I can’t use a smoker in my apt. How do I cook this brisket in the oven to make it juicy?
I can’t use a smoker in my apt. How do I cook this brisket in the oven to make it juicy?
by BigBootyBear
26 Comments
BigBootyBear
I know it’s smaller and it looks different than the brisket you see on the web but thats how my butcher labeled it (i.e. “Beef Breast”).
I’ve tried to roast the smaller piece as a test run but it came out dry and bland. Placed it with some stock and thyme in an oven loaf pan, covered with tinfoil at 350f for 90 minutes.
Luvbeers
Do you have a cast iron pot? there are some dutch oven brisket recipes or you can chop it up and make beef bourguignon.
Issyv00
Search up Passover Brisket. I’m sure there’s a proper name, but I’m not sure.
Ignusseed
You wrap parchment paper and aluminum foil after you season it. Place it in a roaster or a bake pan and cook it low and slow for 3 hours at 320f.
Or you can brine it for 24 hours and do the same method.
dontmarrythejackass
Just go to one of your buddies that has a smoker prolly your best option unless of course you don’t have friends in that case 😔
Appropriate_Land_130
Braise it
dontmarrythejackass
Then I’m sorry bro
errezerotre
Use a roner
345joe370
Low and slow is the name of the game homey. I have one in the oven right meow. Seasoned with SPOG, wrapped in foil and in a 225°ish oven for an indeterminate amount of time. I’ll prove it periodically for internal temp. When it’s done I’ll throw a bit of tallow in and let it rest in the oven for an hour or 3 then rest until I’m ready to slice.
Didntlikedefaultname
If you have a full day to sink into it you can cook it low and slow in the oven. Something like 250 degree for 12 hours should do it
Sorryallthetime
I do my oven briskets overnight.
Brisket on a big cookie sheet and into a 190F oven at 11:00PM. Then in the morning when I wake for my coffee I up the temperature to 225F and I start spritzing every 1/2 hour with water.
Usually finish around noon. Then I wrap in foil/towels and rest it in a cooler for 3-4 hours. Stays hot.
YouArentReallyThere
Baking bags, liquid smoke, onions and seasoning to taste.
Longjumping-Sail6386
Do you have a grill?
Bearspoole
Go to your friends house with a smoker.
NTPC4
Braise it. Search for ‘Jewish Brisket Recipes.’ The one from ATK is the best I’ve tried.
dogcmp6
Cant or wont?
Moooooooola
We’ve done brisket in the crock pot and it turns out great. Low temp for 12 hours and its fork tender.
sleuthfoot
start by not destroying it
corneliu5vanderbilt
You can either pressure cook it or slow cook it that sort of works. I’ve done some nice dishes like that.
Unlikely_Subject_442
in the oven at 220F for 10-12-16 hours, depends.
EntertainmentFun8057
Why are you destroying it?
MetricJester
Sear the brisket in a roasting pan, pull it out and then add 2 Sliced cooking onions, and two handfuls baby carrots, and cook until the onions get soft. Next add a can of stewed tomatoes, a can of coca cola, and the brisket and put in the oven covered tightly at 250F for 3-4 hours.
TGHPLYDGH
Dutch oven,seared , bottle of wine, braised
HeavyTea
Low and slow. 200 for 8 hrs? Start at 350 fpr 20 mins. Big le cresuet pot covered with broth.
I also do prime rib like this.
theFooMart
>I can’t use a smoker in my apt
Use a smoker outside of your apartment. It’s probably too late for this cool, but for future meats, get an electric smoker.
Some apartments ban BBQs or grills on your balcony. But an electric smoker is neither, it’s a small portable oven. So you can make some delicious food without breaking the rules.
DrWistfulness
Not sure what everyone is going on about here. You don’t need to smoke it.
A smoker just cooks it in an oven with smoke at higher heat (250-350) for a few hours. Then the “normal recipe” is to take it out and wrap it in about 10 layers of aluminum foil with the fat on top. You then return it to the smokerat a lower temp (220) for 10 hours or so.
No reason you can do all that in an oven. No wine, braising, Dutch ovens or any other nonsense required.
Use whatever dry rub you prefer. It just won’t get smoky.
26 Comments
I know it’s smaller and it looks different than the brisket you see on the web but thats how my butcher labeled it (i.e. “Beef Breast”).
I’ve tried to roast the smaller piece as a test run but it came out dry and bland. Placed it with some stock and thyme in an oven loaf pan, covered with tinfoil at 350f for 90 minutes.
Do you have a cast iron pot? there are some dutch oven brisket recipes or you can chop it up and make beef bourguignon.
Search up Passover Brisket. I’m sure there’s a proper name, but I’m not sure.
You wrap parchment paper and aluminum foil after you season it. Place it in a roaster or a bake pan and cook it low and slow for 3 hours at 320f.
Or you can brine it for 24 hours and do the same method.
Just go to one of your buddies that has a smoker prolly your best option unless of course you don’t have friends in that case 😔
Braise it
Then I’m sorry bro
Use a roner
Low and slow is the name of the game homey. I have one in the oven right meow. Seasoned with SPOG, wrapped in foil and in a 225°ish oven for an indeterminate amount of time. I’ll prove it periodically for internal temp. When it’s done I’ll throw a bit of tallow in and let it rest in the oven for an hour or 3 then rest until I’m ready to slice.
If you have a full day to sink into it you can cook it low and slow in the oven. Something like 250 degree for 12 hours should do it
I do my oven briskets overnight.
Brisket on a big cookie sheet and into a 190F oven at 11:00PM. Then in the morning when I wake for my coffee I up the temperature to 225F and I start spritzing every 1/2 hour with water.
Usually finish around noon. Then I wrap in foil/towels and rest it in a cooler for 3-4 hours. Stays hot.
Baking bags, liquid smoke, onions and seasoning to taste.
Do you have a grill?
Go to your friends house with a smoker.
Braise it. Search for ‘Jewish Brisket Recipes.’ The one from ATK is the best I’ve tried.
Cant or wont?
We’ve done brisket in the crock pot and it turns out great. Low temp for 12 hours and its fork tender.
start by not destroying it
You can either pressure cook it or slow cook it that sort of works. I’ve done some nice dishes like that.
in the oven at 220F for 10-12-16 hours, depends.
Why are you destroying it?
Sear the brisket in a roasting pan, pull it out and then add 2 Sliced cooking onions, and two handfuls baby carrots, and cook until the onions get soft. Next add a can of stewed tomatoes, a can of coca cola, and the brisket and put in the oven covered tightly at 250F for 3-4 hours.
Dutch oven,seared , bottle of wine, braised
Low and slow. 200 for 8 hrs? Start at 350 fpr 20 mins. Big le cresuet pot covered with broth.
I also do prime rib like this.
>I can’t use a smoker in my apt
Use a smoker outside of your apartment. It’s probably too late for this cool, but for future meats, get an electric smoker.
Some apartments ban BBQs or grills on your balcony. But an electric smoker is neither, it’s a small portable oven. So you can make some delicious food without breaking the rules.
Not sure what everyone is going on about here. You don’t need to smoke it.
A smoker just cooks it in an oven with smoke at higher heat (250-350) for a few hours. Then the “normal recipe” is to take it out and wrap it in about 10 layers of aluminum foil with the fat on top. You then return it to the smokerat a lower temp (220) for 10 hours or so.
No reason you can do all that in an oven. No wine, braising, Dutch ovens or any other nonsense required.
Use whatever dry rub you prefer. It just won’t get smoky.