I know gang that we are suppose to talk only about BBQ here but it is so darn hot here in Central Arkansas, getting up to over 100 degrees tomorrow, that I do not want to stay out in the heat and fire up the Ole Hickory smoker to cook a brisket. I want to stay in the air conditioned house and cook one in the oven. I need a good oven cooked brisket recipe as I want to fix one tomorrow. I would appreciate any recipe and or comments in regard to this. Thanks for helping me out.
Wheelterrapin
Need a Good Oven Cooked Brisket Recipe
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Re: Need a Good Oven Cooked Brisket Recipe
Cook it the same way in the oven as you would on the smoker. Rub it down and cook it in a pan with a rack in it. You could cook it at around 300° oven temp. When it hits 160° internal, foil it and add some liquid to the foil ( maybe even add a few drops of liquid smoke to the liquid ). Then cook til you reach 200 internal, turn off the oven and let it rest for a while.
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Re: Need a Good Oven Cooked Brisket Recipe
Using a little coffee for the liquid will help it too ->
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Re: Need a Good Oven Cooked Brisket Recipe
Thanks Jim and Gator for you input, it is greatly appreciated.
Paul
Paul
Gator wrote:Using a little coffee for the liquid will help it too ->
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Re: Need a Good Oven Cooked Brisket Recipe
Mom used to do oven briskets all the time 'cause back then briskets were cheap! She would line the bottom of a roasting pan with thick sliced onions. Put the brisket in the pan and add a bit of liquid. The coffee works great with beef BTW. Season heavily with salt, pepper and garlic powder and cover the top with more sliced onions. Cover the whole thing as tight as ya can with HD foil and cook at (I'm guessing here) at ~300° until it gives up.
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Re: Need a Good Oven Cooked Brisket Recipe
I know we shouldn't cook it that way but I use my rub and about 2 ounces of liquid smoke wrap in foil and bake on 250 all night or all day depending on when you want to do it. Comes out so tender you have to chop or pull it apart because you won't be able to slice it.
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Re: Need a Good Oven Cooked Brisket Recipe
Thanks James and Shawn, I am beginning to get the gist of it.
Paul
Paul
Ftby00 wrote:I know we shouldn't cook it that way but I use my rub and about 2 ounces of liquid smoke wrap in foil and bake on 250 all night or all day depending on when you want to do it. Comes out so tender you have to chop or pull it apart because you won't be able to slice it.
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Re: Need a Good Oven Cooked Brisket Recipe
hey wheel what part of central arkansas you from i live in central arkansas. thank god it rained today and suppose to tomorow.
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Re: Need a Good Oven Cooked Brisket Recipe
Its too hot here to use the oven for several hours,the a/c is stugling!I saw a 108* temp on the way home.
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Re: Need a Good Oven Cooked Brisket Recipe
with temps that high do you really need a oven to cook with cant you just stick it out side and cook.
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Re: Need a Good Oven Cooked Brisket Recipe
well heck yeah, lets see if its 108 outside and you need to cook on 250 and a 10lb brisket im thinking about if it takes about 1 hour per lb at 250 youll have to do at least 24 hours just to be safe, maybe even wrap in bacon and foil for extra flavoring and to hold in the juices lol
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Re: Need a Good Oven Cooked Brisket Recipe
Here's a way, that is surprisingly good. Good enough to make lots of sandwiches from:
Oven Baked Brisket
Ingredients:
1 Brisket, (I used a fully trimmed brisket, about 5 lbs, Mike L.)
Lawrey’s Seasoned Salt
Garlic Salt
Celery Salt
Salt and Pepper
2 bottles “Colgin” brand Liquid Smoke
Approx. ¼ - ½ cup Worcestershire Sauce
Directions:
1) Sprinkle on and under flank, lots of:
Lawrey’s Seasoned Salt
Garlic Salt
Celery Salt
Salt and Pepper
2) Marinate in Liquid Smoke overnight.
3) Sprinkle on Worcestershire Sauce before baking.
4) Bake 1 hour per pound at 275-degrees, fat side up.
5) After about 1-1/2 hours, cover with foil.
6) Start checking doneness after 4 hours.
7) Let cool until warm, slice against grain, remove any excessive fat, add enough of left-over juice to maintain moistness.
Mike L.
