Lone Star Beef Brisket

Mark Boughton Photography, Styling by Teresa Blackburn
  • Yield: 6 to 10 servings

What sets a Texas barbecue apart from the rest? Beef brisket, smoked low and slow for hours. No smoker? No problem! This oven version delivers fork-tender meat and flame-kissed flavor. Serve with your favorite bottled barbecue sauce and pickles.


2tablespoons salt
2tablespoons chili powder
1 1/2tablespoons garlic powder
1tablespoon dry mustard
1tablespoon pepper
1tablespoon onion powder
1pieces beef brisket (about 3-5 lbs)
1/4cup canola oil
2cups low-sodium beef broth
1tablespoon liquid smoke


1. In a small bowl, combine salt, 2 chili powder, garlic powder, dry mustard, 1 Tbsp pepper, onion powder.

2. Rub mixture onto beef brisket and refrigerate at least 6 hours. Bring brisket to room temperature.

3. Preheat oven to 250°F and heat canola oil over medium-high in a large, lidded pan. Sear both sides of brisket in oil until well browned, 4 to 5 minutes per side.

4. Add beef broth and liquid smoke to pan, cover and cook in oven for about 1 hour per pound, 3 to 5 hours total.

5. Remove from oven and transfer brisket to a cutting board. Tent loosely with foil, let stand 10 minutes, then slice into thin strips, against the grain.


Nutritional Info *per serving

  • Calories 440
  • Fat 24g
  • Cholesterol 160mg
  • Sodium 1030mg
  • Carbohydrate 2g
  • Protein 51g