The Best Beef Brisket
This Texas Style Beef Brisket is a winner. It’s a one in a million recipe that’s just going to knock your socks off and impress anyone you’ve invited over for dinner or Football Sunday. It’s got just the right spice and it is balanced so beautifully. And, believe it or not, you don’t even need a smoker to pull this off, either. I show you how to make this Brisket in just 7 hours of roast time, in your oven no less, and you’re going to be absolutely amazed with the results because it’s juicy, tender and packed with more flavor than your pallet can handle.
Beef Brisket Bark
These days, It’s all about the “Bark!” A great Beef Brisket usually has that tender and juicy middle with a nice black bark tone to the outside. Well, in order to achieve that color, it has to be smoked. It’s just a natural part of the process but the problem is, I don’t own a smoker and a lot of you folks don’t either. So a great alternative is using Smoked Paprika in the rub. Doing that can help you achieve the same great taste but in a conventional oven. And the best part is you will get a fantastic red toned bark that looks phenomenal. So trust me when I say that this Texas Style Beef Brisket will win you and anyone over if you follow my instructions in the video below. I mean, just look at this Brisket SQUISH!
Also be sure to look into the two rib recipes I’ve included at the end of this video recipe. One of them is P.F. Chang’s Barbecue Spare Ribs and the other is a real simple Oven Roasted Rib recipe that will just blow your mind. Both are fall off the bone tender.
Beef Brisket with Rub Ingredients:
1 Beef Brisket, trimmed (8 to 12 lbs)
1/2 cup Smoked Paprika
2 tbsp Kosher Salt
2 tbsp Black Pepper
2 tbsp Sugar
1 tbsp Chili Powder
1 tbsp Cumin
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Bake at 220 degrees Fahrenheit for 6 1/2 to 7 hours. Internal Beef Brisket temp should be between 190 to 200 degrees Fahrenheit at your personal preference.