I made this the other night and it was really good.  I found the recipe from food network and it is a Tom Perini recipe which always means its gonna be yummy!  I did a couple of things different and it still turned out great.  I didn't have dry mustard so I use real mustard I had in fridge.  I tablespoon of real mustard equal to 1 teaspoon of dry mustard.  I also didn't have any beef stock but I did have french onion soup so I used that instead.  The last hour of cooking I put potatoes in with the brisket and they were so good and full of flavor.  Here are some pics of my finished product and the recipe.

Texas Oven-Roasted Beef Brisket


  • 2 tablespoons chili powder
  • 2 tablespoons salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon sugar
  • 2 teaspoons dry mustard
  • 1 bay leaf, crushed
  • 4 pounds beef brisket, trimmed
  • 1 1/2 cups beef stock


Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.