Texas Oven-Roasted Beef Brisket

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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!

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Way too salty with 2 TBS of salt. I didn't read reviews as recipe had such a high star rating, but after making it, I looked a little closer. Many stellar reviews, but nearly all report reducing the salt... not the recipe as written. My fault, should have read the reviews and should have noted the salt seemed high for the 4 lbs of beef.

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I didn't like this at all but hubby said it was great except he could have done without the chili powder. For my tastes, the spices were just to much. Guess I wasn't looking for the BBQ flavor so my fault. Should have stuck to more traditional. I will make this again, minus the chili powder and add more garlic powder. Like others, I used half the amount of salt and glad I did.

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This is a fantastic recipe for those that don't want to mess with the grill/smoker. I used sea salt and dropped the amount of salt and also halved the amount of chili powder - my 8 year old found it a little spicy, but my 9 year old gobbled it up. My husband, who loves brisket, really liked this recipe. We serve leftovers with Pico de Gallo and Tortillas for Brisket Tacos - yum!

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FYI - Leave yourself some extra time when initially trying this recipe. I made this twice (using less salt the first time it come out really good but it was not falling apart as i would have liked - it was probably my over but since i had company coming over i had to take out. 2nd time i cooked it for about 45 minutes to an hour longer and it was perfect.

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I followed the recipe exactly and it was a huge hit. I followed people's advice and only used 1T of salt. I used 2 cups of beef broth and two cups of water for the bottom of the roasting pan. A lot of the seasoning falls off the meat into the broth while cooking. I also added 1 cup of red wine to add a richness to the broth. Serve on toasted ciabatta rolls-- everybody's plate was clean!

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I just got a 9.75lb Brisket How long should I bake it and should it still be on 375?