or more in there, and that makes the slices inedible.

The remaining hunk has both muscles, the point sitting on top of the flat, with the grain going in different directions. He slices this hunk in half.

Here, the section on the right is a butt end with one cut edge. The left section, from the center the brisket, has two cut edges.

Slice the center section as shown, from the outer edge in.

Slice the remaining butt end of the point in the same direction as you cut the flat, continuing to cut parallel to the cut end.

Sorkin then fans the slices on a bun. Notice the line separating flat and point.

Thin parts of the flat are chopped and some of the fat from between the point and flat is mixed in for moisture. The results are crunchy, heavily seasoned, and juicy. These bits can also be splashed with sauce and served on a bun.

(III) Competition brisket slicing methodSome competitors prefer this method of slicing. Run a knife between the flat and the point and separate the two muscles. Trim off excess fat. Slice each muscle separately across the grain about 1/4&quot; thick. The meat should hold together, not fall apart or crumble. It should only pull apart with a gentle tug. If the first slice falls apart, cut thicker slices. Here is a picture of a competition brisket entry by Kansas City Barbecue Society (KCBS) President Emeritus Candy Weaver. Notice the nice even slices of flat with the smoke ring on top surrounded by chunks of burnt ends. Learn more about how to cook competition brisket here.

Serve. If the brisket is perfectly cooked, it should be moist and juicy. You can serve it simply sliced on a plate or as a sandwich made with Texas Toast. If you wish, drizzle some Texas Barbecue Mop Sauce mixed with some of the drippings from the Texas crutch on top of the meat. Taste the drippings first because they can be salty (if so, you can dilute them with water or unsalted beef broth). Here&#039;s one of my faves: At Joe&#039;s KC in Kansas City the serve a sandwich called the &quot;Z-Man&quot;. It&#039;s thin sliced brisket with a sweet KC sauce topped with melted provolone cheese, a couple of thick crunchy onion rings, more sauce, all on a toasted kaiser roll, and slaw on the side. You want pickle chips on it, go ahead.

Beef Brisket, the most challenging BBQ meat.  Get the recipe and learn the techniques here https://tinyurl.com/nd3dfo

If you've ever wondered how to smoke a brisket, here is a summary of the techniques and concepts. 

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To Make The Best Smoked Texas Beef Brisket Use This Recipe

Braised Brisket slow cooked in the oven with potatoes, carrots and onions. Slicing the brisket half-way through cooking assures that the meat is tender and flavorful.

Braised Brisket with Potatoes and Carrots

beef brisket (about 5 lbs, trimmed of all fat)

tbsp cake meal (or flour

black pepper

olive oil

onions

tomato paste

kosher salt

garlic (peeled and quartered)

carrots (peeled and trimmed 2 inches long)

red potatoes (32 oz total, quartered)

parsley

Preheat the oven to 375°F.

Lightly season the brisket with salt and pepper to taste and lightly dust with cake meal.

Heat the oil over medium-high heat in a large 7-quart Dutch oven or other heavy pot with a lid large enough to hold the brisket.

Add the brisket to the pot and brown on both sides, about 10-12 minutes.

Remove meat and set aside.

Add the onions, salt and pepper to the pot and cook until soft and browned, about 10-12 minutes stirring constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot.

Spread the tomato paste onto the brisket, season with salt and pepper and place back in the pot over the onions and add the carrots and garlic. Pour the broth over everything.

Cover the pot, transfer to the oven, and cook the brisket for about 1-1/2 hours.

Remove the brisket and transfer to a cutting board. Slice the brisket thin across the grain.

Return the slices back to the pot, keeping the brisket together so it resembles the unsliced brisket.

Add the potatoes and season with salt and pepper. Cover the pot and return to the oven.

Reduce heat to 325°F and cook the brisket until it is fork-tender and the potatoes are cooked through, about 1 1/2 hours. Check once or twice during cooking to add more broth if needed.

To serve you can arrange the meat on a platter with the carrots, onions, potatoes and some of the liquid and garnish with fresh chopped parsley. Serve the remaining gravy on the side.

The BEST Braised Brisket with Potatoes and Carrots


PRINT: https://www.skinnytaste.com/braised-brisket-with-potatoes-and/

The BEST Braised Brisket Recipe with Potatoes and Carrots

Tender Smoked Brisket using a Traeger or other smoker.

Smoke A Traeger Brisket Like A Boss!

15-20 lb. brisket

red wine vinegar

garlic ((crushed))

Pork Rub (Pork Rub Seasoning)

apple juice ((approximate))

Trim excess fat off the brisket. Be sure to leave a good portion of fat on the meat as the fat will render down and enhance the flavor of the brisket. It will also keep it from drying out.

To make burnt ends, separate the flat from the point (How to Separate Point From Flat). Otherwise, leave the brisket intact. Combine vinegar, olive oil, and crushed garlic. Brush both sides of the meat with it.

Season the meat with Santa Maria Dry Rub Seasoning, Pork Rub seasoning (my personal favorite), or use your seasoning of choice. Wrap the meat and let it rest in the refrigerator for a minimum of 4 hours, but preferably longer.

Bring the brisket to room temperature a few hours before you plan on smoking it. Before going to bed, fire up the Traeger to 200° F. (Tip: We usually start marinating the meat in the morning and put it on the grill at midnight).

