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Homemade Oven Braised Texas Brisket photo

Oven Braised Texas Brisket

This Oven Braised Texas Brisket is juicy, tender, and packed with bold Texas barbecue flavors, all made easily in your oven—no smoker needed!
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Texan
Ingredients Equipment Method Notes

Ingredients
  

  • 6 pound beef brisket with a good fat cap
  • yellow mustard used as a binder for the dry rub
Dry Rub Ingredients
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper or to taste
  • 1 cup beef broth for braising liquid
  • 1 onion sliced, optional for braising liquid
  • 3 cloves garlic whole, optional for braising liquid

Equipment

  • Large roasting pan or Dutch oven
  • Meat thermometer
  • Sharp knife
  • Mixing Bowl
  • Aluminum foil

Method
 

Prep Your Brisket
  1. Trim any excessive fat from the brisket, leaving about a quarter-inch layer to keep the meat moist. Pat it dry with paper towels.
  2. Generously spread a thin layer of yellow mustard over the entire surface of the brisket to help the dry rub stick and tenderize the meat slightly.
Apply the Dry Rub
  1. In a small bowl, mix smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper to your preferred spice level.
  2. Rub this mixture all over the brisket, pressing it firmly into the mustard-coated meat.
  3. Let it rest at room temperature for 30 minutes or refrigerate overnight for deeper flavor.
Prepare to Braise
  1. Preheat your oven to 300°F (150°C).
  2. Place sliced onions and garlic cloves at the bottom of your roasting pan or Dutch oven.
  3. Add about a cup of beef broth to create steam and keep the meat moist.
  4. Position the brisket fat side up on top of the aromatics.
Slow Cook Low and Slow
  1. Cover the pan tightly with a lid or aluminum foil to trap moisture.
  2. Place it in the preheated oven and braise for about 3 to 4 hours, or until the internal temperature hits 195°F to 205°F.
  3. This is the sweet spot where the brisket becomes fork-tender and juicy.
Rest and Slice
  1. Remove the brisket from the oven and tent it loosely with foil.
  2. Let it rest for at least 30 minutes to allow the juices to redistribute.
  3. Slice against the grain into thin pieces for the most tender bites.

Notes

  • For deeper flavor, marinate the brisket overnight after applying the dry rub.
  • Use a meat thermometer to ensure the brisket reaches the ideal internal temperature for tenderness.
  • Leftover brisket freezes well; thaw overnight before reheating gently with broth to keep moist.