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Close up of deeply dark caramelized crust on Oven Baked Beef Brisket slices.

Oven Baked Beef Brisket: A Texas-Style Masterpiece

Master the art of Oven Baked Beef Brisket with a deeply dark, caramelized crust and smoky dry rub. This Texas-style recipe yields thickly sliced, tender meat glistening with rendered fat, entirely without an outdoor smoker.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 people
Course: Dinner, Main Course
Cuisine: American, Texan
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Oven Baked Beef Brisket Ingredients
  • 4 lbs Beef brisket flat (1.8 kg) Trimmed to leave a 1/4-inch fat cap.
  • 3 tbsp Coarse black pepper (45g)
  • 2 tbsp Kosher salt (30g)
  • 1 tbsp Smoked paprika (15g)
  • 1 tbsp Garlic powder (15g)
  • 1 tbsp Onion powder (15g)
  • 1 tbsp Dark brown sugar (15g)
  • 1 cup Beef broth (240ml)
  • 1 tsp Liquid smoke (5ml)
  • 1 tsp Sea salt flakes (5g) For finishing.

Equipment

  • 1 Heavy-duty roasting pan with wire rack Elevates the meat to prevent a soggy bottom crust.
  • 1 Heavy-Duty Aluminum Foil Essential for trapping steam during the low and slow braise.
  • 1 Instant-read meat thermometer Crucial for checking internal tenderness.

Method
 

Preparation and Cooking
  1. Pat the beef brisket completely dry with paper towels. This removes surface moisture so the rub can adhere.
  2. In a small bowl, whisk together the coarse black pepper, kosher salt, smoked paprika, garlic powder, onion powder, and dark brown sugar. Massage aggressively into all sides of the meat.
  3. Let the seasoned roast sit at room temperature for 1 hour to allow the spices to hydrate.
  4. Preheat your oven to 275°F (135°C). Place a wire rack inside your roasting pan and set the meat fat-side up on the rack.
  5. Pour the beef broth and liquid smoke into the bottom of the pan, being careful not to wash off the dry rub. Tightly cover the pan with heavy-duty aluminum foil.
  6. Bake covered for 3.5 to 4 hours, or until an instant-read thermometer reads around 200°F (93°C) and slides in with zero resistance.
  7. Remove the foil and increase the oven temperature to 350°F (175°C). Return the pan to the oven uncovered for 30 to 45 minutes until the exterior fat sizzles loudly and a dark, caramelized crust forms.
  8. Transfer the meat to a cutting board. Let rest for at least 30 minutes. Slice thickly against the grain, drizzle with pan juices, and sprinkle with sea salt flakes.

Notes

Do not skip the resting period! Slicing too early will drain the juices.
Always slice perpendicular to the muscle fibers (against the grain) for maximum tenderness.