Oven Braised Texas Brisket

The weather had taken a turn and there was no way our BBQ was going to see any action. Oven Braised Texas Brisket to the rescue. I massaged a brisket with a spicy rub and let it braise in the oven for a fabulous winter’s dinner.

Oven Braised Texas Brisket | So you can have the taste of Texas BBQ all year 'round!

Texas Brisket

Granted, I’m a Midwest gal and know nothing about Texas BBQ, so I probably shouldn’t have pulled the Lonestar State into this post. So no bashing the blogger. I claim ignorance on what qualifies as true Texas brisket though I modified the rub from a recipe for smoked Texas brisket. I just know this was darn tasty. I worried that it might be too spicy for the hubby with the milquetoast palate, so I toned down the heat. Feel free to up the cayenne pepper if you like. And I have a feeling Texans don’t put coleslaw on their brisket. At least not a coleslaw with craisins and walnuts. Bill passed on that, too, and ate his over mashed potatoes.

Oven Braised Texas Brisket | So you can have the taste of Texas BBQ all year 'round!

Indoor BBQ

Adding heat and smokiness from the black pepper, cayenne pepper and chipotle chili powder brought a touch of  BBQ flavor without lighting the grill. I made this dinner when the temps were in the single digits. It was a good excuse to turn the oven on for 3 hours! This brisket hit the spot!

Oven Braised Texas Brisket | So you can have the taste of Texas BBQ all year 'round!

Oven Braised Texas Brisket

Serves 6-8 servings     adjust servings

Prep Time 15 mins
Cook Time 3 hours
Total Time 3 hrs 15 mins

Oven braised brisket with a taste of Texas BBQ. Adapted from The Food Network.


  • 4-6 pound beef brisket
  • Yellow mustard

For the rub

  • 2 tablespoons dark brown sugar
  • 6 tablespoons paprika
  • 1 tablespoon chipotle powder
  • 1 teaspoon cayenne pepper (if you like more heat, can up the cayenne to1 1/2 teaspoons)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper

Braising liquid

  • 1 1/2 cups beef stock


  1. Trim down the fat on the brisket if needed, leaving up to ¼ inch of fat. Coat the brisket lightly with the yellow mustard
  2. Mix together rub ingredients. Rub over all surfaces of the meat. You will not need all the rub. Reserve leftovers for another time.
  3. Preheat the oven to 300º.
  4. Place brisket in a pan large enough to hold it. Add beef stock and then add water to bring the liquid level ½ inch up the sides of the brisket. Cover with a tight lid.
  5. Cook for about 3 hours or till meat is tender.
  6. Remove cooked brisket to cutting board and cover with foil. Let rest 10-15 minutes before slicing against the grain.
  7. Pour liquids into a fat separator and let rest till you can pour off the defatted liquid.
  8. Serve brisket over mashed potatoes with cooking liquid.


Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 1099kcal Calories from fat 767
% Daily Value
Total Fat 85g 131%
Saturated Fat 34g 170%
Cholesterol 355mg 118%
Sodium 1054mg 44%
Carbohydrate 11g 4%
Dietary Fiber 4g 16%
Sugars 4g
Protein 70g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
Did you make this recipe?
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I recommend this OXO Fat Separator. I use it for my holiday gravies and more.

Oven Braised Texas Brisket | So you can have the taste of Texas BBQ all year 'round!

Oven Braised Texas Brisket | So you can have the taste of Texas BBQ all year 'round!


  1. Stunning…I like this sandwich. It looks so yummy!
    Have a ncie day

  2. Lynn@Happier Than A Pig In Mud says:

    Absolutely love the idea of using the mustard-I’ll have to keep that in mind:@)

  3. I have just been thinking about making brisket so this recipe comes at exactly the right time.

  4. Linda | Brunch-n-Bites says:

    Single digit temp? Never happened to us…. But this brisket will be. I love adding mustard to brisket and it does give out the best flavor. Yum!

  5. Mouthwatering brisket, Liz! The ideal way to enjoy BBQ all year!

  6. Hi Liz, my daughter will not eat ham so I will be making this brisket for Easter dinner, looks delicious!

  7. I have a whole lot of love for brisket and I have a hole lot of love for this! It looks so tender and delicious!

  8. Lizzy, your brisket looks delicious. I would love eating it with the cole slaw on a sandwich. Yum!!!

  9. Grill or oven? Doesn’t really matter, because Manservant would eat brisket any way I served it to him. Sounds great, Liz!

  10. This brisket looks mouth-woaternligy yum, Liz! Delicious share!

  11. I’m feeling hungry now!

  12. This brisket looks amazing, Liz! So tender and full of flavor! It’s been so cold here so comfort food like this is perfect!

  13. This looks crazy good, Liz! I want to reach through the screen and grab a bite 🙂 Yum!

  14. I usually have my cole slaw on the side but after I saw your post and saw how yummy it looks like. . . yes i want it in my sandwich. Have a good weekend, Liz. 🙂

  15. That’s a serious plate of meat, Liz! With the grill not an option, I’d say you improvised quite well 🙂

  16. My mouth is watering terribly….the brisket is so perfectly cooked and looks literally melt in mouth!

  17. OMG, this is a real treat, something my mom would love to dig into on a Sunday afternoon. Really good one to try :).

  18. This looks heavenly. We normally smoke our brisket but that takes so long. This will be a great recipe when I don;t have time for the smoker.

  19. Texans might not have coleslaw on their brisket, but they definitely have it on the side! I’m not a very good Texan, though, because I’ve never made my own brisket. So, I should try this!

  20. Hope you can get out to that grill soon, Liz. Texas, Southern, whatever the moniker, this looks delicious!

  21. Brisket is what I see on deli men…So I think of brisket as Jewish specialty food. Good to know Texas cowboys (and Indiana Bill) enjoy the tasty meat. Thank you for the recipe=) P.s. I’ll be at the same blogger conference!

  22. We could eat off this for days and be extremely happy. The Mr probably wouldn’t touch the coleslaw but that would be fine with me. You have the best beef recipes Liz!

  23. I love a good brisket and my mouth is watering just looking at the photo.

  24. Yum! Yum! That is some succulent looking beef brisket! My two meat lovers will go nuts for that sandwich!!

  25. Your brisket looks exceptionally tender which, to me, is so important to a good brisket. Great looking sandwich! It reminds me of a brisket sandwich I had in Post, Texas, last week on our way back home. So good!

  26. mmmm this brisket looks melt-in-your mouth tender!

  27. Hi there I just noticed in your ingredient list you have 1 teaspoon of cayenne pepper listed twice so should it be 2 teaspoons of cayenne pepper? Or should I stick to 1 teaspoon?
    Thank you

    • Hi, Sandra,
      I used 1 teaspoon cayenne pepper in this recipe. If you want more heat, go ahead and use 1 1/2 teaspoons. Thanks for catching my mistake!! Hope you enjoy.

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