19 Sep brisket in oven at 250 degrees
lolNot so satisfied. My first taste of brisket happened to be in Texas just a few years ago and I’ve been looking to recreate that taste sensation since then.Then, when I get the hankerin’ for a brisket sandwich, I get out a couple of slices and heat them on low in a skillet till they are thawed, then brown them a bit. Use the juices from the brisket to make a deep brown gravy, toast a couple slices of bread. To eat it, we chop it and serve it with more jalapenos, pickles and onions. Remove... at 300°F for 30 minutes. Was i supposed to put a liquid on the bottom of the pan? I have never heard of a brisket that big. Wow. Can’t wait to try this recipe this week!Do you ever have trouble with a dry brisket? Thank you for sharing!Awesome! My husband loved it and so did my brother and sister-in-law. Damnit, I am just FULL OF GOOD IDEAS.I cooked my first brisket with your recipe and it was unbelievably good, lived in Houston 20 years ago (ate a lot of brisket there) and been in NC ever since, there is a BBQ joint in Durham called the original Q-shack that has brisket and fell in love all over again which inspired me to make my own, to my surprise our local BJ’s has briskets. The whole family was in bbq heaven w/ homemade potato salad, pickled cucumbers and corn on the cob. It was a hit with everyone. Thanks again! I'm not finding an recipes for whole cut. I figured I had a 50/50 chance of getting one of them right and the same odds that they would both be good. The last time I cooked one this big, it was buffalo. You shut the other two off, and leave the top one open. Now let me tell you, I grew up with a grandmother who cooked EVERYTHING from scratch and I often brag about how we could eat her brisket with a fork and how it melted in our mouth. Your recommendation would be much appreciated. Or sometimes, to jazz it up, it would have been slow baked in a tangy barbecue sauce.
I used this brisket receipe – my brisket came out EXCELLENT!! It was agreed that while the other was really, really good, yours beat the other one, hands down. I have leftovers, and will update again when I use them. Her seasonings varied and she rested her brisket on thick onion slices not a rack, but the time and basic approach were the same. Bookmarked! Thanks dude! Do you ever go back to visit? What do you think of this alternate method: Wrap the meat very tightly in aluminum foil?
I have never in my life cooked brisket and this is yet another thing i’m going to have to rectify. You are one of my favorite go to web pages for my childhood favorites.Saucymomma—Yep, those slow cooked potatoes and carrots that have been simmering in the beef juice for hours are always a treat! Rub garlic into both sides of brisket. Do you think a Le Creuset dutch oven with a lid work better than the standard pan? I did everything you said. I will be on the lookout for more good recipes.Base it off the trimmed weight, so 9 pounds or so and plan for 12-13 hours cook time. Thank you sooo much!
The next day, preheat the oven to 250 degrees. This is my all time FAVORITE brisket and everyone that's had it falls in love with it and I get phone calls and emails all the time asking for the recipe. Just found your site yesterday!My brisket, trimmed as best I could, is close to 11.5 lbs. That combo did the trick!! Great for potlucks. The time would probably be around the same amount of time as it takes when you smoke it.LOL!
I grew up outside of Houston and LOVED bbq. Who doesn’t love meat that’s all jiggly?• what do you think of searing/browning the brisket first?So happy to hear the brisket worked, Nick! I was making roast beef and gravy, and wanted a beef that wasn’t too spicey but had flavor and wanted the tenderness, so it could be cut with a fork after it was sliced, and that is exactly what I got.
Let us know how yours ends up!oops – sorry , i didn’t see your reply! !Thanks for the feedback, Frank! Oh boy, I’m hungry. Ingredients: 11 (brisket .. salt .. sauce .. smoke .. sugar ...)Ingredients: 11 (brisket .. oregano .. paprika .. salt .. sugar ...)Ingredients: 16 (allspice .. apricots .. brisket .. broth .. leaves ...)Ingredients: 5 (brisket .. ketchup .. sugar ...)Line a large roasting pan ... of pan. I made a 7 pound brisket. Try to save some for brisket tacos and brisket quesadillas next time, if your family will let you. Lay brisket in a large roaster pan. Love what you do here. Its our first time for baking and not bbqing a brisket.Always made brisket in liquid. Everyone says to cook low and slow but to braise in liquid. Do I still cover with foil?
Should I remove the marinade and just put a dry rub and cook it covered Saturday?
Any modifications you’d suggest?
Fact is havent had it for years. And of course the smell permeated the house while it was cooking. If I can fit both in my electric roaster or in the same oven pan, for that matter, what does this do to my cooking times?
My mother always used garlic so I also heavily sprinkled both sides of meat with garlic powder. is less than sirloin roasts. That’s great, Jackie! So glad you’ll be trying this brisket recipe. Wowee, this was so good!
The flavor in the meat was surprising as most “braised” style has no meat flavor. Cooked it for 6 hours (it was an 8 pounder) and it was well done and not very moist.
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