Texas-Style Brisket (Oven Method)

Low-and-slow beef brisket with a peppery bark — Texas BBQ at home.

Ingredients

• 8-10 lb whole packer brisket
• Rub: 1/4 cup coarse black pepper, 2 tbsp kosher salt, 1 tbsp garlic powder
• 1 cup beef stock (for the wrap)
• Butcher paper or foil

Method

1. Trim brisket: remove hard fat, leave 1/4" fat cap.

2. Apply rub generously. Refrigerate uncovered overnight.

3. Roast at 250°F fat-side up for 5-6 hours until bark forms and internal temp reaches 165°F.

4. Wrap tightly in butcher paper with a splash of stock (the Texas crutch — pushes through the stall).

5. Continue at 250°F for 3-4 more hours until 200-205°F internal and a probe slides in like butter.

6. Rest wrapped for 1 hour minimum. Slice against the grain.

What You're Practicing

• The ''stall'' at 160°F is real — evaporative cooling slows the temperature rise. Wrapping pushes through it.
• 200-205°F is the target — this is where collagen has fully converted to gelatin.
• Slice against the grain. The flat and point have different grain directions — identify them before slicing.