Beefy brisket is the king of Texas barbecue. Yes, Texas has smoked ribs and pulled pork, but tender, peppery brisket is what most people dream of when they think of Texas barbecue. Swiped with mustard and packed with a salt and pepper coating before slow smoking, it’s a brisket that is ingenious in simplicity and mind-blowing in flavor.
The best Texas-style brisket is tender without falling apart and has a thick layer of smoky-peppery bark that surrounds each slice. While we can’t exactly replicate the terroir of a Texas smokehouse, we can slow-roast brisket in the oven at home. To learn more, here’s how to make Texas-style brisket in the oven at home.
Tip For Cooking Texas-style Brisket in the Oven
- Get a 5- to 6-pound brisket with a point cut.
- Coat the brisket with mustard then season it with salt, cracked pepper, and garlic powder. Let it rest overnight.
- Roast the brisket at 300 degrees F and keep it covered in foil for the first six hours.
- Uncover the brisket in the last two to three hours of cooking to get a crisp exterior bark.
- Check the brisket every 30 minutes with the use of a thermometer.
Why You’ll Love It
- It’s tender and juicy, with a crisp bark. We create a thick bark, while keeping the meat juicy, with an on-and-off-again foil tent in a low oven.
- It’s peppery and smoky. We give this oven brisket a smoky flavor with a bit of liquid smoke, and it’s seasoned Texas-style with kosher salt and coarsely ground pepper.
