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
- 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
- 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.
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