Oven Baked Brisket
Ingredients:
1 Brisket, (I used a fully trimmed brisket, about 5 lbs, Mike L.)
Lawrey’s Seasoned Salt
Garlic Salt
Celery Salt
Salt and Pepper
2 bottles “Colgin” brand Liquid Smoke
Approx. ¼ - ½ cup Worcestershire Sauce
Directions:
1) Sprinkle on and under flank, lots of:
Lawrey’s Seasoned Salt
Garlic Salt
Celery Salt
Salt and Pepper
2) Marinate in Liquid Smoke overnight.
3) Sprinkle on Worcestershire Sauce before baking.
4) Bake 1 hour per pound at 275-degrees, fat side up.
5) After about 1-1/2 hours, cover with foil.
6) Start checking doneness after 4 hours.
7) Let cool until warm, slice against grain, remove any excessive fat, add enough of left-over juice to maintain moistness.
Mike L.
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Re: Need a Good Oven Cooked Brisket Recipe
I have made this a half dozen times and it never fails to please.
1 beef brisket, flat trimmed of any excess fat
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 medium onion, cut in 1/2, then thinly sliced into 1/2 moons
3 cloves garlic, chopped (about 1 tablespoon)
One 15- oz. can tomato sauce, preferably no salt added
1/4 cup low-sodium chicken broth or water
3 tablespoons firmly packed dark brown sugar
1/3 cup plus 1 tablespoon cider vinegar
1/3 cup raisins
5 black peppercorns
1 allspice berry
Directions
Preheat the oven to 300 degrees F.
Pat the brisket dry and sprinkle with the salt and pepper. Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or braising pot. Sear the brisket until it is browned, 4 to 5 minutes per side. Transfer the brisket to a plate.
Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times, until softened, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomato sauce, broth, brown sugar, 1/3 cup of the vinegar, the raisins, peppercorns, and allspice and stir to combine well. Bring mixture to a boil, return brisket and any accumulated juices to the pot, spoon some of the tomato-vinegar mixture over the brisket, cover tightly, and transfer to the oven. Cook until the brisket is fork tender, 2 1/2 to 3 hours.
Remove the brisket from the oven, transfer the meat to a cutting board, and let rest for 10 to 20 minutes or, if serving later, cover and refrigerate the meat and sauce for several hours or overnight. When you are ready to serve, cut the meat against the grain into 1/4- inch thick slices. Stir the remaining 1 tablespoon vinegar into the warm sauce. Return the sliced brisket to the sauce until heated through, then serve.
Yield: 10 servings, serving size: 4-ounces brisket plus 3 tablespoons of sauce
1 beef brisket, flat trimmed of any excess fat
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil
1 medium onion, cut in 1/2, then thinly sliced into 1/2 moons
3 cloves garlic, chopped (about 1 tablespoon)
One 15- oz. can tomato sauce, preferably no salt added
1/4 cup low-sodium chicken broth or water
3 tablespoons firmly packed dark brown sugar
1/3 cup plus 1 tablespoon cider vinegar
1/3 cup raisins
5 black peppercorns
1 allspice berry
Directions
Preheat the oven to 300 degrees F.
Pat the brisket dry and sprinkle with the salt and pepper. Heat 1 tablespoon of the oil over medium-high heat in a Dutch oven or braising pot. Sear the brisket until it is browned, 4 to 5 minutes per side. Transfer the brisket to a plate.
Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times, until softened, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomato sauce, broth, brown sugar, 1/3 cup of the vinegar, the raisins, peppercorns, and allspice and stir to combine well. Bring mixture to a boil, return brisket and any accumulated juices to the pot, spoon some of the tomato-vinegar mixture over the brisket, cover tightly, and transfer to the oven. Cook until the brisket is fork tender, 2 1/2 to 3 hours.
Remove the brisket from the oven, transfer the meat to a cutting board, and let rest for 10 to 20 minutes or, if serving later, cover and refrigerate the meat and sauce for several hours or overnight. When you are ready to serve, cut the meat against the grain into 1/4- inch thick slices. Stir the remaining 1 tablespoon vinegar into the warm sauce. Return the sliced brisket to the sauce until heated through, then serve.
Yield: 10 servings, serving size: 4-ounces brisket plus 3 tablespoons of sauce
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