Texas Style Beef Brisket in the Oven

This beef brisket made in the oven is about as close as you can come to Texas-style smoked brisket without actually using a smoker. Juicy beef brisket is rubbed with an amazing dry rub and baked in the oven until tender. Learn how to make a great beef brisket right in your kitchen.

Beef brisket comes from the lower chest area of the cow. It’s a very tough cut of meat because it comes from the area where there is a lot of muscle and tendons. Because it’s a tough cut of meat, brisket should be cooked at low temperature for a long period of time. Of course, for best results and for a true Texas-style brisket, it should be cooked in a smoker. Since not everyone has a availability and time to slow cook the brisket in the smoker, I want to share my recipe for making the beef brisket in the oven.

Wondering how much brisket to get? That’s the story of my life. Recommended serving size for brisket is 1/2 lb of uncooked meat per person. It’s also very subjective because it highly depends on the sides that you’re servings with it. Lighter sides will not fill guests as much, so more brisket will be needed per person. Heartier sides, will be more filling.

And then after it’s cooked, you can either slice and serve it after the 20 to 30 minutes resting time, or you can refrigerate the cooked brisket for a day or two, and warm it in a 300°F oven before serving. I served this Oven Baked Beef Brisket with Caesar Salad and Tomato, Avocado and Cucumber Salad, which is not authentic, but it was delicious.

Ingredients:

• 1 first-cut brisket about 5 pounds

For the Rub

• 2 tablespoons brown sugar
• 2 tablespoons paprika smoked if possible
• 2 teaspoons dry mustard
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons salt
• ½ teaspoon cumin
• ½ teaspoon dried basil
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne pepper

For the Sauce

• 1 tablespoon vegetable or canola oil
• 1 cup chopped onion
• ¼ cup chopped celery
• ¼ cup chopped green bell pepper
• 2 tablespoons minced garlic
• ⅛ teaspoon cayenne pepper or to taste
• 3 tablespoons white wine vinegar
• 3 tablespoons Worcestershire sauce
• ½ cup ketchup
• 3 cups beef broth
• 2 bay leaves