Looking for suggestions on cooking a brisket

[j_love]

Low and Slow is the key.

I wouldn't go by cooking time...go by internal temperature of the meat. Around 190F is perfect for nice sliced brisket while up around 205F is fall apart tender. I usually shoot for somewhere in between, usually on the higher side. I smoke my briskets for 1-1.5 hours per pound at 225F but that is in a smoker. For an oven I would start uncovered for the first half to establish a nice crust and then I'd wrap in foil for the latter half to ensure it doesn't dry out. Rub it down with a good rub the night before. I also use a mopping sauce throughout the process. My recipes below.

--Brisket Rub--
This makes enough for about three briskets.
1/4 cup kosher salt
1/4 cup sugar (brown & white)
1/4 cup black pepper
3/4 cup paprika
2 tablespoons garlic powder
2 tablespoons garlic salt
2 tablespoons onion powder
2 tablespoons chili powder
2 teaspoons ground red pepper

--Brisket Mopping Sauce--
Enough for two briskets
1 (12-ounce) bottle beer
1 cup apple cider vinegar
1 onion, minced
4 garlic cloves, minced
½ cup water
½ cup Worcestershire sauce
¼ cup vegetable oil
2 tablespoons Brisket Rub

Edit: In an oven I would add some sort of smoke flavor either by liquid smoke or some kind of marinade/mop sauce including smokiness flavor. You'd also have to turn the heat up a bit in an oven.

[steve-o]

g'dammit @ Robin trying to make a brisket roast.

that's like sacrilege.

...or...the very best roast ever invented.

[Hustle Wimmins]

I cook brisket once a week no matter what at work. There are several methods, but all and I repeat all require low temperatures and long cook times. And by long, I mean 3-4 hours at the minimum to be really good. Most braised meats can use at least 8 hours to be really good. I'll do a couple of cooking methods and a couple flavor profiles. None of them involve removing the fat layers from the top and none of them involve flipping the brisket, you want the fat to run down through the meat during the cooking process causing it to baste itself. Turkey bags are a good idea for the home cook too.

First method of cooking is to get a wide skillet really hot on the stove top. If you don't have one of those, use the pan you are cooking the brisket in and sear the top first then the bottom with some veggies like onions bell peppers and carrots. When that is done, quickly put the brisket, veggies, any spices and liquid in the bag. Make sure the baking pan isn't so hot that it will melt the bag and pop it all in the 165-175 degree oven for at least 5-6 hours. If your oven only goes down to 200, take an hour off the cook time.

Second method of cooking is to heat your grill up really high (if its gas) or get the charcoal hot then wait until it cools down a bit. In the mean time (if you have a charcoal grill) cook a steak and soak some wood in water. Eat the steak and let the grill cool down a bit. Then throw some of the wood on and put the brisket on the grill and close the top. Grill it for at least an hour throwing charcoals on it to keep the temperature high enough to keep the smoke happening. Take it off and put it in the bag and throw it in the oven at the same temperature as above. Take at least an hour off the cook time.

Sauces are a matter of opinion. I prefer a carolina style sauce that is more vinegar based and thinner than a thick sugary Texas bbq sauce for brisket.

1 cup cider vinegar
1 cup white vinegar
1 tablespoon brown sugar
1 tablespoon cayenne
1 tablespoon cholula hot sauce
salt and pepper to taste

I pour that in the brisket bag to cook in then strain it afterwards for a sauce.

I use a dry rub sometimes.

1 tablespoon chipotle powder
1 tablespoon ancho
2 tablepoons chili powder
1 tablespoon brown sugar
1 teaspoon cumin
1 teaspoon mustard powder

Don't add salt as that draws the moisture out of the meat. Salt it at the end after it has rested after you cook it.

[-josh b-]

take it to a local smoke house and have them do it for you.