What sets a Texas barbecue apart from the rest? Beef brisket, smoked low and slow for hours. No smoker? No problem! This oven version delivers fork-tender meat and flame-kissed flavor. Serve with your favorite bottled barbecue sauce and pickles.
Mark Boughton Photography, Styling by Teresa Blackburn
- 2tablespoons salt
- 2tablespoons chili powder
- 1½tablespoons garlic powder
- 1tablespoon dry mustard
- 1tablespoon pepper
- 1tablespoon onion powder
- 1pieces beef brisket (about 3-5 lbs)
- ¼cup canola oil
- 2cups low-sodium beef broth
- 1tablespoon liquid smoke
- In a small bowl, combine salt, 2 chili powder, garlic powder, dry mustard, 1 Tbsp pepper, onion powder.
- Rub mixture onto beef brisket and refrigerate at least 6 hours. Bring brisket to room temperature.
- Preheat oven to 250°F and heat canola oil over medium-high in a large, lidded pan. Sear both sides of brisket in oil until well browned, 4 to 5 minutes per side.
- Add beef broth and liquid smoke to pan, cover and cook in oven for about 1 hour per pound, 3 to 5 hours total.
- Remove from oven and transfer brisket to a cutting board. Tent loosely with foil, let stand 10 minutes, then slice into thin strips, against the grain.