Texas Brisket Oven (Printer-Friendly Layout)
Make smoky, juicy brisket with a crackly outer bark—just your oven, a quick rub, and no special gear needed.
# Ingredients You'll Need:
→ Main
01 -
4.5–5.4 kg full brisket, flat cut or point cut, trimmed
→ Seasonings
02 -
2 tablespoons (28 g) kosher salt, coarse
03 -
2 tablespoons (20 g) cracked black pepper
04 -
1 teaspoon (3 g) garlic powder, if you want
05 -
1 teaspoon (2.5 g) smoked paprika, optional
→ Binders and Flavor Enhancers
06 -
1 tablespoon (15 g) classic yellow mustard, for sticking optional
07 -
1 tablespoon (15 ml) Worcestershire sauce, optional, to boost flavor
08 -
1 teaspoon (5 ml) liquid smoke, if you want a smoky taste
# Step-by-Step Instructions:
01 -
Take off the wrapping carefully and put the brisket on your board. Cut against the grain so it’s easier to chew. Plate it up with anything else you’re planning to serve.
02 -
Keep it wrapped and let it chill for about 1 hour so the juices don’t all leak out. This wait helps the meat stay soft when you cut it.
03 -
Once the brisket gets to 74°C, take it out and wrap it tight in foil or butcher paper. Toss it back in the oven. Cook until the inside's reading 93–96°C. This’ll take another 2 or 3 hours.
04 -
Heat your oven to 121°C. Put the meat on a rack in a pan, fat side up. Pop it in uncovered for 4 to 6 hours. Check for 74°C inside; that’s your first milestone.
05 -
Set the brisket with its seasonings on a rack over a tray. Leave it in the fridge, open, for at least 4 hours (or overnight is even better). Take it out an hour before cooking so it can warm up.
06 -
Pat the brisket dry really well. Cover every side with mustard if you like—that helps everything stick. Mix your salt, pepper, garlic powder, and paprika (if you’re using them) in a small bowl. Press this mix all around the meat. If you’re feeling fancy, add some Worcestershire sauce or liquid smoke over both sides for that extra kick.
07 -
Trim off extra fat with a sharp knife, making sure you leave about a 6 mm layer on top. Slice away thick, hard fat and any shiny bits (that’s silverskin) that won’t melt down in the oven.
# Extra Tips and Tricks:
01 -
Letting your brisket sit out before roasting helps it cook evenly and gives you a better smoke ring—even if you’re baking.
02 -
Taking time to let your brisket rest after it cooks means juicy, soft slices every single time.