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Started By
Message
Briskets on sale in Baton Rouge? Also, decent oven recipe?
Posted on 6/13/18 at 4:03 am
Posted on 6/13/18 at 4:03 am
First day off in 12. Thinking I wanna do a brisket. Plan is to smoke a little while on the smoker then finish in the oven so I don’t have to babysit temperature on my one day off. Any ideas or tips or sales?
14
Posted on 6/13/18 at 5:30 am to Tiger In the Swamp
I posted a method I use in the recent brisket thread, though i go 8-10 hours on the smoker before I pop in the oven to finish. The thread has a lot of good info.
Posted on 6/13/18 at 7:09 am to Tiger In the Swamp
Posted on 6/13/18 at 7:13 am to Tiger In the Swamp
Costco usually has prime for 2.99 lb. that’s about as cheap as you’ll find it for the most part.
I only use prime brisket now. I’ve done a bunch in the last few years and it makes a different with the better meat.
I only use prime brisket now. I’ve done a bunch in the last few years and it makes a different with the better meat.
Posted on 6/13/18 at 7:39 am to Tiger In the Swamp
My brisket recipe:
Cover the brisket in Tony's. Slice up a whole onion and layer the bottom of baking dish with onions. Place the brisket on top, with the fat side on top. Cover the top of brisket with the rest of of the onion. Pour Coke over the brisket until it's about a quarter inch on the bottom. Cook uncovered at 450 for 30 minutes. Remove brisket and baste. Cover the brisket and set the oven at 350 and cook for 1 hour. Then remove brisket and baste. Do this last step two more times. The brisket is fantastic.
Cover the brisket in Tony's. Slice up a whole onion and layer the bottom of baking dish with onions. Place the brisket on top, with the fat side on top. Cover the top of brisket with the rest of of the onion. Pour Coke over the brisket until it's about a quarter inch on the bottom. Cook uncovered at 450 for 30 minutes. Remove brisket and baste. Cover the brisket and set the oven at 350 and cook for 1 hour. Then remove brisket and baste. Do this last step two more times. The brisket is fantastic.
Posted on 6/13/18 at 7:54 am to Tiger In the Swamp
Rouse's shows $3.99/# this week in their flyer. Not cheaper than Costco, but for those without membership access it may be the best price. Some Rouse's have better quality than others, I've heard.
Posted on 6/13/18 at 7:55 am to Large Farva
quote:
My brisket recipe: Cover the brisket in Tony's. Slice up a whole onion and layer the bottom of baking dish with onions. Place the brisket on top, with the fat side on top. Cover the top of brisket with the rest of of the onion. Pour Coke over the brisket until it's about a quarter inch on the bottom. Cook uncovered at 450 for 30 minutes. Remove brisket and baste. Cover the brisket and set the oven at 350 and cook for 1 hour. Then remove brisket and baste. Do this last step two more times. The brisket is fantastic.
damn baw that doesn't sound long enough??
Posted on 6/13/18 at 7:57 am to Tiger In the Swamp
I used to make brisket in the oven all the time when I lived in Cleveland.
Season brisket, put it in oven bag and pour one can of beer and a jar of salsa over it. Seal bag and cook at 325 for 2.5-3 hours.
I'll admit, it's kind of a goofy recipe, but it came out good. A whole better than trying to smoke it in 15 degree weather with 2 feet of snow on the ground.
Season brisket, put it in oven bag and pour one can of beer and a jar of salsa over it. Seal bag and cook at 325 for 2.5-3 hours.
I'll admit, it's kind of a goofy recipe, but it came out good. A whole better than trying to smoke it in 15 degree weather with 2 feet of snow on the ground.
Posted on 6/13/18 at 8:40 am to Tiger In the Swamp
Costco has been about 3.49/lb lately for prime , still a great deal, get a whole brisket, trim , rub it down and smoke for a few hours at 250 (uncovered fat side up) when it hits about 160 internal temp, take out wrap tightly in foil (i sue a foil pan) and put in 225 oven for a few more hours until the thermometer probe pushes in like soft butter,(should be 200-208)
be sure to cut across the grain
this will be a very tender brisket but will not have the bark that the die hards seek, but for your situation should be your best bet
be sure to cut across the grain
this will be a very tender brisket but will not have the bark that the die hards seek, but for your situation should be your best bet
Posted on 6/13/18 at 9:13 am to Tiger In the Swamp
Matherne's has them for $3.49/lb prime
Posted on 6/13/18 at 9:15 am to Tiger In the Swamp
Albertsons ad says $1.97/lb
Posted on 6/13/18 at 10:00 am to Tiger In the Swamp
Here is one that I used to do all the time (still do)
Get a 750ml of red wine ( merlot or cab) pour it into a large pan add to it a box of beef broth and some tomato paste.
