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–+ servings

Oven-Roasted Brisket To Rival Its Smoked Counterparts

Skip the smoker and roast your Texas brisket in the oven with this fast and flavorful recipe. Don't forget all the fixins'!
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Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings 10 servings

Ingredients
  

  • 3-4 lb brisket
  • 2 tablespoons chili powder
  • 2 tablespoons salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon brown sugar
  • 2 teaspoons dry mustard
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 1/2 cups beef stock
  • 1/8 cup liquid smoke optional
  • BBQ sauce of choice optional

Instructions
 

  • In a small bowl, combine all the seasonings together and mix. Sprinkle the mixture evenly all over the brisket so it is well coated. Wrap the brisket in foil and let refrigerate overnight.
  • The next day, unwrap the brisket to allow it to come to room temperature. Preheat the oven to 350 degrees f. Place the brisket fat side up in the roasting pan for one hour.
  • After an hour, add the broth to the bottom of the pan, as well as the liquid smoke, if you are using. Cover the pan with foil and lower the temperature to 300. Cook for an additional 3 hours.
  • Remove from oven and let rest for 20 minutes. Once rested, slice against the grain and serve with bbq sauce on the side.