Cassie’s Ruminations

Texas Oven Roasted Brisket

This recipe is a conglomeration of one from my mother and a few I found on the web. The brisket is coated with a flavorful dry rub then slow roasted for hours. The result is tender, delicious meat that goes great in sandwiches, tortillas, or on its own with some roasted veggies. I made some roasted pumpkin and salad to go with it this time around.

Texas Oven Roasted Brisket
Serves 10-12

5 lb beef brisket, trimmed

For the dry rub:
1 tbsp chili powder
1 tsp black pepper
1 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp sugar
1/4 tsp cayenne pepper

Preheat the oven to 300 degrees F.

Mix together the dry rub ingredients and rub all over the brisket to coat well. Place the brisket in a large (“turkey size”) oven bag and seal, pressing out most of the air, and place that on a rimmed baking sheet. Roast in the oven for about 5 hours, or until fork tender and cooked through.

Remove the brisket from the bag, trim any remaining fat if desired, and let rest for 10 minutes on a serving platter. Slice thinly across the grain and serve warm.