Oven Brisket--your preferred method for oven cooking (bbq, freeze, tomato)
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I haven't cooked a Brisket in a long time. Google gave me very different ways to cook it.
One said to put it on a roasting pan and cover it with foil. (All the fat drains off)
The other site said to wrap it in aluminum foil and put it in the oven. (Sits in its fat while cooking.)
What is your preferred method? My brisket is only 2.5 pounds, it is currently in the refrigerator wrapped in foil after I put a rub on it. Tomorrow is oven day...
I haven't cooked a Brisket in a long time. Google gave me very different ways to cook it.
One said to put it on a roasting pan and cover it with foil. (All the fat drains off)
The other site said to wrap it in aluminum foil and put it in the oven. (Sits in its fat while cooking.)
What is your preferred method? My brisket is only 2.5 pounds, it is currently in the refrigerator wrapped in foil after I put a rub on it. Tomorrow is oven day...
When baking one I like to make a rub on it just like you did. I would cover wrap it is foil. Part of what makes a brisket good is the moisture. Of course I am sure you know to cook it very slowly. Never having done one so small I have no idea how long it would take. We usually smoke ours or if I do it in the oven, I get a huge one and let it roast all night.
When I bake brisket I do it at 325° an hour a pound. I put sliced onions in a roasting pan, I salt and pepper or use a rub depending on mood. I place fat side up on the onions and put a lid on it.
Sometimes before the last hour of cooking, I slice up the brisket. I put it back in pan and cover with a mix of barbeque sauce and equal amount of water. Put the lid back on and cook for that last hour.
I love putting the leftover sauce on mashed potatoes. Yummy!
3-4 lb. beef brisket
1 package onion soup mix
1 small can tomato paste (trust me here...it really does the trick)
1 cup water
Cook in a heavy-weight, covered dutch oven (I use an oval enamel on cast iron dutch oven) at 300 degrees for 5 hours (or as above at 250 degrees for 6-7 hours). Remove from the oven, slice across the grain and return the meat to the dutch oven. Add 1 lb. trimmed fresh green beans, cover, and cook for an additional 2-3 hours (depending on the oven temperature). The additional 2-3 hours will allow each slice to absorb the juices/gravy. It's like heaven on a plate!
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Don't know how it'd work for a 'regular' brisket but a while ago I found a recipe for a rub to put on a 'corned' brisket and then cook low & slow wrapped in foil that produced a pretty decent ersatz pastrami.
I made one in the oven since I don't have a smoker. I seasoned mine with a rub of different spices like, chili powder, onion powder, garlic powder, dry mustard, salt, brown sugar. I wrapped it tightly in foil and put on a baking sheet and cooked it low and slow on 300 degrees. I think it cooked 3- 4 hours. It was a 12 pound brisket BTW so I had to cut in half and cook it on 2 different baking sheets. 1/2 hour before done I had brushed it with a homemade BBQ sauce. It came out very good.
all this talk about brisket made my mouth water. I remembered we always start our summer with brisket on Memorial day weekend, but since the rest of the family will be out of town I hadn't thought much about it. Now, I can't wait to see if the stores have it on sale starting tomorrow. We will just fix it for ourselves and freeze the rest. One thing I noticed all the recipes most of you use have brown sugar. We do not use anything sweet on ours, not even in our home made bbq sauce. Oh, I may have used a little molasses in my sauce when I canned it last summer.
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!
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