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Texas-Style Oven Brisket


This recipe makes an excellent brisket and creamy sauce to stuff your tacos with and, best of all, it serves a crowd some delicious, stick-to- your-ribs Texas-style brisket. This brisket can also be sliced and smothered in this chile sauce for a decant, slightly-spicy main course that pairs well with everything from Mexican-style rice and beans, to corn on the cob smothered in butter.

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  • 1 (6-pound) boneless flat-cut beef brisket
  • 2 tablespoons sea salt
  • 2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 tablespoon dried mustard
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons dried thyme
  • 1/4 cup liquid smoke, any variety
  • 1 tablespoon olive oil
  • 2 shallots, peeled and chopped
  • 2 garlic cloves, minced
  • 1 (15-ounce) can tomato sauce
  • 1 (12-ounce) jar or can of roasted piquillo peppers or roasted red peppers
  • 1 (4.5-ounce) can green chiles
  • 1 cup chicken stock
  • 1 tablespoon ground cumin
  • 1 tablespoon brown sugar
  • 1/4 to 1/2 teaspoon liquid smoke
  • 1/4 cup heavy cream


Servings 12
Preparation time 15mins
Cooking time 365mins
Adapted from


Step 1

Preheat the oven to 250°F. Pour 3 cups water into the bottom of a large roasting pan with a rack, and add 1/4 cup liquid smoke.

In a small bowl, mix the 2 tablespoons of sea salt, 2 tablespoons of brown sugar, 1 tablespoon chili powder, 1 tablespoon paprika, 1 tablespoon dried mustard, 1 tablespoon garlic powder, 1 tablespoon onion powder, and 2 teaspoons dried thyme, until well combined. Rub the spice blend over the entire surface of the brisket and lay the brisket on the wire roasting rack. Insert an oven-safe meat thermometer into the thickest part of the brisket and cover the roasting pan tightly with foil. If you have an oven with a built-in meat thermometer, run the wire out the side of the pan. If you are using a standard meat thermometer, insert it into the brisket, through the foil, so you can see the reading.

Slow Roast in the oven until the internal temperature reaches 155°F. Then, remove the foil and continue roasting until the internal temperature reaches 168°F. Depending on your oven, and where you inserted the meat thermometer, this process may take 5 to 6 hours.

Take the brisket out of the oven and allow it to rest for 20 minutes before serving. Cover it loosely with foil to help retain the heat. Cut the brisket across the grain into thin slices and serve warm.


Place a skillet over medium heat and add the 1 tablespoon of olive oil and shallots. Saute the shallots for 2 minutes. Then, add the minced garlic and saute for another 1 to 2 minutes. Add the can of tomato sauce, piquillo peppers, green chiles, 1 cup of chicken stock, 1 tablespoon of ground cumin, 1 tablespoon brown sugar, and 1/4 to 1/2 teaspoon liquid smoke. Simmer the ranchero sauce for 10 minutes. Remove from heat. Using an immersion blender, puree the ranchero sauce until smooth. Then stir in the heavy cream. Salt to taste.

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