Why isn't there a sticky thread for brisket? I'm having trouble finding my recipe after the move and am hoping for your help.

My moms is some of the best I've ever had smoked or otherwise. Give me a bit and I'll post it.

This is from a family cookbook so sorry for the family notes

My sister does an amazing brisket in the oven. I just know she uses Coca Cola so I would definitely try something like the one above.

Great thread!

I make this all the time and my family loves it. Great for chopped beef sandwiches, not for cutting slices as the brisket is usually too juicy and falls apart.

Briskets are not to be done in ovens, that is treason

my apologies cwc, but I'm low budget and the fire does not stay hot enough to cook for usable durations this time of year in rural NH (we're expecting another 12-18 inches of snow Sun and Mon). Look the other way for now; I'll smoke more meat come summertime.

Get franklins take out. Reheat in oven.

It's dumb to think you can only enjoy brisket a single way. Corned beef is boiled, pastrami is steamed, I braise it with chiles for shredded tacos, and yes it can be done successfully in the oven. There are plenty of tasty ways to enjoy brisket and as often as it's on sale can be a great way to save $$.

Season with salt and pepper, sear it all over, and put it in a covered roasting pan with a jar of this and maybe a little water. Cook at 300 for 4-6 hours until tender depending on the size of the brisket. I usually serve it with cheddar jalapeo grits and green beans stewed with bacon, onion, and tomatoes

I cooked a brisket in the oven yesterday and everyone loved it. Done this many times.

I get a trimmed 7-8 lb brisket. I think HEB calls theirs super trimmed. It works perfect. You can get larger ones but you'll need a bigger pan, a little more cooking time (maybe 1-2 hrs), and may need to increase the temp 10-25 degrees.

The night before I want to cook it, put a enough extra large foil to wrap the brisket in a roasting pan to fold it up to hold the juice in.

Put the brisket in fat side down. Pour one half of Worcestershire (I prefer Lee and Perrins) and one half bottle of liquid smoke over the brisket. Then I sprinkle a heavy coat of salt, pepper, and Montreal steak seasoning. Sometimes I sprinkle on some meat tender especially if I have less time to marinate or cook. Seal up the foil and put the pan in the fridge.

The next morning, put the whole thing in the oven at 225 F. Cook for about 10 hours. Take it out and pull the brisket out of the pan/juice then slice it. It will be so tender it should just shred. I like to mixed the left over juice with the bbq sauce of your choice in a 1:1 ratio.

Give it shot. You'll love it. Super easy.

The foil wrap helps hold in the moisture and makes clean up easier.

You can speed things up a little if increase the temperature but it turns out better if it's lower and slower.

I was shown this method many years ago and it comes out pretty damm good, my wife and daughter love it as do guests that eat it. It is fairly easy as well, save for the brining.

-Trim some of the excess fat away, but not any near the flat part.
-Then Brine a brisket in icy cold water with salt and sugar, I also use bay leaves, cut up onions, parsely if you got it, fresh ground pepper.
-I brine it in a large pot and put it in a cooler with ice around it overnight.
-Take out of the brine, pat dry.
-In a roasting pan make a tent with aluminum foil, place the brisket in the pan fat side down.
-Pour about half a bottle of soy sauce on it, put some of the crushed garlic from a jar on it, a little pepper and maybe some Jane's seasoning.
-Place in oven about 225 after tenting and sealing foil.
-At about 6 hours of cooking, take it out and open the tent, and put the contents of two drained cans of Lima Beans on top of it.
-Re-tent and place back in the over for 3-4 more hours. This is with about a 12-15 pound brisket.

It comes out tasting really good and if make some mashed potatoes you have a somewhat green veggie with it ready to go. I have had better briskets than this, but not outrageously better. The gravy/sauce it makes goes great with the mashed potatoes.