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Fish2drink · Posted: Thu Dec 29, 2011 12:46 pm Post subject: BRISKET?????????

I am going to make some briskets this weekend my problem is I have never made them in the oven and that is all I have available this weekend Shocked

. What temp and time do you all recomend??? I will not have alot of time available like I am use to with a smoker. Thanks in advanced.
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Chef Lefty · Posted: Sun Jan 15, 2012 7:32 am Post subject:

Sorry, I missed this thread back in December.

Low and slow is the way to go. Don't over trim the brisket before cooking. I usually start mine at 250 degrees with the fat side up, one-hour, fifteen minutes per pound.

Lipton onion soup mix as a dry rub is a good start.

Cheers!
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topdog15 · Posted: Wed Jan 18, 2012 7:27 am Post subject:

How did I miss this one? Must have been smoking a brisket. Like ChefLefty said, take your time, leave the fat on it, and cook it fat side up. I like to smoke a little lower (225) but most brisketeers will say 250 for an hour/lb.
I did one at 190 for 18 hours a few months ago and it turned out great.
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ROBDOG · Posted: Mon Jan 23, 2012 5:40 pm Post subject:

I like to trim the fat and wrap mine in pepper bacon.....

topdog15 · Posted: Mon Jan 23, 2012 5:44 pm Post subject:

Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

Fish2drink · Posted: Thu Jan 26, 2012 3:31 pm Post subject:

I wound up putting lots of rub, mustard, with 1cup of water/worcetershire sauce mix and onions. Put it on a pan tightly wrapped with foil and left it on the oven from 8pm till 1pm the next day a good 15hrs at 225degrees.
I must say it was very good, different from what I am use to but very good non the less. I would for sure make it in the oven again since there are time I can do without the smoke flavor and the ugly burps from it.
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FINS · Posted: Sat Feb 11, 2012 11:06 am Post subject:

You can always use some liquid smoke when cooking in the oven if you want a little smoke flavor. Tastes pretty good actually. Low and slow no doubt. Freaking brisket prices are insane! 2.18 a lb! And they said 1.57 was on sale. .99 a lb is on sale to me. Unfortunately I think those days are long gone.

Fish2drink · Posted: Tue Feb 14, 2012 2:37 pm Post subject:

Fins

Yeah the price is bad I still remember back in the early 90's they would put it on special here in Brownsville for like .30 cents a pound around the holidays.
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ironmanstan · Posted: Fri Mar 16, 2012 4:36 am Post subject:

I like to trim the fat and lay it back on the brisket. I like to sear mine and then wrap it in foil and cook it til it almost falls apart. I used to cook it traditional Texas way and not wrap it in foil, but as me and the bride got older we decided that we did not like burping wood smoke at 2am in the morning. Wraping in foil stopped that and we get plenty of smoke flavor. We also like brisket tacos with pico de gallo on flour. Topdog cooks up a good brisket, I like his meat. Very Happy

Who else could say that and get away with it. Wink

However, you can't beat my meat either.
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topdog15 · Posted: Fri Mar 16, 2012 8:47 am Post subject:

Chef Lefty · Posted: Sat Mar 31, 2012 8:48 pm Post subject:

Early Easter celebration tomorrow. Rubbed one down this evening primarily with yellow mustard and dry onion soup mix. Going with Robdog's 190 method overnight, then transferring to Black Betty for some low and slow smoke in the morning.

Cheers!
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Bluffer · Posted: Sun Apr 08, 2012 8:54 pm Post subject:

Oven? get a rope!
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Tyler · Site Admin Joined: 06 Mar 2006 Posts: 12865

txluke · Posted: Sun Sep 02, 2012 9:53 am Post subject:

I do a lot of BBQ cookoffs all over the state. I do well with brisket. I don't always win but I do well. If you don't want to cook a huge brisket go to sam's and get an angus brisket flat. It is the leaner, tighter grained part of the brisket that you would get if you split one. The angus flat is choice so it is a higher quality cut of beef. Take it home and season the crap out of it. Use whatever seasonings you like. I use fiesta brand fajita seasoning mixed 1/2 and 1/2 with HEB fajita seasoning. Everyone loves the taste and they have never guessed what I use. As far as trimming, with the flats you are good to go. The only time I trim is when I cook a full packer brisket. The only thing that I trim on them is that huge chunk of hard fat that is in between the layers. I like to keep as much of the fat on as I can. Fat=flavor and fat=moisture. After the brisket has set overnight soaking in all the good flavor, it is time to tend to your fire. I cook over indirect heat at 225. I use lump characoal. I will toss a few chunks of pecan and/or mesquite for some good smoke flavor. A brisket will quit taking smoke at 145 degrees. The best way to ensure you get maximum flavor and see that pretty smoke ring is to get your meat cold as hell before you put it on the smoker and keep the fire low. I will let the meat sit in the smoke for around 4 hrs. You want thin blue smoke floating out of your smokestack. Billowing white smoke is bad, billowing black smoke is worse. Slap that bad boy on the smoker fat side up. When the meat heats up and the grains open up the melting fat will drip into the meat and keep it moist (i dont know if this is true but it sounds good to me) After about 4 hrs your brisket has taken in all the smoke that it can. You can continue to keep it in this low temp, tending to the fire all day. This method works well if you have lots of beer and just want to avoid the wife and listen to the game. If you just want to eat it is time to bust out the foil. Wrap that bad boy up well. I toss on some more of my secret seasoning on it at this point. Now that it is in foil you can cheat and take it in the house to finish cooking or finish on the smoker. Crank up your oven/smoker to 350. You are going to cook your meat to 209 internal temp. The best way to know if your chunk o beef is ready to eat is not by temp, not by time, it is by tenderness. You should slide a probe thermometer in the thing and it should feel like butter. I have cooked hundreds of briskets, You can have one that is done in 4 hrs and have an identical one cooking next to it that will take 8 hrs before it is ready. When your internal temp is around 209 and it is tender take it off the stove/smoker and let it rest for an hr. with the foil just cracked a bit to let the steam out. When you cut, go against the grain. Use the longest knife you have, with as few strokes as you can. Cut the slices about as wide as a pencil. Now enjoy. I have cooked briskets every way you can think of fat side up, fat side down, foil, no foil, slow and low, hot and fast. I have had success and failures each way. The best advice I can give you is to know your equipment and be able to keep a consistant temp. If you can do that then you just need to find a cooking method that fits into your time/willingness level and go that way. Good luck. Next time I will post on my award winning ribs.
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