Craving that iconic Texas BBQ brisket but don’t have a smoker? You can achieve tender, flavorful, and smoky brisket right in your oven. With a simple rub, slow cooking, and a little patience, you can get that rich bark and juicy interior that Texans swear by—no outdoor grill required.
Choosing the Right Brisket
The cut you pick will affect texture and cooking time:
- Flat Cut (First Cut): Leaner, uniform, perfect for slicing.
- Point Cut: More marbled, richer, and juicier.
- Full Packer Brisket: Includes both flat and point cuts; ideal for feeding a crowd.
Tip: Look for USDA Choice or Prime with good marbling. Fat renders during cooking, keeping the meat moist.
Ingredients for a Classic Texas Rub
Keep it simple and bold:
Basic Rub:
- 2 tbsp coarse kosher salt
- 2 tbsp freshly ground black pepper
- 1 tsp garlic powder (optional)
- 1 tsp smoked paprika (optional, for extra color and smoky flavor)
Optional Enhancers:
- 1 tbsp yellow mustard (helps the rub stick)
- A few drops of liquid smoke for deeper flavor
- Worcestershire sauce for umami
Preparing the Brisket
- Trim: Remove thick fat, leaving about ¼-inch of fat cap.
- Rub: Apply mustard or oil, then massage rub evenly over all sides.
- Rest: Refrigerate uncovered for at least 4 hours, or overnight, to develop flavor and help form a bark.
- Room Temperature: Let the brisket sit for 1 hour before roasting.
This prep ensures the brisket develops a crisp, flavorful crust in the oven.
Oven-Baking Step-by-Step
- Preheat Oven: 250°F (120°C).
- Roast Brisket: Place fat side up on a wire rack in a roasting pan. Roast uncovered about 1 hour per pound until internal temp reaches 165°F (74°C).
- Wrap & Continue: Wrap in butcher paper or foil (“Texas Crutch”) and return to oven. Continue cooking until internal temperature reaches 200–205°F (93–96°C).
- Rest: Remove and rest wrapped for 1 hour to redistribute juices.
Tip: For a smoky finish, add smoked paprika to your rub, use a broiler for 2–3 minutes at the end, or even try soaked wood chips in a cast-iron pan in a well-ventilated oven.
Slicing and Serving
- Always slice against the grain for tenderness.
- Use a long slicing knife for even cuts.
- Flat cut slices beautifully; point cut works well for chopped brisket sandwiches.
- Serve with classic sides: coleslaw, pickles, baked beans, cornbread, or macaroni salad. Sauce is optional—Texas BBQ shines on its own.
Storing, Reheating, and Leftover Ideas
Storage: Wrap tightly in foil or butcher paper, store in airtight container.
- Fridge: Up to 4 days
- Freezer: Up to 3 months
Reheating: Oven at 300°F wrapped in foil, or in a skillet with a splash of broth. Sous vide works perfectly too.
Leftover Ideas:
- Brisket tacos
- BBQ sandwiches
- Chili or stew
- Brisket hash with eggs
FAQ
Can I cook a smaller brisket? Yes, same method—reduce total cooking time (about 1 hour per pound at 250°F).
Can I use foil instead of butcher paper? Yes, but foil traps more steam, softening the bark. Butcher paper lets some moisture escape, keeping a crisp crust.
How do I keep brisket moist? Don’t skip resting, and wrap the brisket once it reaches 165°F to retain juices.
Oven-Baked Texas-Style Brisket Recipe
Prep Time: 15 minutes
Resting Time: 1 hour
Total Time: 7–8 hours
Servings: 10
Calories: 450 kcal
Ingredients:
- 10–12 lb beef brisket (flat and/or point)
- 2 tbsp coarse kosher salt
- 2 tbsp black pepper
- 1 tsp garlic powder (optional)
- 1 tsp smoked paprika (optional)
- 1 tbsp yellow mustard (optional)
- 1 tsp liquid smoke (optional)
- 1 tbsp Worcestershire sauce (optional)
Instructions:
- Trim excess fat, leaving ¼-inch fat cap. Remove silverskin.
- Pat dry. Rub mustard on all sides (optional). Mix salt, pepper, garlic, and paprika; rub over brisket. Drizzle Worcestershire/liquid smoke if desired.
- Refrigerate uncovered 4+ hours. Bring to room temp 1 hour before cooking.
- Preheat oven to 250°F. Place brisket fat side up on wire rack in roasting pan. Roast uncovered until internal temp reaches 165°F (~4–6 hours).
- Wrap in butcher paper/foil and continue roasting until internal temp hits 200–205°F (~2–3 more hours).
- Rest wrapped 1 hour before slicing against the grain. Serve with your favorite sides.