Texas Oven-Roasted Beef Brisket

Total Time:
4 hr 10 min
10 min
4 hr

10 servings

  • 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

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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Toasty, bracing beer

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    374 Reviews
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    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.
    Question. Do you use roasting rack inside the pan, to elevate the brisket? 
    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)
    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.
    Made a few times & adjusted ingredients to suit my tastes creating a smoker flavor w/out the smoker & 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 & insert & 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.
    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.
    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!!!
    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!!
    Made this for Christmas.... absolutely amazing. Everyone loved it. I highly recommend this recipe if you are cooking for a special occasion.
    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!
    Wasted 6lbs of brisket on this "recipe". Like other reviewer said: boiled beef! Horrible.
    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.
    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!
    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.
    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!!!
    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.
    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.
    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.
    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.
    With a little bit of modification I would'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..
    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?
    How can you give a 1 star review when you in NO way followed the recipe?
    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 & sprayed meat with Olive oil, . Then added 1 can of beer & tsp liquid smoke. Then invited 6 family members over as guinea pigs to my T&E madness, muahaha ; To my relief everyone was raving and grabbing 2nds &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
    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.
    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.
    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.
    DELICIOUS & 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!
    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.
    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!
    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!
    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!
    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!
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