Tom Perini's Texas oven-roasted beef brisket is an easy brisket recipe. The brisket takes 10 minutes to prepare and four hours to cook, and it yields 10 servings.
To make the rub mixture, combine 2 tablespoons of chili powder, 2 tablespoons of salt, 1 tablespoon of garlic powder, 1 tablespoon of onion powder and 1 tablespoon of ground black pepper. Add 1 tablespoon of sugar, 2 teaspoons of dry mustard and 1 crushed bay leaf.
Season 4 pounds of raw, trimmed beef brisket on all sides with the rub mixture. Place the brisket in a roasting pan, and roast it uncovered for one hour in an oven at 350 degrees Fahrenheit. Add 1 1/2 cups of beef stock and enough water to develop around 1/2-inch of liquid in the pan. Lower the oven to 300 F, cover the pan, and cook the brisket for three more hours or until it's tender. Trim the fat, slice the meat delicately across the grain, and top it with juices from the pan.
Another quick and easy brisket recipe is easy-braised brisket from Cooking Light Magazine, which takes around the same time to make and includes ingredients such as oregano, kalamata olives and diced tomatoes.