Bought a brisket, now what?

[ConwayMuddy]

Picked up a brisket last night. No smoker, so that option is out. Weber, but it's winter. Can chuck it in the slow cooker, or in the oven. Better of the two options? How to season? Cook temp and time for either?

 

[crazybluerider]

Sous vide and a cooler?

Could probably smoke it in the oven on the lowest setting and some chips in a tray in the bottom. May piss off the smoke detector and/or any women folk that live with you though.

 

[cervelorod]

Dry rub and real slow and low in the oven. Don’t have to have the smoke

 

[Gots_a_sol]

Go buy a smoker

 

[Chzbrgr]

I got nothing. Other than, Who the hell would buy a brisket with no means of smoking it?

 

[Steve300xcw]

I got nothing. Other than, Who the hell would buy a brisket with no means of smoking it?

ConwayMuddy would

 

[Chzbrgr]

OMG. No bullshit a buddy of mine just called me asking how to cook a brisket tomorrow without a smoker. My head was spinning. Come over here and get the smoker! WTF.

 

[Gots_a_sol]

OMG. No bullshit a buddy of mine just called me asking how to cook a brisket tomorrow without a smoker. My head was spinning. Come over here and get the smoker! WTF.

If your buddy wants a project, I have a smoker he can have for free-fiddie. Propane side is rusted out but smoker side works fine.

 

[Chzbrgr]

If your buddy wants a project, I have a smoker he can have for free-fiddie. Propane side is rusted out but smoker side works fine.

Ohhhh. You're less than an hour away. That thing might look good in WV hunting camp.

 

[ConwayMuddy]

Sous vide and a cooler?

Could probably smoke it in the oven on the lowest setting and some chips in a tray in the bottom. May piss off the smoke detector and/or any women folk that live with you though.

No sous vide, but this idea had occurred to me. Lady doesn't live here so smoking up the house is acceptable

 

[ConwayMuddy]

I got nothing. Other than, Who the hell would buy a brisket with no means of smoking it?

It was cheaper than a steak.

 

[I HATE PONIES]

Search youtube for how to trim a brisket. How to bbq right or mad scientist are good.

Rub with 1 part coarse kosher salt to 1 part course ground black pepper.

Place in a full size aluminum pan and rest overnight in the refrigerator.

Place in oven set to 200 degrees for about 8 hours.

Add 1 small can of beef broth and cover the pan with foil.

Increase temp to 225 degrees.

Cook until internal temp is around 200 degrees and meat is probe tender.

Remove and rest for at least 1 hour.

 

[I HATE PONIES]

That's how I do it on the smoker so it should work in the oven.

How big is the brisket in question?

 

[ConwayMuddy]

That's how I do it on the smoker so it should work in the oven.

How big is the brisket in question?

3 pounds, so I'd say chunk of brisket is a better description

 

[rugburn]

Rub it down how you want.

Get a big foil pan lay it in there with a few onions and garlic.

Cover with aluminum foil and cook in @ 325*F till tender….50 minutes per pound to start.

 

[I HATE PONIES]

3 pounds, so I'd say chunk of brisket is a better description

That's really small. Is it the flat or the point?

Disregard everything I said before.

I would go crockpot for one that small.

 

[ConwayMuddy]

That's really small. Is it the flat or the point?

Disregard everything I said before.

I would go crockpot for one that small.

Flat. Ive made similar size corned beef in the crockpot. That was on high for 4 hours, per direction. Was good, not overdone, but I think lower longer would have been better.

 

[ConwayMuddy]

Mixed up equal parts salt and black pepper. A bit of garlic powder, onion powder, and some chili powder. Coated the meats, sitting in th3 fridge until tomorrow. Didn't trim the fat, most had about a quarter inch except a slight bit on the end that was closer to half an inch. Going to start it on low in the morning and check it after 6 hours or so.

 

[I HATE PONIES]

Brisket and Boston but going in the smoker tomorrow at around midnight.

 

[ConwayMuddy]

Brisket and Boston but going in the smoker tomorrow at around midnight.

I say this in the most gay way possible...







Your meat is clearly superior to mine.

 

[I HATE PONIES]

And now we wait about 8 hours.

 

[I HATE PONIES]

And now we wait some more.

 

[I HATE PONIES]

Hit 202 internal and is probe tender. Turn the grill temp down to 200 for about an hour. Then turn the grill down to 165 until dinner time.

 

[crazybluerider]

This 5# butt went in at midnight last night. I wrapped it when I got up this morning at about 165. It's now at 195, in another hour ish I'll be turning down the heat to let it coast until dinner time. Apple and cherry wood for smoke.

 

[ConwayMuddy]

Hit 202 internal and is probe tender. Turn the grill temp down to 200 for about an hour. Then turn the grill down to 165 until dinner time.

After 6 hours in the slow cooker mine was at 180. Turned the heat up, but it didn't want to get any warmer. At 7 1/2 hours I let it rest on low for an hour. Ended up tasting about like pot roast.

 

[I HATE PONIES]

Excellent

 

[I HATE PONIES]

All the way delicious and no more waiting.

 

[crazybluerider]

 

[smurfblue40]

Got my curiosity…

I am a Tritip guy, a Brisket is a mystery to me.

All I know about Brisket is, every one I have tried was horrible (even one prepared by a Texan)

 

[Mvanhelden]

Smoker is a hobby. The best meat I’ve ever cooked came out a oven or pressure cooker ….