It wants to be cooked very slowly and lovingly. It is inedible otherwise. can be either oven roasted in a cool oven or left on an indirect fire, at least 12 hours.
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Fuck Brisket
How the hell am I meant to cook this son-bitch?
I'm an Australian willing to learn from the experts of this cut.
I can cook chicken, pork, lamb, and a nice aged steak.
But this goddamn rolled-moo has beaten me.
TMPHBITEU
It wants to be cooked very slowly and lovingly. It is inedible otherwise. can be either oven roasted in a cool oven or left on an indirect fire, at least 12 hours.
Member
As RIP said it NEEDS to be cooked slowly. A smoker is my preferred method. 225-250 for 10-15 hours depending on the size of the brisket. Do a little googling, there are a ton of forums out there for smoking various cuts of meat. It can be done on a grill as well.
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Try cooking it sous vide at 63ºC for 72 h.
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Aaron Franklin (of Franklin Barbecue fame, what's possibly the best brisket in known space) lays out the whole process in a series or youtube vids. https://youtu.be/VmTzdMHu5KU as starter.
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at 225º F or roughly what 110º or so COriginally Posted by Mark Rippetoe
Member
Don't give up on it Joe. It's too delicious and rewarding. Get yourself a Masterbuilt digital electic smoker (that's what I use and it's awesome). Brine the brisket overnight in water, Kosher salt and minced garlic. Coat in yellow mustard, rub with brown sugar, black pepper, onion salt and cayenne pepper. Put it in the smoker early in the morning fat side up so juices run through, pan half full of water. Smoke with hickory/mesquite blend at 250, two hours per pound. Baste half way and 3/4 way through with pan juices. Let sit for 15 minutes before slicing. Slice against grain for maximum tenderness and juices.
Tasty as hell.
Member
Pecan is your friend here
Member
I season the brisket with a dry rub a couple of hours before I start. I then use a smoker and put the smoke to it for two hours . Apple wood is nice though cherry will give a darker smoke ring, I grew up in South Texas and years of mesquite smoke have caused me to have an aversion to it.
After the smoker it gets werapped in foil, I tuck it in tight with at least two layers and into the oven on lowest temp, I start this in the late afternoon so by now it is getting to be evening. I leave it onb low(175) overnight. I reset the oven when I wake up and it is ready for lunch.
Slice the brisket in 1/8 to 1/4 inch slices against the grain, it is almost like slicing butter at this point.
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I'm happy to throw anything into a crock pot for 4-12 hrs. Pretty much softens anything.
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