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Texas-Style Brisket in the Oven (No Smoker Needed)

Savory Texas-Style Brisket in the Oven No Smoker Needed

Experience the rich flavor of Texas-Style Brisket in the Oven, no smoker needed for tender, smoky perfection.
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Prep Time 30 minutes
Cook Time 8 hours
Resting Time 30 minutes
Total Time 9 hours
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brisket
  • 1 whole Brisket USDA Choice or Prime with good marbling
For the Rub
  • 1 tbsp Salt Essential for enhancing beef flavor
  • 1 tbsp Black Pepper Coarsely ground for better texture
  • Optional Spices Garlic powder, paprika, or cumin for extra flavor
For Wrapping
  • 1 roll Foil Traps moisture for a softer bark
  • 1 roll Butcher Paper Allows airflow for a crispy crust

Equipment

  • Roasting rack
  • baking dish
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Trim excess fat from the brisket, leaving about a quarter-inch layer. Rub Texas-style seasoning all over the meat and let it rest at room temperature.
  2. Preheat your oven to a low and steady 250°F (121°C).
  3. Place the brisket fat side up on a roasting rack in a baking dish. Insert a meat thermometer and cook until internal temperature reaches 165°F (74°C), about 6 to 8 hours.
  4. Wrap the brisket tightly in foil or butcher paper and return to the oven. Continue cooking until it reaches around 195°F (90°C), about an hour per pound.
  5. Let the brisket rest for at least 30 minutes, tented with foil, before slicing.

Nutrition

Serving: 1sliceCalories: 320kcalProtein: 23gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 80mgSodium: 700mgPotassium: 400mgIron: 3mg

Notes

For best results, slice the brisket against the grain to maximize tenderness. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.

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