Oven Roasted Beef Brisket With a Sticky, Sweet Glaze.


I’ve lived in Texas for nearly a decade, and I thought it was time to finally make a brisket.   I learned 2 things while making this brisket;  1) always ask for a brisket with a good sized fat cap, and 2) don’t expose the meat to wild temperature adjustments.  I like to use a particular dry rub for my pork shoulder, so I thought I would do a similar rub for the brisket.  It really turned out pretty nice for my first attempt, but I think it can be improved upon for my next attempt.  However, I love the sweet glaze the brisket developed due to the caramelized sugar.  But then . . . I’m a huge sweet tooth.  🙂



  • 2-3 Tbsp sea salt, to taste
  • 1 Tbsp freshly ground pepper
  • 2 Tbsp chipotle chili powder
  • 1/4 cup brown sugar
  • 1 Tbsp smoked paprika
  • 1 Tbsp onion powder
  • 2 tsp dry mustard
  • a small glug of worcestershire
  • 3-4 pound beef brisket, fat cap left alone, bottom fat trimmed a bit
  • 2 cups beef or veal stock


Preheat your oven to 350 degrees. 

Make a dry rub combining the first 7 ingredients and taste to adjust the seasoning.  Rub the brisket all over with a bit of the worcestershire sauce and pat the dry rub into all sides of the brisket.  Place in a roasting pan with the fat cap up and roast, uncovered, for an hour.

Add the beef stock and enough water to bring the liquid level up to about 1/2 an inch in the roasting pan.  Lower the oven temperature to 300 degrees.  Cover the roasting pan tightly with 2 layers of tinfoil, or a tightly fitting lid, and continue cooking for 3 additional hours, or until the brisket is fork tender. 

Let rest on a covered warm plate for about 10 minutes, and slice thinly across the grain to serve. 



  • comment-avatar
    Jim-49 October 25, 2009 (7:00 am)

    Very Nice Site!! I just found it,will be back.This “Roast Beef”,looks so good,will have to try it!!! Thanks,for all your work and time,you put in it!! Even though,we like to cook,and enjoy rolling the dough,we could be doing,our own thing as others do,and many never,even say “Thanks”!! I have come to understand,most are just “Lazy”,always waiting on someone else,and use the excuse,”I can’t do that”!! Have a nice day!!! Jim

  • comment-avatar
    Lauren October 25, 2009 (12:51 pm)

    Thanks, Jim, for your kind words! I’m looking forward to hearing what you think of the brisket. Make sure you have a healthy fat cap for maximum juiciness! Happy cooking! 🙂

  • comment-avatar
    sweetbird January 2, 2010 (4:26 pm)

    That’s a pretty piece of beef! I’ve been thinking about doing a brisket myself and your dry rub sounds great.

  • comment-avatar
    oe January 2, 2010 (4:51 pm)

    I love brisket! Yours look moist and delicious!

  • comment-avatar
    ButterYum January 2, 2010 (5:28 pm)

    I linked to you from TasteSpotting. Looks great – Fantastic photo!!!


  • comment-avatar
    Steffy January 8, 2010 (12:20 pm)

    I am on your site from Tastespotting!

    I am trying this recipe tonight, will let you know about it later! 🙂

  • comment-avatar
    Sharon March 29, 2010 (11:15 am)

    I have been looking for a recipe just like this one for a brisket. Can’t wait to try it. Probably this weekend.

    Thanks so much.

  • comment-avatar
    Marshall P December 31, 2011 (12:00 pm)

    Giving it a try this afternoon. The photos sold it, hopefully the taste will carry it.

  • comment-avatar
    Desiree F February 5, 2012 (3:14 pm)

    I made this recipe last month..I’d never cooked brisket before and it was amazing…..making it again today for the super bowl party. Thanks 🙂

  • comment-avatar
    Maria March 24, 2012 (1:37 pm)

    Im cooking this today. So far it looks great! I will let you know how it turns out

  • comment-avatar
    Eureka May 28, 2012 (8:07 am)

    Seasoned my brisket yesterday. Gonna put it in the oven today. I’ll let u know how it came out

  • comment-avatar
    Michael November 19, 2012 (4:01 pm)

    I recieved a nice brisket from a friend who raise organic beef and i’ve wanted to sweet dry roast it and found this recipe. Can’t wait to try it tonight.

  • comment-avatar
    Michael November 19, 2012 (4:03 pm)

    I recieved a beautiful brisket from a friend who raises organic beef and i’ve been looking for a sweet dry roasting recipe. I’m going to try this tonight. Looks so good. Thank you.

  • comment-avatar
    Michael November 30, 2012 (1:48 am)

    The beef brisket turned out great. Thanks

  • comment-avatar
    Kotreal December 23, 2012 (12:22 pm)

    I season my brisket yesterday, Its in the oven now, Its for my christmas dinner

  • comment-avatar
    Jody Hand March 24, 2013 (12:34 pm)

    Hi Lauren! I am making this right now, saw it on Drunken Spatula on Facebook 🙂 Should I plan on one hour per pound at 300 after the one hour at 350? My brisket is just under 5 lbs. Thank you!!! It looks amazing! I cannot wait to dig in!

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    Sarah S April 26, 2013 (7:01 am)

    Having tried several times to get perfect brisket (with varying degrees of success!!!)…thank you Lauren!!! I found your recipe on one of my many internet searches to find a successful recipe, which (finally) resulted in fab, mouth-watering brisket and a very happy family 🙂

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    Laurie B October 21, 2013 (2:06 pm)

    Being a cattle rancher in Montana and a lover of brisket, I am really looking forward to sharing this with friends. I will let you know the outcome. Thanks~

  • comment-avatar
    Laurie B October 22, 2013 (9:37 am)

    When I told my guests that they were going to be my guinea pigs with a new recipe they didn’t know what to say. But at the table they were not at a loss for words…. Great recipe, this one’s going into my files!

  • comment-avatar
    Lauren October 22, 2013 (10:26 am)

    Thanks so much, Laurie! I’m glad you liked it, and frankly, I haven’t made it myself in so long that you’ve inspired me to re-imagine this one a bit!

    Thank you!

  • comment-avatar
    Lauren November 17, 2013 (8:51 am)

    I found your recipe on Pinterest and I’m excited to try it today! I also like a little sweet with my roasted meats, and the crunchy glaze is a must. Thanks for posting!

  • comment-avatar
    Jamie Dalton November 19, 2014 (9:28 pm)

    I have made this several times and this is the most amazing brisket ever. It is so tender and has amazing flavor. I always go back to this. It says a lot when I have retired my crockpot for big pieces of beef.

  • comment-avatar
    mona grant February 22, 2015 (10:52 pm)

    What is a “fat cap” on the brisket? TYIA.