Go Back

Texas-Style Brisket in the Oven

A tender, juicy Texas-style brisket cooked low and slow in the oven with a classic peppery bark.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 hours
Total Time 12 hours 20 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Cookie Batter
  • 1 whole beef brisket (10–12 lbs)
  • 3 tbsp coarse black pepper
  • 2 tbsp kosher salt
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp mustard powder
  • 1 tsp cayenne pepper optional
  • 2 tbsp yellow mustard binder
  • 1 tbsp Worcestershire sauce optional
Filling

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 275°F (135°C). Place rack in large roasting pan.
  2. Trim brisket lightly, leaving a ¼-inch fat cap.
  3. Coat brisket in mustard and Worcestershire.
  4. Mix black pepper, salt, paprika, garlic powder, onion powder, mustard powder, and cayenne.
  5. Rub seasoning generously over entire brisket.
  6. Let brisket rest at room temperature for 45–60 minutes.
  7. Cook brisket uncovered for 5–6 hours, until bark forms and internal temp reaches 160–170°F.
  8. Wrap brisket tightly in foil or butcher paper.
  9. Return to oven for 3–4 more hours, until internal temp reaches 200–205°F.
  10. Remove from oven and rest wrapped for 1–2 hours.
  11. Slice across the grain and serve.

Notes

For best bark, avoid opening the oven during the first 5 hours.