Oven Brisket--your preferred method for oven cooking
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We slow-cook our brisket over night at about 250 degrees in a turkey roasting pan. We found the most wonderful sauce called Gold Buckle Brisket marinade, which we soak the brisket in all day before putting it in the oven. It's the best brisket ever!
That is some expensive marinade! It must be good. I have been wanting to try cooking a brisket. Down here, BBQ is pork mainly and I cook a Boston butt. I keep hearing from my Texas friends how wonderful a brisket is "done right".
That is some expensive marinade! It must be good. I have been wanting to try cooking a brisket. Down here, BBQ is pork mainly and I cook a Boston butt. I keep hearing from my Texas friends how wonderful a brisket is "done right".
I'm also in Dixie. I still prefer my low-and-slow BBQ pork butt over beef brisket any day.
I love brisket, but always considered it to be winter comfort food, maybe because it's not always available year round at my local grocery store. I'm in the process of planning my mother's 90th birthday party, and the caterer suggested using brisket as the beef dish. I may have to reconsider my veto after reading this thread.
if you don't see fresh brisket,,,ask the butchers...they can order it for you and if they don't normally sell it,,,they may give you a hell of a deal.. (brand new sale)
I have customers that will buy a 100 lbs at a time and customers that will buy 4lbs for special orders.
independent stores have price flexibility,,,chain stores do not
corned beef has always sold well up this way ...more than fresh brisket,,,
but fresh briskets are catching on- much like the pork butt
My BF makes a homemade dry bbq rub that I've been using on my brisket when I make them. The only thing I add to his rub is some instant coffee, the Via from SBux, and only a half package. I then put the brisket in a glass lined dish lined with foil, heavily rub the seasoning all over, and then stud it all over with cloves of garlic. I do NOT add any liquid. I put it in the oven for 1 hour on 350, uncovered. After an hour I lower the temp to 300 and cover the brisket with foil (a disposable aluminum pan is great for this, fits right over the glass dish) and let it cook covered for 2 hours. I then lower the temperature down to 250 and cook it for the rest of the time at this temperature, still covered.
Falls apart and delicious. Won't make it any other way since I tried this about a year ago.
My BF makes a homemade dry bbq rub that I've been using on my brisket when I make them. The only thing I add to his rub is some instant coffee, the Via from SBux, and only a half package. I then put the brisket in a glass lined dish lined with foil, heavily rub the seasoning all over, and then stud it all over with cloves of garlic. I do NOT add any liquid. I put it in the oven for 1 hour on 350, uncovered. After an hour I lower the temp to 300 and cover the brisket with foil (a disposable aluminum pan is great for this, fits right over the glass dish) and let it cook covered for 2 hours. I then lower the temperature down to 250 and cook it for the rest of the time at this temperature, still covered.
Falls apart and delicious. Won't make it any other way since I tried this about a year ago.
Whoopsie! I stud it first with the garlic, THEN rub the rub all over it.
Wish I could tell you what was in his rub. Even I don't know the recipe, but at least he keeps me wells supplied!
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