Slow Oven-Roasted Brisket

Growing up in Kansas City and living for 4 years in Texas, I’ve enjoyed a plate full of brisket on more than one occasion.  Most of the time, it’s been smoked and slathered in bbq sauce from one of my favorite bbq places (that would be Oklahoma Joe’s if you are in Kansas City or the Salt Lick in Austin).  We’ve talked about buying a smoker, simply to make our own smoked brisket at home.  However, with the current state of our yard and the never-ending home improvement projects we have going on outside, buying and using a smoker hasn’t really been in the plans recently.

We had a cut of brisket from the quarter cow we bought earlier this year, and I was eager to use it though.  I did some research and ultimately decided to combine two recipes from some people who probably know a thing or two about brisket: Paula Dean and Homesick Texan.  This ultra-tender brisket is first seasoned with a dry rub and this slow cooked in a roasting pan in the oven.  Don’t start this meal an hour or two before you want to eat.  It takes at least 4 hours for it to cook, but the actual hands-on time is very minimal.

Slow Oven-Roasted Brisket (Maker’s Diet approved, adapted from Paula Dean and Homesick Texan)

Serves 4

1 2-pound brisket, not-trimmed

1 tablespoon red pepper flakes

1 tablespoon chili powder

1 tablespoon salt

1 tablespoon onion powder

1 tablespoon garlic powder

2 teaspoons fresh cracked black pepper

2 teaspoons packed brown sugar

1 teaspoon dried and crushed bay leaf

1 teaspoon dry mustard

1 1/2 – 2 cups beef stock

2 tablespoons Worcestershire sauce

2 tablespoons butter

2-3 tablespoons all-purpose flour


1. Preheat your oven to 250 degrees and allow the brisket to come to room temperature.

2. Make a dry rub by mixing the pepper flakes, chili powder, onion and garlic powder, salt, pepper, sugar, bay leaf, and dry mustard in a bowl.  Rub the spice mixture all over the brisket, including the fat side.  Be generous with the dry rub, making sure each part of the meat has been seasoned.  I let the brisket sit at room temperature for about 30 minutes with the dry rub on it, prior to cooking it.

3. Place the brisket in a roasting pan, fat side up, and pour in the beef stock and Worcestershire.  The liquid should reach about 1/2 inch up in the pan.  If you need more liquid, add more stock.  Cover the pan tightly with aluminum foil.

4. Bake this at 250 degrees for 3 hours.  After 3 hours, turn the oven up to 350 degrees and continue cooking for another 45 minutes.

Be very careful when removing the roasting pan from the oven and peeling back the aluminum foil.  The steam from inside is EXTREMELY hot (trust me from experience on this one.).  The meat should be fork tender.  You can either pull it apart with a fork or slice it.  Just be sure when you slice it to cut against the grain of the meat.

To make some gravy, simple melt the butter in a sauce pan and add the flour to make a roux.  Then, stir in the drippings from the roasting pan.  Bring this to a slight boil, whisking constantly.  Allow it to simmer until reduced and thickened to your liking.

This meat comes out so incredibly tender and flavorful.  You won’t even need a knife to slice through each bite.

Served alongside mashed potatoes, this is comfort food at it’s best.  It instantly took me back to Sunday dinners at home with my family and grandparents.  The only thing missing were Nana’s chocolate chip cookies.

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  1. Amanda Newitt says:

    Those were good times. Some of my favorite memories – Sunday dinners!

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