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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.
some others told me 8-9 hours would be plenty of time. I am not using a smoker. I am roasting this on 275.
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.
I will buy this rub for another time I need it by Friday. Thanks.
Now i am confused ,do I roast this for 18 hrs like fibonacci said on 200 or do I roast this 8-9 hours on 275? I don't want the meat to be dry and tough. What do the Texan's say??? Either way I don't care I just want my brisket to be fall apart and delicious.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Because you've never made one before, I think that you should follow my aunt's (and Debsi's mother's) way of making it the day before, refrigerating it, and carving it the next day. Then you warm it up in the gravy that's created.
This way, you can cut yourself a piece earlier and if it's not good, or just something that you'd eat but don't think is worthy of serving, you can go to Plan B and make something else.
I'd never try out a new recipe for the first time when serving it to company. If you're intent on having brisket for your guests, then do it the day before. (By the way, it's MUCH easier to carve the next day -- that's why my aunt does it in a two-day method.)
Because you've never made one before, I think that you should follow my aunt's (and Debsi's mother's) way of making it the day before, refrigerating it, and carving it the next day. Then you warm it up in the gravy that's created.
This way, you can cut yourself a piece earlier and if it's not good, or just something that you'd eat but don't think is worthy of serving, you can go to Plan B and make something else.
I'd never try out a new recipe for the first time when serving it to company. If you're intent on having brisket for your guests, then do it the day before. (By the way, it's MUCH easier to carve the next day -- that's why my aunt does it in a two-day method.)
I have to work the day the before I don't have a plan B unfortunately.I am confident it will turn out fine.
Now i am confused ,do I roast this for 18 hrs like fibonacci said on 200 or do I roast this 8-9 hours on 275? I don't want the meat to be dry and tough. What do the Texan's say??? Either way I don't care I just want my brisket to be fall apart and delicious.
In all honesty, it probably doesn't matter if you do 275 for 8 hours as long as internal temp reaches 160 F. That's really your primary goal. I'd say go out and get a meat thermometer really quick ($10). It's good to have around the house anyway and will help you cook perfect meats in the future.
this is what I found online:
Of course….one doesn’t have to smoke it…just season to taste, wrap in foil and pop in the oven for 24 hours at 200 degrees. The way to do this is start smoking at 3:00 in the afternoon and then put it in the oven at 7:00 p.m. or 9:00 p.m. depending on how long you want to smoke. The meat will cook overnight and into the next day. On newer stoves, be sure to check the oven after 12 hours because many newer models automatically turn off after 12 hours. If you don’t want to smoke the meat, just put it in the oven at 6:00 p.m. I will buy a meat thermometer and I don't have one because I don't cook alot of red meat or roasts.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by lubby
I have to work the day the before I don't have a plan B unfortunately.I am confident it will turn out fine.
Pizza! Plan B is always pizza!
Seriously, though, I hope it all goes perfectly. Start it very early in the morning so that it has time to rest, at least. And you can also sneak a taste just to confirm that it's good.
My aunt has been making "her" brisket for 40+ years, and it's always deeeeelicious. I hope yours is even better!
Seriously, though, I hope it all goes perfectly. Start it very early in the morning so that it has time to rest, at least. And you can also sneak a taste just to confirm that it's good.
My aunt has been making "her" brisket for 40+ years, and it's always deeeeelicious. I hope yours is even better!
I could prepare the brisket when I get home from work and cook it overnight on 200-225 degree oven. Should I wrap the brisket itelf in the foil after I have seasoned it and out a rub on it, then put it into a roasting pan? Then I could take the juices and or gravy that it makes and heat it in a pan and thicken it a bit with cornstarch and pour over the meat. Then I can serve BBQ sauce on the side. I should make cole slaw and baked beans to go with it.
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I don't have a plan B unfortunately.I am confident it will turn out fine.
