re: Doing a prime brisket in the oven at 200 degrees, how long?

quote:

---

Hot and fast brisket is a thing.

---

I agree. I think it turns out good brisket too. Chi asked why someone would cook it low and slow in an oven and the reason and I gave one. Most hot and fast briskets are also wrapped which helps retain heat and moisture which hasten the process of breaking down meat structure.

My point (or rather, suggestion) still stands though...the fat and connective tissue break down at a certain temp. I agree that you need to keep it there for a while to give it time to actually render out, but what I'm saying is that if you power the brisket up to 200 running a 350 degree oven for a few hours and then back it off to 225 it's gonna give you the same output as running a 225 oven for way longer.

As opposed to smoking it where the longer time period gives more time for the meat to soak up the smoke.

I guess the only way to settle this is for fr33manator to do two briskets, one each way and then have a blind taste test with the fam.

quote:

---

Update?

---

Trimmed good bit of fat off
Rubbed with mustard powder, garlic powder, Montreal steak seasoning, tomato power, minced onion and few secret spices.

2 cups of tomato broth.

Let it sit at room temp for a few hours. Foil pan, foil pressed down and sealed. Oven 200 degrees, starting at 12am. Basted a couple times during the day.
Took it out about 6, basted again, Turned heat up to 250 for an hour.
Took foil off and tasted broth. Delicious.

Put it under broiler for 20 mins.
Let rest.

Look, I was prepared for it to be sub par. Dry. Tough.


Blew all our expectations out the water. Absolutely delicious. Tender, flavorful, moist. Not tough at all.

Nailed it.