- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Cooking a brisket in the oven….help needed
Posted on 12/20/22 at 9:37 am
Posted on 12/20/22 at 9:37 am
Im cooking a 12lb brisket for Christmas and need some help. No smoker on hand and only have the oven. Can some of you guys share your recipes on rubs, times to cook and let rest. I have never cooked one before so this is completely foreign to me.
Any help would be greatly appreciated. I was going to go by Rouses for rubs and such. From what I’m reading, I can cook it the day before and put it in the fridge to serve the next day….is this correct?
Any help would be greatly appreciated. I was going to go by Rouses for rubs and such. From what I’m reading, I can cook it the day before and put it in the fridge to serve the next day….is this correct?
5
Posted on 12/20/22 at 10:13 am to sonoma8
quote:
I was going to go by Rouses for rubs and such. From what I’m reading, I can cook it the day before and put it in the fridge to serve the next day….is this correct?
Rouses will have some kind of beef or steak rub. Pick one that you think has the ingredients you like in addition to Salt & Pepper.
You could cook day before and store in fridge to reheat but If it were me I'd try to cook in advance and just hold it over on top of a counter until you're ready to slice. You can cook it over night in your oven no problem
Posted on 12/20/22 at 2:20 pm to sonoma8
Learned from Pinkertons n Houston on smoking and cook 12-13 lb’rs all the time. Smoked 18 hours at 225, remove & wrap n butcher paper and a big towel, rest 5 hours in an ice chest. Long rest is key. That’s not a typo.
Trim off just the hard deckel if you like fatty, as I do. I cook fat side up, too.
I rub w salt, pepper, ground mustard, coffee grounds, garlic powder & garlic salt.
Oven should be similar timing, but I would put it on a rack in a deep pan, baking it will have a ton of juice/fat melt.
Would not cook and put in the fridge to eat the next day.
Trim off just the hard deckel if you like fatty, as I do. I cook fat side up, too.
I rub w salt, pepper, ground mustard, coffee grounds, garlic powder & garlic salt.
Oven should be similar timing, but I would put it on a rack in a deep pan, baking it will have a ton of juice/fat melt.
Would not cook and put in the fridge to eat the next day.
This post was edited on 12/20/22 at 2:22 pm
Posted on 12/20/22 at 2:42 pm to sonoma8
Get enough heavy aluminum foil to wrap the brisket. Rinse it and pat dry with paper towels. Coat with a light layer of french's yellow mustard, then black pepper, garlic powder and salt. I like a lot of black pepper and you will too.
Position on the foil. Nw, here is a controversial step. Add a few splashes of liquid smoke over the brisket. It will help the taste a lot.
Wrap the brisket tightly with fat side up and place on a sheet pan in the middle rack of a 300 degree oven for 40 minutes per pound of raw brisket. No need to unwrap while cooking. If you do this overnight, set the oven to turn off at the end of the cooking time and it will be fine.
If you like, you can unwrap the brisket at the end of the roast period, to expose the top, drain off the drippings, turn it over to fat side down, and cover the meat side with your favorite BBQ sauce. Then place under the broiler, set on low with the brisket still a distance away from the heat to cook the sauce. Remove and allow to sit for 10 minutes before attempting to slice.
This brisket will not have any hint of a smoke ring. Don't look for it. It will not be there. If you like, you can add a little smoky BBQ sauce to the drippings to jaz up the flavor.
Position on the foil. Nw, here is a controversial step. Add a few splashes of liquid smoke over the brisket. It will help the taste a lot.
Wrap the brisket tightly with fat side up and place on a sheet pan in the middle rack of a 300 degree oven for 40 minutes per pound of raw brisket. No need to unwrap while cooking. If you do this overnight, set the oven to turn off at the end of the cooking time and it will be fine.
If you like, you can unwrap the brisket at the end of the roast period, to expose the top, drain off the drippings, turn it over to fat side down, and cover the meat side with your favorite BBQ sauce. Then place under the broiler, set on low with the brisket still a distance away from the heat to cook the sauce. Remove and allow to sit for 10 minutes before attempting to slice.
