Texas Oven-Roasted Beef Brisket

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i am recently divorced and not good on the smoker. this was the perfect recipe. it was absolutely wonderul and easy my brisket was 8 lbs and i only had to cook it 1 extra hour. the brisket was favorful and tender. thank you so much! trying the chicken croquete w/creole sauce next week. cant wait. thanks again Paula

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I want to try this with an 8 pound brisket. What should the cooking time be?

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Outstanding!! Salt was fine, but did not use beef stock, just water.

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This is my favorite brisket recipe! The meat is very tender and falls apart when cutting it. It is perfect for brisket sandwiches the next day. I like to add quartered potatoes, carrots and sliced onions to the pan for the last hour or so of cooking to make a complete meal. Love it!!

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no you definately need a fresh brisket not a corned beef brisket.

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i accidentally bought a corned beef brisket! will this be ok?

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very tasty, i trippled the portions cooked it as the recipe. however i kept it in the oven to get to room temp. the brisket was so tender. for some of my guest it was a little too spicy. will definetly do it again.

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This recipe was fantastic! Very moist, tender, and flavorful.

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I made this recipe for dinner tomorrow night and it is so tender. I had a taste of it and the beef is very flavorful and tender. I cut the recipe in half becuase there are only two of us. I'll cool it and slice it thin and serve it with oven fries. I would certainly make it again. Excellent!

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I'd tried to smoke a brisket last summer with disasterous results. This was amazing!!! I was afraid that two tablespoons of chili powder might just make the whole thing taste like chili, so I chickened out and replaced one of those tablespoons with Lowry's seasoned salt. Other than that, I followed the recipe and it was moist and delicious.