Description
Slow-roasted Texas-style brisket brings authentic barbecue flavor straight to your kitchen without a smoker. Tender, juicy meat seasoned with a simple spice rub delivers mouthwatering results that’ll make your dinner table feel like a true Texas smokehouse.
Ingredients
Scale
Meat:
- 5 lb beef brisket
Spices and Seasonings:
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon chili powder
Liquid and Oil:
- ½ cup beef broth
- 2 tablespoons olive oil
Instructions
- Combine 2 tbsp kosher salt, 2 tbsp black pepper, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp chili powder in a small bowl to create a uniform spice blend.
- Use paper towels to thoroughly dry the 5-6 lb beef brisket, removing all excess moisture.
- Massage 2 tbsp olive oil across the entire surface of the brisket, ensuring complete coverage.
- Generously sprinkle the spice mixture over the brisket, firmly pressing the rub into the meat with your hands.
- Allow the seasoned brisket to rest at room temperature for 1 hour, letting the flavors deeply penetrate the meat.
- Set your oven to 275°F and position a rack in the lower-middle section.
- Position the brisket fat-side up on a wire rack inside a large roasting pan.
- Carefully pour ½ cup beef broth into the bottom of the roasting pan.
- Wrap the entire pan completely and tightly with aluminum foil to seal in moisture.
- Roast the brisket for approximately 1 hour per pound, which translates to 5-6 hours total cooking time.
- Use a meat thermometer to verify the internal temperature reaches 195-205°F for tender, perfectly cooked meat.
- Remove the brisket from the oven and let it rest, still covered, for 30-45 minutes to redistribute juices.
- Slice against the grain into thin, ¼-inch pieces for maximum tenderness.
- Serve warm with barbecue sauce on the side if desired.
Notes
- Choose a well-marbled brisket with good fat content to ensure tender, juicy results.
- Create a tight foil seal to lock in moisture and prevent the meat from drying out during the long, slow cooking process.
- Use a reliable meat thermometer to check doneness, as cooking times can vary depending on the specific cut and your oven’s performance.
- Let the brisket rest after cooking to allow the juices to redistribute, which helps keep the meat tender and flavorful.
- Prep Time: 1 hour 15 minutes
- Cook Time: 5-6 hours
- Category: Baked
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400 kcal
- Sugar: 0 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 1 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 120 mg