Photo by Jennifer Reynolds

You don’t have to be a world-class pitmaster to produce a blue-ribbon brisket

Let’s get this out of the way right up front. This recipe isn’t about how to take on a world-class pitmaster. The best brisket is low- and slow-smoked, and most great barbecue venues rely on elaborate smokers and fanatical attention to detail. No, we’re here to make a fantastic Texas-style brisket in your home oven.

Most of us don’t have a smoker cabinet and don’t have the time to spend on smoking a brisket. So, the home oven is a good option.

So, why make briskets at home? They’re delicious, feed crowds at a fraction of the cost, require zero intervention and are great for parties or gatherings.

Most good brisket recipes start with a dry rub. You can find commercial versions at many stores and markets or you can create your own from an array of recipes online. Here’s a starting point, but feel free to be creative.

Texas Style Oven-Roasted Brisket

5-6 pound boneless, flat-cut brisket

2 tablespoons sea salt

2 tablespoons brown sugar

1 tablespoon chili powder

1 tablespoon paprika

1 tablespoon dried mustard

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons dried thyme

¼ cup liquid smoke

3 cups water

Preheat oven to 250 F. Pour 3 cups water and liquid smoke into a large roasting pan with a rack.

In a small bowl, mix dry rub and rub spice blend over the entire surface of the brisket and lay the brisket on the rack, fat side up. Wrap pan tightly with foil and insert an oven-safe meat thermometer through the foil into the thickest part of the meat so you can see the reading.

Slow roast in the oven until the internal temperature is 155 F. Remove the foil and continue roasting until the internal temperature reaches 168 F. This process could take 5-6 hours, or roughly 1 hour per pound.

Remove from oven and let rest, loosely covered with foil, for 20 minutes. Cut across the grain in thin slices to serve.

Chef’s note: For more intense flavor, put dry rub on a day ahead, wrap tightly in foil and refrigerate. Take out a hour before you cook to warm to room temperature.

Phil Newton is a Galveston baker/cook. He’s the owner/operator of Stiglich Corner with partner Cindy Roberts.