This Texas-style beef brisket may take time, but the process is straightforward and the results are well worth the wait. The key to success is maintaining a low temperature and allowing plenty of time for the tough connective tissues to break down into rich, flavorful gelatin. While traditional Texas brisket is smoked outdoors, this oven method delivers remarkably similar results that will impress your family and friends.

1. Step 1: Let the brisket come to room temperature

   Remove the brisket from the refrigerator and let it sit at room temperature for 1 hour before cooking. This helps the meat cook more evenly.

2. Step 2: Preheat oven to 275°F

   Preheat your oven to 275°F (135°C).

3. Step 3: Mix the dry rub ingredients

   In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, paprika, brown sugar, and cayenne pepper to create your dry rub.

4. Step 4: Apply the dry rub to the brisket

   Pat the brisket dry with paper towels. Apply the dry rub generously to all sides of the brisket, pressing it into the meat to help it adhere.

5. Step 5: Create an onion base in the pan

   Place the sliced onions in the bottom of a large roasting pan or Dutch oven. This will create a flavor base and keep the brisket elevated.

6. Step 6: Position the brisket fat side up

   Place the seasoned brisket on top of the onions, fat side up. The fat will render during cooking and baste the meat.

7. Step 7: Add the liquid mixture to the pan

   In a separate bowl, mix together the beef broth, Worcestershire sauce, liquid smoke, and apple cider vinegar. Pour this mixture around the brisket (not over it, to avoid washing off the rub).

8. Step 8: Cover the pan tightly

   Cover the pan tightly with heavy-duty aluminum foil or a tight-fitting lid. This creates a moist cooking environment similar to smoking.

9. Step 9: Cook the brisket low and slow

   Place the covered brisket in the preheated oven and cook for about 1 hour per pound, or until the internal temperature reaches 195-205°F (90-96°C). For a 5-pound brisket, this will take approximately 5 hours.

10. Step 10: Check and replenish liquid if needed

    After 3 hours, carefully remove the pan from the oven and check the liquid level. If it seems dry, add another 1/2 cup of beef broth. Re-cover tightly and return to the oven.

11. Step 11: Let the brisket rest

    When the brisket reaches an internal temperature of 195-205°F (90-96°C), remove it from the oven. Keep it covered and let it rest for 30 minutes. This allows the juices to redistribute throughout the meat.

12. Step 12: Strain and prepare the cooking liquid

    Transfer the brisket to a cutting board. Strain the cooking liquid into a fat separator or bowl, and skim off the fat.

13. Step 13: Slice against the grain

    Slice the brisket against the grain into pencil-thin slices (about 1/4 inch thick). Cutting against the grain is crucial for tenderness.

14. Step 14: Serve with cooking liquid and sauce

    Arrange the sliced brisket on a serving platter. Spoon some of the defatted cooking liquid over the meat to keep it moist and flavorful. Serve with your favorite barbecue sauce on the side.

For an even more authentic Texas barbecue experience, serve your brisket with classic sides like coleslaw, potato salad, pinto beans, and slices of white bread. Leftovers (if you have any!) make excellent sandwiches or can be chopped and used in tacos, quesadillas, or baked potatoes.