Texas Oven-Roasted Beef Brisket

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

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Been looking for an easy indoors brisket recipe with a dry rub, and i have found a winner with this one. Very good flavor and tender meat. this is a keeper. I am going to try it with a 7lb. brisket for super bowl.

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Great recipe. However I did some changes. I marinated the brisket in STUBBS Beef BBQ Marinade with Lots of Fresh Chopped garlic in a zip-lock bag for two days in the refrigerator. I then coated it with the Spice rub.Roasted according to directions. Had it sliced thin and topped on a leafy green salad and drizzled with the pan juices. It was delicious. My missus loved it. Making another one for the Super Bowl.

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This turned out very well. The only changes I made was to cut the amount of salt in half and set the temp at 250 and cook for 5 hours after the initial hour.

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I'm from Texas but now living on the east coast and I can not find anything that remotely taste like Texas barbeque, its all pork vinegary barbeque here-blah! Can that really be considered barbeque? LOL Made this recipe 2 nights ago and it turned out fabulous. I read many of the reviews so I tweeked it a bit. I use 1 tablespoon of salt, 1 tablespoon of brown sugar instead of white, 1 tsp of liquid smoke, 1/4 tsp cumin, I omitted the beef broth and used 1 12oz beer and 2 cups red drinking wine. Lightly coated my brisket with olive oil then applyed the rub. Cooked it at 300* the first hour, then 280* covered for 4 hours. The slower you cook a brisket the better. You did not need a knife to cut it, it just feel apart. Added my own homemade barbeque sauce and it was so delicious! Now I can have Texas barbeque anytime I'm feeling homesick! Great recipe.