Classic Beef Brisket includes an easy brisket rub recipe and a slow cooked oven method. The result is a juicy, tender, melt-in-your-mouth meal that you will fall in love with and continue to make time and time again.
Classic Beef Brisket for the Win
There’s almost no words that describe how much I love this oven baked beef brisket. It is my favorite meal that I make PERIOD. And, this is also true of my husband. He really really loves me when I make this Texas style beef brisket.
Let me break down this easy beef brisket recipe in three easy steps.
- Marinate beef in dry rub overnight.
- Roast uncovered for 1 hour.
- Add beef broth, cover and continue to cook until juicy and tender.
By letting the beef sit with the dry rub overnight, the flavors permeate all the way through. The beef brisket dry rub creates a bark on top that looks like it’s been sitting in a smoker. The fat slowly renders out through the meat to create a fork-tender texture.
The juices in the bottom are the perfect gravy to drizzle back over the meat, and I especially love to serve the juices over mashed potatoes.
Classic Beef Brisket Recipe:
Within the first 30 minutes of cooking this Texas beef brisket in the oven, the amazing aroma of slow cooked meat wafts through the house, and my stomach begins to growl and my mouth starts to water.
I created the brisket rub to mimic an old rub blend that I used to like that was based on cocoa powder. The cocoa powder doesn’t make it taste like chocolate, instead it complements the spice of the chili powder and paprika. Be sure to rub the brisket rub on all sides of the meat before letting it set for several hours or overnight in the refrigerator.
When it comes to the amount of time it takes to cook a beef brisket, I tend to follow a lax approach. I always cook the brisket for 1 hour uncovered at 350 degrees F, and then I reduce the heat to 300 degrees F, add beef broth and cover. At the point, it takes another couple hours. The goal is for the meat to be tender, juicy and easily fall apart. If you want, you can use a meat thermometer. The internal temperature in the thickest part of the brisket should be around 195 degrees F.
How To Make Oven Beef Brisket:
Instructions:
- Combine the following for the beef brisket rub recipe: brown sugar, chili powder, paprika, dried minced onion, garlic powder, cocoa powder, black pepper and salt.
- Rub the blend thoroughly into all sides of the beef brisket; cover and refrigerate over night or at least for several hours.
- Preheat oven to 350 degrees F. Add beef brisket to a deep covered baker, cast iron deep casserole or a large foil pan. Bake uncovered for 1 hour.
- Reduce heat to 300 degrees F, add beef broth, and cover.
- Continue to cook until the beef is fall apart tender or the internal temperature reaches 195 degrees F.
For the full instructions for oven beef brisket, scroll to the bottom of this post.
Notes About Texas Style Beef Brisket Recipe:
- The beef brisket dry rub recipe is flexible – use more or less of any of the ingredients and substitute for whatever you have in the cabinet. Check out the Pantry Essentials list on our Amazon Storefront for some of the items we keep in our pantry, including spices,
- Beef briskets usually have a large fat cap. I prefer to leave on the fat during the cooking process to allow the fat to render and create a moist, juicy beef brisket. If desired, trim the fat before serving.
- If you’re wondering how to cook a beef brisket in the crock pot, check out this recipe.
- There’s no exact amount of time to cook a brisket; instead, judge the doneness to when it is pulls apart easily or a knife slices right through it.
- Let the beef sit for approximately 10 minutes before cutting to prevent all the juices from leaking out of the meat. It also makes it easier to cut slices of meat instead of it pulling or shredding.
Our Favorite Beef Recipes
Beef is a favorite protein of mine, especially since we’ve always had our own cattle and a freezer full of beef. Check out some of my favorite beef recipes.
Crock Pot Minestrone (with beef stew meat)
Linking up to Meal Plan Monday.
Classic Beef Brisket
Ingredients
- 3-5 pound beef brisket
- 1 Tablespoon brown sugar
- 1 Tablespoon chili powder
- 1 Tablespoon paprika
- 1 Tablespoon cocoa powder
- 1 Tablespoon dried minced onion
- 1 Tablespoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 1/2 cups beef broth
Instructions
- Mix together brown sugar, chili powder, paprika, cocoa powder, minced onion, garlic powder, salt and pepper; rub all sides of the brisket.
- Refrigerate brisket overnight or for several hours.
- Preheat oven to 350 degrees F. Bake brisket (fat side up) uncovered in a deep cast iron casserole or large foil pan for 1 hour.
- Reduce heat to 300 degrees; add beef broth and cover. Cook for 2-4 more hours or until the meat falls apart.
- Let meat rest for 10 minutes before cutting or serving.
Notes
- The beef brisket dry rub recipe is flexible---use more or less of any of the ingredients and substitute for whatever you have in the cabinet.
- Beef briskets usually have a large fat cap. I prefer to leave on the fat during the cooking process to allow the fat to render and create a moist, juicy beef brisket. Or, if desired, trim the fat before serving.
- If you're wondering how to cook a beef brisket in the crock pot, check out this recipe.
- There's no exact amount of time to cook a brisket; instead, judge the doneness to when it is pulls apart easily or a knife slices right through it.
- Let the beef sit for approximately 10 minutes before cutting to prevent all the juices from leaking out of the meat. It also makes it easier to cut slices of meat instead of it pulling or shredding.
Nutrition
Do you pour the beef broth over the meat or pour it into the pan? If you pour it over the meat, will take the rub of the meat?
We usually pour it around the brisket. By the time it’s added, the rub is usually set pretty good so if you pour it over the meat, it will be OK too! Thanks for asking!
Our first try at brisket. Amazing taste and texture. Made up the dry rub in 2minutes. Applied to beef, and Let sit in fridge overnight. Cooked Sunday after church. We cooked 4 hours total. Served with baked potatoes and green beans. Yum! I can’t wait to make this again. Bought a new slab of beef today.
That sounds like an amazing meal! So glad you enjoyed it!
I have another recipe I’ve been using for years and now it’s replaced! The best brisket ever! So tender and juicy! My brisket was only half the size of this recipe but I did it like it was a 3-4 lb brisket. My house smelled incredible! This was so easy to make and so delicious! I’m replacing my old recipe with this one! Terrific! Just terrific!!
Lori – Thanks for the comment. We absolutely love this recipe too!!
I will be making a beef brisket this weekend. The weight after it has been trimmed is 8 lbs. 11 oz. so I’m wondering if the cooking time will be much longer because of the size?
You may be closer to a total of 6-7 hours for a larger brisket. I’d go by the internal temperature – make sure it gets to at least 180-185 F – we usually go to 195 F. A fork should easily slide in and out of the meat.