How to Cook the Best Oven Brisket | Texas Styled

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, and water + bouillon is a cost-effective substitute.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine reduces alcohol intake, while grape juice provides sweetness.

Trim the brisket, focusing on the thin flat.

Rinse and dry the brisket thoroughly.

Mix 3 tbsp cracked black pepper, 1 tbsp kosher salt, and 1 tbsp celery salt for the rub.

Apply Maggie binder to the brisket.

Rub the seasoning mixture onto the brisket, pressing it in on all sides.

Place the brisket on a tray and cover it with Saran Wrap, refrigerating it until the next morning.

Remove the brisket from the fridge and let it sit for about an hour to come to temperature.

Preheat the oven to 225°F.

Place a piece of onion under the brisket to help prevent curling during cooking.

Cook the brisket in the oven at 225°F for 1 hour.

Increase the oven temperature to 250°F and cook for another hour.

After 2 hours, increase the temperature to 275°F and continue cooking.

Monitor the brisket for curling and adjust as necessary to allow moisture to drain.

Mist the dry areas with a mixture of apple cider vinegar and water to keep the bark soft.

After 5.5 hours, check the brisket's internal temperature; it should be around 186-197°F before wrapping.

Prepare butcher paper with some oil from the pan, placing the brisket fat side down.

Wrap the brisket in butcher paper and return it to the oven at 275°F.

Cook for another hour to hour and a half, checking for tenderness.

Once the internal temperature reaches 211°F, remove the brisket from the oven.

Let the brisket rest for 3 hours, loosely covered with foil for the first hour, then in a warm oven for the remaining time.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens