Mother in law has a brisket that they want to cook for my father in law's birthday in early Dec.
Neither of us has a Smoker.

Anyone have a recipe to do a brisket in the oven?
2nd option [preferable?] would be to do it on a gas grill

This message has been edited. Last edited by: P250UA5,

Indirect cook on the grill,buy maze smoker tray, and buy some smoker pellets from HEB.

There is also the hybrid option:

indirect grill, aforementioned maze smoker, and smoker pellets until brisket reaches 150F internal temp

oven until 203 to 206 internal temp

Technique tutorials:

How to set-up gas grill indirect.

How to Set Up a Charcoal Grill for Smoking or Grilling

If you have a covered charcoal grill, like a webber kettle, or the kind that looks like a smoker, without the smoker box, you can improvise a smoker. Email in profile, if you want to know how.

It's illegal to cook brisket without smoke in Texas.

But for those who would flaunt the law, I imagine you could cook it the same way as a proper smoking. 225 until 165 degrees then wrap until 205.

Got a crock pot? Lots of recipes online

Link - The Pioneer Woman

Slow Cooker Brisket The onion soup mix seasoning is a game changer!



The easiest and best slow cooker recipes are the ones that don't involve any stovetop cooking, like this rich and tender slow cooker brisket flavored with onion soup mix. Perfectly tender and extremely flavorful with just a touch of sweetness, it's a hearty comfort food main course that's worthy of your Sunday supper or holiday dinner menu—whether it's Easter or Christmas.

For best results, place the meat fat side-down in the slow cooker (since the heat comes from below) and place the thyme, garlic, and bay leaves directly on the brisket to add even more flavor to the meat during cooking. Then, scatter the vegetables on top of, not below, the brisket to avoid overcooking.

Got leftovers? Slice the meat for quick lunch sandwiches or check out our tips for how to reheat brisket.

Can you overcook brisket in the slow cooker?

Though cooking in a slow cooker typically reduces chances of human error, especially when it comes to overcooking, nothing is impossible. Brisket should be incredibly tender, but still sliceable. You're not going for the pulled, fall-apart effect here. Start checking on the meat according to the time recommendations in the recipe and you'll be golden.

Should brisket be submerged in the slow cooker?

The meat doesn't need to be swimming in broth, but yes, it should be at least partially submerged. Here, 2 1/2 cups is plenty for a 3-pound piece of meat. A bit of cornstarch whisked into the liquid helps add body to the sauce.

Directions at the link...

You can absolutely do a brisket in the oven. A crockpot works even better. You won't have the smoky taste or dark bark like you would if smoking it, but as long as you cook it low and slow using whatever cooking implement you choose then it'll still be a juicy and tender hunk of beef.

A gas grill is doable, provided it can be set on a low enough temperature, and be set up for indirect heat like an oven. Just don't throw it over direct heat on a hot gas grill and try to cook it like a steak.


If you want to use your oven, then set it to 225 degrees - or 250 if that's as low as it will go - and use a meat thermometer to track the meats progress. You're shooting for 205 degrees internally for the brisket. It will take quite a few hours. (8+)

quote:

Originally posted by smschulz:
It's illegal to cook brisket without smoke in Texas.

But for those who would flaunt the law, I imagine you could cook it the same way as a proper smoking. 225 until 165 degrees then wrap until 205.

If you have or want an excuse to get a Sous Vide cooker - I like this recipe: Serious Eats - Sous Vide Brisket

Smoking is better, of course……but I’ve had good luck braising brisket in the oven, using a big cast iron Dutch oven. Do a search for “beer braised brisket” and I’m sure you’ll find a recipe or two.

You need to find a Jewish friend's mom. I just looked for the recipes my grandma gave me before she passed. Need to keep looking.

Todd's may be the way to go, I think.
I have a vertical smoker, but it's not big enough for the brisket they have & I haven't used it enough to be confident to get it right [and it vents heat like crazy, but it was free].

I did a tiny 2kb brisket in it & it turned out good [to me] but had to finish it in the oven when I couldn't get the smoker to hold temp anymore [inexperience].

P250
I have done Exactly what you said about starting on the grill and finishing it in the oven with pork butts and they came out good.
You get the smoke flavor then to the oven it goes.

I've used the snake method with my Weber Kettles for ribs and pork shoulder. No reason it wouldn't work for brisket. If you're going to wrap it, then finishing it in the oven is fine. Probably fine if you aren't going to wrap it as well.

A lot of people cook brisket without a smoker right around St. Patrick's Day.

quote:

Originally posted by Skins2881:

You need to find a Jewish friend's mom. I just looked for the recipes my grandma gave me before she passed. Need to keep looking.

Here ya go: https://thethresherstable.com/marks-brisket/