Texas Oven-Roasted Beef Brisket

Oven Roasted Texas Brisket is the easiest recipe for fork-tender brisket with Texas-style seasoning. Smoker, Slow Cooker and Barbecue instructions included!

Our tender roast Beef Brisket with Caramelized Onions is the perfect Main Dish for holidays, potlucks, or family dinners. Give classic brisket a Texas-style makeover with easy recipe!

Texas Oven-Roasted Beef Brisket, sliced on cutting board

OVEN-ROASTED TEXAS BRISKET

Craving BBQ Texas Brisket but don’t have a fancy smoker? Not a problem with this easy recipe for Oven Roasted Texas Brisket! All you need is a good dry rub, some beef broth, a trimmed brisket, and about 4 hours to get a perfectly cooked Texas Brisket. No fussing with wood chips and or smoker temperature, this is a great recipe whether it’s your first time or fiftieth time cooking brisket.

Once you learn how to cook a brisket in the oven, you can make tender BBQ Brisket the next time a craving strikes. This Texas Oven Brisket recipe is baked in about half the time as smoking or barbecuing, but is just as flavorful and juicy. Slow roasting lets all the smoky, Texas-style seasonings soak in and makes the brisket melt-in-your-mouth fork tender.

If you have the equipment and want a traditional Smoked Texan Brisket, we’ve got you covered later in this post. You can also cook this Texas Brisket in the slow cooker! Slow Cooked Brisket is an easy way to get tender beef brisket without heating up your kitchen or your backyard. However you make it, this is a go-to recipe for the best brisket!

This Texas Oven Brisket recipe is easy and quick to get ready for the oven, with no wet brine or marinating overnight needed! The homemade dry rub for this Texas Oven Brisket gives tons of flavor and a crisp crust while keeping the meat inside tender and juicy during slow roasting. 

SIDE DISH RECIPES FOR TEXAS OVEN BRISKET

You can enjoy Texas Brisket with your favorite barbecue sides like Mac and Cheese and Baked Beans. Serve brisket instead of Pot Roast for a comfort food dinner with Mashed Potatoes and Green Beans. Beef Brisket is even better the next day as sandwiches slathered with BBQ Sauce and Coleslaw.

Tips for Texas Brisket

  • Marinate beef brisket overnight if you have the time. It will make the beef even more flavorful and tender.
  • Trim the brisket while it’s cold, straight from the refrigerator. You want to trim the fat cap back until all the hard fat is gone except for about ¼ inch.
  • Bring the beef to room temperature for about an hour before you roast. This will allow the meat to reach the internal temperature evenly.

Oven Texas Brisket coated in rub

VARIATIONS ON OVEN BAKED TEXAS BRISKET

  • Spices: Other seasonings to add to your dry rub are smoked paprika, cayenne pepper, white pepper, brown sugar, or dried thyme. 
  • BBQ Sauce: Braise your brisket every 15-20 minutes in the last hour of cooking with your favorite BBQ sauce, like this easy Homemade BBQ Sauce. Serve with more barbecue sauce on the side!

Smoked Texan Brisket 

  • Preheat smoker to 225 degrees F with hardwood, like hickory or mesquite, smoke and indirect heat.
  • Season beef brisket and place with the thicker side closest to the heat source, fat side down, on grill.
  • Smoke brisket until reaches an internal temperature of 165 degrees, 3-4 hours, or about 45 minutes per pound.
  • Remove brisket and wrap in butcher paper or aluminum foil.
  • Return to smoker and smoke an additional 2-3 hours, or until it reaches an internal temperature of 205 degrees.
  • Unwrap butcher paper (or foil) and rest brisket uncovered at least 30 minutes before you slice and serve.

Oven Texas Brisket raw brisket with rub ingredients

Texas Brisket on the Barbecue

  • Preheat grill to low heat on one side leaving half the grill unheated.
  • Season trimmed brisket and sear in a skillet in oil over medium heat for 3-4 minutes on each side. 
  • Place brisket fat side up in a heavy duty disposable roasting pan.
  • Pour beef broth into pan and cover pan tightly with aluminum foil.
  • Place pan on grill over indirect heat and close barbecue lid.
  • Cook for about 3-4 hours on the grill, until internal temperature reaches 205 degrees.
  • Remove from grill and pan, tent with foil and rest for about 20 minutes. Slice against the grain.

Slow Cooked Beef Brisket

  • Trim and season beef brisket.
  • Place fat side up in a large slow cooker.
  • Cover slow cooker with lid and cook on low for 8 hours.
  • Remove from crockpot and broil for 1 minute to get crust.
  • Rest for at least 30 minutes before you slice brisket.

MORE MOUTHWATERING BEEF MAIN DISHES

HOW TO STORE ON OVEN BAKED TEXAS BRISKET

  • Serve: Rest brisket for at least 10 minutes before slicing against the grain to serve. Keep Texas Oven Brisket at room temperature for up to 2 hours.
  • Store: Store Texas Brisket in an airtight container or heavy duty storage bag and refrigerate for up to 3 days. Serve leftovers cold or reheat on low in the oven so it doesn’t dry out.
  • Freeze: Once cooled, slice Oven RoastedTexas Brisket and freeze in a sealed container for up to 3 months. To keep from sticking, freeze slices in a single layer on baking sheet for one hour before placing in container. To reheat, thaw overnight in the refrigerator and heat in oven on low heat.

Texas Oven-Roasted Beef Brisket in baking pan

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Texas Oven Brisket

Oven Roasted Texas Brisket is the easiest recipe for fork-tender brisket with Texas-style seasoning. Smoker, Slow Cooker and Barbecue instructions included!
Yield 10 servings
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 4 pounds trimmed beef brisket
  • 2 tablespoons chili powder
  • 2 tablespoons Kosher salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon coarse ground black pepper
  • 1 tablespoon sugar
  • 2 teaspoons mustard powder
  • 1 bay leaf crushed
  • 2 cups beef broth

Instructions

  • Preheat oven to 300 degrees F.
  • Combine chili powder, Kosher salt, garlic powder, onion powder, pepper, sugar, mustard powder and the crushed bay leaf in a small mixing bowl.
  • Rub brisket on all sides with the seasoning mixture, then place in a large baking dish.
  • Pour the beef broth into the baking dish.
  • Cover the baking dish tightly with aluminum foil and cook in the oven for 4 hours.
  • Remove brisket from oven, remove foil carefully to release steam, then let sit 10 minutes before slicing.

Nutrition

Calories: 302kcal | Carbohydrates: 4g | Protein: 39g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 112mg | Sodium: 1745mg | Potassium: 680mg | Fiber: 1g | Sugar: 1g | Vitamin A: 474IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 4mg
Keyword: Texas Oven Brisket

Texas Oven-Roasted Beef Brisket collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I lost my tried & true recipe for brisket. I’M GLAD I DID! This is the best brisket I’ve ever made. I made the sauce recipe, too, but didn’t use it because the flavor of the brisket is amazing on its own.

  2. Wow, this looks absolutely so delicious. Cannot decide which one of your Brisket recipes to make. The other is the carmelized onion brisket. Decisions. Both look very good! Thanks for sharing!

  3. I’m looking forward to making the oven brisket. What would the overnight marinade be for this?
    Thanks!

    1. There’s no trick to the marinade, just rub it with the rub ingredients and let it sit overnight in an airtight bag or container for the meat to absorb more of the flavor!