Texas Oven-Roasted Beef Brisket

Total Time:
4 hr 10 min
Prep:
10 min
Cook:
4 hr

Yield:
10 servings
Level:
Easy

Ingredients
  • 2 tablespoons chili powder
  • 2 tablespoons salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon sugar
  • 2 teaspoons dry mustard
  • 1 bay leaf, crushed
  • 4 pounds beef brisket, trimmed
  • 1 1/2 cups beef stock
Directions
Watch how to make this recipe

Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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Pairs Well With
Dark Beer

Toasty, bracing beer

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4.6 395
sounds yummy...have to try item not reviewed by moderator and published
The meat is tender, yet a little bland. I'm sure it will be fine with barbecue sauce, but next time, I'll add more salt and spice and maybe some vinegar to the braising liquid. item not reviewed by moderator and published
This is absolutely an outstanding, fork tender brisket recipe. I have tried to slow roast brisket before and it was tough and chewy. I followed the directions "to the letter" and it came out perfect. It's cooling down to a low enough temperature that I can refrigerate the drained brisket. Tomorrow, will remove the fat layer from the top and slice it cross-grain. Will then put my favorite barbecue sauce on it and make delicious, melt-in-your-mouth brisket sandwiches. While roasting the brisket, in the same covered skillet, I put some young, peeled carrots and a large peeled red onion (cut in half). I used my own favorite rub after piercing the meat top and bottom all over (Kirkland Montreal Steak Seasoning). The leftover juices from the meat have been drained and refrigerated so the fat layer can be easily skimmed off tomorrow. Highly recommended recipe and directions. 16 March 2015<br /> item not reviewed by moderator and published
This Texas oven roasted beef brisket was delicious! I used a 4 lb brisket. I didn't change a thing. Next time I will decrease the salt so I can use the broth for chili. item not reviewed by moderator and published
you're item not reviewed by moderator and published
I have made several briskets with different recipes, but this has become my go-to... and it gets even better the next day! I could hardly slice it because the meat just fell apart - so tender and so flavorful. We made brisket sandwiches the next day, and I also mix it with hash and eggs. My mouth is watering just thinking about this delicious brisket! item not reviewed by moderator and published
I have tried brisket on my smoker without success. Yesterday I followed this cooking technique except I dropped the temp to 275 instead of 300. I also used a coffee based dry rub instead of this one. So I guess I didn't follow it too much! However, the result was fall apart, fork tender juicy brisket with fabulous taste. I don't know if ill do brisket on the smoker again. Ps. Watch the pepper if you plan on using the liquid for gravy. item not reviewed by moderator and published
This turned out amazing, one of the best things I've had in a while. I seasoned it to taste with the suggested seasonings (minus bay leaf). Some people say it's too salty, so don't use so much salt. Some people say it's too hot, so use a mild chili powder (most are mild in my experience). The only change I made was to put a whole bay leaf, a clove of garlic and some fresh thyme sprigs in the beef stock. item not reviewed by moderator and published
Whilst this cooking method produced a beautifully moist piece of brisket, the rub made it inedible. Our mouths were on fire after one bite. I had prepared the brisket for a party of 10 and no-one could eat the main course :-( item not reviewed by moderator and published
It was too salty and ended up just being a thick wet layer of heavy spices once cooked, but the cooking method yielded a moist brisket. item not reviewed by moderator and published
I followed the recipe exactly (except I halved the salt as others had recommended) and the meat was still pretty tough. Next time I'll turn down the oven temperature and cook it slower. The rub was really good. item not reviewed by moderator and published
Used 2.5 lbs brisket (cut all ingredients by 1/2 salt by 1/4), seared meat then rubbed spice mix on. Used chicken and red wine / mustard mixture for broth (no beef stock in pantry). Baked at 275 d for 4 hours - uncovered then 1 hour covered. Added a few chopped carrots and onions to broth mix. Very tender, took on a picnic hardly any leftovers! item not reviewed by moderator and published
This recipe was delicious! I made this for a dinner party with a few modifications. I cut the salt by half and I seared the brisket on the stovetop before putting it in the oven. Then I put it in the oven on 250 degrees for 6 hours. It came out perfect! item not reviewed by moderator and published
I would like to cook a much smaller brisket -- two pounds. I will try to adjust the cooking times of uncovered and covered, but does anyone have experience to rely on? Thank you! item not reviewed by moderator and published
Absolutely delicious! We made it last night, and the leftovers are delicious too. item not reviewed by moderator and published
