Tender, Smoky, and Bold—Just Like Real Texas BBQ Should Be

If there’s one recipe that defines Texas BBQ, it’s a slow-cooked, melt-in-your-mouth beef brisket. Smoky, peppery, and perfectly tender, this Texas beef brisket recipe is a tribute to that deep Southern tradition—without needing a giant smoker or a 12-hour pit fire.

I started making this version in my backyard after a family trip to Austin, where brisket is practically a love language. With a simple spice rub, low-and-slow oven roasting (or grill smoking if you’ve got the time), and just a bit of patience, you can create the same bold flavor at home—whether it’s a weekend cookout or your next comfort-food dinner.

This is the kind of meal that brings people together and makes your house smell absolutely incredible for hours.

Ingredients

• 3–4 lb beef brisket (flat cut, trimmed)

• 1 tablespoon olive oil

• 2 tablespoons smoked paprika

• 2 tablespoons coarse black pepper

• 1 tablespoon kosher salt

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• Optional: ½ teaspoon cayenne for heat

• Optional: ½ cup beef broth (for oven method)

Instructions

For Oven-Roasted Brisket:

1. Prep the Brisket: Pat brisket dry and rub all over with olive oil. Mix all spices and coat the brisket evenly. Wrap tightly in plastic wrap and refrigerate for at least 4 hours or overnight.

2. Preheat Oven: Remove brisket from fridge 30 minutes before cooking. Preheat oven to 275°F (135°C).

3. Roast Low & Slow: Place brisket in a roasting pan or Dutch oven. Add broth to the bottom of the pan, cover tightly with foil or a lid, and roast for 4–5 hours (or until fork-tender).

4. Rest & Slice: Remove from oven and let rest, covered, for at least 20 minutes. Slice against the grain and serve.

For Smoker or Grill:

1. Follow same prep: Apply rub and refrigerate overnight.

2. Heat your smoker: Maintain a steady 225–250°F with indirect heat and hardwood chips (oak or hickory).

3. Smoke It: Smoke brisket for 6–8 hours until internal temp reaches 200°F. Wrap in butcher paper or foil halfway through if desired for extra moisture.

4. Rest Before Slicing: Let it rest at least 30 minutes, then slice against the grain.

Sarah’s Brisket Tips

• Don’t Skip the Rub: Letting the rub sit overnight makes a huge difference in flavor.

• Fat Side Up: Always cook brisket fat-side up so it bastes itself during cooking.

• Slice It Right: Slice against the grain to keep it tender.

• Leftover Magic: Leftovers make amazing tacos, salads, or sandwiches.

Why You’ll Love This Recipe

This brisket is juicy, bold, and smoky with just the right amount of spice. Whether you serve it with slaw, sweet potatoes, or wrapped in a tortilla—it’s an impressive, hearty meal that feels special every time.

And the best part? Once it’s in the oven (or smoker), it basically cooks itself.

Nutrition (Per Serving – serves 6):
Calories: 410
Protein: 38g
Fat: 26g
Carbs: 2g
Fiber: 1g
Sugar: 0g