Learn how to make easy Texas-style, barbecue brisket with this oven method. Comments We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing. Beefy brisket is the king of Texas barbecue. Yes, Texas has ribs and pulled pork, but
tender, peppery brisket is what most people dream of when they think Texas barbecue. Swiped with mustard and packed with a salt and pepper coating before slow smoking produces a brisket that is ingenious in simplicity and mind-blowing in flavor. The best Texas-style brisket is tender without falling apart and has a thick layer of smoky-peppery bark that surrounds each slice. While we can’t exactly replicate the terroir of a Texas smokehouse, we can slow-roast brisket in the
oven and get pretty darn close. Here’s how to make Texas-style brisket in the oven at home. What Is Texas-Style Brisket?Beef brisket is actually slow-cooked in a number of regional and ethnic cuisines, but Texas-style brisket means two things: smoke and pepper. BBQ expert Robb Walsh says this particular style of brisket is most often found in Central Texas, but for everyone else outside the region, Texas-style brisket is what we think of when we think barbecue brisket. It is slow-smoked until tender but not falling part like pulled pork, and it has a thick bark, prized for its texture and peppery bite. Texas-style brisket from the oven is never going to have the gorgeous pink ring around each slice, but we can give the brisket smoky flavor with liquid smoke and create a thick bark (while keeping the meat juicy) with an on-and-off-again foil tent in a low oven. (Image credit: Joe Lingeman)The Best Brisket for BarbecueA whole brisket can weigh nearly 20 pounds, which is more than most home cooks will ever need, but you also don’t want to attempt this technique with a two-pound trimmed brisket. Look for a five- to six-pound brisket with a rich fat cap. If you’ve got the choice between a flat or a point cut (this basically refers to the ends of the brisket), always choose the point — it has more fat, which keeps it from drying out in the oven. (Image credit: Joe Lingeman)Key Steps for Brisket in the Oven
Serving and Storing Texas-Style BrisketYour Texas-style brisket is done when it holds 200°F for at least an hour and has a crispy bark. Pro smokers also use tongs to pick the brisket up at the middle and test for a bend. When held above the baking pan it should bend gently but not break. If it’s stiff, return it to the oven. Rest the brisket loosely covered for 30 minutes before slicing. Slice the brisket thinly across the grain. Texans almost always serve sauce on the side, but some smokehouses skip sauce completely and you can too — this brisket is so peppery, smoky, and juicy it really doesn’t need it. Learn how to make easy Texas-style, barbecue brisket with this oven method. Ingredients
Equipment
Instructions
Recipe NotesStorage: Leftovers can be refrigerated in an airtight container for up to 4 days. How long should a brisket take in the oven?Double wrap the brisket in foil, then place it back on the baking sheet (or roasting pan). Roast the brisket in the preheated oven until it reaches an internal temperature of 180 to 200 degrees Fahrenheit, about 1 hour and 15 minutes per pound of meat.
How do you keep a brisket moist in the oven?If you're using an oven, put a water pan or drip pan under the roast. That will help add moisture to the air while you cook and keep a brisket moist.
Do you add water when cooking brisket in the oven?Add brisket, fat side up, to a large roasting pan with rack.
Add water to the bottom of the pan. Cover with foil. Bake brisket at 250 degrees F for a few hours, until internal temp of brisket reaches 185 degrees F.
At what temperature should I cook a brisket in the oven?Baking the brisket:. Preheat oven to 300° and place a rack inside the large roasting pan. ... . Place the brisket, fat cap up, in the middle of aluminum foil prepared in the roasting pan. ... . UPDATE: Place in the oven and bake for about 1 hour and 15 minutes per pound, until the brisket reaches about 180°.. |