Awesome, just awesome. I cooked it for the last 3 hours at 275 degrees. item not reviewed by moderator and published
Pan fry and saute in 275 degree oven for one hour item not reviewed by moderator and published
Very simple, yet so delicious. Will definitely do again in near future. Fed a family of 5 and had left overs. item not reviewed by moderator and published
I made this for my sons graduation party and everyone loved it. I had a 10 pound brisket and there wasn't a bite left. The modifications I made were the cook time/temp- I lowered the temp to about 225, put the brisket in at 11pm then about 6:30am I drained the liquid and put my oven on convection and cooked about another 30 minutes. item not reviewed by moderator and published
Love this recipe... will make it again for sure!!! item not reviewed by moderator and published
I'd love any input...I've got a 14 lb brisket, so would you cook 4 times as long? item not reviewed by moderator and published
Have made this recipe now for the second time... first time lowered the temp to 275 and cooked a bit longer... total of 5 hours. This time wen with the designated temps in the recipe and it still came out good, but I think I prefer the lower/slower methodology. I also agree with the idea of lowering the salt by 1/2 tbs and do suggest using a sea salt or a gourmet salt, such as mentioned below by "mmadenwa_4246315". I also like to add a tbs or so of ground cumin, but that takes the flavour profile in a separate direction, so just depends on my mood. :) At the end of the first hour, I reserve about 6 or 7 minutes and switch on the broiler before lowering the temp to 275, and covering. Also, I add a bit of pale ale to the beef broth... a balanced portion of each. I serve mine with a side sauce of a honey chipotle bbq sauce that I enhance with balanced portions of apple cider vinegar, apple sauce, and pale ale beer. item not reviewed by moderator and published
This was delicious! I had a brisket that had been brined so I omitted the salt (and rinsed it well) . I also followed the suggestions to lower the temp to 275 after the first hour and also the suggestions to let it rest. Sliced like butter, was juicy and flavorful. I think the hubs ate a whole pound of it in one sitting (not actually a good thing, but demonstrates how tasty it was) item not reviewed by moderator and published
Too much salt. This is a 5 star recipe (the meat came out perfect) but there was way too much salt. Now that I think of it, I used table salt vs kosher or sea salt. Yes, there is a difference. Better to add later than have too much. item not reviewed by moderator and published
Made a few times &amp; adjusted ingredients to suit my tastes creating a smoker flavor w/out the smoker &amp; smoking time: 1. Before adding rub to brisket lightly coat brisket in 2 tsp hickory liquid smoke. 2. Take 8-10 cloves peeled garlic cut in half lengthwise. Make deep slits in brisket &amp; insert &amp; tuck garlic cloves deep into the brisket. They'll just turn to caramelized garlic over the 4 hour cooking time. When you slice the brisket you'll not even notice the garlic, save for the flavor. 3. When making the rub back off on the salt by 1/2 a tbsp. I also used a smoked salt which you can get at a specialty grocery. Alder or Hickory significantly contributes to the "smoker" flavor of true brisket. 4. Add a tsp+ smoked paprika 5. Add a tsp cumin 6. I use brown sugar instead of granulated sugar and a little extra. 7. Add 1/2-1 teaspoon of South African Smoke Seasoning Blend (Trader Joes). 8. I slice and serve this on pretzel slider roles with hickory bbq sauce and a sriracha coleslaw. item not reviewed by moderator and published
Fabulous! Make this about once a month for Sunday Supper. I do omit the sugar and use only half the salt called for. Also add a little smoked paprika just for some smokey flavor. item not reviewed by moderator and published
Absolutely Awesome! I followed a few suggestions based on my own flavor favorites. For the rub, I did cut the salt in 1/2 (based on the fact that I was using a salted stock later), I used 1/2 tsp brown sugar and 1/2 tsp white sugar...also added a bit more dry mustard. Baked uncovered for 1 hour then added 1 cup Pinot Noir and 1 cup beef stock, covered roaster and baked for another 3 hours at 275. It was perfect and the flavor was spot on to what I am used to eating having grown up in Texas. Try it!!! item not reviewed by moderator and published
Outstanding!! I consider myself an excellent cook but have never cooked a brisket. The meat was fall-apart tender and so very flavor-able. Family members that rarely eat meet went back for seconds!! Will definitely do again, and again, and again!! item not reviewed by moderator and published
Made this for Christmas.... absolutely amazing. Everyone loved it. I highly recommend this recipe if you are cooking for a special occasion. item not reviewed by moderator and published
I love the taste of this recipe, I have made it several times. The last time I made it I used an idea from another review and used beer and brown sugar. It was delicious! item not reviewed by moderator and published
