My new brisket technique - easy and amazing

[KORND4WG X]

Looks tasty :thumb:

 

[thirdeye]

My Mother used to cook brisket flats in oven bags. She marinated her's for a couple of days, then hung it in a Little Chief box smoker for a couple of hours, then into the bag for an oven finish. I can attest to how good beef and onions are when cooked together. I make beef cheek barbacoa and after smoking them for 4 or 5 hours, I add do a wrapped finish with beefy broth and onions.

 

[drunkenmeatfist]

I picked up some of the small beef short ribs today. Maybe I should finish them this way

 

[pharp]

It's ok, I wasn't offended


This is a forum about BBQ, and this technique could arguable considered not BBQ? I thought I would share it though because I usually walk past the flats too - they always tempt me, but I've never had luck smoking them. They always end up too dry. But this method is sort of a hybrid and seems to come out great every time. I was thinking about cooking it dry for the last 30 min or so to harden up the bark but I don't even think it's necessary.



Oh also the left overs reheat amazingly. I like reheating the slices slowly in a frying pan, and I add a little bit of BBQ sauce for the last few min. I also throw in some of the caramelized onions from the cooking liquid - makes great sandwiches.

There are lots of people that smoke briskets for a few hours and then wrap...doesn't matter if its foil, paper, or an oven bag...at that point the heat is just a heat source...it is definitely still BBQ and looks awesome!

 

[Shadowdog500]

Cook it any way you want. As long as you like it that’s all that matters. Try The leftovers (if there are any) in good spaghetti sauce to make a good beef ragu to put on spaghetti. I started tossing spare ribs in my sauce a while ago. Love it!