Texas Oven-Roasted Beef Brisket

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great! -- Only used 1TB of salt and by mistake added 1TB of paparika. Also placed under the broiler for few minutes to crisp up the outside. Thanks Paula!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Hands down....best brisket I've ever had & cooked!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed another post - add 1 cup red wine to stock & 1 tsp liquid smoke and NO salt. I cooked an 8 lb brisket, so I doubled all the amounts for the seasonings. Cooked it for 1 hour @ 350, then 7.5 hours at 270 degrees. Fell apart, it was so tender, when I tried to pull it out of the pan! Excellent taste, easy to cut, everyone raved about it. I will definitely make this again. Remember - cook brisket low and slow. Thanks to whoever wrote the post about the red wine and liquid smoke!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was a little worried as I started cooking before reading the reviews and all the comments about salt, but this was still delicious! I like salt, so this was delicious for me, but I might lessen the salt a little bit next time. I didn't find this too spicy at all, I might suggest that if you do reduce the salt amount that you might also want to reduce the chili and black pepper slightly if you don't like spice. I only had low-sodium chicken stock in my house and didn't feel like running out for the beef stock and it worked out fine. I also reduced the heat for the last 3 hours to 275 and it came out perfect. Sliced and placed on kaiser rolls with some of the juice and it was a great meal. I will definitely make again, it was a crowd pleaser!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Family favorite! It only needs a tsp salt...or less. I added some Lipton onion soup mix to beef stock, water, and a little ketchup . Also substituted brown sugar for sugar in the dry rub. Delicious every time!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very tender. Kids loved it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

EPIC!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The best brisket yet.....I used the left overs for a chili and it was so so good!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I tried this recipe with a pre-brined brisket and it turned out fabulous! It satisfied the most pickiest eater in my house! I put the rub on the meat about an hour before putting it in the oven and used reconstituted beef boullion. I made gravy from the pan juices (skimmed off the greaseand served the whole thing with garlic mashed potatoes! Yum!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Nice flavor. we baked in a clay pot for several hours and brisket got very tender. We used a bit less chili powder, which I would suggest for anyone sensitive to spices. The mustard is a nice touch!