for you brisket cookers

[ldoyle]

I know brisket is to be cooked on a pit or in a smoker but due to circumstances beyond my control I am going to be gone and cannot cook it that way . My wife is going to cook it in the oven at 225 degrees ( I know , I know thats not bar b qued brisket ) but we have no other choice . This is an 18 pound brisket . I am thinking it should still take around 18 hours . Do any of you have a opinion on how long it should cook ? Please don`t rag on me for cooking a brisket in the oven . I wish I could be here to cook it on the pit like it should be , but I can`t . Do you think she can get it done at that temp and length of time ? Any suggestions that would help her would be greatly appreciated .

[sharkhunter]

Lots of good cooking instructions on the net. I have never cooked one over 6 1/2 hrs myself. Usually around 275 to 300 deg.

[bigbad243]

I power cook them in the pit around 325. 18 hours is gone be dry as hell brisket...

[oktx]

Cook it by internal temp and not by time. About 190 degrees. It will be way better.

[redhoghunter]

Trim excess fat off the brisket.
Season it. (i typically use Cavendars)
Wrap it in foil x 3 layers
bake in oven at 250-275 for 3/4 of an hour per pound
remove from oven but do not unwrap it. let it rest for about 30 minutes.
transfer to serving dish while saving the juices to be used to make a gravy.

Enjoy!

My family likes brisket this way for a change of pace... we use the leftovers for brisket tacos, quesadillas, nachos, chopped bbq sandwiches, etc.... it just doesn't have the smoked taste

[em12]

You'll be fine- we did this for awhile when in an apartment- key is foil and lots of it- make sure it's wrapped up tight

[Smart]

for you brisket cookers

It's basically going to be an 18 lb roast. If I was going to bake a brisket, I would trim off most of the fat cap to 1/4" thick. Cut out the hard fat on the sides and top. It should take it down to 16ish lbs. Season the top heavily .

Place in an long aluminum pan with a cup of beef broth or apple juice at 275-300 until it gets to about 140 deg internal to
give it a little bit of edge. Place aluminum foil over pan, and add another cup of liquid if needed. I'd brush the top with melted or liquid butter Cook till it reaches 200 internal covered. Turn off heat, open door to let heat out and then close the door to let it rest for an hour. Slice against the grain and enjoy!

[Kingfisher747]

Add some liquid smoke.

[ldoyle]

Thanks guys . I hope to be home around 9:30 in the morning and will start checking the internal temp to see where it`s at . Thanks again

[LWD]

Cook it to an internal temp of 195. Briskets vary quite a bit. The temperature of the meat when you start cooking affects cooking time. Cooking for a specific time is a recipe for disaster.

LWD

[flinger]

Cook it by internal temp and not by time. About 190 degrees. It will be way better.

This

[Stan R]

Listen to SMART... His middle name is BRISKET... pork butt.... ribs...

[DRT]

I smoke mine for a couple hours and finish in the oven. Low and slow.

Gary

[Ætheling]

It'll be good with gravy. They used to serve us roast beef brisket in the army like that. Pretty delicious.


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[rockyraider]

Cook it to an internal temp of 195. Briskets vary quite a bit. The temperature of the meat when you start cooking affects cooking time. Cooking for a specific time is a recipe for disaster.

LWD

Just curious, ya'll keep talking about cooking to internal temp. which I get. My question is, at what temp.? I mean, you can crank the temp to 475 and get it to 195 or cook at 225 until it reaches 195. I would think that would be a big difference in finished product. What temp is recommended in oven and on pit?