Brisket in a Dutch Oven?

[RichieB]

I have about a 2.5# piece of brisket. My wife bought a 7.5# cut for her Hanukkah meal. She didn't want to cook the whole thing. So she insisted I take it back to 5# SMH. I did what she said. So I'm looking at doing in the D.O. I've dialed up process and recipe. Anyone ever do this? It's going to be part of the New Year feast.

[barelfly]

Growing up, this is the only way my mom cooked brisket. She would use an enameled roaster and Claude’s Brisket Marinade and oh man was that brisket good!

[Oak Smoke]

barelfly describes the same brisket I knew growing up. I’m glad I’m not the only one who knows what Claude’s is. It makes a good brisket. It’s never going to replace a smoked brisket but it’s good. It’s like a pot roast with some liquid smoke and a few other seasonings.

[RichieB]

Growing up, this is the only way my mom cooked brisket. She would use an enameled roaster and Claude’s Brisket Marinade and oh man was that brisket good!

Thanks. I was debating my enameled or straight up cast iron. I'm leaning to the enameling.

[dubob]

If done right RichieB, it should be as tender as a Mother's love. 😁

[Spinaker]

I do it all the time. It turns out great.

[ecowper]

yes, and the fun of the Dutch Oven is you can give it whatever flavors you want with your marinade .... Jewish Holiday, something middle eastern, wine country, French ... you could make Ropa Vieja (Cuban), or a Sauerbraten .... heck, there's a million ways to make it and pretty much every region and culture has a braised/slow cooked brisket recipe :-)

I've got a ton of recipes myself plus Steve Raichlen's "Brisket Chronicles" which is nothing but brisket recipes


edit: I added my Levantine Brisket Recipe

[Duanessmokedmeats]

Put it on the smoker for a couple of hours to add smoke flavor to it.