Texas Oven-Roasted Beef Brisket

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My first attempt at brisket and it was melt in your mouth delicious. Caught my wife sneaking a sliver when we were getting ready for bed. LOL. She said she couldn't stop thinking about after dinner and had to have one more bite before bed. I think that pretty much says it all.
The only change I made was to put on the rub and wrap it in clear wrap. I put it in the fridge overnight and started slow cooking it the next day around noon to be ready at dinnertime. Huge success!

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Today was the first time I tried my hand at a brisket. I don't know why I've never before tried one; always heard, thought or had some perception that it would be hard to get "right." I tried this recipe today, and WOW!! I followed the recipe here but added 1/4 tsp of cumin and paprika. It was just womnderful, and I this will be cooked again and again. It was fall apart, melt in our mouths GOOD. Slicing it was a challenge because with a kitchen knife, it was so tender, it was falling apart, shredding itself. The electiric knife was brought out and made nice slices. NO KNIFE WAS NEEDED at the dinner table. SO glad I tried this! It was just so easy, it really cooked itself! I also took the juices from the pan, strained them and added to a roux for a wonderful gravy....OH, also I did take the other reviewer's suggestion and use only ONE tablespoon of salt. It was perfect, and I do think 2 would have been too much! 5 STARS all the way!

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EXCELLENTO!!! This was my first attempt at beef brisket. I made the rub as directed, added a thinly sliced onion plus 1 cup of red wine to a broth made with 2 cups of water and 3 beef boullion cubes, and cooked a 4.5 lb brisket as directed. I rested the beef while making a gravy with the drippings and cornstarch mixed with a little water. I sliced the beef and added it to the gravy. It was so flavorful, that I decided to sign up and join the reviewing blogers. Next time I would decrease the salt to 1 tbsp.

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Ok- This was something out of this world. My husband called this the: "Make you think twice about leaving your wife meals". Tender and just orgasmic-- Hope that is the correct spelling. A word not oftened used in our home. :

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This is my new go-to brisket recipe. It is perfect! I did take other reviewers suggestions and use only 1 tablespoon of sea salt. Also instead of broth, I used about 12 oz of Bud Light. I read someone else thought it tasted too much like roast beef which I could see due to the beef broth. Anyhow, beer is definitely the way to go!! This is the second time I have made it and my hubby loves it!! If possible try to go with Angus...makes a big difference!

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This recipe was AWESOME!!! I am not a huge red meat eater, but this was delish! I can't wait to share the recipe with friends! The next time I make it, I am going to make sandwiches and reserve some of the liquid for dipping! YUMMO!!!

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This was amazing! My Husband never gets to excited about food but he sure enjoyed this! Like others suggested i added red wine to the broth instead of water and also a tad of brown sugar to my rub! this was really good!

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Ok, I am more of a luker, and don't often even write reviews for the recipes I try, but HOLY COW (haha this brisket was good! I made the recipe as it is posted, reducing the salt a little per other reviewers suggestions, and covering the brisket with sliced onion after the first hour. Onions were then served (and devoured along side the brisket. The thing that might set my experience apart from others is that I cooked over 30 lbs of brisket with the recipe all at once for my parent's anniversary party! :0 I cooked the brisket ahead a couple of days, cooled it and refrigerated it reserving the liquid. On the day of the party, I sliced the cold beef, layered it into pans and poured the beef broth cooking liquid back on top, covered it and reheated. Easy and Fabulous!
The brisket turned out great and people were raving about it!

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I loved this recipe it turned out perfect I substuted the water for red cooking wine and the put the bbq sauce in a pan and baked it seperatly so my guests could choose.I am making the same recipe again for friends this weekend.

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Delicious and easy, but a little too salty for my family's taste. Will cut down to 1 tbs salt next time. Served with sliced jalapenos and hot sauce on the side to add heat. Leftovers were great reheated, in sandwiches and meat/leftover broth used in a Tex-Mex soup. Love cooking one day and having lots of options to use leftovers different ways later that week!