Texas Beef Brisket

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.

Texas Beef BrisketMark Boughton Photography, Styling by Teresa Blackburn

This article has been posted with permission and originally appeared as
Lone Star Beef Brisket
on Relish

Texas Beef Brisket
 
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 tender meat and flame-kissed flavor.
Author:
Recipe Type: Main
Serves: 6-10 servings
Ingredients
  • 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
Instructions
  1. In a small bowl, combine salt, 2 chili powder, garlic powder, dry mustard, 1 Tbsp pepper, onion powder.
  2. Rub mixture onto beef brisket and refrigerate at least 6 hours. Bring brisket to room temperature.
  3. 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.
  4. Add beef broth and liquid smoke to pan, cover and cook in oven for about 1 hour per pound, 3 to 5 hours total.
  5. 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.
 

No Comments Yet

Leave a Reply

Your email address will not be published.

Rate Recipe: