Classic Beef Brisket Recipe with Dry Rub - These Old Cookbooks (2024)

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Looking for an easy cooking method to make brisket? Get terrific results by cooking your brisket in the oven. Find out more here.

Classic Beef Brisket includes an easy brisket rub recipe and a slow cooked oven method. The result is a juicy, tender, melt-in-your-mouth meal that you will fall in love with and continue to make time and time again.

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Classic Beef Brisket for the Win

There’s almost no words that describe how much I love this oven baked beef brisket. It is my favorite meal that I make PERIOD. And, this is also true of my husband.He really really loves me when I make this Texas style beef brisket.

Let me break down this easy beef brisket recipe in three easy steps.

  1. Marinate beef in dry rub overnight.
  2. Roast uncovered for 1 hour.
  3. Add beef broth, cover and continue to cook until juicy and tender.

By letting the beef sit with the dry rub overnight, the flavors permeate all the way through.The beef brisket dry rub creates a bark on top that looks like it’s been sitting in a smoker.The fat slowly renders out through the meat to create a fork-tender texture.

The juices in the bottom are the perfect gravy to drizzle back over the meat, and I especially love to serve the juices over mashed potatoes.

Classic Beef Brisket Recipe

Within the first 30 minutes of cooking this Texas beef brisket in the oven, the amazing aroma of slow cooked meat wafts through the house, and my stomach begins to growl and my mouth starts to water.

I created the brisket rub to mimic an old rub blend that I used to like that was based on cocoa powder.The cocoa powder doesn’t make it taste like chocolate, instead it complements the spice of the chili powder and paprika.Be sure to rub the brisket rub on all sides of the meat before letting it set for several hours or overnight in the refrigerator.

When it comes to the amount of time it takes to cook a beef brisket, I tend to follow a lax approach.I always cook the brisket for 1 hour uncovered at 350 degrees F, and then I reduce the heat to 300 degrees F, add beef broth and cover.At the point, it takes another couple hours.The goal is to get a tender brisket, juicy and easily fall apart. If you want, you can use a meat thermometer.The internal temperature in the thickest part of the brisket should be around 195 degrees F.

Ingredient List

  • Beef Brisket (with fat marbling)
  • Brown Sugar
  • Dried Minced Onions
  • Chili Powder
  • Garlic Powder
  • Paprika
  • Kosher Salt
  • Black Pepper
  • Cocoa Powder
  • Beef Broth

How To Make Oven Beef Brisket

Step By Step Instructions

  1. Combine the following for the beef brisket rub recipe: brown sugar, chili powder, paprika, dried minced onion, garlic powder, cocoa powder, black pepper and salt.
  2. Rub the blend thoroughly into all sides of the beef brisket; cover and refrigerate over night or at least for several hours.
  3. Pre heat oven to 350 degrees F.Add beef brisket to a deep covered baker, cast iron deep casserole, large foil pan, or a heavy baking dish. Bake uncovered for 1 hour.
  4. Reduce heat to 300 degrees F, add beef broth, and cover.
  5. Continue to cook until the beef is fall apart tender or the internal temperature reaches 195 degrees F.
  6. I love to serve this cut of meat with the braising liquid served over mashed potatoes. Cut the beef against the grain.

For the full instructions for oven beef brisket, scroll to the bottom of this post.

Recipe FAQs

  • The beef brisket dry rub recipe is flexible – use more or less of any of the ingredients and substitute for whatever you have in the cabinet. Check out the Pantry Essentials list on our Amazon Storefront for some of the items we keep in our pantry, including spices,
  • Beef briskets usually have a large fat cap. I prefer to leave on the fat during the cooking process to allow the fat to render and create a moist, juicy beef brisket. If desired, trim the fat before serving.
  • If you don’t have a lid to fit your roasting pan, cover tightly with foil instead.
  • If you’re wondering how to cook a beef brisket in the crock pot, check out this recipe.
  • There’s no exact amount of time to cook a brisket; instead, judge the doneness to when it is pulls apart easily or a knife slices right through it.
  • Let the beef sit for approximately 10 minutes before cutting to prevent all the juices from leaking out of the meat. It also makes it easier to cut slices of meat instead of it pulling or shredding.
  • Serve along side your favorite vegetables including carrots or peas.

Our Favorite Beef Recipes

Beef is a favorite protein of mine, especially since we’ve always had our own cattle and a freezer full of beef.Check out some of my favorite beef recipes.

  • Country Fried Steak
  • Ground Beef Goulash
  • Crock Pot Minestrone (with beef stew meat)
  • Baked Beef Tips and Gravy
  • 3 Ingredient Steak Marinade
  • French Onion Sloppy Joes
  • Slow Cooker Swiss Steak
Classic Beef Brisket Recipe with Dry Rub - These Old Cookbooks (7)

Linking up to Meal Plan Monday.

Classic Beef Brisket

Classic Beef Brisket includes an easy brisket rub recipe and a slow cooked oven method. The result is a juicy, tender, melt-in-your-mouth meal that you will fall in love with and continue to make time and time again.

Prep Time10 minutes mins

Cook Time4 hours hrs

Total Time4 hours hrs 10 minutes mins

Course: Entree, Main Course

Cuisine: American

Keyword: beef brisket, beef brisket rub, brisket rub, classic beef brisket, oven beef brisket, Texas beef brisket, texas style beef brisket

Servings: 6

Calories: 380kcal

Author: Barbara

Ingredients

  • 3-5 pound beef brisket
  • 1 Tablespoon brown sugar
  • 1 Tablespoon chili powder
  • 1 Tablespoon paprika
  • 1 Tablespoon cocoa powder
  • 1 Tablespoon dried minced onion
  • 1 Tablespoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 1/2 cups beef broth

Instructions

  • Mix together brown sugar, chili powder, paprika, cocoa powder, minced onion, garlic powder, salt and pepper; rub all sides of the brisket.

  • Refrigerate brisket overnight or for several hours.

  • Preheat oven to 350 degrees F. Bake brisket (fat side up) uncovered in a deep cast iron casserole or large foil pan for 1 hour.

  • Reduce heat to 300 degrees; add beef broth and cover. Cook for 2-4 more hours or until the meat falls apart.

  • Let meat rest for 10 minutes before cutting or serving.

Notes

  • The beef brisket dry rub recipe is flexible—use more or less of any of the ingredients and substitute for whatever you have in the cabinet.
  • Beef briskets usually have a large fat cap. I prefer to leave on the fat during the cooking process to allow the fat to render and create a moist, juicy beef brisket. Or, if desired, trim the fat before serving.
  • If you’re wondering how to cook a beef brisket in the crock pot, check out this recipe.
  • There’s no exact amount of time to cook a brisket; instead, judge the doneness to when it is pulls apart easily or a knife slices right through it.
  • Let the beef sit for approximately 10 minutes before cutting to prevent all the juices from leaking out of the meat. It also makes it easier to cut slices of meat instead of it pulling or shredding.
  • The carb counts, calorie counts and nutritional information can vary greatly depending on products you use. The nutritional information below is auto-calculated and should NOT be used for specific dietary needs.

Nutrition

Calories: 380kcal | Carbohydrates: 6g | Protein: 49g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 814mg | Potassium: 876mg | Fiber: 1g | Sugar: 3g | Vitamin A: 970IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 5mg

Classic Beef Brisket Recipe with Dry Rub - These Old Cookbooks (2024)

FAQs

What is the secret to moist tender brisket? ›

Set the temperature to a low heat, around 225°F to 250°F (107°C to 121°C), and cook the brisket slowly. You can wrap it in foil or use a roasting pan with a lid to help retain moisture. Slow Cooker Method: Using a slow cooker is a convenient and hands-off method.

