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This lazy Texas brisket delivers smoky, fork-tender beef with a peppery bark and almost no hands-on work. A bold dry rub, a low and slow oven braise, and a tightly sealed foil wrap do all the heavy lifting, so you get pit-style flavor without a smoker. Slice it for sandwiches or serve it with classic barbecue sides for an easy weekend feast.

Ingredients

  • 1 beef brisket flat, 4 to 5 lbs (1.8 to 2.3 kg), trimmed to 1/4 inch fat cap
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 tablespoon dark brown sugar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 tablespoons yellow mustard, for binding the rub
  • 1/2 cup (120 ml) beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon liquid smoke
  • 1 cup (240 ml) barbecue sauce, for serving

Instructions

  1. Preheat the oven to 275°F (135°C). Pat the brisket dry with paper towels.
  2. In a small bowl, combine the salt, pepper, smoked paprika, garlic powder, onion powder, chili powder, brown sugar, cumin, and cayenne.
  3. Rub the mustard all over the brisket, then coat every side generously with the spice mixture, pressing it into the meat.
  4. Place the brisket fat side up on a large sheet of heavy-duty foil set inside a roasting pan or rimmed baking sheet.
  5. Stir together the beef broth, Worcestershire sauce, and liquid smoke. Pour the mixture around the brisket, not over it, so the rub stays in place.
  6. Fold the foil up and seal it tightly into a packet, leaving a little space above the meat for steam.
  7. Bake for 4 to 5 hours, about 1 hour per pound, until the brisket is very tender and an instant-read thermometer reads 200 to 205°F (93 to 96°C) in the thickest part.
  8. Carefully open the foil to release the steam. For a firmer bark, raise the oven to 400°F (200°C) and bake uncovered for 10 to 15 minutes.
  9. Rest the brisket in the foil for 30 minutes. Reserve the juices.
  10. Slice against the grain into 1/4 inch slices, spoon the reserved juices over the top, and serve with barbecue sauce.

Notes

  • Slice against the grain for the most tender bites. Look at the direction of the muscle fibers before cutting.
  • Do not skip the rest. Resting lets the juices redistribute so the slices stay moist.
  • Doneness is about feel as much as temperature: a probe should slide in with almost no resistance.
  • Make ahead: cook a day in advance, refrigerate in its juices, and reheat covered at 300°F (150°C) until warm.
  • Storage: refrigerate leftovers with the juices in an airtight container for up to 4 days.
  • Freezing: freeze sliced brisket in its juices for up to 3 months. Thaw overnight in the fridge.
  • Serving idea: pile onto buns with pickles and coleslaw, or serve with cornbread, beans, and potato salad.

Nutrition

Find it online: https://thefamilycooking.com/lazy-texas-brisket/