Texas Oven-Roasted Beef Brisket

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Excellent Recipe. I followed others advise and cut the salt back to 1 Tablespoon. I did not add the bay leaf as I find that an overpowering flavor that does not mix well with Spicy seasonings. The results were amazing. The Brisket was moist and flavoful and the drippings were a great Au Jus. The leftovers make great BBQ sandwichs if you re-heat the beef slices with some of your favorite BBQ sauce.I will make this again and again, as it is my husbands new favoite dish.

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This was Very, very good!! I used a 3 1/3 lb. brisket. As suggested previously, I reduced the salt (I used kosher salt to 1 tbsp. and other than that, made the rub as written. Cooked for 1 hour at 350 and when I took it out, there was already a fair amount of liquid in the pan. To that I added some beef stock, Guinness extra stout and Worcestershire sauce. Covered and cooked at 275 for 3 more hrs. At the end, I removed the meat, which was falling apart, and thickened the gravy with some corn starch and water. Turned out amazing and will definitely be making again!!

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This makes a very tender and tasty brisket. The prep and cooking methods are very easy. Everyone raved about the flavor and tenderness, even those that said they don't like red meat. After reading other reviews, I also reduced the salt to 1 T and think it would have been much too salty if I had used 2 T. Otherwise I did everything just as the recipe calls for -- this is definitely a keeper!!

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My first time making a brisket & it was absolutely, melt in your mouth good! My husband is a picky eater & he loved it. I made it with an 8lb brisket & cooked it for approximately 8 hours and it literally fell apart when I touched it with the fork & knife! I will make this again and again!

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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?