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Old 05-01-2012, 08:28 PM
 
Location: South Central Texas
114,024 posts, read 52,280,808 times
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Try the Brisket rub I posted you can get it by mail. It's the best thing for brisket I promise you........

P.S. We have a smoker rarely use it. I can smoke anything well enough in the pit. But Brisket can't get any better than with this rub and cooked in the oven. For smoke it can be thrown in the pit with foil open for a few minutes.




Last edited by SATX56; 05-01-2012 at 08:51 PM..
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Old 05-01-2012, 08:34 PM
 
Location: Los Angeles>Little Rock>Houston>Little Rock
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I wouldn't baste it every hour as it will be swimming in its own juice after a while. Every time you open the foil seal you will be letting out the steam giving it more opportunity to dry out. You could maybe open it once or twice during that long cooking time to turn it over.

I use this recipe as a guideline to cook mine in the oven Texas Oven-Roasted Beef Brisket Recipe : : Recipes : Food Network.
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Old 05-01-2012, 08:45 PM
 
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Bascaily i woud put rub on rub then put in a sided dish and seal the dish tightly with foil. Then cook at 300 degrees for 21/2 hours. Unwrap and finish it in oven. heat suace on side for guess to apply. You can baste with liquid smoke during final stage or spray with apple juice to keep moist if you want.If you can get one with layer of fat on top its best and then you scrape the fat oiff after cooking;before slicing and foregt the basting.
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Old 05-02-2012, 04:53 AM
 
Location: Bella Vista, Ark
69,145 posts, read 79,264,331 times
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Quote:
Originally Posted by lubby View Post
I may try this recipe but cook mine longer and on a lower temperature and baste it every hour.
Thanks everyone for your suggestions so far.
I always cook brisket hours and hours in a very slow oven if we don't use the smoker. There are some meats that just seem to keep their flavor and are more tender if cooked long and slow. When I turned up mine the other night it was only beause we were all starving after working hard outside and on our screened porch. Otherwise I would never turn it even to 300. As for the veggies, we never use them when doing a bisket, only when doing a pot roast, but there certainly is no reason why you couldn't add the veggies.

Nita
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Old 05-02-2012, 05:06 AM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Lubby, I'm going to give you my aunt's brisket recipe. She made it for every Jewish holiday and everyone (me and my cousin, especially) would just drool, waiting for it to come out.

Keep in mind that this is for a 4.5 lb brisket (FIRST CUT), so you'd have to adjust accordingly.

What you need
- brisket (first cut) -- approx. 4.5 lbs.
- 1/2 cup apple juice
- package of onion soup mix
- mustard
- bay leaves
- garlic powder

What to do
- Preheat oven to 350 degrees.
- Take 3 large pieces of aluminum foil and place them in your roasting pan so that the sides are sticking up (you'll use the sticking up parts of the foil in a bit...).
- Put brisket in pan, fat side down.
- Smear a thin coat of mustard onto the meat.
- Sprinkle with garlic powder.
- Flip over, so the meat is fat side up.
- Smear with a thin coat of mustard.
- Sprinkle with garlic powder.
- Leave it so that it's fat side up.
- Pour the apple juice (you'd need more for your big piece of meat) on the brisket.
- Sprinkle the onion soup mix (you'd need more than the one package for your big piece of meat) onto the brisket and spread it around so that it's evenly distributed.
- Put 2 bay leaves (you'll want more) on top of the brisket.
- Wrap the 3 pieces of tin foil all around the meat. Then cover the whole pan with another piece of aluminum foil.
- Put in oven at 350 degrees for 3.5 to 4 hours. (Your huge piece of meat will require more time, obviously.)
- Once it's close to that time, open the foil packet and poke the meat with a fork. When it's tender, it's ready.
- Leave out for 1/2 (half) an hour.
- Drain the gravy and put in separate container.
- Put in fridge and carve it the next day.
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Old 05-02-2012, 06:17 AM
 
Location: Islip,NY
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Thanks for all the suggestions I think I am going to try the recipe that has the cola in it.I had a recipe similar that my husbands boss (he's jewish) gave us that he's made for years and wouldn't you know it I threw it out last week because I said I'd never make it.
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Old 05-02-2012, 06:19 AM
 
Location: Islip,NY
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Quote:
Originally Posted by fibonacci View Post
I've done it in the oven before....low and slow 225 F 1-1.5 hr per pound (essentially you're mimicking a smoker temp, but without the smoke). ALWAYS rest a meat before cutting. Rest brisket this size for about for 30-40 minutes after taking it out before cutting (critical). Make sure fat cap is only about 1/4" to 1/2" thick too. If you want to eat dinner at 5-6 PM, start your brisket at around 11 PM/12 AM. If you have a meat thermometer it would help (since everyone's oven cooks differently and you may take shorter or longer than 18h), internal temp should be about 160 F at the thicket part.
18 hours in the oven??? I planned on starting my brisket on 275 and putting it in around 9:30 am so we could eat it by 6:30-7:00 pm. I think that's long enough
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Old 05-02-2012, 06:21 AM
 
Location: Islip,NY
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I am keeping the fat on and taking it off after it's cooked, fat is flavor anf it helps keep the meat juicy
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Old 05-02-2012, 07:04 AM
 
Location: Richardson, TX
10,096 posts, read 16,680,348 times
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You don't need to baste the brisket.

My mom's brisket recipe is also cooked then chilled out in the refrigerator overnight before it's sliced. It holds shape better that way. You slice it and return it to the gravy and heat it up in a low oven an hour before you want to eat.
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Old 05-02-2012, 07:20 AM
 
3,594 posts, read 3,565,050 times
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Quote:
Originally Posted by lubby View Post
18 hours in the oven??? I planned on starting my brisket on 275 and putting it in around 9:30 am so we could eat it by 6:30-7:00 pm. I think that's long enough
If you want it done right you can't cut corners. In the smoker 1.5 hours per pound is a general rule of thumb at temps from 190-225 F. 1.5 h x 12 pounds would be 18 hours at 200-225. That's just the way it is.
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