I live in an apartment with no grill. It sucks, royally.

Anyone have a protocol for cooking a brisket in the oven? Any special rubs or spices you like to use? I have always used a smoker or grill, so I am new to the apartment way of cooking things. Thanks in advance.

I would think you would miss out on the smoke ring but could produce a damn fine piece of meat in the oven.

You would probably want some sort of rack or pan so that it would be raised out of the drippings. Or set it on the top oven rack and put a drip pan below it.

I'd bet if you used your normal rub and set your oven around 235* it could be really good.

I am sure you checked but did you ask about an electric smoker? If you are going to be there awhile it might be a good investment.

That's the way to do it, SoonerBorn. Additionally, I would avoid the full blown packer cut and get a USDA Choice cut, still with good fat but not as much as the packer cut. That would just be too big a mess to deal with.

It will be really good!

Yeah I checked and its a negative. Apartment I live in are very nice and do not allow anything but chairs and plants on balcony. Also, we tried having a grill and were fined big time by the city. Aparently someone saw us using it and called on us.

I am thinking of getting one of these to use; they come in various sizes.

Located in CS?... I got a grill... not a smoker, but a grill.

You can also just set a cooling rack on a cookie sheet and have the same thing for a lot cheaper probably.

you might add some smoked salt to your rub too...just to help out with the BBQ flavor

What kind of cooking time to lbs ratio should I consider?

This is a recipe from an old lady that went to the same church I went to growing up. She would bring briskets to luncheons and I always thought they were so good. Give it a shot.

7 lb brisket

Sprinkle both sides of mean with accent, garlic salt, onion salt, celery salt, salt, and cracked black pepper. Place in heavy duty foil. Pour on
3 T Worchestershire sauce
3 T Liquid Smoke
1/2 cup BBQ Sauce

Seal well, Bake in pan 7-8 hours at 250. Let cool. Refrigerate in foil. When chilled, remove from liquid and slice. Return and reheat.

It wont be as good as if you smoked it and babied it all day but you can still produce a better than decent piece of meat from the oven.

Good luck.

HEB fully cooked brisket.

Pop in oven and done.

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precooked??? Booooo!

HEB uses MSG, which I am deathly allergic to. Thanks though.

Easy Brisket
Gets gobbled up at tailgates!!!
1 brisket
1 cup strong coffee
Place brisket in heavy foil in roasting pan.
Pour coffee over meat & cover. Bake at 200 degrees for 24 hrs. Remove from oven, pour off
all liquid. Remove fat & slice. Put meat back in pan & pour sauce over. Heat thoroughly.
Sauce
1 small bottle ketchup plus 3 tbsp. brown sugar
4 tbsp. worchestershire sauce
2 tbsp. mustard
dash of tabasco
2 tbsp. liquid smoke
1 (10oz.) bottle Coke

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precooked??? Booooo!

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I am not saying it is my fav either but it will do in a pinch for an apartment dweller needing a fix (minus the MSG allergy)

Thanks all for the suggestions. I bought a small grill top at Academy today for around 15 dollars and will just lay that over a cookie sheet in the oven. Bought a 9lbs brisket at HEB on sale, so Saturday will be the test run!

Personally, I would not raise the brisket out of the drippings. Braising in the cooking liquid will help break down the connective tissue and tenderize the meat as well as keep it moist. Remember, meat cooked on the barbecue is normally mopped or basted constantly for 12 or more hours. I doubt you want to stand over your oven that long. Roasting on a rack is for high temperatures to help form a crust and cuts of meat that you will serve medium rare.

if it we me i'd cook it on the rack for a while to get that crust you get on a brisket thats been smoked. yes, it won't be the same without smoke, but better than nothing. then i'd take the rack out and cook it in the juices. brisket is hard to time. from what i've learned so far its more about internal temp. than time. maybe buy a cheap meat thermometer to stick in your brisket. 195 degrees is done for brisket. as a rough estimate you can figure 1.5-2 hours per pound.

I've not cooked a brisket in the oven, but I've done pulled pork a ton of times. I do not lay the meat in the liquid, but instead put a drip pan below the mean (resting on a roaster) and actually put apple cider vinegar and water in the drip pan. The steam penetrates the pork and all is good. I have always had success using the oven in the past (though not for brisket so this may be irrelevant).

