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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-03-2010, 08:35 AM   #1
Derek
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Default Urgent Brisket Tips?

Hi everyone,


I'm buying a brisket today from the butcher and I would like some tips about low & slow cooking in the the oven?

I'm going to either use a glaze, or a dry rub on it, Which would you prefer?

So any tips would be welcome.


"mods"

If there is a duplicate post about the brisket oven cooking feel free to remove this post, Thank you Derek.

Last edited by Derek; 03-03-2010 at 09:07 AM..
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Unread 03-03-2010, 08:45 AM   #2
Neil
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Just cook it in the oven as you would in the smoker sans smoke. Why anyone would want to is beyond me but hey, sometimes you just have to deal with the only options available so go for it. With a good rub and pulling it at the right time it should be tastey, just won't have the smoke flavor.
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Unread 03-03-2010, 08:46 AM   #3
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Barbefunkoramaque has a tutorial at:
http://www.bbq-brethren.com/forum/sh...ad.php?t=57815
Haven't tried it, but worth a shot.
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Unread 03-03-2010, 08:50 AM   #4
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Hmmm.....put it in a pan on a rack, season with lawrys, rub that in realll good. Than use some of ur favorite bbq rub, i like wow up your cow or plowboys bovine bold. Than on top of all that id put on a heavy coat of dalmation rub(equal parts lemon pepper, large grain pepper, and kosher salt). Roast in the oven ON A RACK, at 300 til the probe slides in, meat should prob be at least 200 degrees, but wait til the probe just slides in like its going into butter. Havent cooked one in the oven, but if i did, thats how id do it.
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Unread 03-03-2010, 08:50 AM   #5
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I'm not sure about cooking in the oven, I don't like to bake. However, there is a bunch of info for smoking brisket on here if you use the search tool.

I found this, it's a fine explaination on brisket...
http://www.bbq-brethren.com/forum/sh...hlight=brisket
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Unread 03-03-2010, 09:00 AM   #6
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Quote:
Originally Posted by fweck View Post
Barbefunkoramaque has a tutorial at:
http://www.bbq-brethren.com/forum/sh...ad.php?t=57815
Haven't tried it, but worth a shot.
Agreed, do this one.
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Unread 03-03-2010, 09:07 AM   #7
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Anyone that hopes to ever smoke Brisket one day or wakes up with the revelation that his Brisket sucks after years of making it should restart here. Read my thread about baking the brisket in the oven and follow to a "T" in order to get baseline knowledge on all a brisket can be. I would not vary the recipe either. You need to know how delicious tender and most this cut can be with little creative fanfare.
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Unread 03-03-2010, 09:10 AM   #8
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Quote:
Originally Posted by King View Post
I'm not sure about cooking in the oven, I don't like to bake. However, there is a bunch of info for smoking brisket on here if you use the search tool.

I found this, it's a fine explaination on brisket...
http://www.bbq-brethren.com/forum/sh...hlight=brisket
Thank you everyone for the tips and quick replies, I'll be heading out to the butchers soon, So wish me luck.

By the way King, I cannot use the search tool quite yet since I don't have enough posts..
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Unread 03-03-2010, 09:17 AM   #9
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Use the google search box at the bottom left hand side of the screen.
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Unread 03-03-2010, 09:18 AM   #10
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I figured I'd chime in real quick for an easy fix. Rub some BBQ seasoning (I use Texjoy but that may not be available in your locale) into it real good, brush that bad boy down with French's Yellow Mustard, sprinkle more BBQ seasoning over the mustard and put it fat side up in the pan.
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Unread 03-03-2010, 09:28 AM   #11
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Quote:
Originally Posted by Derek View Post
Thank you everyone for the tips and quick replies, I'll be heading out to the butchers soon, So wish me luck.

By the way King, I cannot use the search tool quite yet since I don't have enough posts..
I respectfully Object.

Though it is a wonderful thread you have there I must once again say, it will probably be your undoing. There is too much great information for the novice in there. It can TEMP you to the wrong path for your first brisket. Read it and refer to it on your NEXT brisket. Your first, should be done with my technique to start. I am a STRONG believer that one should start with a NON BBQ Brisket to get some baseline knowledge and appreciation of the cut FIRST before taking on more advanced efforts such as even SMOKING the meat.
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Unread 03-03-2010, 07:35 PM   #12
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Quote:
Originally Posted by barbefunkoramaque View Post
I respectfully Object.

Though it is a wonderful thread you have there I must once again say, it will probably be your undoing. There is too much great information for the novice in there. It can TEMP you to the wrong path for your first brisket. Read it and refer to it on your NEXT brisket. Your first, should be done with my technique to start. I am a STRONG believer that one should start with a NON BBQ Brisket to get some baseline knowledge and appreciation of the cut FIRST before taking on more advanced efforts such as even SMOKING the meat.
I will heed your advice wisely and try not to tread on your toes, but the only way to learn is to do, and the butcher took me threw an oven process on paper and showing me the ropes tonight with low and slow...

So I will be putting a dry rub on her and cook at 195 for 8 hours, but the rub will marinade in the fridge over night..
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Unread 03-03-2010, 07:39 PM   #13
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Quote:
Originally Posted by Derek View Post
I will heed your advice wisely and try not to tread on your toes, but the only way to learn is to do, and the butcher took me threw an oven process on paper and showing me the ropes tonight with low and slow...

So I will be putting a dry rub on her and cook at 195 for 8 hours, but the rub will marinade in the fridge over night..
So, why are you asking us for tips then?
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Unread 03-03-2010, 07:44 PM   #14
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Quote:
Originally Posted by Derek View Post
So I will be putting a dry rub on her and cook at 195 for 8 hours, but the rub will marinade in the fridge over night..
Interesting approach. Just how many briskets has this butcher cooked? Not trying to sound like a jerk, but that is about the worst brisket advice I've ever heard.
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Unread 03-03-2010, 07:57 PM   #15
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Quote:
Originally Posted by sdb25 View Post
Interesting approach. Just how many briskets has this butcher cooked? Not trying to sound like a jerk, but that is about the worst brisket advice I've ever heard.
I totally agree. If you take barbefunkoramaque advise, you will have a great brisket and your guest will be impressed. If you don't understand cooking brisket, please do this first cook. You will be very glad you did. Trust us brother!
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