Wasted 6lbs of brisket on this "recipe". Like other reviewer said: boiled beef! Horrible. item not reviewed by moderator and published
This is the best oven roasted brisket I have ever eaten and the first one I have ever cooked. I only used 1 Tbsp of salt, omitted the sugar and bay leaf, used chicken stock instead of beef, and added 1/2 cup of red wine when I added the stock. About 3 hours into cooking I added chopped red potatoes, chopped yellow onions, diced celery, and chopped carrots. The only additional change I will make in the future is to cut back on the black pepper. I used the liquid to make a brown gravy and the pepper was too strong for it. The meat was moist and tender. It will be perfect for sandwiches if there is any left after tomorrow. I think the recipe is great as is but I adapted it to my own needs and what I had on hand, while staying true to the spirit of it I hope. item not reviewed by moderator and published
The best brisket I have ever had. I followed the recipe except for two modifications/additions. I used 1 part chipolte chile powder to 2 parts traditional chili powder. Also, I removed the meat from the pan at the end of cooking and let it rest for approx. 15 minutes before slicing to allow the juices to redistribute and stay in the meat. Yummy! item not reviewed by moderator and published
Made a few changes. cut the salt in half and it was still a bit too salty. I also fried some onions and seared the brisket over the onions. I think searing always helps seal in and add to flavor. based on other reviews I lowered the temperature to 300 for first hour then 275 for 3 hours. Cut broth in half and added a lager beer instead. Removed the brisket to rest and raised oven temp to 400 (I was roasting some veggies) and reduced the liquid to a nice gravy to serve with buttered egg noodles. A great meal. item not reviewed by moderator and published
I made this for my family and they loved it! Was even thinking of making it for Thanksgiving but decided to make for Thanksgiving Eve! Really great flavor!!! item not reviewed by moderator and published
I can't say much about the seasoning. My husband tasted it and said it was good. But, I cooked it for an hour less than instructed, and it was about an hour too long. It was SO dry! (That's why I couldn't taste the seasonings. I had to eat it with bbq sauce to be able to swallow it.) So, this would've been perfect if not for too much cooking time. item not reviewed by moderator and published
Used one from the store so didn't use the spices just used for heating instructions. 3.5 hours to long. Other then that I think it would have turned out perfect. Just a bit over done. item not reviewed by moderator and published
My husband made this on his day off and it was GREAT! I am not a big salt eater but I have to disagree that it was too salty, although my family thought so - go figure. He did mistake cayenne pepper for chili powder so it had a bit of a kick to it but we like spicy. I would definitely make it again with half the chili powder with the rest being cayenne. item not reviewed by moderator and published
This was my first time making brisket and it turned out wonderfully for the most part. 1 I love salt but this was too much, cut amount in half. 2 In the future, I will use only 1 tbs of chili powder. As for prep/cooking: I prepped the meat at 8:30 am and let sit in fridge until 10:45 am. I let it sit at room temp for 15 min, then transferred to baking dish. I followed the directions for temp for the first hour, added my liquids and reduced temp to 275 and baked for 4 1/2 hours. The first night, I served on egg noodles which was very tasty. The next day I served it for lunch in a tortilla with cheese and sour cream. The second night, I served on top of mashed ranch potatoes. (I used 4 lb brisket. item not reviewed by moderator and published
With a little bit of modification I would&amp;#39;ve pushed it to 5 stars. Followed the recipe to the tee......way too salty! Will half the amount of salt down to one tablespoon and also reduce the temp. Brisket should not be overcooked and yes my oven is calibrated.. item not reviewed by moderator and published
Im a huge fan of brisket and miss Texas brisket. I bought a 3lb brisket and decided to try this recipe instead of using a smoker. I cut the time down and I used my own Texas rub. The brisket came out well done and brisket should never be well done. Im curious to know how a 4lb brisket hold up under those temps and times... tough and over cooked? item not reviewed by moderator and published
Never made a brisket b4, but was feeling inspired to after repeatedly hearing Howard Wolowitz talk it up. So I picked 1 up, googled how to cook, found this recipe and read the reviews. I made the recipe as written mostly, but took some advice from other reviewers. Made a 6lb brisket so I 1.5x the rub, went a little heavier on dry mustard, used half sugar/half br. sugar &amp; sprayed meat with Olive oil, . Then added 1 can of beer &amp; tsp liquid smoke. Then invited 6 family members over as guinea pigs to my T&amp;E madness, muahaha ; To my relief everyone was raving and grabbing 2nds &amp;3rds! They couldn't get enough and we only had 2 small slices left over afterward- which is undoubtedly only because I also filled them up on mashed potatoes, corn on the cob and bread.. otherwise they may have killed each other to get the last couple pieces! AMAZING recipe- will DEFINITELY make again.. and again... and again item not reviewed by moderator and published