Add some herbs like thyme and rosemary along with some onions (2) and garlic about 6-7 cloves coarsely chopped
Cook it on the stove burner for a while until the liquid comes to a boil and then cut the heat and let the liquid sit
Meanwhile....season the brisket with salt, pepper, a touch of cumin and a half teaspoon of cinnamon. rub it in real good and then in a big pan brown both sides and then take it out and let it cool for a minute or 5.....then place the brisket in the liquid and refrigerate covered overnight.....you can skip he overnight stuff if you want but at least refrigerate for about 2 hours. Then place the pan in the oven and slow cook at about 325 for about 5 hours.
Take out and let sit for another 30 minutes. Then slice it will be incredibly tender and very easy to slice
I make a red wine mushroom reduction sauce with a little bit of coarse dijon in it to put on it.
Get a 750ml of red wine ( merlot or cab) pour it into a large pan add to it a box of beef broth and some tomato paste.
Add some herbs like thyme and rosemary along with some onions (2) and garlic about 6-7 cloves coarsely chopped
Cook it on the stove burner for a while until the liquid comes to a boil and then cut the heat and let the liquid sit
Meanwhile....season the brisket with salt, pepper, a touch of cumin and a half teaspoon of cinnamon. rub it in real good and then in a big pan brown both sides and then take it out and let it cool for a minute or 5.....then place the brisket in the liquid and refrigerate covered overnight.....you can skip he overnight stuff if you want but at least refrigerate for about 2 hours. Then place the pan in the oven and slow cook at about 325 for about 5 hours.
Take out and let sit for another 30 minutes. Then slice it will be incredibly tender and very easy to slice
I make a red wine mushroom reduction sauce with a little bit of coarse dijon in it to put on it.
Posted on 6/13/18 at 10:22 am to Boudreaux35
quote:
Rouse's shows $3.99/#
Good luck with getting meat that isn’t spoiled.... that Texas brand shite they carry is terrible.
Posted on 6/13/18 at 10:28 am to HebertFest08
quote:
Good luck with getting meat that isn’t spoiled.... that Texas brand shite they carry is terrible.
I've been shopping at the Denham Store since before the flood and always had good experience with their meat. I only bought that "Texas" brand once. I always stick with the meat in the glass case.
Posted on 6/13/18 at 12:34 pm to Tiger In the Swamp
The Target on Siegen Lane (only that location) often has whole packers for $1.99/lb. When they have them, they area always Choice.
Posted on 6/13/18 at 12:46 pm to Tiger In the Swamp
Franklin BBQ recipe on YouTube.
Posted on 6/13/18 at 2:02 pm to Tiger In the Swamp
i'm sure you've already started, but this is an oven brisket recipe I use. I've made it probably 8 times and it never disappoints.
LINK
LINK
Posted on 6/16/19 at 2:41 pm to SquirrelBones
Which Albertsons because I dont see it in there ad
Posted on 6/16/19 at 10:18 pm to ChatRabbit77
Franklin method is spot on. Creates a perfect bark and is magic on the meat. Such a simple recipe, yet the meat somehow turns into meat candy.I’ve cooked quite a few of these and they’re perfect every time.
Trim brisket to 1/4” cap on top.
Salt and pepper liberally. Use kosher salt. The larger flakes work magic.
Cook at 250° for 6 hours, then check your temp. At 160°, wrap the brisket in butchers paper. The butchers paper helps maintain the nice bark, and won’t turn your slab of meat into roast beef. It allows steam to release without losing too much moisture.
Place back in smoker for remaining 4-6 hours. Remove at internal temp of 199-204.
Oh yea, use post oak. Pecan and hickory do a nice job but post oak is perfect against the beef.
Trim brisket to 1/4” cap on top.
Salt and pepper liberally. Use kosher salt. The larger flakes work magic.
Cook at 250° for 6 hours, then check your temp. At 160°, wrap the brisket in butchers paper. The butchers paper helps maintain the nice bark, and won’t turn your slab of meat into roast beef. It allows steam to release without losing too much moisture.
Place back in smoker for remaining 4-6 hours. Remove at internal temp of 199-204.
Oh yea, use post oak. Pecan and hickory do a nice job but post oak is perfect against the beef.
Posted on 6/17/19 at 12:54 am to Lookin4Par
quote:THIS ^^^^ X 1000
Oh yea, use post oak. Pecan and hickory do a nice job but post oak is perfect against the beef.
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