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Oven Smoked Brisket (Texas Style)

What you need:


  • 1 – 4-6 pound beef brisket (Around 755grams)

"Smoke Juice" Marinade:

  • 1 Tbsp molasses

  • 1 tsp liquid smoke

  • 2 Tbsp Worcestershire sauce

  • 1 -2 Tbsp chipotle sauce (Or the liquid from a can of chipotle peppers in adobo sauce)

prep time: 10 MINUTES

cook time: 8 HOURS

total time: 8 HOURS 10 MINUTES

First, lay out a sheet of foil on a large baking sheet. Rinse and dry your brisket and lay it on the foil fat side down.

Mix together a batch of oven “smoke juice” marinade (Recipe Below).

Brush the brisket liberally with smoke juice.

Flip the brisket over and brush the rest of the oven smoke juice on the other side, then wrap tightly in foil. (I think I need new baking sheets soon.)

Place your beef parcel in a low-slow oven and forget about it for 8 or 9 hours. (If you’ve got a big slow cooker, you can just drop the brisket in your crock pot on low.) Don’t worry about it. Don’t peek. It will be fine. Give the beef and the marinade time to work. You’ll be rewarded with something that should look like this:

Pull out of the oven and allow to rest for about ten minutes or until it’s cool enough to handle before slicing. It’s already as tender as it’s ever going to get.

Serve with whatever makes you happy. We chose mashed potatoes.

Remember all that glorious juice sitting in the foil? Don’t waste it! Drizzle everything liberally.

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