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Started By
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Oven brisket cook thread with updates
Posted on 10/14/19 at 5:52 am
Posted on 10/14/19 at 5:52 am
The start. $3 lb 15 lb prime from Alexander’s. Brisket is cooler than I wanted, due to not letting come to room temp. Put on in the morning after working nights all night.
Trimmed down fat cap side and cut silver skin from non fat cap side. Rubbed with olive oil, and liquid smoke. Seasoned with ground up Montreal spicy, black pepper, and brown sugar.
On raised rack above drip pan fat cap up (best way to fit above pan) , in oven for one hour at 400 then turned down to 225 and going to sleep for a while. Temp probe inserted.
This post was edited on 10/14/19 at 5:55 am
3
Posted on 10/14/19 at 7:29 am to Tiger In the Swamp
Why didn't you just bump your other thread directly below this one??
Posted on 10/14/19 at 8:49 am to Tiger In the Swamp
Are you going to cook/roast it in the oven then finish it on the smoker?
Posted on 10/14/19 at 11:38 am to Tiger In the Swamp
Please update this with the steps you decided to take and keep us updated. Very curious yo see how this turns out.
Why are you doing an hour at 400 instead of starting low like is more typical?
Why are you doing an hour at 400 instead of starting low like is more typical?
Posted on 10/14/19 at 12:53 pm to TigerFanatic99
6.5 hours in at 160. Placed brisket in pan on top of a row of carrots with a quart a beef stock then wrapped whole pan in foil sealed tightly. Increased heat to 250 and waiting on internal to hit 200ish.
And to answer the question, I read a few tips on the net about “searing” at 400 for an hour, then cutting back heat to 225 to let the internals catch up low and slow.
We’ll see
Posted on 10/14/19 at 1:18 pm to Tiger In the Swamp
Are you slicing this or shredding it?
Posted on 10/14/19 at 3:39 pm to Sherman Klump
I wanna slice it. Think I should pull it at a lower temp?
Posted on 10/14/19 at 6:16 pm to Tiger In the Swamp
6 hours later it hit 195 and I pulled it. Wrapped in foil, added 1/2 cup of au jus, wrapped in towel, and put in ice chest. I’ll let rest for 1.5 hours and then slice. I’ll update with pics
Posted on 10/14/19 at 6:43 pm to Tiger In the Swamp
It may be difficult to slice. I did one in the oven recently and had to pull it because it was falling apart
Posted on 10/14/19 at 6:52 pm to little billy
I picked it up to transfer to foil for resting and it didn’t break. We’ll see man. Thanks for the input.
Posted on 10/14/19 at 8:37 pm to Tiger In the Swamp
Finished pictures. Very good and perfect pull temp to slice. Tip of the flat was a little dry, but got perfect about 3 inches in. I’ll do it the same way again. Good day
This post was edited on 10/14/19 at 8:39 pm
Posted on 10/14/19 at 9:04 pm to Tiger In the Swamp
Where’s the smoke ring?
Posted on 10/15/19 at 8:46 am to Tiger In the Swamp
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