Texas Oven-Roasted Beef Brisket

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Well... I followed the recipe exactly and mine turned out very very dry. I also didnt like it due to personal preference..this was my first attempt at making brisket and I'm not sure if it was just the recipe but all I tasted was roast beef...and I personally really dislike roast beef. The only thing that saved it for me was an impromptu gravy I made near the end of cooking using the pan juices, flour, mushrooms, garlic and pepper. It was okay but I would not make a brisket with this recipe again. I think I'll stick with barbecue!

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(this should be a 5 star if I hadn't messed things up... Still trying to repair the damages. Help! Urgent!! I am making this brisket and just poured the broth over the brisket and I mistakingly used lobster broth instead of beef...ok, so I wasn't wearing my glasses. Do I pour out all of the cooking liquid ( including the juices from the brisket ? This is for company so I can't afford a blunder.

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Never made a brisket before so took a chance on this recipe to feed a crowd from Texas. It was excellent and very easy. Will definitely make again.

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I started with an 8.5 lb brisket, so I doubled the rub. The only change in ingredients I made to the rub were: I substituted sea salt (no iodine. Also, I used 3/4 of the chill powder recommended and topped it up with chipotle chili powder. This added a nice flavour. For my broth, I used one can of beef broth and one cup of red wine and a tsp of liquid smoke.
Also, I added the rub to the brisket and let it sit overnight in the fridge. I set it in the oven for one hr @ 350'F. Then I covered tightly with foil (and the broth and cooked @ 270'F while I went to work ( nine hours at 270'F. Finally, I didn't read anything related to this, but once finished, I poured off all fat I could, then added the liquid back to cover the brisket and added TWO bottles of Stubbs BBQ sauce. I covered and cooked for an additional hour @ 270'F. Flavour and tenderness is UNBELIEVABLE...better than anything I have tasted in Dallas or Austin! This recipe is definitely a keeper!!

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VERY tender, tasty... and now I'm working on changing the recipe a bit- adding ground coffee an hour or so before putting in on the heat, and maybe using some smoking chips in the oven...

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OMG...made this for my family in from Texas and it was absolutely delicious. I made the rub, covered the brisket with it and wrapped it up in cling wrap and put in a bag overnight in the refrigerator. I let it come to room temp the next day before cooking it. I used 2 cubes of beef bouillon in 1 cup of water...added about a half cup of red wine and half cup of homemade chicken broth instead of just beef stock and it made the most delicious sauce. I forgot about the bay leaf and honestly I don't know how it could be better with it. I put out some really good barbecue sauce for everyone to use, but the brisket sauce was so good hardly anyone used the BBQ!. There weren't many left-overs but what ones there were I put in a bowl and covered with the sauce and heated it up the next day. I think it tasted even better then. You can NOT go wrong with this recipe. Yum!!

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Looking for a different way to make a brisket, I opened Tom Perini's book, "Texas Cowboy Cooking" and found this recipe, not realizing he had done this on Paula's show. Forever a fan of coriander and cumin, I added healthy teaspoons of the both to the rub. I followed the recipe as it is in his book, which meant I added a "mop;" a heated and reduced mixture of 1/3 c. each of oil, vinegar and water, plus chopped onions, lemon and garlic. ( I realize now, this is the addition he uses when cooking outside, so it isn't really that neccessary indoors. The brisket turned out very well and I will make it again. As one reviewer suggested, I think I will try substituting Guinness for the stock next time. Also, living in a saucier region of barbecue, I mixed some of the drippings with Papa Bob's BBQ Sauce & it made a good complement to our sandwiches. We are looking forward to tomorrow's leftovers!

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Happy cow

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This was a big hit! I made this for my husband's family and my husband, who has proclaimed he doesn't like brisket, couldn't get enough! The family was still talking about it a week later:

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Absolutely delicious.