Serves 8
500 min
Texas Beef Brisket
Recipe GLPRb4ba8a41d86e5e
A slow-roasted Texas-style beef brisket seasoned with a bold, aromatic dry rub featuring chili powder, garlic, and mustard. The meat is seared to develop a flavorful crust, then braised low and slow in the oven with beef broth and liquid smoke for 3-5 hours until incredibly tender. Perfect for slicing thin against the grain and serving to a crowd.
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Ingredients
2 tablespoons salt
2 tablespoons chili powder
1½ tablespoons garlic powder
1 tablespoon dry mustard
1 tablespoon black pepper
1 tablespoon onion powder
1 piece beef brisket, 3 to 5 pounds
¼ cup canola oil
2 cups low-sodium beef broth
1 tablespoon liquid smoke
Directions
In a small bowl, whisk together the salt, chili powder, garlic powder, dry mustard, black pepper, and onion powder until evenly combined.
Generously rub the dry spice mixture all over the beef brisket, coating both the top and bottom surfaces evenly. Place the seasoned brisket on a plate, cover with plastic wrap, and refrigerate for at least 6 hours or overnight. Remove from the refrigerator 30 minutes before cooking to allow the meat to come to room temperature.
Preheat your oven to 250°F (120°C). Heat the canola oil in a large heavy-bottomed pan with a lid over medium-high heat until the oil shimmers and is very hot.
Carefully place the brisket in the hot oil and sear for 4 to 5 minutes without moving it, until the bottom develops a deep golden-brown crust. Flip the brisket and sear the other side for another 4 to 5 minutes until similarly browned. Transfer the brisket to a plate.
Pour the beef broth and liquid smoke into the pan, scraping up any browned bits from the bottom. Return the brisket to the pan, skin-side up.
Cover the pan with its lid and transfer to the preheated 250°F oven. Braise for approximately 1 hour per pound of meat, or 3 to 5 hours total, until the brisket is very tender and easily pierced with a fork. The internal temperature should reach at least 190°F (88°C) for optimal tenderness.
Remove the pan from the oven and carefully transfer the brisket to a cutting board. Tent it loosely with aluminum foil and let it rest for 10 minutes to allow the juices to redistribute.
Using a sharp carving knife, slice the brisket into thin strips against the grain. Serve with some of the pan drippings spooned over top if desired.
