I have a friend who wants to cook a brisket in the oven. I have never done this. Need some advice on what to tell her. I was thinking along these lines:
- Dry brine as normal overnight.
- Coat with a binder of worchestershire and maybe a little liquid smoke to try to simulate wood smoke (how much?)
- Hit with just pepper and maybe some garlic powder.
- Cook in oven at 250-275 on a wire rack inside a foil/aluminum pan.
- At IT of 175, double wrap tightly in aluminum foil with 1/4c of beef broth.
- Continue to cook until IT hits 205.
- Either lower oven to 170 or use a cooler and towels, and hold at least 2 hours.
- Be sure to cut across the grain.
Would appreciate any and all comments/suggestions.
- Dry brine as normal overnight.
- Coat with a binder of worchestershire and maybe a little liquid smoke to try to simulate wood smoke (how much?)
- Hit with just pepper and maybe some garlic powder.
- Cook in oven at 250-275 on a wire rack inside a foil/aluminum pan.
- At IT of 175, double wrap tightly in aluminum foil with 1/4c of beef broth.
- Continue to cook until IT hits 205.
- Either lower oven to 170 or use a cooler and towels, and hold at least 2 hours.
- Be sure to cut across the grain.
Would appreciate any and all comments/suggestions.
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