Texas Oven-Roasted Beef Brisket

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Made this dish last night and it was a 2 1/2 pd brisket for a family of 3 and there wasn't a morsel left!!! It's going to be a new family favorite!

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OMG. Fork tender is an understatement. Everyone loved it. Even my picky little eaters. Out of this world. Paula, I loved the rub.

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great tasting

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LOVED IT! I did make the change that others suggested to 275 for the last three house. Was a little salty, so next time I would cut the salt and the chili powder (a tad. Instead of water with the beef stock I used red wine and Worcestershire sauce. I sauted mushrooms in the drippings and they were amazing! My husband LOVED it, will absolutely make this again!

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I missed the dried mustard, but other than that, it came out melting in our guests mouth. Best briskette anyone ever had! I did add a little Texas smoke to the recipe and it helped an indoor BBQ, Thanks.

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The brisket itself was good but the beef stock/water sauce was a bore. I cut some of the salt from the rub as others suggested, added some red wine to the stock but still missing something. I simultaneously made a different brisket recipe (no dry rub, but sauce of ginger ale, onion soup mix, chili sauce and some ketchup and ended up using that sauce instead.

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Thanks to the person who posted 275 for 3 hours, it came out perfect...I'm very impressed with the texture of the brisket. Thank you. I used my own rub because I am on a "no spice" diet [sadly]. It turned out delicious. Will make thi again and try some different rub combinations.

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This was so delicious, my kids have been begging me to make it again. It comes out so tender and the rub that's on it, makes it so good. I took the drippings and made gravy and had mashed potatoes with it. Definately a hit!!!

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i make my own rub,but i use the cooking instructions,if you want cut some of the salt try adding 1tbs onion powder and garlic powder and 1/4 tsp cumin,also i trim the fat before cooking,i been told this lets the rub get into the meat. i am trying a new ingredient today,by putting 1 can of green chiles(4.5 oz on top of the brisket

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This is a fantastic recipe! I like my beef rare to medium rare, so I cooked it at 275 degrees for the last 3 hours rather that at 300. I also added 1/4 more beef broth to mine since many said it came out too salty. That seemed to help, because I found it to be perfectly seasoned. Love the bay leaf in the seasoning (I used ground by leaf powder. Let the brisket rest for 15 minutes afterward too & it came out juicier than any other brisket I've ever eaten. Loved it! Thanks Paula!