i bought a big ass brisket an now i need to know how to cook it in the oven

Discussion in 'The Bar' started by Harry Gibbs, Sep 27, 2012.

  1. Harry Gibbs

    Harry Gibbs the boss of all men

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    Last edited: Sep 29, 2012
  2. idiotbox

    idiotbox Looking for a dime and found a quarter. VIP

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    grill
     
  3. JJR

    JJR New Member

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    Put it in the crockpot with a bottle of bbq sauce and a can of dr pepper for about 10 hours.
     
  4. beatlejaws

    beatlejaws nowhere poster

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    ask EC
     
  5. Harry Gibbs

    Harry Gibbs the boss of all men

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    it's too big for a crockpot. maybe i could cut it in half or something. is that a legit recipe? is it going to be mushy like pot roast or delicious like bbq brisket?
     
  6. Schmoopy

    Schmoopy Shit Mult Hunter

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  7. tomtom

    tomtom Well-Known Member

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    Rub it, bake it at 225. If your oven can't stay that low then crack the door. Get a thermometer on a wire to check, don't rely on the oven's gauge. Bake it till it gets to 200 to 215 internal temp. The meat will shred with your fingers.

    You can try and wing it without a thermometer but it is the difference if you want it so tender it shreds or you want it to slice.
     
  8. deidler

    deidler New Member

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    You should cook it in the oven by placing it on a grill.
     
  9. tomtom

    tomtom Well-Known Member

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    Very hard to grill, smoker kicks ass.

    Come to Chicago dinkus. I'll sell you a weber smokey mountain smoker.
     
  10. deidler

    deidler New Member

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    He can smoke on the grill. Just offset. Between this and the fact that I just bought some hunks of cherry wood is making me hungry.
     
  11. JJR

    JJR New Member

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    I've done it like that then shredded it and made sammies with it for days.
     
  12. Harry Gibbs

    Harry Gibbs the boss of all men

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    i'd love to learn how to smoke meat. it kind a seems like a pain in the ass, but the results seem so worth it. i seen some devices for the weber smoker that regulate temp an air flow an stuff an that looks cool. i just love brisket an smoked meats. an smoked poles.
     
  13. Harry Gibbs

    Harry Gibbs the boss of all men

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    thanks bros. i think i want a dry rub on it. i'll probably put the rub on on friday night an let it sit in the fridge overnight. 225 seems like a good temp. the dr pepper in the pan sounds kind a cool. was thinking some coffee in the pan would be good too. i can't wait. never cooked a brisket befores.
     
  14. tomtom

    tomtom Well-Known Member

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    It's still hard to maintain the proper temp. If you are going to use a charcoal grill you need this.

    http://pitmasteriq.com/


    It seals off any air getting in and when your charcoal starts going cold it allows just the right amount of air in to maintain the temp. You only need to load and light the charcoal once and you just keep it shut. It vents for you. Pretty cool.
     
  15. deidler

    deidler New Member

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    You can do it Dinkus. It's fun. As long as you don't live in California. All my wood products say they give you cancer in California. Good thing I live in MO.
     
  16. tomtom

    tomtom Well-Known Member

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    You should dry rub it, look up brisket cures to get a proper method.
     
  17. tomtom

    tomtom Well-Known Member

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    That's why dave thinks he is a master griller using propane.
     
  18. Harry Gibbs

    Harry Gibbs the boss of all men

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    yeah that's the thing i was thinking of. i saw that good eats. alton brown's smoker box is pretty kick ass an easy. hot plate, wood box, some pans/trays. cool an cheap.
     
  19. Engaged Chicken

    Engaged Chicken VIP Extreme Gold

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    Here's a good starting point, Dinkus. (It's a Guy Fieri recipe, he irritates me, but his recipes are usualy good) I did this same thing, but I didn't make the chili sauce and just made it with BBQ sauce... but at least you'l have a technique to go by. And don't listen to these yahoos that think that every single thing has to be done on the grill or on the smoker. :rolleye:

    http://www.seriouseats.com/recipes/2011/06/bring-it-on-beef-brisket-recipe.html



    Good luck, take pictures.

    And if you do get a smoker, I have the Weber Smokey Mountain too, I love it. :uwub: But there's nothing wrong with doing it in the oven, it's just a different way of doing it.
     
  20. deidler

    deidler New Member

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    Nice. Granted I just offset and check my thermometer and ad charcoal and control with vents. I realize temp isn't steady when adding coals and such but I'm not competing either. Results have been pretty good.