How long to let dry rub sit on brisket? ›

It's important to let the brisket absorb the flavor of the rub for a long period of time prior to smoking. Wrap the rubbed cut of meat tightly in plastic wrap and then let it sit undisturbed in the refrigerator for at least six hours or overnight.

What is the secret to brisket? ›

The secret to making a delicious brisket is smoking at a consistent temperature, cooking with indirect heat, and, most importantly, monitoring the brisket's internal temperature to determine when to wrap it and when it is done. It is critical to know when to wrap the brisket.

What is the best salt for brisket rub? ›

For best results, use coarse grind or restaurant grind black pepper and coarse salt (I find the best for rubs is Morton kosher salt). It is a flat, almost flaky salt with a nice, clean flavor. By having more coarse granules on the outside of a brisket, they help to form the crispy bark on the outside of the brisket.

What is the best liquid to keep brisket moist? ›

Keeping a water pan in the smoker is the best way to retain moisture. After the first 2-3 hours start spritzing your brisket with water, apple juice, hot sauce or apple cider vinegar every 30 minutes to an hour. This helps keep it moist and stops it from burning.

Should brisket be fat side up or down? ›

To set things straight, we're here to put an end to the confusion, so you can get back to the grill with confidence. For brisket cooked to flavorful perfection, fat-side-down is the way to go. This is the only way to achieve a brisket that is perfectly moist with a perfect bark on both sides.

Do you cover a seasoned brisket overnight? ›

Flip the brisket and repeat the same on the other side. Remember to put a layer of salt first and then a layer of the dry rub. 6. Cover and refrigerate overnight.

What is the 3/2:1 rule for brisket? ›

Often used for other meats that require long, slow cooking on the barbecue, such as ribs, the 3-2-1 method essentially involves firstly smoking the meat as it is for three hours, wrapping it for the second two hours, and finally finishing the cooking unwrapped for the last hour.

What cut of meat is a poor man's brisket? ›

“Poor Man's Brisket” AKA: Smoked Chuck Roast.

Is Lawry's seasoned salt good for brisket? ›

Lawry's, kosher salt, and black pepper are three of the six ingredients in the brisket rub. In total, four of our top ten joints use Lawry's (or another seasoned salt), while two use only salt and pepper as their seasoning.

Do you salt both sides of a brisket? ›

I like to mix our Original Seasoning with our Mesquite Seasoning and cover over both sides of the brisket well. If you don't have any on hand, that's fine. Use salt, coarse ground black pepper, and garlic powder or your favorite seasoned salt. The key is to make sure you use a lot of seasoning.

How do you get a dry rub to stick to a brisket? ›

If you're finding the rub isn't sticking to the meat, you can drizzle a bit of olive oil over the brisket and then add the rub, using your hands to evenly coat the meat. You can also add oil to the dry rub to turn it into a wet rub.

What makes a brisket more tender? ›

Not picking a brisket with good marbling

Instead, it requires low-and-slow cooking techniques, like braising or smoking. These low temperatures give the fibers an opportunity to break down, becoming juicy and tender, but they need a little help to stay that way. That's where marbling comes into play.

Is dry rub or wet rub better for brisket? ›

Wet rubs are fantastic when you are cooking low and slow – again, brisket and pulled pork.

Does wrapping a brisket make it more moist? ›

One of the key benefits of wrapping is moisture retention. As the brisket cooks, it releases natural juices that contain flavorful compounds. Wrapping the brisket tightly in foil or butcher paper creates a seal that traps these juices inside, preventing excessive evaporation.

What is the best temperature for moist brisket? ›

The meat still needs a couple of hours in a higher temperature range to fully render fat and dissolve collagen. Brisket can be done in a range of 200-210°F (93-99°C), but as a general rule, it's safe to bet on 203°F (95°C). Brisket should be tender but not so tender it's falling apart.

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