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
This article has been posted with permission and originally appeared as
Lone Star Beef Brisket on Relish
- Yield: 6 -10 servings 1x
Ingredients
Scale
- 2 tablespoons salt
- 2 tablespoons chili powder
- 1 1/2 tablespoons garlic powder
- 1 tablespoon dry mustard
- 1 tablespoon pepper
- 1 tablespoon onion powder
- 1 pieces beef brisket (about 3–5 lbs)
- 1/4 cup canola oil
- 2 cups low-sodium beef broth
- 1 tablespoon liquid smoke
Instructions
- 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.
- Category: Main
