Texas Salt and Pepper Brisket
A Texas barbecue classic: beef brisket crusted with coarse salt and cracked pepper, then slow-roasted until deeply browned and tender. Simple, bold, and authentically Texan.
- Total time
- 180 min
- Servings
- 4
- Calories
- 680
- Protein
- 58g
Ingredients
- 3 pounds beef brisket, untrimmed
- 2 tablespoons kosher salt
- 1.5 tablespoons black pepper, coarsely cracked
- 2 tablespoons olive oil
- 1 cup beef broth
Instructions
- 1
Set the oven to 300°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Pat the brisket dry all over with paper towels, pressing firmly to remove surface moisture so the seasoning will stick better.
- 3
Sprinkle 2 tablespoons of kosher salt evenly across both the top and bottom of the brisket, then sprinkle 1.5 tablespoons of cracked pepper the same way, pressing gently so it adheres.
- 4
Heat 2 tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium-high heat until it shimmers and slides quickly when you tilt, about 90 seconds.
- 5
Carefully lay the seasoned brisket fat-side up in the hot oil and cook without moving it for 4 minutes until the bottom surface turns deeply golden brown, like caramel.
- 6
Using tongs, flip the brisket over and cook the second side for 4 minutes until it also turns deeply golden brown.
- 7
Pour 1 cup of beef broth around (not over) the brisket, then cover the pot with a lid.
- 8
Transfer the covered pot to the preheated 300°F oven and cook for 2 hours and 45 minutes without opening the lid, until the brisket is fork-tender and shreds easily when pulled.
- 9
Remove the pot from the oven and let the brisket rest in the broth for 15 minutes so the juices redistribute, making it more moist when carved.
- 10
Lift the brisket onto a cutting board and let it cool for 5 minutes, then slice it against the grain (perpendicular to the long muscle fibers) into 1/4-inch-thick slices using a sharp knife.
- 11
Arrange the sliced brisket on a serving platter and pour the broth from the pot over the meat to keep it moist and add flavor.
Tools you’ll need
- oven
- large oven-safe pot or Dutch oven with a lid
- paper towels
- tongs
- meat thermometer (optional, for safety check)
- sharp carving knife
- cutting board
- serving platter
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