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I sprinkle mine with Lawry's Seasoned Salt and then wrap it loosely in aluminum foil. Put the lid on the roasting pan and cook at 275 for 3-5 hours, depending on the size of the thing. Comes out fork tender every time.
Good advise Moe, but I want to add that you can't go by time alone. The internal meat temp in the flat is VERY important to a point, then you go by feel. That's how I do it anyway. I like brisket just under the point of fall apart(flat anyway). The point is a whole new subject and I like to chop and make burnt ends for that.
That's very true about the time.That's why it's so important to check it at regular intervals (about 30 minutes.)
Quote:
Originally Posted by Capt. Cave Man
Good advise Moe, but I want to add that you can't go by time alone. The internal meat temp in the flat is VERY important to a point, then you go by feel. That's how I do it anyway. I like brisket just under the point of fall apart(flat anyway). The point is a whole new subject and I like to chop and make burnt ends for that.
I rub mine down with liquid smoke, kitchen bouquet and worcestershire sauce. Add some garlic powder and a packet of dry onion soup mix. Wrap tightly in foil, place in large roaster pan and refrigerate overnight or at least 6 to 8 hours. Bake in very slow oven (250 degrees) for about 8 hours. Let cool completely, slice then place back in foil with juices, add some Sweet Baby Ray's BBQ sauce if desired, heat slowly until serving.
I usually start in the morning, refrigerate all day, then place in oven before I go to bed. In the morning, the dog is whining, licking our faces, running from the bedroom to the kitchen, and I know the brisket is done.
I fix this recipe for all big family functions. I got this recipe from my dad 40 years ago.
I use a dry rub that is packed by my favorite barbeque place back home in Texas. You can make your own up if you check for recipes online.
I use a crock pot to cook it on slow.
Then if it needs browning, I put it under the broiler afterwards. I wish I had a smoker at home but I don't. I understand you can get a metal box and use it to create smoke and the smell would be great.
I don't like liquid smoke at all, it tastes SO fake.
BOILED?!!! If I EVER hear that you boiled meat again I'll send the cops after you!
You loose all the flavor when you boil. Findinghope, lets change that to Finding-a-smoker.
Just joke'n. I agree w/Debsi, sounds like you had corned beef.
Boiled for Me!! You Copper's will Never take me alive. lol
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oops sorry everyone--wrong meat!!! lol
If I EVER hear that you boiled meat again I'll send the cops after you!