This brisket will not have any hint of a smoke ring. Don't look for it. It will not be there. If you like, you can add a little smoky BBQ sauce to the drippings to jaz up the flavor.
Posted on 12/20/22 at 2:45 pm to sonoma8
I inject my brisket with beef broth.
Salt and pepper is all you need, the rendered fat by itself will make the brisket taste great. I try not to muddy up my flavors when cooking beef.
Cook until 205+/- depending on who you ask, I personally don't think our thermometers are consistent enough to matter if we pull at 200, 205 or 215.
You can hold for a few hours wrapped and in a cooler. I wouldn't target more than 4 hours for this step.
You aren't smoking so a lot of things we do to get a bark won't matter, you are just heating it up and eating. I'd probably prefer a chuck roast or rib roast but if you need a brisket heat is heat even though it won't have the flavor.
Salt and pepper is all you need, the rendered fat by itself will make the brisket taste great. I try not to muddy up my flavors when cooking beef.
Cook until 205+/- depending on who you ask, I personally don't think our thermometers are consistent enough to matter if we pull at 200, 205 or 215.
You can hold for a few hours wrapped and in a cooler. I wouldn't target more than 4 hours for this step.
You aren't smoking so a lot of things we do to get a bark won't matter, you are just heating it up and eating. I'd probably prefer a chuck roast or rib roast but if you need a brisket heat is heat even though it won't have the flavor.
Posted on 12/20/22 at 2:58 pm to MeridianDog
Absolutely want to wrap in foil or braise it in a covered pan or the flat will dry up like shoe leather. MD's suggestion of liquid smoke and BBQ sauce is a solid way to go.
If I'm not smoking, I'm making it Jewish style. Jenji has a good recipe
Jewish-style brisket
If I'm not smoking, I'm making it Jewish style. Jenji has a good recipe
Jewish-style brisket
Posted on 12/20/22 at 7:11 pm to armsdealer
Im liking this style. Are you putting this in a pan with beef broth or apple juice? Ive read 1000 different ways but this seems the most straight forward.
Now Ice chests…. Just throw some ice in there and leave it wrapped in foil?
Now Ice chests…. Just throw some ice in there and leave it wrapped in foil?
Posted on 12/20/22 at 8:25 pm to sonoma8
quote:
Now Ice chests…. Just throw some ice in there and leave it wrapped in foil?
NO ICE!
Put a towel in the bottom, I wrap mine in butchers paper then a towel on top. I don't know if the towel does anything meaningful but it was recommended to me and I guess it can't hurt.
Posted on 12/20/22 at 8:36 pm to armsdealer
What would you suggest if Im cooking it on Saturday for a Sunday meal. With a piece of meat this big, that means im jackin around with this at 1am to have it ready for lunch. Can I cook it like you said, let it rest… then put it in the fridge until the next day?
Shoot me an email if you dont mind. sonoma_8 at yahoo. I check that more than TD
Shoot me an email if you dont mind. sonoma_8 at yahoo. I check that more than TD
This post was edited on 12/20/22 at 8:38 pm
Posted on 12/21/22 at 7:08 am to sonoma8
Two large roasting pans. Stab holes on the bottom of one. Put 6 or eight onions cut in half on the bottom of the other. Set pan with holes on top of onions.
Put brisket in pan with holes. Season with rub. Dump about a cup of apple juice into the top pan with holes and tray to wash yhe excess rub not one the brisket down your drain holes.
Seal with foil. Bake at 225 until it hits 165 or so.
Uncover.
Bake it 350 until it hits 194. Turn off oven.
Come back in an hour and remove from oven. Let rest for 10 minutes or so.
Alice and serve.
Helps if your oven has a built in temp probe.
Put brisket in pan with holes. Season with rub. Dump about a cup of apple juice into the top pan with holes and tray to wash yhe excess rub not one the brisket down your drain holes.
Seal with foil. Bake at 225 until it hits 165 or so.
Uncover.
Bake it 350 until it hits 194. Turn off oven.
Come back in an hour and remove from oven. Let rest for 10 minutes or so.
Alice and serve.
Helps if your oven has a built in temp probe.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News