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Homemade Oven Braised Texas Brisket photo

Oven Braised Texas Brisket

This Oven Braised Texas Brisket is tender, flavorful, and perfect for any occasion! Slow-cooked to melt-in-your-mouth perfection with a simple spice rub and savory braise.
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Texan
Ingredients Equipment Method Notes

Ingredients
  

  • 6 pound beef brisket trimmed of excess fat
  • 2 tablespoons yellow mustard
  • 2 tablespoons kosher salt
  • 1 tablespoon smoked paprika
  • 1 tablespoon black pepper freshly ground
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper adjust to taste
  • 2 cups beef broth low sodium preferred
  • 1 large onion sliced
  • 4 cloves garlic smashed
  • 2 tablespoons olive oil

Equipment

  • Roasting pan or oven-safe Dutch oven
  • Sharp knife
  • Meat thermometer
  • Aluminum foil
  • Mixing bowl
  • Tongs
  • Large skillet

Method
 

Step 1: Prep the Brisket
  1. Start by trimming any excessive fat from your 6-pound beef brisket, leaving about a 1/4-inch layer for flavor and moisture. Pat the meat dry with paper towels to help the rub adhere better.
Step 2: Apply Yellow Mustard
  1. Rub the entire brisket with 2 tablespoons of yellow mustard. This acts as a binder for the spice rub and adds a subtle tang that enhances the overall flavor without being overpowering.
Step 3: Make the Spice Rub
  1. In a small bowl, combine kosher salt, smoked paprika, black pepper, garlic powder, onion powder, and cayenne pepper. Mix thoroughly, then generously coat the brisket on all sides with this spice blend. Press it in to ensure it sticks well.
Step 4: Sear the Brisket
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, sear the brisket for 3-4 minutes per side until a deep brown crust forms. This step locks in flavor and adds richness.
Step 5: Arrange for Braising
  1. Place the sliced onions and smashed garlic cloves at the bottom of your roasting pan or Dutch oven. Set the seared brisket on top, fat side up. Pour 2 cups of beef broth around the brisket (not directly on top to preserve the rub).
Step 6: Slow Braise in the Oven
  1. Cover the pan tightly with a lid or aluminum foil and roast in a preheated oven at 275°F (135°C) for about 5 to 6 hours. The brisket is done when it’s fork-tender and the internal temperature reaches about 195°F to 205°F.
Step 7: Rest and Slice
  1. Remove the brisket from the oven and tent it loosely with foil. Let it rest for at least 30 minutes before slicing against the grain. This resting time allows the juices to redistribute, keeping every bite juicy.

Notes

  • Add fresh rosemary or thyme sprigs to the braising liquid for a fragrant herbal note.
  • Use a meat thermometer to ensure perfect doneness and avoid overcooking.
  • Leftover brisket can be refrigerated for 4 days or frozen up to 3 months for easy future meals.
  • For a smoky heat, mix finely chopped chipotle peppers in adobo sauce into the spice rub.
  • Resting the brisket before slicing is essential to keep it juicy and tender.