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Tips for doing a brisket in the oven?
Posted on 12/15/18 at 12:06 pm
Posted on 12/15/18 at 12:06 pm
So my mom called me last minute and asked me to cook a brisket for our extended family Christmas gathering tomorrow.
I don’t have the time and availability to smoke said brisket so I’m just going to do it in the oven.
Any tips to get that mofo as juicy as possible?
I don’t have the time and availability to smoke said brisket so I’m just going to do it in the oven.
Any tips to get that mofo as juicy as possible?
4
Posted on 12/15/18 at 12:23 pm to Ash Williams
Sear it real good on your pit, then put in an aluminum pan, throw in oven. I put a couple of white cans with a can of Dr Pepper in the pan also. I make sure that the brisket is stuffed also. Add some potatoes later if desired. Depending on size of brisket, 4 hours around 300 degrees should be good for an avg size brisket. Comes out awesome
Posted on 12/15/18 at 12:28 pm to gplayerjr
I did my first brisket last night. Took much longer than what I thought and read about. I used the Pioneer Woman method.
Posted on 12/15/18 at 1:39 pm to Ash Williams
My trick for making a wonderful brisket is:
Dry rub the brisket and put in a pan on a wire rack.
Dry rub country style pork ribs and place over the brisket.
Pour a bottle of wine or 2 bottles of beer in the pan and steam for 2 or 3 hours.
After the brisket is becoming fork tender, finish both on grill or smoker (my choice).
Enjoy.
Dry rub the brisket and put in a pan on a wire rack.
Dry rub country style pork ribs and place over the brisket.
Pour a bottle of wine or 2 bottles of beer in the pan and steam for 2 or 3 hours.
After the brisket is becoming fork tender, finish both on grill or smoker (my choice).
Enjoy.
Posted on 12/15/18 at 1:43 pm to Ash Williams
as the others have said, braise it
Posted on 12/15/18 at 11:06 pm to Ash Williams
quote:
Any tips to get that mofo as juicy as possible?
rub it down with whatever you wish
Place in roasting pan fat side up in over preheated to º350 for around 45 min
drop the heat to º250 for 3 more hours
Then lightly cover with foil and slide it back in till desired internal temp is reached.
Remove then wrap tightly in foil then in a few towels and let it rest an hour.
As it sounds like you will be slicing to serve instead of shredding I would shoot for º185'ish on the internal as it will be firm enough to slice and platter for a meal while MOST of the fat will be rendered out and should be still tender and juicy enough.
Keep in mind if you pull and wrap at º185 the temp will rise a bit in the foil as the outside is warmer than the internal temp, SHOULD peak around º188 which is about as good as a guide as can be given, the real test is feel.
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