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Texas Oven-Roasted Beef Brisket

I was once a brisket novice, but now I cook up a dish with the taste of Texas. Thanks to a robust rub, the end result is a fork-tender cut with a crispy crust. —Audria Ausbern, Tahoka, Texas
  • Total Time
    Prep: 20 min. Bake: 3-1/4 hours
  • Makes
    10 servings


  • 2 tablespoons chili powder
  • 1 tablespoon sugar
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon pepper
  • 2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1 fresh beef brisket (4 pounds), halved
  • 1 tablespoon canola oil
  • 1-1/2 cups beef broth
  • 1 bay leaf


  • Preheat oven to 325°. Mix first seven ingredients; rub over brisket. In an ovenproof Dutch oven, heat oil over medium heat; brown beef, one piece at a time, on both sides. Return first piece to pan. Add broth and bay leaf; bring to a boil.
  • Bake, covered, until beef is tender, 3-1/4 to 3-3/4 hours. Remove brisket from pan; keep warm. Discard bay leaf; skim fat from cooking juices. Cut brisket diagonally across the grain into thin slices. Serve with cooking juices.
Nutrition Facts
5 ounces cooked beef: 264 calories, 10g fat (3g saturated fat), 77mg cholesterol, 478mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 38g protein. Diabetic Exchanges: 5 lean meat.

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Average Rating:
  • pajamaangel
    Oct 30, 2018

    I didn't have time to bake this so I used a slow-cooker instead. It was just okay. We added BBQ sauce to it when serving. I've had better brisket so I will not be using this recipe again even though it wasn't terrible. Just a taste thing for me.

  • SheGril
    Feb 6, 2013

    No comment left

  • gwyneth86
    Jan 4, 2013

    No, this recipe didn't do it for us. Despite the fact it smelled great, it just didn't have much flavor. I used a 2.5 pound brisket but kept the measurements the same. I have much better and flavorful recipes for brisket I will stick with. Sorry!

  • 5em991sa
    Nov 3, 2012

    No comment left