I've never left a review on FN but i felt i had for this recipe. This is by far the worst recipe i have ever made!!! The meat tasted like boiled beef plain and simple. Followed the advise of fellow cooks and added less sodium, at the end i had to add more because it was completely bland besides the fact of being boiled to death. Next time i ever try to do brisket will be in a smoker. item not reviewed by moderator and published
This is a great recipe!! This brisket had the best flavor of any brisket recipe I have tried. The aroma was mouth watering! I made a few changes to the recipe: I cut the salt in half but I also used sea salt which tends to be stronger and I used one cup of beef broth and I cup of beer. I fixed this for our 4th of July celebration. Everyone loved it!! I put it in flour tortillas for brisket tacos along with all the fixings. This recipe is a keeper and will be used in this family for many years to come. item not reviewed by moderator and published
I have made this recipe several times and it's perfect every time. I am a Texas girl raised on good brisket and have the privlege of living near Perini's Steak House and this is some of the best brisket I have ever had. The recipe is really simple and makes the house smell devine! I know what I'll be serving my family at tomorrow's July 4th holiday. item not reviewed by moderator and published
DELICIOUS &amp; TENDER!! I've never had good luck with brisket. Mine always came out tough. This recipe is perfect! I took some tips from the previous reviews and used 1 Tbsp. of salt instead of 2 Tbsp. I also used the beef broth and then added a little red wine. I cooked it for an hour at 300 degrees and then 4 hrs. at 280 degrees (as someone had suggested. Perfect Father's Day lunch! item not reviewed by moderator and published
GREAT recipe, I would use it again. Thought it would be too salty, but I went right by the recipe (with the exception of the bay leaf....did not have on hand. It was a wonderful recipe, and very juicey. I will use again when I cook another recipe. item not reviewed by moderator and published
To DIE for beefy goodness! Had never cooked a brisket in the oven before, but since our smoker was stolen I had no choice this time. I took the suggestion of others and used a beer in addition to the beef stock. I also used brown sugar instead of regular. I left the salt amount the same as the recipe states and I can't figure out why some people's brisket is coming out too salty. Ours was perfect. I used a much larger brisket of 9 1/2 lbs so I doubled the amount of rub and cooked the brisket for a total of 5 1/2 hours. After it was done and had rested for awhile we tried to transfer it to a cutting board for carving...and it just fell apart. LOL. It was so tender I couldn't even slice it with a knife. I just pulled it apart. It was juicy and tasted like the best beef roast you ever ate. I put some Jack Daniels No. 7 on the table but hardly anyone used it because the meat was so good by itself. I would love to try this in a smoker! item not reviewed by moderator and published
This is the first brisket I've ever made; and I can't stop raving about it! I used a six-pound piece of meat and cooked it 40 minutes/pound after the initial hour. Great for feeding a crowd! item not reviewed by moderator and published
The FIRST TIME I made this brisket it wasn't very tasty or tender (followed the recipe exactly as printed, so I chopped it up and mixed in bbq sauce for sandwiches. The SECOND TIME I doubled the dry mustard, added 1 1/2 teaspoons of salt to the dry rub, and then bagged my 4lb brisket in a large zip lock and added enough Worcestershire sauce to really wet the brisket, which helps break down the muscle fibers with a little flavor, and had it sit in the refrigerator overnight. When it was time to cook I used chicken stock instead of beef stock (orders of magnitude better and left it in the oven for 5hrs (I still cooked it uncovered for the first hour. OMG, this was FANTASTIC! item not reviewed by moderator and published
I made this recipe, as I always do the first time I make a new recipe, exactly as written and I wouldn't change a thing. It was excellent. I served it over risotto and the au jus that the brisket cooks in was a perfect meld with the risotto and the brisket. Beautiful, easy recipe that I will *definitely* be making again! item not reviewed by moderator and published
WONDERFUL!! Today is the 2nd time I am making this and didn't change a thing as far as the recipe. You don't need to since perfect the way it is written. Last time I was short on the beef broth and used about 1/2 cup beer so will probably do the same today cause the dinner was awesome. My son asked for this and he is already watching the oven and I just put the thing in!! Try this! and you won't be disappointed. Last time made mashed potatoes to go with but this time will do some oven roasted potatoes. Can't wait until dinner! item not reviewed by moderator and published
