We are assuming you don’t have a smoker or grill, but if you do, look online at some of the great resources for cooking brisket outdoors. This option is a simple way to make Texas-style brisket in the oven. The “first or flat-cut” has less fat and is best for braising in the oven. The “point cut” has fat on top and a layer in the middle, which is great for keeping the meat moist on a grill, but too greasy for baking in the oven.
What makes a brisket Texas-style? Bobbi is a Texan through and through, even though she hasn’t lived there since she was a young adult herself. But once a Texan, always a Texan! And Texans don’t like their brisket swimming in a bunch of barbecue sauce! That’s why this recipe has only a small amount of light sauce that you can use or not.
We tenderize the meat with soy sauce. (Don’t use low-sodium; the salt is what tenderizes the brisket. In fact, you could substitute 1 to 2 teaspoons salt for the soy sauce if desired.) The dry rub flavors the meat while it cooks, and the wet marinade keeps it moist and tender. We’ve adjusted this recipe so you can use your 8×8-inch baking dish. If you have a larger baking dish and want leftovers, feel free to double the recipe. This is also a good dish to cook the day before and reheat before serving, as it has more time to soak up the flavors. Brisket is a traditional dish served during Passover, and we like to serve it for New Year’s Day or Super Bowl Sunday as well.