When the smoker is ready, place the brisket on the grill fat-side down and spray generously with apple juice. Insert the probe a few inches into the thickest part of the meat and set the probe temperature to 160° F. 

Once the smoked briskets&#039; internal temperature reaches 160° F (which should be in the morning) spray with apple juice one last time, then wrap it in butcher paper. Place the brisket back on the grill, this time fat-side up.

Smoke the brisket in the Traeger until it reaches 200° F. This could take several more hours. The longer the cooking time the better it will be. When it&#039;s ready, take the meat off the grill and let it rest for about an hour, while still wrapped.

Every country home needs something simmering in the kitchen, so fire up this versatile big-batch recipe.

Cowboy Brisket

tbsp. cowboy rub (such as McCormick Cattlemen's)

dark brown sugar

smoked paprika

(6-pound) flat-cut brisket

sweet onion, sliced

garlic cloves,

c. chopped fresh cilantro

Stir together first 5 ingredients. Trim fat from brisket leaving a thin layer; cut into 3-inch chunks.

Rub brisket pieces evenly with spice mixture. Arrange meat on top of onions and garlic in a lightly greased 5- to 6-quart slow cooker.

Sprinkle with cilantro. Cover and cook on low 8 to 9 hours or until brisket pieces shred easily with a fork.

Serve brisket drizzled with small amount of cooking liquid, or cover and chill up to 4 days.

Sous Vide Brisket is slow cooked for 48 hours and grilled to form a perfect crust, so it&#039;s moist, tender and melt-in-your-mouth delicious!

Sous Vide Brisket

brisket

Coat the brisket with the seasoning and let it sit, uncovered, in the fridge overnight.

Heat a sous vide water bath to 135F degrees.

Use a vacuum sealer to vacuum seal the bag, or use the water displacement method described above.

Place the bag in the water bath and cook for 48 hours.

Remove from the water bath and place directly in an ice bath for 15-30 minutes.

If cooking immediately, you can remove from the ice bath at 15 minutes.

If refrigerating for later or freezing, leave it in for 30 minutes to cool completely.

Heat a grill over medium heat and add the brisket. Cook for about 5 minutes per side, until a crust has formed.

Remove, let cool slightly, then slice and serve.

Slow Cooker Beef Brisket that&#39;s quick to prepare, but tastes like you labored all day over it. Incredible flavor, tender, and slices like a dream.

Slow Cooker Beef Brisket

beef brisket (, fat trimmed)

liquid smoke

barbecue sauce

In a small bowl, mix together the brown sugar, paprika, thyme, salt, black pepper, onion powder, garlic powder, cayenne, and cumin.

Rub beef with the liquid smoke to coat, then rub with the spice mixture.

Lightly coat a 6-quart oval slow cooker with nonstick cooking spray. Pour in the barbecue and Worcestershire sauce; stir together. Add beef and coat with the sauce.

Cover and cook on low until fork tender, for 8-10 hours.

Transfer beef to a cutting board; let rest, loosely covered with foil, about 20 minutes.

Cut meat across the grain into 1/2-inch slices and serve with the sauce.

There is nothing better than slicing into a brisket you've been smoking for hours and being rewarded with tender and juicy bbq. If you're going to spend all day cooking something, you might as well get it right!

How to smoke a 15 pound brisket (A step by step guide)

whole packer brisket

beef beef rub

Trim your brisket by removing all of the silver skin and fat off the top of the brisket. Leave a quarter inch of fat on the bottom and cut away any hard fat that won&#8217;t render down. If the brisket has any sharp edges you can round them off. 

If using a binder go ahead and add that to the brisket first then season generously with a beef rub like my homemade beef rub. 

Smoke your brisket fat side down between 225°F and 250°F and do not open the lid of your smoker for the first 4 hours. After 4 hours spritz the brisket with water and any time after if the surface looks dried out. 

Once the brisket reaches an internal temperature of at least 165°F in the thickest part of the flat and you are happy with the bark, it&#8217;s time to wrap. 

Wrap brisket tightly in butcher paper or foil and place it back on your smoker, fat side down. 

Once the brisket reaches an internal temp of 200°F in the thickest part of the flat, remove from smoker and allow it to cool down for 10 minutes. 

Then wrap brisket in a towel and place into a cooler to rest for at least 1 hour and up to 6. 

Slice the brisket flat across the grain, then once you have reached the point, rotate 90 degrees and finish slicing.

I tried this for Thanksgiving and it was over the top!
Best Brisket I have ever had.
Hopefully I won’t have to wait for next Thanksgiving to have it again!!

Phenomenal brisket dinner! This recipe delivered in a big way! I have grown up on Texas style brisket and this tops it all! It was absolutely delicious and would recommend this recipe to everyone to try and enjoy!

Wow! Wow! Wow! This brisket was so full of flavor and tasted as good as it smelled. Amazing recipe!

Top 9 brisket recipe recipes from across the web

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Top Tags

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Top 9 brisket recipe recipes from across the web

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Top Tags

Texas Style Oven Brisket Recipe

Oven Baked Beef Brisket

Authentic Texas-Style Smoked BBQ Br...

Braised Brisket with Potatoes and C...

Smoke A Traeger Brisket Like A Boss...

Cowboy Brisket

Sous Vide Brisket

Slow Cooker Beef Brisket

How to smoke a 15 pound brisket (A ...

The most viewed brisket recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine