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Started By
Message
brisket in the oven
Posted on 12/27/20 at 1:00 pm
Posted on 12/27/20 at 1:00 pm
Any other oven brisket fans out there? I've got one in the oven now, smelling good. I started using a recipe I found on a kosher foods/Chabad website: you slice onions, put a liberally seasoned trimmed brisket point on top, and cook at 400 degrees for an hour. Then you reduce heat to 300, and pour over some balsamic vinegar and honey, cover it, and cook 4 more hours. I used a Dizzy Pig BBQ rub on it, too.
Why is it so hard to find trimmed out points and flats? The only place I see them regularly is Dorignac's.
Why is it so hard to find trimmed out points and flats? The only place I see them regularly is Dorignac's.
6
Posted on 12/27/20 at 1:39 pm to hungryone
I used to do briskets in the oven when it was too cold outside to do them in the normal way.
Throw the brisket in a foil bag with a can of beer and a jar of salsa. 300 F for about 2.5 hours and good to go.
Throw the brisket in a foil bag with a can of beer and a jar of salsa. 300 F for about 2.5 hours and good to go.
Posted on 12/27/20 at 3:52 pm to hungryone
Oven baked brisket is a Jewish staple.
Posted on 12/27/20 at 4:11 pm to hungryone
Waiting patiently for Jax to come remind us all that anyone using a pellet smoker is really just oven cooking it.
Posted on 12/27/20 at 4:38 pm to TigerFanatic99
quote:
to come remind us all that anyone using a pellet smoker is really just oven cooking it.
It smokes more than those easy bake oven things that look like a mini fridge.
Posted on 12/27/20 at 5:04 pm to TigerFanatic99
quote:
Waiting patiently for Jax to come remind us all that anyone using a pellet smoker is really just oven cooking it.
I double up the amazn pellet tube (oak) with my MB wood chip (hickory) smoker. Jax, can I get a judgment? Taste damn smoky, but admittedly, the smoke ring is lacking.
This post was edited on 12/27/20 at 5:05 pm
Posted on 12/27/20 at 6:04 pm to hungryone
did one for christmas. small trimmed packer, plenty of sliced yellow onion and garlic, a bottle of Dale's low sodium, onion soup mix, black pepper. covered with foil @ 275 for 45min - 1 hour per lb. thicken gravy with corn starch if you'd like.
This post was edited on 12/27/20 at 6:09 pm
Posted on 12/28/20 at 6:53 am to TigerFanatic99
quote:
Waiting patiently for Jax to come remind us all that anyone using a pellet smoker is really just oven cooking it.
Jax would be correct.
Posted on 12/28/20 at 8:30 am to hungryone
Can you link that recipe?
Posted on 12/28/20 at 9:12 am to TigerFanatic99
quote:
Waiting patiently for Jax to come remind us all that anyone using a pellet smoker is really just oven cooking it.
Have I ever said that?
I do say that I have thought about getting a pellet grill, but I am rethinking that because I enjoy the hands on approach of grilling with charcoal. I don't even own a stick burner. Just a kettle and a gasser.
ETA: Now, I'm not saying it's not true, just that I don't think that I've ever said that, except maybe when busting t00f's chops, which has to be done on occasion...
This post was edited on 12/28/20 at 9:35 am
Posted on 12/28/20 at 9:38 am to Jax-Tiger
My advice to the OP would be to throw a burning log into the oven and shut it. Wait two hours, and voila...
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