This recipe was so tasty and tender. I highly recommend it. I'm getting lots of family requests to make in again very soon! item not reviewed by moderator and published
My first brisket! This recipe was easy and really good. Very tender. I got several meals out of it, my final was brisket chili, which was super. Definitely a keeper. item not reviewed by moderator and published
It was fabulous, my stepson &amp; duaghter in law loved it. Definitely a keeper. item not reviewed by moderator and published
Been looking for an easy indoors brisket recipe with a dry rub, and i have found a winner with this one. Very good flavor and tender meat. this is a keeper. I am going to try it with a 7lb. brisket for super bowl. item not reviewed by moderator and published
Great recipe. However I did some changes. I marinated the brisket in STUBBS Beef BBQ Marinade with Lots of Fresh Chopped garlic in a zip-lock bag for two days in the refrigerator. I then coated it with the Spice rub.Roasted according to directions. Had it sliced thin and topped on a leafy green salad and drizzled with the pan juices. It was delicious. My missus loved it. Making another one for the Super Bowl. item not reviewed by moderator and published
This turned out very well. The only changes I made was to cut the amount of salt in half and set the temp at 250 and cook for 5 hours after the initial hour. item not reviewed by moderator and published
I'm from Texas but now living on the east coast and I can not find anything that remotely taste like Texas barbeque, its all pork vinegary barbeque here-blah! Can that really be considered barbeque? LOL Made this recipe 2 nights ago and it turned out fabulous. I read many of the reviews so I tweeked it a bit. I use 1 tablespoon of salt, 1 tablespoon of brown sugar instead of white, 1 tsp of liquid smoke, 1/4 tsp cumin, I omitted the beef broth and used 1 12oz beer and 2 cups red drinking wine. Lightly coated my brisket with olive oil then applyed the rub. Cooked it at 300* the first hour, then 280* covered for 4 hours. The slower you cook a brisket the better. You did not need a knife to cut it, it just feel apart. Added my own homemade barbeque sauce and it was so delicious! Now I can have Texas barbeque anytime I'm feeling homesick! Great recipe. item not reviewed by moderator and published
Has anybody actually followed this recipe? A spice mix is not a recipe. The reviews are all over the place with different cooking times and even cooking methods (cooling then slicing, then re-cooking with the sauce. I'm trying to cook a fairly lean 2 pound brisket according to this recipe at the moment. I started off with 30 mins uncovered at 300 F and have been cooking for 1.5 additional at 270-300 F (my stove sux and it doesn't seem that soft and tender when I push into it with a spoon. How long should I keep cooking this thing? Also, did you guys baste the meat continually with the sauce? item not reviewed by moderator and published
Mine was also quite salty I don't know if kosher salt is saltier than table salt. I am sure that my use of regular beef stock vs. low sodium didn't help! I used 1 Tbs the second time and it was much better. Both briskets were 2 lbs larger than the recipe. Regardless of the salinity in my first attempt they were seriously tender and excellent. item not reviewed by moderator and published
SOOOO YUMMY! So proud that this was my first brisket!!! Don't know why I found it so intimidating.....We took the suggestion of using beer along with the beef broth. We also rubbed the meat with Dijon mustard before rubbing in the dry mix and added a few fresh herbs and sliced garlic. This was DELICIOUS!!!!!!! The drippings made an amazing au jus to poor over the meat although it wasn't even necessary! There is only 3 of us so 4 1/2 lbs was plenty with Parmesan mashed potatoes and sauteed kale with garlic, olive oil, red chili flakes and a little kosher salt. We have plenty left over to make french dip sandwiches later in the week... well maybe- everyone keeps getting pieces out of the fridge to munch on. Can't rave about this recipe enough! Thank You Paula!!!! Oh, I did only use 1T of salt.... item not reviewed by moderator and published
To all those who thought it was too salty, did you use a Corned Beef Brisket? If so they are marinated in brine and are horrible for a BBQ brisket; speaking from experience. Ask your butcher for the proper meat if you are not sure. This is a great recipe to keep the house warm in the winter. This recipe + gas oven on low for several hours = good food and warm kitchen! item not reviewed by moderator and published
