Texas Oven-Roasted Beef Brisket

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This was perfect brisket! Made it on the 23rd for a Christmas day buffet. Followed others advice & added less salt & cooked slow & low. Wrapped in foil & kept juices in pan in fridge. Reheated pan first to liquify juices again then put meat back in, covered with foil & reheated for abot 20 min (275 degree oven. It was even better then my Mother-in-law's and she makes a mean brisket!

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Very good recipe. I cut back on the salt, as previous reviews suggested. I work in an army kitchen and now offer this on our All You Can Eat buffet; customers and employees love it!

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Brisket turned out perfect!
I did omit the salt completely and there was NO need to add salt once it was cooked....
Taste was very good....very moist.....Loved it!

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Yum! This was very moist and flavorful. I did follow other reviewers and cut back the salt. I also lowered to 275 and kept it in an extra half hour. This will be my new go to recipe for brisket

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Incredible! The only thing I did differently was to heat my roasting pan in the oven first and coat it with olive oil. It turned out beautifully!

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This is the only brisket recipe I use. I omit the salt completely. I also add a teaspoon of liquid smoke to the beef stock and a cup of red wine. I do cook it uncovered for an hour at 350, then I put a tight lid on the pan and reduce the heat to 275 and let it cook another 4 hours, instead of 3-1/2. IT IS NO FAIL. Perfect everytime and there are NEVER any leftovers !!

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Very good, flavorful and tender but definitely WAY WAY too much salt. You could probably cut the salt to just a third of what they call for. But overall easy to make if you have the time to hang around at home. The juices made a wonderful gravy for our mashed potatoes.

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Wonderful recipe, my family loved it but a little too salty, I will cut the salt by half next time.

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My family LOVES this recipe, the brisket comes out perfect every time.

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Used pork sirloin. Good!