Cooking Brisket Oven

cooking brisket oven

  • The practice or skill of preparing food

  • (cook) someone who cooks food

  • Food that has been prepared in a particular way

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • The process of preparing food by heating it

  • Meat cut from the breast of an animal, typically a cow

  • The chest of an animal; A cut of meat taken from this area, especially from the section under the first five ribs

  • A cut of beef from the lower forequarter, best suited for long-cooking preparations like braising.

  • a cut of meat from the breast or lower chest especially of beef

  • A small furnace or kiln

  • An oven is an enclosed compartment for heating, baking or drying. It is most commonly used in cooking and pottery. Ovens used in pottery are also known as kilns. An oven used for heating or for industrial processes is called a furnace or industrial oven.

  • kitchen appliance used for baking or roasting

  • (Ovens) The small dome-shaped adobe ovens are used just as the old Dutch ovens of Pennsylvania were used. A fire is built in the oven and when it becomes sufficiently hot the coals are all raked out and the bread put in to bake in the heat.

  • An enclosed compartment, as in a kitchen range, for cooking and heating food

  • A cremation chamber in a Nazi concentration camp

The Great Brisket Experiment

The Great Brisket Experiment

The finished product. I almost didn't get any smoke ring this time around, but it was very tender. It's possible the wood I used did not "stain" the meat much - it's a wood I've never used on beef before. Still, I consider it a failure. I may never reach smoke ring nirvana.

I've never been satisfied with the smoke ring or tenderness of the briskets I've cooked in the past. I've asked some with experience as to what I can do to improve the process, and it came down to lower and longer cooking times. The process is nearly universal - smoke at 200-225 degrees for 12-14 hours, wrapping the brisket half way through.

Since wrapping is basically just baking the food in the smoker, I decided to finish the brisket in the oven. But because the brisket would be protected, I decided to try splitting the cooking process - smoking the brisket the night before, wrapping it for baking, storing it in the fridge till the next day.

"smoked" brisket on a weeknight

"smoked" brisket on a weeknight

3-hour "smoked" brisket: dry rub the night before, then smoked in a wok with some wood chips and smoked tea for about 30 minutes. then finished in a toaster oven at 200F for about 2.5 hours. not as good as the real stuff but not bad for a weeknight!

ever notice how brisket is like beef bacon?

cooking brisket oven

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