I have been wanting to make a brisket for quite some time and just never wanted to invest the time to smoke one. I came across this recipe and thought that it would be worth a try and the reviews were high.... Wow!! This recipe was extremely easy to make and oh so tasty. I followed the recipe exactly and roasted for the first hour and covered. The house began to smell so wonderful I knew it would be a fantastic dinner. I used about half of the drippings and added to a roux to make a gravy - may have been the best gravy I have ever made. The brisket was so tender and juicy and the leftover drippings kept it moist. Absolutely delicious. Two days later, I put the brisket and juices back in the oven to reheat and I actually think it may have been even better the second time around. First brisket I ever made and it received such rave reviews I will be using this recipe over and over. Thanks for sharing the results were amazing! item not reviewed by moderator and published
Yum, very easy to make and so tasty. I took recommendations from other reviews and added about 3/4 cup of beef broth then a bottle of Blue Moon Winter Ale. (beer. It was very salty but we thought delicious. I can see cutting back a little on the salt next time. We added carrots in the liquid the last half hour. Then I put the gravy in a separator and poured the juice over the sliced brisket. I did place the brisket fat side up and I cooked in a crueset dutch oven. I cooked two 2.5lb briskets in same pan. Cooked the exact time and was perfect. Served with Garlic, parmesean mashed potatoes, pillsbury crescent rolls and broccoli. My four boys gobbled it up. I had to stop my husband from eating it all (he had three servings so my son could pack for lunch the next day. Mac and cheese would be a great side too. item not reviewed by moderator and published
Very good. I tried it with grass-fed beef brisket from Pasture Prime Family Farm in Summerfield Florida -- absolutely amazing! Grass-fed beef brisket is def the way to go. Google them -- they're called Pasture Prime Family Farm, and they have a featured brisket cut right now. item not reviewed by moderator and published
I just made this brisket for the umpteenth time this weekend and got the same rave reviews as I always have! The meat is simply melt-in-your-mouth, and the rub adds this great spiciness - without too much heat! I actually only end up cooking the meat for an hour at 350 and two hours at 300 - and it's perfect every time. I also use the juices to make a gravy - I make a roux out of 1/4 cup butter/margarine and 1/4 cup flour, and add about 1 3/4 - 2 cups of the juices for this perfect gravy to serve alongside. I love this recipe! item not reviewed by moderator and published
I love this recipe, it is easy and SO tasty. One thing I like to do instead of slicing it like it states, I shred the brisket and place it back in the liquid. The shreded brisket is awesome for sandwiches and mexican. You can also throw in a sm can of mexican tomato sauce to add a little more kick. item not reviewed by moderator and published
I tried this recipe about a month ago when beef brisket was on sale at my local grocery store for 2.99 per pound. I bought a 12lb brisket. Before reading the reviews i add the salt required, it is way too much. Even with too much salt the brisket, all 12lbs of it were gone within 24 hours. Today I am making it again. Some of the tweeks i will be doing to it is using half the salt, adding 2 tsp of cumin, 2 tsp of onion powder and using a Regular Coors beer instead of the beef stock. So many other people agree and say that the beef stock makes it taste like roast beef instead of a true beef brisket and I agree with them. Feel free and use my tweeks if it fits your taste, but please limit your salt (i like sea salt over ordinary table salt. You will not be disappointed either way you make it (either straight by the recipe or my way. Good luck and enjoy. item not reviewed by moderator and published
My first attempt at brisket and it was melt in your mouth delicious. Caught my wife sneaking a sliver when we were getting ready for bed. LOL. She said she couldn't stop thinking about after dinner and had to have one more bite before bed. I think that pretty much says it all. The only change I made was to put on the rub and wrap it in clear wrap. I put it in the fridge overnight and started slow cooking it the next day around noon to be ready at dinnertime. Huge success! item not reviewed by moderator and published
Today was the first time I tried my hand at a brisket. I don't know why I've never before tried one; always heard, thought or had some perception that it would be hard to get "right." I tried this recipe today, and WOW!! I followed the recipe here but added 1/4 tsp of cumin and paprika. It was just womnderful, and I this will be cooked again and again. It was fall apart, melt in our mouths GOOD. Slicing it was a challenge because with a kitchen knife, it was so tender, it was falling apart, shredding itself. The electiric knife was brought out and made nice slices. NO KNIFE WAS NEEDED at the dinner table. SO glad I tried this! It was just so easy, it really cooked itself! I also took the juices from the pan, strained them and added to a roux for a wonderful gravy....OH, also I did take the other reviewer's suggestion and use only ONE tablespoon of salt. It was perfect, and I do think 2 would have been too much! 5 STARS all the way! item not reviewed by moderator and published
