Every time I make this brisket, I get asked for the recipe. Heck, that’s how I got the recipe. Our good friend, Laura Mayo, made this brisket at their annual spring branding for the branding crew and it was so delicious I asked her for the recipe. It’s so simple it seems too good to be true. When Laura told me how she made it I said “That’s it?” Sure enough, that was it and it was perfect.
Oven Roasted
This brisket is conveniently slow roasted in the oven, not cooked in a smoker like traditional Texas BBQ brisket. It’s cooked at 200* F for about 2 hours per pound. The marinade gives it the perfect flavor you expect from Texas BBQ without the smoker.
The Marinade
The secret. Magic in a bottle. The marinade is called Claude’s BBQ Brisket Marinade. It’s a unique blend of natural spices and real Hickory liquid smoke makes Claude’s the best BBQ Brisket marinade & sauce around. It contains no preservatives or artificial flavorings. Claude’s Sauces started in 1978 and they are still the same family business bottling their marinade in El Paso, TX.
Brisket Size
We like to feed a lot of people when we cook a brisket so I usually buy a 10 pound brisket. This will feed 15 people or so with some leftovers. I put the brisket in the oven the night before and it’s ready for dinner the next day. A smaller brisket won’t take as long to cook. Leftovers are great on a sandwich or served in a burrito or just eaten as is.
Serve with:
Dianne Linderman’s Best Ever Corn Salad
Stephanie Nuce’s Kale Superfood Salad
Watermelon and Serrano Salad from my Cookbook
Texas Style Slow-Roasted Oven Brisket
Course: MainCuisine: AmericanDifficulty: EasyA delicious, simple recipe for Texas-style brisket slow roasted in the oven.
Ingredients
1 Brisket
1 Bottle of Claude’s BBQ Brisket Marinade (about 2 oz per pound of meat).
Directions
- Preheat oven to 200.
- Place brisket, fat side up in a roasting pan.
- Pour Claude’s Marinade over the brisket.
- Cover tightly with a lid or tin foil.
- Roast in the oven for about 1 hour and 15 minutes per pound or until brisket is the tenderness you desire. Cut across the grain or I like mine to pull apart with a fork.
