Brisket is perhaps the most quintessential Texas barbecue dish, but it’s also the toughest to recreate at home. “An oven roast brisket can be done, it just won’t have a smoke ring or smoke flavor,” explains Moore.
- Preheat the oven to 225°F.
- Season the brisket and place it in the oven for 6-7 hours.
- Carefully remove the meat, wrap it in tin foil or pink butcher paper (no wax paper), and cook for an additional 3-4 hours.
- Remove the meat when the internal temperature reaches around 200°F on a meat thermometer.
- Rest the brisket for at least an hour before slicing.
“If you can afford prime grades, upper choice, and all natural proteins go that direction,” says Moore. “I like Smitty’s Meat Market in Tomball. They have great cuts and will get you anything you want. Their jerky and boudin are the bomb. The Tomball Farmers Market on Saturdays has a fantastic selection of vegetables, eggs, meats, and other craft items.”