EXCELLENTO!!! This was my first attempt at beef brisket. I made the rub as directed, added a thinly sliced onion plus 1 cup of red wine to a broth made with 2 cups of water and 3 beef boullion cubes, and cooked a 4.5 lb brisket as directed. I rested the beef while making a gravy with the drippings and cornstarch mixed with a little water. I sliced the beef and added it to the gravy. It was so flavorful, that I decided to sign up and join the reviewing blogers. Next time I would decrease the salt to 1 tbsp. item not reviewed by moderator and published
Ok- This was something out of this world. My husband called this the: "Make you think twice about leaving your wife meals". Tender and just orgasmic-- Hope that is the correct spelling. A word not oftened used in our home. : item not reviewed by moderator and published
This is my new go-to brisket recipe. It is perfect! I did take other reviewers suggestions and use only 1 tablespoon of sea salt. Also instead of broth, I used about 12 oz of Bud Light. I read someone else thought it tasted too much like roast beef which I could see due to the beef broth. Anyhow, beer is definitely the way to go!! This is the second time I have made it and my hubby loves it!! If possible try to go with Angus...makes a big difference! item not reviewed by moderator and published
This recipe was AWESOME!!! I am not a huge red meat eater, but this was delish! I can't wait to share the recipe with friends! The next time I make it, I am going to make sandwiches and reserve some of the liquid for dipping! YUMMO!!! item not reviewed by moderator and published
This was amazing! My Husband never gets to excited about food but he sure enjoyed this! Like others suggested i added red wine to the broth instead of water and also a tad of brown sugar to my rub! this was really good! item not reviewed by moderator and published
Ok, I am more of a luker, and don't often even write reviews for the recipes I try, but HOLY COW (haha this brisket was good! I made the recipe as it is posted, reducing the salt a little per other reviewers suggestions, and covering the brisket with sliced onion after the first hour. Onions were then served (and devoured along side the brisket. The thing that might set my experience apart from others is that I cooked over 30 lbs of brisket with the recipe all at once for my parent's anniversary party! :0 I cooked the brisket ahead a couple of days, cooled it and refrigerated it reserving the liquid. On the day of the party, I sliced the cold beef, layered it into pans and poured the beef broth cooking liquid back on top, covered it and reheated. Easy and Fabulous! The brisket turned out great and people were raving about it! item not reviewed by moderator and published
I loved this recipe it turned out perfect I substuted the water for red cooking wine and the put the bbq sauce in a pan and baked it seperatly so my guests could choose.I am making the same recipe again for friends this weekend. item not reviewed by moderator and published
Delicious and easy, but a little too salty for my family's taste. Will cut down to 1 tbs salt next time. Served with sliced jalapenos and hot sauce on the side to add heat. Leftovers were great reheated, in sandwiches and meat/leftover broth used in a Tex-Mex soup. Love cooking one day and having lots of options to use leftovers different ways later that week! item not reviewed by moderator and published
Well... I followed the recipe exactly and mine turned out very very dry. I also didnt like it due to personal preference..this was my first attempt at making brisket and I'm not sure if it was just the recipe but all I tasted was roast beef...and I personally really dislike roast beef. The only thing that saved it for me was an impromptu gravy I made near the end of cooking using the pan juices, flour, mushrooms, garlic and pepper. It was okay but I would not make a brisket with this recipe again. I think I'll stick with barbecue! item not reviewed by moderator and published
(this should be a 5 star if I hadn't messed things up... Still trying to repair the damages. Help! Urgent!! I am making this brisket and just poured the broth over the brisket and I mistakingly used lobster broth instead of beef...ok, so I wasn't wearing my glasses. Do I pour out all of the cooking liquid ( including the juices from the brisket ? This is for company so I can't afford a blunder. item not reviewed by moderator and published
Never made a brisket before so took a chance on this recipe to feed a crowd from Texas. It was excellent and very easy. Will definitely make again. item not reviewed by moderator and published
I started with an 8.5 lb brisket, so I doubled the rub. The only change in ingredients I made to the rub were: I substituted sea salt (no iodine. Also, I used 3/4 of the chill powder recommended and topped it up with chipotle chili powder. This added a nice flavour. For my broth, I used one can of beef broth and one cup of red wine and a tsp of liquid smoke. Also, I added the rub to the brisket and let it sit overnight in the fridge. I set it in the oven for one hr @ 350'F. Then I covered tightly with foil (and the broth and cooked @ 270'F while I went to work ( nine hours at 270'F. Finally, I didn't read anything related to this, but once finished, I poured off all fat I could, then added the liquid back to cover the brisket and added TWO bottles of Stubbs BBQ sauce. I covered and cooked for an additional hour @ 270'F. Flavour and tenderness is UNBELIEVABLE...better than anything I have tasted in Dallas or Austin! This recipe is definitely a keeper!! item not reviewed by moderator and published
