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Texas Oven-Roasted Beef Brisket Recipe

Texas Oven-Roasted Beef Brisket

Recipe courtesy Tom Perini

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Average Rating:

Total Reviews: 350

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  • on June 16, 2013

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    DELICIOUS & TENDER!! I've never had good luck with brisket. Mine always came out tough. This recipe is perfect! I took some tips from the previous reviews and used 1 Tbsp. of salt instead of 2 Tbsp. I also used the beef broth and then added a little red wine. I cooked it for an hour at 300 degrees and then 4 hrs. at 280 degrees (as someone had suggested. Perfect Father's Day lunch!

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  • on June 14, 2013

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    GREAT recipe, I would use it again. Thought it would be too salty, but I went right by the recipe (with the exception of the bay leaf....did not have on hand. It was a wonderful recipe, and very juicey. I will use again when I cook another recipe.

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  • on May 27, 2013

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    To DIE for beefy goodness! Had never cooked a brisket in the oven before, but since our smoker was stolen I had no choice this time. I took the suggestion of others and used a beer in addition to the beef stock. I also used brown sugar instead of regular. I left the salt amount the same as the recipe states and I can't figure out why some people's brisket is coming out too salty. Ours was perfect. I used a much larger brisket of 9 1/2 lbs so I doubled the amount of rub and cooked the brisket for a total of 5 1/2 hours. After it was done and had rested for awhile we tried to transfer it to a cutting board for carving...and it just fell apart. LOL. It was so tender I couldn't even slice it with a knife. I just pulled it apart. It was juicy and tasted like the best beef roast you ever ate. I put some Jack Daniels No. 7 on the table but hardly anyone used it because the meat was so good by itself. I would love to try this in a smoker!

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  • on May 26, 2013

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    This is the first brisket I've ever made; and I can't stop raving about it! I used a six-pound piece of meat and cooked it 40 minutes/pound after the initial hour. Great for feeding a crowd!

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  • on May 11, 2013

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    The FIRST TIME I made this brisket it wasn't very tasty or tender (followed the recipe exactly as printed, so I chopped it up and mixed in bbq sauce for sandwiches.
    The SECOND TIME I doubled the dry mustard, added 1 1/2 teaspoons of salt to the dry rub, and then bagged my 4lb brisket in a large zip lock and added enough Worcestershire sauce to really wet the brisket, which helps break down the muscle fibers with a little flavor, and had it sit in the refrigerator overnight. When it was time to cook I used chicken stock instead of beef stock (orders of magnitude better and left it in the oven for 5hrs (I still cooked it uncovered for the first hour. OMG, this was FANTASTIC!

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  • on March 12, 2013

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    I made this recipe, as I always do the first time I make a new recipe, exactly as written and I wouldn't change a thing. It was excellent. I served it over risotto and the au jus that the brisket cooks in was a perfect meld with the risotto and the brisket. Beautiful, easy recipe that I will *definitely* be making again!

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  • on February 24, 2013

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    WONDERFUL!! Today is the 2nd time I am making this and didn't change a thing as far as the recipe. You don't need to since perfect the way it is written. Last time I was short on the beef broth and used about 1/2 cup beer so will probably do the same today cause the dinner was awesome. My son asked for this and he is already watching the oven and I just put the thing in!! Try this! and you won't be disappointed. Last time made mashed potatoes to go with but this time will do some oven roasted potatoes. Can't wait until dinner!

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  • on February 24, 2013

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    This recipe was so tasty and tender. I highly recommend it. I'm getting lots of family requests to make in again very soon!

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  • on February 06, 2013

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    My first brisket! This recipe was easy and really good. Very tender. I got several meals out of it, my final was brisket chili, which was super. Definitely a keeper.

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  • on February 06, 2013

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    It was fabulous, my stepson & duaghter in law loved it. Definitely a keeper.

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