Texas Oven-Roasted Beef Brisket

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Has anybody actually followed this recipe? A spice mix is not a recipe. The reviews are all over the place with different cooking times and even cooking methods (cooling then slicing, then re-cooking with the sauce. I'm trying to cook a fairly lean 2 pound brisket according to this recipe at the moment. I started off with 30 mins uncovered at 300 F and have been cooking for 1.5 additional at 270-300 F (my stove sux and it doesn't seem that soft and tender when I push into it with a spoon. How long should I keep cooking this thing? Also, did you guys baste the meat continually with the sauce?

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Mine was also quite salty I don't know if kosher salt is saltier than table salt. I am sure that my use of regular beef stock vs. low sodium didn't help! I used 1 Tbs the second time and it was much better. Both briskets were 2 lbs larger than the recipe. Regardless of the salinity in my first attempt they were seriously tender and excellent.

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SOOOO YUMMY! So proud that this was my first brisket!!! Don't know why I found it so intimidating.....We took the suggestion of using beer along with the beef broth. We also rubbed the meat with Dijon mustard before rubbing in the dry mix and added a few fresh herbs and sliced garlic.
This was DELICIOUS!!!!!!! The drippings made an amazing au jus to poor over the meat although it wasn't even necessary!
There is only 3 of us so 4 1/2 lbs was plenty with Parmesan mashed potatoes and sauteed kale with garlic, olive oil, red chili flakes and a little kosher salt.
We have plenty left over to make french dip sandwiches later in the week... well maybe- everyone keeps getting pieces out of the fridge to munch on. Can't rave about this recipe enough! Thank You Paula!!!!
Oh, I did only use 1T of salt....

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To all those who thought it was too salty, did you use a Corned Beef Brisket? If so they are marinated in brine and are horrible for a BBQ brisket; speaking from experience. Ask your butcher for the proper meat if you are not sure.

This is a great recipe to keep the house warm in the winter. This recipe + gas oven on low for several hours = good food and warm kitchen!

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I have been wanting to make a brisket for quite some time and just never wanted to invest the time to smoke one. I came across this recipe and thought that it would be worth a try and the reviews were high.... Wow!! This recipe was extremely easy to make and oh so tasty. I followed the recipe exactly and roasted for the first hour and covered. The house began to smell so wonderful I knew it would be a fantastic dinner. I used about half of the drippings and added to a roux to make a gravy - may have been the best gravy I have ever made. The brisket was so tender and juicy and the leftover drippings kept it moist. Absolutely delicious. Two days later, I put the brisket and juices back in the oven to reheat and I actually think it may have been even better the second time around. First brisket I ever made and it received such rave reviews I will be using this recipe over and over. Thanks for sharing the results were amazing!

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Yum, very easy to make and so tasty. I took recommendations from other reviews and added about 3/4 cup of beef broth then a bottle of Blue Moon Winter Ale. (beer. It was very salty but we thought delicious. I can see cutting back a little on the salt next time. We added carrots in the liquid the last half hour. Then I put the gravy in a separator and poured the juice over the sliced brisket. I did place the brisket fat side up and I cooked in a crueset dutch oven. I cooked two 2.5lb briskets in same pan. Cooked the exact time and was perfect. Served with Garlic, parmesean mashed potatoes, pillsbury crescent rolls and broccoli. My four boys gobbled it up. I had to stop my husband from eating it all (he had three servings so my son could pack for lunch the next day. Mac and cheese would be a great side too.

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Very good. I tried it with grass-fed beef brisket from Pasture Prime Family Farm in Summerfield Florida -- absolutely amazing! Grass-fed beef brisket is def the way to go.
Google them -- they're called Pasture Prime Family Farm, and they have a featured brisket cut right now.

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I just made this brisket for the umpteenth time this weekend and got the same rave reviews as I always have! The meat is simply melt-in-your-mouth, and the rub adds this great spiciness - without too much heat! I actually only end up cooking the meat for an hour at 350 and two hours at 300 - and it's perfect every time. I also use the juices to make a gravy - I make a roux out of 1/4 cup butter/margarine and 1/4 cup flour, and add about 1 3/4 - 2 cups of the juices for this perfect gravy to serve alongside. I love this recipe!

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I love this recipe, it is easy and SO tasty. One thing I like to do instead of slicing it like it states, I shred the brisket and place it back in the liquid. The shreded brisket is awesome for sandwiches and mexican. You can also throw in a sm can of mexican tomato sauce to add a little more kick.

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I tried this recipe about a month ago when beef brisket was on sale at my local grocery store for 2.99 per pound. I bought a 12lb brisket. Before reading the reviews i add the salt required, it is way too much. Even with too much salt the brisket, all 12lbs of it were gone within 24 hours. Today I am making it again. Some of the tweeks i will be doing to it is using half the salt, adding 2 tsp of cumin, 2 tsp of onion powder and using a Regular Coors beer instead of the beef stock. So many other people agree and say that the beef stock makes it taste like roast beef instead of a true beef brisket and I agree with them. Feel free and use my tweeks if it fits your taste, but please limit your salt (i like sea salt over ordinary table salt. You will not be disappointed either way you make it (either straight by the recipe or my way. Good luck and enjoy.