Oven-Smoked Texas Brisket with Hickory Essence

"Texas style smoked brisket adapted for oven cooking using hickory liquid smoke and Weber smoky brown sugar rub. The recipe should follow the Aaron Franklin method principles: low and slow cooking at 275°F, applying the rub and liquid smoke, cooking until internal temperature reaches 185°F, wrapping in butcher paper, then cooking until 204°F, and resting before slicing. Include instructions for oven setup to mimic smoking, timing based on weight, and resting process."

DG-5039713

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2/22/2026

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Low and slow oven-smoked Texas-style brisket infused with hickory liquid smoke and smoky brown sugar rub, wrapped for tenderness and rich smokehouse flavor.

brisket smoked oven texas hickory barbecue

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Name: Oven-Smoked Texas Brisket with Hickory Essence
Yield: 12
Ingredients: 1 (10 lb) whole packer brisket, trimmed; 1/4 cup Weber smoky brown sugar rub; 2 tbsp hickory liquid smoke; 2 tbsp kosher salt; 2 tbsp coarse black pepper; Butcher paper or heavy-duty aluminum foil

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