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Message
Cooking a brisket in the oven
Posted on 3/29/13 at 3:46 pm
Posted on 3/29/13 at 3:46 pm
Let me start by saying that I normally cook on a pit, but a change in plans for the holiday has messed me up time was. Anybody got any suggestions on time and temp. I was going to use the same rub I use on the pit.
Posted on 3/29/13 at 4:53 pm to hugo
Low and slow
225 all day. Put some liquid smoke on it
225 all day. Put some liquid smoke on it
Posted on 3/29/13 at 4:53 pm to hugo
Lone Star Brisket in Chili Sauce and Beer
1 brisket (5 to 7 pounds) trimmed
2 1/2 teaspoons seasoned salt
1/4 teaspoon freshly ground pepper
2 cloves garlic, minced
2 onions, sliced and separated into rings
2 ribs celery, chopped
1 bottle (12 ounces) chili sauce
1/4 cup water
12 ounces beer, at room temperature
Preheat oven to 300 degrees. Sprinkle brisket with seasoned salt, pepper, and garlic. Place brisket in roasting pan, fat side up. Add onions and celery in a single layer over top of brisket, covering brisket completely. Pour chili sauce over brisket. Pour 1/4 cup water into chili sauce bottle, shake, and pour over meat. Roast uncovered 1 1/2 hours, basting every 30 minutes. Pour beer over meat. Cover tightly with foil and roast an additional 3 to 4 hours, depending on size of brisket. Remove brisket from gravy and place on a carving board. Refrigerate gravy or chill quickly by placing in freezer. When cooled, slice meat without distrubing the shape of brisket. Slide the brisket back into pan. When gravy is cold, skim fat and pour gravy over brisket.. Put back into the oven to reheat.. Serve immediatelly. This freezes well, already sliced.
1 brisket (5 to 7 pounds) trimmed
2 1/2 teaspoons seasoned salt
1/4 teaspoon freshly ground pepper
2 cloves garlic, minced
2 onions, sliced and separated into rings
2 ribs celery, chopped
1 bottle (12 ounces) chili sauce
1/4 cup water
12 ounces beer, at room temperature
Preheat oven to 300 degrees. Sprinkle brisket with seasoned salt, pepper, and garlic. Place brisket in roasting pan, fat side up. Add onions and celery in a single layer over top of brisket, covering brisket completely. Pour chili sauce over brisket. Pour 1/4 cup water into chili sauce bottle, shake, and pour over meat. Roast uncovered 1 1/2 hours, basting every 30 minutes. Pour beer over meat. Cover tightly with foil and roast an additional 3 to 4 hours, depending on size of brisket. Remove brisket from gravy and place on a carving board. Refrigerate gravy or chill quickly by placing in freezer. When cooled, slice meat without distrubing the shape of brisket. Slide the brisket back into pan. When gravy is cold, skim fat and pour gravy over brisket.. Put back into the oven to reheat.. Serve immediatelly. This freezes well, already sliced.
Posted on 3/29/13 at 7:01 pm to hugo
I used to cood brisket in one of those foil bags. All I added to the bag was a can of beer and a jar of hot salsa. Cook at 300 for about 3-4 hours and enjoy.
Blasphemy, I know but it is pretty good.
Blasphemy, I know but it is pretty good.
Posted on 3/29/13 at 7:14 pm to ruzil
Thanks. I feel the same way, only ever smoked them on pits. Going to put it on in a little while.
Posted on 3/29/13 at 8:40 pm to hugo
everybody knows that you are to boil the brisket before putting it one the grill
Posted on 3/29/13 at 8:43 pm to hugo
go 400 degrees for 30 minutes, then drop the temp way down, to 220 wrap in foil and go long as possible. Might consider a little liquid smoke in the wrap.
Some one higher up said to use a beer and I like that too. use half a quart of beer and drink the other half
Some one higher up said to use a beer and I like that too. use half a quart of beer and drink the other half
This post was edited on 3/29/13 at 8:45 pm
Posted on 3/29/13 at 8:59 pm to MeridianDog
I cook it in the oven all the time, 225 all day.
Posted on 3/29/13 at 10:14 pm to hugo
Foil pan covered tightly with foil and liberal use of:
You may never smoke one again.
You may never smoke one again.
Posted on 3/30/13 at 8:17 am to AlxTgr
when serving for noon, i use the tight foil pan wrap method @200 all nite, next morning i uncover and place brisket on weber to smoke indirect with mesquite chips 2-3.
BTW burger recipe on back of woody's jar is dynamite
BTW burger recipe on back of woody's jar is dynamite
Posted on 3/30/13 at 9:04 am to Librada
quote:
next morning i uncover and place brisket on weber to smoke indirect with mesquite chips
Mesquite is pretty bitter and since the brisket isn't soaking in the smoke by this time.. What's the point? Seems like it would just put a greasy film over it.
Posted on 3/30/13 at 2:58 pm to CAD703X
Brisket update. Just finished slicing it up. It come out OK, the wife said she liked it better than on the pit, said it was less smokey. I prefer the pit, but now I have a back up plan when in a pinch.
Thanks for everyone's help!
Thanks for everyone's help!
Posted on 4/5/13 at 11:24 pm to hugo
Passover brisket, Emeril Lagasse 2010 recipe.
Ceramic baking dish or cast iron to accomodate your brisket. Cooking in the oven is the ticket. 1 hour to brown at 500F flipping once and 3-4 hours at 350F with beef broth/stock to about 1 inch covered with foil.
Awesome recipe. You can skip the spice mix if the brisket is corned and brined. Definitely no extra salt if brined. The only other spices needed for the rub are garlic and cayenne. Throw the onion and any veggies in after at least 2 hours of cooking.
The smell of cooking fills the house. Yum!
Source of brisket: Whole Foods; aged in pickling brine for over 2 weeks. Other sources available with no nitrites/nitrates, other krap.
Ceramic baking dish or cast iron to accomodate your brisket. Cooking in the oven is the ticket. 1 hour to brown at 500F flipping once and 3-4 hours at 350F with beef broth/stock to about 1 inch covered with foil.
Awesome recipe. You can skip the spice mix if the brisket is corned and brined. Definitely no extra salt if brined. The only other spices needed for the rub are garlic and cayenne. Throw the onion and any veggies in after at least 2 hours of cooking.
The smell of cooking fills the house. Yum!
Source of brisket: Whole Foods; aged in pickling brine for over 2 weeks. Other sources available with no nitrites/nitrates, other krap.
This post was edited on 4/5/13 at 11:28 pm
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