Texas Oven-Roasted Beef Brisket

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I read another post that used liquid smoke. I didn't have any, but I had smoked salt which doesn't give you as much of that smokey flavor. I can't wait to try it with the liquid. I substituted the broth with 1 can of Guinness beer the second time I made it. It was good both times, but better with the beer. Just imagine it with both liquid smoke and beer.... yum!!!

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I made this yesterday for family bbq, it was succulent. the meat was sooo tasty and tender. . I strained the juice and thickened and served on the side. it was a big hit. I will make this again!

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Hubby and I just moved to Texas and I wanted to try making something local. This was the perfect recipe. I make the dry rub in bulk and just keep it in a jar for future use now cause it's just so delicious! I use chicken broth or beef bouillon cubes dissolved in water whenever I don't have beef stock.

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Mighty tasty!! Perfect brisket every time. (I also cut the amount of
salt in half and add a little red wine. Thank you, Mr.Tom Perini, for this recipe! It truly is "Texas Cowboy Cooking"!!

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It was time consuming but very easy to make. Everyone loved it, the beef was so tender. I read the previous reviews and reduced the salt to 2 tsp. Aside from that, I followed the recipe exactly.

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it was still raw after following the directions on lowering the temp so i had to turn up the temp and cook it longer. the dry rub however came out perfect

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EASY!!! I am from the south and have a 53 Cubic Foot smoker that I cook my briskets in. BUT, we moved to UTAH and in -30 degree weather smoking is NOT fun. This recipe is EASY and GOOD. You are not going to get the smoke rings, but this is 4 hours vs 12 hours!! I made it for my in-laws when they came for Christmas and they could not believe it could be that good. Since moving West, I have learned to LOVE tri-tip and now I use this recipe for it, also. GO Paula...

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First time making and eating brisket. I'm not the carnivorous type of gal but I totally loved this! It tasted even better after staying a while in the fridge, heating it up with the sauce collected from the bottom of the pan.

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I would not recommend this recipe it was awful. I had to give it to the dogs.

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Bleh. Used 1 TBL of salt but didn't change anything else. Maybe it was my cut of meat, but it had a weird texture and was kind of dry. I think I'll stick with the "wet" preparation from here on out.