Oven Beef Brisket..........HELP!

[detroitdad]

Hey Cookingbites family!

I do not own a smoker. My charcoal grill isn't feasible for this long of a cook. Also, I have never cooked a brisket.

A friend gave me a 13 pound brisket. He bought half of a cow last year. It looks like a pretty good piece of meat. I have been researching the heck out of oven cooked briskets. The link below is what I have come up with. I will be tweaking the dry rub. Obviously I will have to make adjustments based on the size of my brisket.

I am open to any and all advice that you can give me.

My plan is to serve it for dinner tomorrow evening. I'm thinking of starting it at 200 degrees at 11 pm tonight, then make adjustments in the morning as needed.

How to Cook Beef Brisket In the Oven - Tastefully Grace

Thank you in advance!

Bill

 

[badjak]

You don't need to cook the whole brisket, you can do a part of it.
And now I go read the recipe... Not done a whole brisket, but done other big meats but in the smoker.
Do you have a kettle bbq?

 

[detroitdad]

You don't need to cook the whole brisket, you can do a part of it.

I'm serving a party of 8. I figured the entire brisket would suffice. In hindsight, I think only cooking half of it would have been the smarter plan.

Do you have a kettle bbq?

Nope

Thanks

 

[badjak]

The recipe seems pretty okay.
I would do the prep the evening before (rubbing etc) then shove in the oven in the early morning.
Use a meat thermometer or instant read thermometer.

I would let it rest longer than half an hour before cutting and not use a serrated knife (pet hate)..

I've not done a brisket at all, except for thinly sliced over hot hot hot fire
So these are just observations based on the recipe you linked to

 

[medtran49]

Too bad you don't have a Weber. ATK/Cook's Country snake method makes the absolute best brisket we've ever had.

Plain old salt and pepper is what we use. I might mix in some Worcestershire and a touch of liquid smoke since you aren't doing it on the grill.

Get a high quality beef stock for sure. I'd probably go for bone broth. You don't want something that's got a lot of chemicals in it because that taste will intensify as it reduces in the oven.

 

[detroitdad]

Too bad you don't have a Weber. ATK/Cook's Country snake method makes the absolute best brisket we've ever had.

Plain old salt and pepper is what we use. I might mix in some Worcestershire and a touch of liquid smoke since you aren't doing it on the grill.

Get a high quality beef stock for sure. I'd probably go for bone broth. You don't want something that's got a lot of chemicals in it because that taste will intensify as it reduces in the oven.

I originally was going to start it at 5 am. I'm concerned that it will take 15 ish hours to cook.

I did pick up a low sodium bone broth.

 

[detroitdad]

I plan on letting it rest for an hour

 

[medtran49]

Just remember to slice against the grain, and that the point and flat grains run opposite. I personally prefer slices from the point/deckle because they tend to be moister due to the fat content.

Do you have an in-oven temperature probe?

 

[detroitdad]

and that the point and flat grains run opposite.

I did not realize that. Thank you.

Do you have an in-oven temperature probe?

I do!

 

[Herbaceous]

I absolutely HORRIFIED my husband once by cooking a brisket in coke. (One of my good friends is Jewish and she said that’s how they do it). Despite his pearl-clutching, it came out really good and tender!

 

[TastyReuben]

I absolutely HORRIFIED my husband once by cooking a brisket in coke. (One of my good friends is Jewish and she said that’s how they do it). Despite his pearl-clutching, it came out really good and tender!

I’ve done that before, in a crockpot, and recipe was also from a Jewish cook!

 

[medtran49]

In case you ever get a kettle.

Brisket!

 

[Barriehie]

I’ve done that before, in a crockpot, and recipe was also from a Jewish cook!

Down here you can cook just about anything in Coke.

 

[JAS_OH1]

Hey Cookingbites family!

I do not own a smoker. My charcoal grill isn't feasible for this long of a cook. Also, I have never cooked a brisket.

A friend gave me a 13 pound brisket. He bought half of a cow last year. It looks like a pretty good piece of meat. I have been researching the heck out of oven cooked briskets. The link below is what I have come up with. I will be tweaking the dry rub. Obviously I will have to make adjustments based on the size of my brisket.

I am open to any and all advice that you can give me.

My plan is to serve it for dinner tomorrow evening. I'm thinking of starting it at 200 degrees at 11 pm tonight, then make adjustments in the morning as needed.

How to Cook Beef Brisket In the Oven - Tastefully Grace

Thank you in advance!

Bill

I think it's a good idea to start it tonight as well. You can always check it tomorrow and turn it off and make sure it's wrapped well if it's done early. Better it be completely cooked rather than make your guests wait. Also, I found a lovely smoked salt somewhere, can't remember where I bought it, but I love to use that when I do low and slow oven ribs. I also have 2 kinds of liquid smoke in my refrigerator (hickory and mesquite).

I think 13 pounds is a nice size because you can send a little home with your guests and still have leftovers. I do love a good brisket!

 

[msmofet]

Down here you can cook just about anything in Coke.

Or Dr. Pepper