Any suggestions other than using a smoker?

Do you have a grill?

In the past I've seared on a grill for about 20 minutes a side to get some smokey flavor and then put in the oven for a few hours to cook.

Google the Myron Mixon high heat way and try in the oven. Won't have the smokey flavor but probably your best option.

There's some east Texas rub out there that has smoke flavor in it. Probably perfect for doing an oven brisket.

John Henry's is the name. Had to google it.

I googled "Myron Mixon brisket" and… eek.

quote:

---

One 15-20 pound whole untrimmed brisket, preferably Wagyu

---

Starting with Wagyu? Good grief.

And it's based on injecting "juiciness" like in a injected butterball turkey. The marinade is based on beef base and stock.

quote:

---

Product Ingredients
ROASTED BEEF AND CONCENTRATED BEEF STOCK, SALT, HYDROLYZED SOY, CORN AND WHEAT PROTEINS, MONOSODIUM GLUTAMATE, PALM OIL, SUGAR, CARAMEL COLOR, MALTODEXTRIN, NATURAL FLAVORS, 2% OR LESS OF CORN OIL, POTATO STARCH, DISODIUM INOSINATE/DISODIUM GUANYLATE, MODIFIED CORNSTARCH, LACTIC ACID.
CONTAINS: SOY, WHEAT INGREDIENTS.

---

Maybe it tastes great… it sounds like an MSG bomb, so it should be rich in umami. And I will confess to eating more cheetos and doritos than a man my age should, so it's not like I am an MSG purist. But I don't know …

[This message has been edited by biobioprof (edited 12/21/2013 12:02p).]

Ah, to be old. When I studied food technology, you-mammy was the person you went home to between semesters, not a savory basic taste to be included with salty, sour, sweet & bitter.

Jaime the Migrant Worker '63. Re: Authentic Texas Cuisine. Ya think there was kosher salt on the Chisolm Trail?