Texas Beef Brisket

Didn’t take me long to get to making this brisket, now did it?

Texas Beef Brisket recipe and images by Lacey Baier, a sweet pea chef

As my latest poll drew near a close and it was clear Brisket would be the winner, I’m pretty sure Dustin asked me every day when I was going to make it.  You see, brisket, Dustin and I go way back.  Let me explain…

About 10 years ago, Dustin moved to Texas to live with his dad and to attend his freshman year of college.  Meanwhile, I stayed securely in my comfort zone in California.

I visited Dustin for the first time while he lived with his dad and his step-mom in Dallas.  This was my first trip to Texas, my first airplane ride on my own, my first time meeting Dustin’s step-mom and…my first brisket.  Dustin’s dad and his wife cooked this humongous piece of meat in the oven for what seemed like days, basting it every so often with cans of Bud Light.  Looking back, I don’t remember paying too much attention to this would-be-miracle that would later become the best sandwich I’ve ever had.

Texas Beef Brisket recipe and images by Lacey Baier, a sweet pea chef

I couldn’t believe how good this brisket was when I first tried it.  It was moist, flavorful and oh-so tender…like nothing I’d ever had before.

But, then, something wonderful happened: I had it as left-overs the next day!  During my two-week stay in Dallas, I sometimes stayed home while everyone else went to work or school.  And I ate brisket sandwiches.

It was so simple: white bread, sliced cheddar cheese, some mayonnaise and several chunks of brisket.  I couldn’t stop myself.  I ate sandwich after sandwich.  Day after day.  It was that good.

Fast forward about 4 or 5 years: Dustin and I were living together back in Central California while we attended — yet some more — college.  Did we try time and again to recreate the mastery that was the Texas Beef Brisket?  Sure, but with no luck.  We tried beer braising, adding barbecue sauce and the like, but no brisket ever turned out to be as good as that Texas brisket.

That was…until now.

Texas Beef Brisket recipe and images by Lacey Baier, a sweet pea chef

[Is anyone else hearing the song, Eye of the Tiger, by Survivor in the background?  No?  Just me.  Oh…well, never mind then.]

Full of hope and excitement about moving to Austin, I added the choice of Brisket to my latest poll.  And it won!

The pressure was on now.  I knew what I had to do.

This recipe was so good.  It’s as close as we have ever gotten to the Texas brisket Dustin and I remember so fondly.

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

5 from 1 vote
Texas Beef Brisket Square Recipe Preview Image
Texas Beef Brisket
Prep Time
15 mins
Cook Time
7 hrs
Total Time
7 hrs 15 mins
 
The Texas Beef Brisket recipe that finally ended my search for the best brisket ever.
Categories: Dinner
Difficulty: Easy
Keyword: beef brisket, beef brisket recipe, beef brisket recipes
Servings: 15 servings
Calories: 346 kcal
Author: Lacey Baier of A Sweet Pea Chef
Ingredients
  • 2 cups low sodium beef broth
  • 1/2 cup Lemon Juice
  • 1/4 cup low sodium Soy Sauce
  • 4 cloves Chopped Garlic
  • 10 pounds Beef Brisket
Instructions
  1. Combine first five ingredients in large roasting pan. Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound, about 6-7 hours.

  2. When fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices.
Nutrition Facts
Texas Beef Brisket
Amount Per Serving (4 oz)
Calories 346 Calories from Fat 275
% Daily Value*
Fat 30.5g47%
Saturated Fat 10.3g52%
Cholesterol 113.2mg38%
Sodium 1337mg56%
Carbohydrates 2g1%
Fiber 0.2g1%
Sugar 0.2g0%
Protein 43.2g86%
Vitamin C 4.1mg5%
Calcium 50mg5%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Lacey Baier

Hey y’all, I’m Lacey Baier and I’m so glad you’re here! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, A Sweet Pea Chef. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Dallas, Texas with my husband and four kiddos. Let’s get started!

23 thoughts on “Texas Beef Brisket

  1. Hi,
    I just stumbled upon your blog. I bought a brisket, it’s small – 3 pounds. How much of this recipe do I reduce???

  2. Brisket is a breeze…the secret is the sauce. Vinegar based…tomato based…there’s so many! However, if you are from Texas there is only one you need to buy. STUBB’S! They have a Regular and their Spicy is soooo good. Ok, now I’m hungry.

  3. I adore chopped beef sandwiches and was so excited to find this recipe! It was also a pleasant surprise to see it had originated from the Pioneer Woman, as I am from Oklahoma and have recently begun following her blog. Thanks so much for sharing!

  4. Hi, quick question about this recipe, can i take the pan and go strait from the fridge to the oven or should i let things get up to room temperature first?

  5. I made this brisket and it did not turn out well at all. Beef consume made it WAY too salty. I love brisket but this recipe did not work well with me.

  6. We’re eating a lot less meat these days, both to save money as well as fat & calories but this looks just to die for.

  7. It looks delicious Lacey. I’d been making mine with a combination soy/Annie’s Sweet & Spicey Barbeque sauce and I’m a bit tired of that. I can’t wait to try this. The key to it all though is the low temperature and long cooking time. And you’re right, the left-overs are even better!

  8. Lacey, this beef brisket looks delicious, soft and absolutely perfect. If I only could have a bite of this sandwich 🙂 Happy New Year to you and yours.

    1. Hi Katherine! Though I have never tried making brisket in a crock pot, it should work wonderfully because a crock pot, like a long, low-temperature oven, will break down the connective tissue in the meat and make it nice and tender. Only problem I would see would be finding a piece small enough to fit in a crock pot. Otherwise, it should still turn out great. If you try it, I’d love to know what you think.

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