VERY tender, tasty... and now I'm working on changing the recipe a bit- adding ground coffee an hour or so before putting in on the heat, and maybe using some smoking chips in the oven... item not reviewed by moderator and published
OMG...made this for my family in from Texas and it was absolutely delicious. I made the rub, covered the brisket with it and wrapped it up in cling wrap and put in a bag overnight in the refrigerator. I let it come to room temp the next day before cooking it. I used 2 cubes of beef bouillon in 1 cup of water...added about a half cup of red wine and half cup of homemade chicken broth instead of just beef stock and it made the most delicious sauce. I forgot about the bay leaf and honestly I don't know how it could be better with it. I put out some really good barbecue sauce for everyone to use, but the brisket sauce was so good hardly anyone used the BBQ!. There weren't many left-overs but what ones there were I put in a bowl and covered with the sauce and heated it up the next day. I think it tasted even better then. You can NOT go wrong with this recipe. Yum!! item not reviewed by moderator and published
Looking for a different way to make a brisket, I opened Tom Perini's book, "Texas Cowboy Cooking" and found this recipe, not realizing he had done this on Paula's show. Forever a fan of coriander and cumin, I added healthy teaspoons of the both to the rub. I followed the recipe as it is in his book, which meant I added a "mop;" a heated and reduced mixture of 1/3 c. each of oil, vinegar and water, plus chopped onions, lemon and garlic. ( I realize now, this is the addition he uses when cooking outside, so it isn't really that neccessary indoors. The brisket turned out very well and I will make it again. As one reviewer suggested, I think I will try substituting Guinness for the stock next time. Also, living in a saucier region of barbecue, I mixed some of the drippings with Papa Bob's BBQ Sauce &amp; it made a good complement to our sandwiches. We are looking forward to tomorrow's leftovers! item not reviewed by moderator and published
Happy cow item not reviewed by moderator and published
This was a big hit! I made this for my husband's family and my husband, who has proclaimed he doesn't like brisket, couldn't get enough! The family was still talking about it a week later: item not reviewed by moderator and published
Absolutely delicious. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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"!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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... item not reviewed by moderator and published
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. item not reviewed by moderator and published
I would not recommend this recipe it was awful. I had to give it to the dogs. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
You used your own rub?  Then how can you rate this recipe?  I don't get it. item not reviewed by moderator and published
You must have used hot chili powder. item not reviewed by moderator and published
What other chili powder is there? Mine turned out inedible too because it was too spicy. Our mouths were on fire. $50 cut of meat to waste. item not reviewed by moderator and published
American Chili powder is a blend. Chili powder in the rest of the world is straight red pepper. Not a blend of savory chili peppers and spices plus salt. item not reviewed by moderator and published
It seems like an hour per pound, that should take a while but well worth the wait Kathy. item not reviewed by moderator and published
I have made this several times, ranging from 4 lbs up to 11 lbs. I would suggest splitting the 14 pounder up and making 2 separate pieces. item not reviewed by moderator and published
Question. Do you use roasting rack inside the pan, to elevate the brisket? item not reviewed by moderator and published
I never have. It just takes a bath in the liquid. item not reviewed by moderator and published
How can you give a 1 star review when you in NO way followed the recipe? item not reviewed by moderator and published
agree item not reviewed by moderator and published
How did you get boiled beef from the oven? I think you missed a line or two in the directions.... item not reviewed by moderator and published
I agree with beasel; I live in Texas and when we can't put brisket on the smoker, this is a great choice. If you follow the directions you can't miss. House smells wonderful while this is cooking. Have served it for company twice and it was a hit!! (I did cut the salt in half) item not reviewed by moderator and published

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