Texas Oven Brisket

Preheat oven to 325°F. Pat the beef brisket dry with paper towels and trim any remaining excess fat from the surface.

Combine garlic powder, celery salt, lemon pepper, and salt in a small bowl. Rub the spice mixture evenly over all sides of the brisket.

Heat a large ovenproof Dutch oven or roasting pan over medium-high heat. Sear the brisket fat-side down for 3-4 minutes until browned, then flip and sear the other side for another 3-4 minutes.

Remove the brisket from the pan and set aside. Add chopped onion to the same pan and cook for 2-3 minutes, stirring occasionally, until softened.

Whisk together barbecue sauce, Worcestershire sauce, liquid smoke, and water in a bowl until well combined. Pour this mixture into the pan with the onions and stir to combine.

Return the seared brisket to the pan, positioning it fat-side up. Ensure the brisket is partially submerged in the liquid and the onions are distributed around it.

Cover the pan tightly with a lid or foil and transfer to the preheated 325°F oven. Bake for 4-5 hours (240-300 minutes), turning the brisket halfway through cooking.

Check the brisket for tenderness by inserting a fork—it should shred easily when fully cooked. Remove the pan from the oven and let the brisket rest in the braising liquid for 10 minutes.

Transfer the brisket to a cutting board and slice against the grain into ¼-inch to ½-inch thick slices. Skim excess fat from the braising liquid if desired, then spoon the sauce and onions over the sliced brisket before serving.