Recepieplanning
American
Texas Beef Brisket Dinner
390 min total30 prep360 cook8 servings580 cal
Low-and-slow oven brisket with a smoked paprika rub and savory beef drippings. Tender slices with a dark bark inspired by Texas barbecue.
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Ingredients
8servings
meat
- 4 lbbeef brisket
pantry
- 2 tbspkosher salt
- 2 tbspblack pepper
- 1 tbspsmoked paprika
- 1 tbspgarlic powder
- 1 tbsponion powder
- 1 tbspbrown sugar
- 1 cupbeef broth
- 2 tbspyellow mustard
Steps
- Preheat oven to 275°F (135°C). Pat brisket dry and rub all over with mustard as a binder.
- Mix salt, pepper, paprika, garlic powder, onion powder, and brown sugar; coat the brisket generously.
- Place fat-side up on a rack in a roasting pan; pour broth in the bottom.
- Roast uncovered 3 hours until a dark bark forms.
- Wrap tightly in foil with a splash of broth and continue roasting 2–3 hours until probe-tender.
- Rest wrapped 30–45 minutes.
- Unwrap and slice thinly against the grain.
- Arrange on a platter and spoon warm drippings over the slices.
- Serve with pickles and sliced onion.
- Leftovers make excellent sandwiches on toasted rolls.
Tips
- Trim thick hard fat but leave a thin cap for basting.
- Wrap tightly once the bark is set so the meat stays moist.
- Rest at least 30 minutes before slicing against the grain.
- Save drippings to moisten sliced meat on the platter.
