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Oven-Baked Texas-Style Brisket

Tender, smoky, and juicy Texas-style beef brisket baked low and slow in the oven for perfect BBQ flavor without a smoker.
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Prep Time 30 minutes
Cook Time 5 hours 30 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Texas BBQ
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Brisket
  • 4-5 lb beef brisket trimmed, fat cap left on
  • 2 tbsp olive oil
  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tsp liquid smoke optional
Texas Dry Rub
  • 2 tbsp paprika
  • 2 tbsp brown sugar
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 2 tsp chili powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp cayenne pepper optional

Equipment

  • Roasting pan
  • Aluminum foil
  • Meat thermometer
  • Sharp knife

Method
 

  1. Preheat oven to 300°F (150°C).
  2. Pat brisket dry and rest 30 minutes at room temperature.
  3. Combine all dry rub ingredients in a bowl.
  4. Rub olive oil and spice mix all over brisket. Marinate 4–8 hours or overnight for best flavor.
  5. Place brisket fat side up in roasting pan with beef broth, Worcestershire sauce, and liquid smoke around it.
  6. Cover tightly with foil and bake for 4–5 hours until fork-tender (195–200°F internal).
  7. Remove foil, raise oven to 375°F, and bake 20–30 minutes uncovered to develop bark.
  8. Rest brisket 20–30 minutes before slicing against the grain.

Notes

For authentic flavor, use a fatty brisket and allow it to rest before slicing. Store leftovers airtight for up to 4 days.