Texas Oven Brisket

DSC_0147I have to warn you — this has been christened “the best f-ing thing” I have ever made by my one and only taste-tester.

So if you try this recipe, and then you try any of my other recipes, you are going to be sorely disappointed. Maybe make the Pecan Pie thing first, then try this brisket. Go ahead, I’ll wait.

Meanwhile, though, let me tell you how awesome this meat was. After six hours of roasting and steaming and practically smoking in its own juices, it was so tender I couldn’t slice it. Literally. It fell apart, it was so tender, and my fiance and I started eating it with our hands right off of the cutting board.

But it wasn’t just tender. The meat is rubbed with a combination of spices including pepper, chili powder, cumin and salt, then the entire thing is covered with bacon, onion and garlic. Everything melds into this incredible symphony of flavor that rivals (though does not match, maybe) the best barbecue places in Texas. Or so my taste-tester tells me.

This is the perfect recipe for a Sunday, when you can literally go to the store, pick up the roast, prep it, throw it in the oven for six hours, and not touch it again until almost dinnertime. You can also cook this in a slow-cooker, I think, but it would take about 10 hours, and — to quote a beloved meme — “ain’t nobody got time for that.

Anyway. To sum up. Go make something else from my blog, then go out and buy a roast. You won’t be sorry.


Texas Brisket
  • 2 pounds sirloin roast or brisket
  • 1 tsp kosher salt
  • 2 tsp black pepper
  • 2 tsp chili powder
  • 1 tsp mustard powder
  • 1 tsp cumin
  • 4 slices of bacon
  • 1/2 medium yellow onion, cut into slivers
  • 4 cloves of garlic, cut in half
  1. Preheat the oven to 325 degrees and line a baking sheet with foil.
  2. Mix together the spices. Rub both sides of the roast/brisket very well with the spice mixture. Place meat on a large sheet of foil, fat side down (if applicable), and top with bacon, onion slivers, and garlic.
  3. Wrap meat tightly in the foil, then wrap with another piece of foil to ensure no juices leak out. Place wrapped meat on foil-lined baking sheet, bacon side up, and cook for six hours.
  4. After six hours, remove meat from the oven and let it sit in the foil for 20 minutes.
  5. Once it has rested, carefully open up the foil and remove bacon, onions and garlic. Place brisket under the broiler for five minutes. Remove from broiler, and let it rest another five minutes.
  6. Cut slices against the grain, or do what we did and just pull it apart. Serve with pan juices or your favorite barbecue sauce.
  1. If you hate wasting bacon, take the bacon, onions and garlic and throw it in a chopper or food processor for a minute. You will end up with kind of a bacon-onion jam that makes a great condiment.
Adapted from The Homesick Texan Cookbook

3 thoughts on “Texas Oven Brisket

  1. Pingback: Minted Fruit Salad (Paleo, vegan, gluten-free) – Almond Butter Binge

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