I've used recipes on this website before and most have turned out pretty good...but don't blame me if this sucks. Texas Oven Brisket

The best I ever did cooking brisket in an oven (which isn't really saying very much), I started it at 400 degrees for a few minutes and then turned the oven down to about 225 degrees or so for the rest of the cooking time (about 6 hours). I'm not sure how long it took for the temperature in the oven to come down to 235. The brisket was on a standard broiling pan so the grease was drip through into the bottom tray. And I put aluminum foil over the top of the entire pan to help keep it from drying out.

It wasn't as good as being cooked outside, but it was still quite good.

Note. I have a very poor sense of smell. Unless something is really heavily spiced, texture means at least as much as flavor since I really don't taste much flavor. So cooking it in its own fat doesn't make much difference in flavor as far as I can tell, but it really affects the texture for the worse.

[This message has been edited by eric76 (edited 4/9/2008 11:36p).]

Well, this little experiment turned out better than I thought it would. I put my rub on yesterday morning and then wrapped it in foil. I let it 'marinate' in the fridge until 530 this am. I put it in the oven at 225 degrees and just took it out and it smells wonderful. I am going to let it sit for an hour then slice it and serve it for dinner tonight.

[This message has been edited by geogaggie (edited 4/12/2008 2:12p).]

fyi, i wouldn't wrap in foil in the future to marinate. acids and foil do not mix.

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Remember, meat cooked on the barbecue is normally mopped or basted constantly for 12 or more hours.

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When I cook brisket on the smoker i close the lid and don't open it for 12 hours. I'll add wood to the firebox, but that's it.

I made some brisket in the oven this afternoon/evening and it turned out really good.

I basically just coated it with a mixture of equal amounts of liquid smoke, worcestershire sauce, and terriyaki sauce, then a generous layer of pepper, and a final layer of barbecue sauce.

Used a roast pan and covered with aluminum foil.

Put it in an oven preheated to 500 degrees and turned it down to 225 degrees after about 5 minutes.

Cooked for about 5 1/2 hours.

ttt

I'm doing my first brisket on the gas grill and I figured the recipes and cooking times would be about the same. I'm just doing soaked wood chips on a cast iron griddle (improvising here a bit, we'll see if it works).

Get a 2 liter bottle of cola (coke is fine, but go cheap if you want) and marinate the brisket in it overnight. Once its sliced, you won't need a knife to cut it!

For "rubs," the traditionalists use just salt and pepper, but thats in a smoker. Above posts mention some good seasoning ideas, but I'd also add paprika.

Mine's on the grill now. Grill is nicely holding steady at about 230 (in the middle, fire is on one end and mean't on the other, so I'm about right).

I just don't know if I'm going to be able to get my wood chips to smoke. Almost 30 minutes and no smoking yet. I've got the sitting right above the heat in a galvanized steel (an old license plate and bent into a tray). Soaked the wood chips and filled the tray.

Any ideas?

The license plate tray will take a long time to get hot enough to start the chips at 225 degrees. Take that thing out of there and put the chips in an aluminum foil rig. Poke some holes in the aluminum foil.

I am cooking my second brisket in the oven next weekend. I am trying out the soda idea along with a light rub. First try came out good, but it could be better with practice.

Once the brisket is at 180-190 degrees internally, what is your recc. on what to do next? This is my main concern. Do i let it cool, then slice, then refridgerate? or do I have the order incorrect?

[This message has been edited by geogaggie (edited 6/1/2008 11:37a).]

Tray out. Aluminum rig in. You poking the holes in the top or bottom?

Take it out of the oven, wrap in aluminum foil, and let it set on top of the counter in a platter until you're ready to slice it.

Both ... assuming you have wrapped the chips like a burrito.

AC, last time I cooked the meat in foil sealed. I might try this time cooking it onn the rack with a pan under it. Any thoughts on foil vs. rack method?

I have used both approaches and each worked well. Whichever way you like, geogaggie. If you go with the rack & drip pan method, you might consider putting an inch depth of water in the drip pan. Just make sure you set that oven on 225-230 and leave it in a long time like you did before with the foil wrap method.