Smoky Texas Brisket

This authentic Texas-style brisket features a bold spice rub and slow oven roasting technique that delivers incredibly tender, flavorful meat with a perfect bark. The secret mop sauce keeps the brisket moist during the long cooking process, while the finishing sauce adds the perfect tangy kick. Ideal for weekend gatherings or when you want to create something truly memorable.

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Course: Main Course

Cuisine: American

Keyword: Brisket

Prep Time: 20

Cook Time: 4

Chilling: 8

Total Time: 12 20

Servings:

Calories: 485kcal

Equipment

Ingredients

For the Dry Rub:

1/2 cup paprika
3 tablespoons fresh coarse ground black pepper
3 tablespoons coarse salt
3 tablespoons sugar
2 tablespoons chili powder

For the Brisket:

- 7-8 lbs beef brisket whole and untrimmed
For the Mop:
12 ounces beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup canola oil
1 tablespoon Worcestershire sauce
2 tablespoons jalapeños minced
1 tablespoon reserved dry rub

For the Finishing Sauce:

1 cup barbecue sauce
1 tablespoon chili powder
Accumulated brisket juices
Reserved mop as needed for thinning

Instructions

Mix paprika, black pepper, salt, sugar, and chili powder in a small bowl. Reserve 1 tablespoon of the dry rub mixture in a separate bowl for the mop.
Spread the remaining dry rub all over the brisket, coating thoroughly. Cover with plastic wrap and refrigerate overnight.
Prepare the mop by combining beer, cider vinegar, water, canola oil, Worcestershire sauce, minced jalapeños, and the reserved 1 tablespoon of dry rub in a heavy medium saucepan. Stir over low heat for 5 minutes.
Pour 1/2 cup of the mop into a bowl, cover and refrigerate for later use in the sauce. Cover and refrigerate the remaining mop.
Preheat oven to 375°F.
Place brisket fat-side up in a Dutch oven or heavy baking pan large enough to accommodate the brisket.
Roast brisket for 3-4 hours, basting with mop every 20 minutes, until tender.
Transfer brisket to a platter and let stand 15 minutes.
Combine barbecue sauce, chili powder, and any accumulated juices from the brisket in a heavy saucepan. Bring to a boil and thin with reserved mop if needed.
Slice brisket thinly across the grain and serve with sauce on the side.

Notes

The overnight rub application is essential for developing deep flavor - don't skip this step

Basting every 20 minutes is vital to prevent the brisket from drying out during the long cooking process

Internal temperature should reach 195-205°F for maximum tenderness when tested with a meat thermometer

If the brisket starts browning too quickly, tent loosely with foil

Leftover brisket can be wrapped tightly and refrigerated for up to 4 days or frozen for up to 3 months

For extra smoky flavor, add a few drops of liquid smoke to the mop

The finished sauce can be made spicier by adding more minced jalapeños or hot sauce to taste

Nutrition