Austin Texas Brisket

Austin more or less demands brisket. This version is written for an oven first, with a smoker note if you have one, because the point here is to get usable site content now instead of waiting for everyone to own offset smokers.

Quick Look

• Race: United States Grand Prix
• Prep time: 15 minutes
• Cook time: 6 to 7 hours
• Serves: 8

Ingredients

• 4 to 5 pounds beef brisket
• 2 tablespoons kosher salt
• 2 tablespoons coarse black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 cup beef stock
• Barbecue sauce, optional

Method

1. Heat the oven to 300 F.
2. Mix the salt, pepper, garlic powder, and paprika, then rub all over the brisket.
3. Put the brisket on a rack in a roasting pan, fat side up.
4. Add the beef stock to the bottom of the pan and cover tightly with foil.
5. Roast for 5 to 6 hours until the brisket is very tender.
6. Uncover and cook for 30 to 45 minutes more to darken the exterior.
7. Rest for at least 30 minutes before slicing against the grain.

Drink Pairing

• Wine: Texas Tempranillo.
• Local pairing: Sweet tea.

Notes

• If you do have a smoker, run it low and slow at roughly 250 F and use the same rub.
• Slice only what you need so the rest stays juicy.