This post may contain Affiliate Links. Please see my Disclaimer for more details.
We all do not have time to cook a Texas Style Brisket recipe in the smoker, but we do have the time to make a brisket in the oven and top it off with an easy spicy bbq sauce.
Latest Recipe Video:
Texas Style Brisket vs. Kansas City Brisket
When it comes to making brisket, Texas holds the title. When referring to burnt ends, Kansas City holds that title. There is only one significant difference that I have noticed between the two, and that’s the rub.
Kansas City rubs can have some variations of salt, pepper, sugar, cumin, paprika, garlic powder, onion powder, and cayenne. Texas-style bbq rub for brisket is straightforward, with equal portions of kosher salt and cracked black pepper.
Both believe in cooking brisket low and slow in a smoker to ensure the best brisket possible. Although Texas brisket is known to be so good, you don’t need bbq sauce.
How To Make Texas-Style Brisket In The Oven?
We all know that traditionally Texas-style brisket is cooked in a smoker for 8 -16 hours (depending on the pitmaster), but the way I learned to cook brisket was in the oven. It will still yield you a juicy, tender, full-flavored brisket with a gorgeous bark.
The secret is letting the seasoned brisket set out at room temperature for 1 hour to allow the salt to begin breaking down the meat fibers so it can create all types of deliciousness.
Will still follow the pit master’s rules and bake the brisket in a 250°F oven, uncovered for 5 to 6 hours, depending on the size of your brisket. After the brisket is done cooking, allow it to rest for 30 minutes before slicing, and you will have perfected an easy Texas-style brisket in the oven.
How to Make Spicy BBQ Sauce?
When it comes to making spicy bbq sauce, my New Orleans roots perk up a little bit. Making a spicy bbq sauce should be sweet and spicy, with three key ingredients: ketchup, brown sugar, and cayenne. I prefer to make mine with Worcestershire sauce and beer. The Worcestershire has some vinegar in it, so I don’t add any vinegar to this easy bbq sauce recipe.
Can You Make Ahead?
Fridge: Brisket: You can make brisket one day in advance. It will be fresh in the refrigerator for 7 days.
Easy Spicy BBQ Sauce: You can make bbq sauce 1 week in advance and good for 1 month in the fridge.
Freezer: Brisket: You can make the brisket advance, slice it and place in an airtight container after it cools off. Keep in the freezer for 3 months. Thaw 24 - 48 hours before using.
Reheating: Brisket: Reheat the brisket by baking it in a 350°F oven for 8-10 minutes, until hot.
Spicy BBQ Sauce: Turn on heat to medium, add all ingredients in a small saucepan, cook until mixture starts to boil—about 5 minutes or less. *Depends on how much you’re reheating.
Common One to One Substitutions:
Light Brown Sugar = Dark Brown Sugar
Beer of Choice = Dos Equis
Granulated sugar = Raw Cane Sugar
More Summer Recipes
- Brisket Nachos
- Red Velvet Biscuit with BBQ Brisket
- Texas Style Beef Ribs with Black Cherry Cola Glaze
- Alabama White BBQ Sauce
- BBQ Chicken Stuffed Baked Potato
- BBQ Jackfruit Sandwich with Creamy Coleslaw
So, if you want to make a delicious Texas-style brisket but don’t have the time or equipment for smoking it low and slow, we’ve got you covered. This oven-baked brisket will come out tender and juicy with a sweet and spicy bbq sauce that takes just minutes to prepare. Try it today!
Click here to subscribe to MY NEWSLETTER for easy and free recipes right into your inbox!
To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above.
Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below.
Texas Style Oven Brisket with Easy Spicy BBQ Sauce
- 7-14 lbs. brisket fat trimmed slightly
- ¼ cup kosher salt
- ¼ cup black pepper
- ¼ cup water
- 1 loaf white bread
- 1 jar of kosher dill pickle chips
- 2 medium white onions sliced ¼ - ½ inch thick
Spicy BBQ Sauce:
- 32 oz. ketchup
- 12 oz. Dos Equis
- ¼ cup Worcestershire sauce
- ¼ cup dark brown sugar
- 2 tablespoons salt and pepper mix
- 2 teaspoons cayenne
- Trim off ¼ inch layer of fat from the top of the brisket. Remove the big chunk of fat that’s running through the brisket. Remove any silver skin from the bottom of the brisket. You can ask your butcher to clean it for you.
- In a bowl, mix the salt and pepper. Liberally season brisket evenly on both sides. Transfer to a large baking pan, cover, and set out at room temperature for 1 hour.
- While the brisket is marinating: Turn on the heat to medium in a medium pot; add the ketchup, beer, Worcestershire sauce, brown sugar, salt, pepper, and cayenne; stir to combine and bring to a boil. Once boiling, reduce heat to low, cook for 5 minutes, stirring occasionally. Taste and adjust seasoning.
- Preheat the oven to 250°F, add the water to the baking pan, cover the brisket loosely with foil, and bake for 3 hours. Remove the foil and continue baking for 2-3 hours uncovered, until brisket internal temperature is 180-190°F. If you don’t have an instant-read thermometer, a small knife or fork should be able to easily pierce the brisket. Cover the brisket loosely with foil and cool for 30 minutes. After the brisket has rested, slice, and serve immediately with bbq sauce, white bread, pickles, and onions.