Oven Brisket - first

[TactTm1]

Using a cross between the suggestions of landarc and funkmasterque (sp), I popped my long-marinating brisket in the oven ( see yesterday's post about the knocked over BGE) at 335 and it has been there for 4 hours. The internal temp, taken through the foil reads right at 200, but it doesn't feel like 'buttuh'...so is it time to pull it, broil the fat cap a bit and toss it in the cooler to rest for about 45 minutes or let it stay in the oven for awhile longer?

What say ye? Longer? Sorter?


Will take some pics...

 

[expatpig]

I say longer, it may be 200, but it got to 200 too quick ,not allowing the connective tissue to break down.

 

[TactTm1]

Thanks. I am giving it some more time then will broil and wrap.

Looks like a good bit of liquid so I will make a light au jus.

 

[landarc]

By now, it is either done or over-done. I hope you pulled it.

 

[landarc]

Are you sure it is not done? 5 hours at 335F seems right to me.

 

[TactTm1]

Pulled it about 15 minutes ago....thermometer slid right in. Couple minutes under the broiler and it is wrapped in my second favorite beach towel in a patriotic foam ice chest with a loose handle (a few extra details,,).

We'll know in about 20 minutes!!

 

[SmokeJumper]

PULL IT!:shocked:

 

[barbefunkoramaque]

Using a cross between the suggestions of landarc and funkmasterque (sp), I popped my long-marinating brisket in the oven ( see yesterday's post about the knocked over BGE) at 335 and it has been there for 4 hours. The internal temp, taken through the foil reads right at 200, but it doesn't feel like 'buttuh'...so is it time to pull it, broil the fat cap a bit and toss it in the cooler to rest for about 45 minutes or let it stay in the oven for awhile longer?

What say ye? Longer? Sorter?


Will take some pics...

I don't know - usually the first time I do someone else's thang I follow instructions then depart from it. Kinda like a science thing. I was pretty sure I never said to take the temp of it (as the whole purpose of the experiment was to learn how not to have to use it and make the stupid mistakes people do when they depend on it)

I thought (I said lower than 335) so it might even be too overcooked and tight - I just do not know.

I thought I said 4.5 hours (here I could be wrong though). And I thought I said do not marinate at all.

The purpose of the night train was to CUT EVERYTHING DOWN TO THE BASICS SO THAT YOU SEE IT WORK. Now you are in the same spot as many were, including me, wasting a whole chunk of meat (because it will be subpar) and try and figure out.. is it the marinated:? Is the temp in combination with foil that nuked the **** our of it?

I will be using you as an example. And do not take this personally at all, I used to do EXACTLY what you did. Can you imagine a guy (me) that was fortunate enough to work for Kreuz... then tried to go out and overmarinate, over rub, use bad temps like 225, foil, everything they didn't then spend almost 20 years wondering why my brisket sucked. LOL:heh:

 

[barbefunkoramaque]

Pulled it about 15 minutes ago....thermometer slid right in. Couple minutes under the broiler and it is wrapped in my second favorite beach towel in a patriotic foam ice chest with a loose handle (a few extra details,,).

We'll know in about 20 minutes!!

Those foam chests are good for something else too. You can boil up some corn, throw in some butter, salt pepper once the corn is Juuuust done you throw it in and seal the thermos with some damn duct tape and go on a four wheeling trip for 3-5 hours as those cobbs suck in that butter and salt for a few hours and roll all aorund. Ribs can be thrown in a other one too.

 

[CajunSmoker]

I don't know - usually the first time I do someone else's thang I follow instructions then depart from it. Kinda like a science thing. I was pretty sure I never said to take the temp of it (as the whole purpose of the experiment was to learn how not to have to use it and make the stupid mistakes people do when they depend on it)

I thought (I said lower than 335) so it might even be too overcooked and tight - I just do not know.

I thought I said 4.5 hours (here I could be wrong though). And I thought I said do not marinate at all.

The purpose of the night train was to CUT EVERYTHING DOWN TO THE BASICS SO THAT YOU SEE IT WORK. Now you are in the same spot as many were, including me, wasting a whole chunk of meat (because it will be subpar) and try and figure out.. is it the marinated:? Is the temp in combination with foil that nuked the **** our of it?

I will be using you as an example. And do not take this personally at all, I used to do EXACTLY what you did. Can you imagine a guy (me) that was fortunate enough to work for Kreuz... then tried to go out and overmarinate, over rub, use bad temps like 225, foil, everything they didn't then spend almost 20 years wondering why my brisket sucked. LOL:heh:

LMAOop2:

 

[TactTm1]

barbefunkoramaque: Glad I can be an example and my days of taking too much personal are long gone, almost.)

I'll post more details and hopefully some pics tomorrow, all in an effort to share and to learn. The brisket was in a foil pan and covered with tight foil so I used my thermometer as my probe, killing 2 birds with one stone and

However, even if you might think my brisket suc#ed and my hybrid technique was foolish, my indoor cook could not have been more successful, here is why:

After his second helping, my youngest step-son (home from college) said, "This is really great, I'll take some to work tomorrow for lunch."

So, as we say down here, " ya 'erd me?"


(Yes, I have one in from college and one visiting from the Navy this week!)

 

[JiveTurkey]

I did the night train method, GunsNRoses night train not James Brown, it was amazingly tender and juicy. Just not smokey so now when I fire up the cooker I know what to aim for and I keep it simple. Try the JB Night Train, it might work for you. I rolled GNR Night Train and now I'm nevahhhh to retuuuuurrrrnnnn..... yea!

 

[barbefunkoramaque]

I did the night train method, GunsNRoses night train not James Brown, it was amazingly tender and juicy. Just not smokey so now when I fire up the cooker I know what to aim for and I keep it simple. Try the JB Night Train, it might work for you. I rolled GNR Night Train and now I'm nevahhhh to retuuuuurrrrnnnn..... yea!

http://www.youtube.com/watch?v=oWvUOQkjBNo&feature=fvst

There actually is this thing'''