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Brisket in the Oven
Posted on 6/27/21 at 8:58 am
Posted on 6/27/21 at 8:58 am
Please,please no judgement. My better half(no pics) does NOT like smoked meats. I want to do a brisket for 4th of July and I was thinking about doing a sous vide for 36-48 hours and finishing in the oven or on a gas grill. I am curious for input regarding seasoning, how to finish it, sous vide temperature, etc. I've done some googling but was interested in the Board's thoughts (and sympathy regarding the smoked meat situation).
6
Posted on 6/27/21 at 9:04 am to whatchamacallit
Just cook it identically to how you would on the smoker, honestly. Wrap it at the stall if you normally do, or don't wrap it and just wait it out. Season it it the same way as well. Just think of your own as a pellet smoker without the smoke.
I would not recommend sous vide. I've tried it twice and the texture and taste is never "right". Something is just "off" about it.
I would not recommend sous vide. I've tried it twice and the texture and taste is never "right". Something is just "off" about it.
Posted on 6/27/21 at 9:09 am to TigerFanatic99
quote:
Just cook it identically to how you would on the smoker, honestly. Wrap it at the stall if you normally do, or don't wrap it and just wait it out. Season it it the same way as well. Just think of your own as a pellet smoker without the smoke.
This is how I grew up eating it. My mother cooked it in the oven covered at about 275-300 and about the last hour uncovered it to brown.
At the time no one around here was really cooking or eating brisket or very few and my father, as good of a bbq guy as he was, never thought about it on a smoker or pit. I still do it like this every now and then. Pretty fool proof and I can’t take heavy smoked meat anymore anyway. No shame in it.
Posted on 6/27/21 at 9:52 am to whatchamacallit
My mom always made it in the oven when brisket was 69 cents a pound. Just follow Harry Soos Oven Brisket Method
Posted on 6/27/21 at 7:09 pm to whatchamacallit
Same issue here with smoked meats for the wife. Did one in the oven and it was amazing. Plenty of recipes online, or Harry's method. Pretty damn easy!!
Posted on 6/27/21 at 7:18 pm to jmon
If I was doing it in the oven I would probably put it in a foil pan with onions, bell peppers, etc and a little water. Cook it at around 300 until it falls apart.
Posted on 6/27/21 at 8:09 pm to whatchamacallit
Thanks everyone!
Posted on 6/27/21 at 8:18 pm to whatchamacallit
I prefer smoked all day, but this smokeless brisket recipe is a biggg crowd pleaser
Smokeless brisket:
Trim excess fat, leave 1/4” cap where possible.
Season with fresh ground black pepper and Canadian steak seasoning.
Marinate at least overnight with Allegro in a large bag.
Turn to marinade as evenly as possible.
Reserve marinade.
Pat dry, season very generously with same spices, and sear on grill on high heat (get some good char-this will give you a blackened crust, the best part).
Place brisket fatty side up in roasting pan, pour marinade in, make sure there’s a nice coat of pepper/spices on top, cover.
Cover and cook in oven between 200-220 degrees (lower overnight, turn up to speed up) until internal temp reaches 195 in thickest part.
The slower you cook it, the more tender it will be.
Remove cover for last hour or so to help crisp the bark.
Remove brisket and cut—-slice against the grain and chop small and blackened pieces.
Trim any big chunks of fat, but leave smaller rendered pieces in.
Toss with enough marinade to keep meat moist.
Smokeless brisket:
Trim excess fat, leave 1/4” cap where possible.
Season with fresh ground black pepper and Canadian steak seasoning.
Marinate at least overnight with Allegro in a large bag.
Turn to marinade as evenly as possible.
Reserve marinade.
Pat dry, season very generously with same spices, and sear on grill on high heat (get some good char-this will give you a blackened crust, the best part).
Place brisket fatty side up in roasting pan, pour marinade in, make sure there’s a nice coat of pepper/spices on top, cover.
Cover and cook in oven between 200-220 degrees (lower overnight, turn up to speed up) until internal temp reaches 195 in thickest part.
The slower you cook it, the more tender it will be.
Remove cover for last hour or so to help crisp the bark.
Remove brisket and cut—-slice against the grain and chop small and blackened pieces.
Trim any big chunks of fat, but leave smaller rendered pieces in.
Toss with enough marinade to keep meat moist.
Posted on 6/28/21 at 12:45 pm to Mad Dogg
Back when brisket was cheap we would often separate the flat from the roast end cook the roast piece in the oven with root veggies like a Sunday roast and it is delicous. The flat we would bbq cut the q time drastically. Best of both worlds amazing roast and the BBQ I love
Posted on 6/28/21 at 12:52 pm to Mad Dogg
quote:
Marinate at least overnight with Allegro
I don't marinate a whole lot of items but when I do it's usually in Allegro.
Posted on 6/28/21 at 12:55 pm to whatchamacallit
Jewish mothers have been doing brisket in the oven for decades. There's not a thing wrong with doing one that way.
Posted on 6/28/21 at 1:43 pm to TigerFanatic99
quote:
I would not recommend sous vide. I've tried it twice and the texture and taste is never "right". Something is just "off" about it.
Same.
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