12 hour beef brisket in oven

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fabulousoyster
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2007/12/07 08:48:09 (permalink)

12 hour beef brisket in oven

I want to try this. CHOICE CUT, with fat, about 6-7 lbs. I have a recipe, put in at 250 12 hours wrapped in foil with spices and beer.
I've made brisket before the usual 3 or 4 hours 350F, but this recipe sounds delicious and different.
I've made pork (fresh ham)like this, 6lbs, 6 hours 300F, wrapped tightly in foil with spices also and its delicious and tender, falling off the bone.
Please share a tried and true recipe, I am using an OVEN, not BBQ.
Thank you!
#1

27 Replies Related Threads

    wheregreggeats.com
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    RE: 12 hour beef brisket in oven 2007/12/07 09:35:44 (permalink)
    I'll be watching this with great interest. I've never had tremendous luck with brisket -- even in my fancy Texas pit. I suspect I always take them out too soon (but I panic when it starts to dry out).

    Maybe there is some science to understand how to be sure it falls apart.


    #2
    fabulousoyster
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    RE: 12 hour beef brisket in oven 2007/12/07 09:42:29 (permalink)
    Wheregreggeats, I think its in the cut, a CHOICE cut is fatty. There's no bone in the brisket so I don't think it will come out like the pork does, but I will try to make a tender brisket.
    #3
    Big_g
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    RE: 12 hour beef brisket in oven 2007/12/07 10:34:23 (permalink)
    I've done brisket in the oven like that but used an oval cast iron roaster with a lid to put the meat in. I would think that treating the meat like you were going to smoke it...ie rub it with spices but then rap it with foil( or put it in a roaster and cover it with foil ). Then put it into a low an slow oven it should come out quite good. I like the idea of in a roaster, cause then you could have some beer in the bottom and maybe some sliced onions and diced up garlic.....drat, now I'm hungry :)
    #4
    1bbqboy
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    RE: 12 hour beef brisket in oven 2007/12/07 11:04:20 (permalink)
    The temp is too high.
    Rub and loosley wrap with foil in a roasting pan with rack, fat cap up..

    I say, (and do) 1 hour a pound at 200-225 + add 1/2 to 1 hour (depending on weight) unfoiled at the end to crisp the crust

    Most people want to increase the temp too much, like it's a roast, thereby just making it stringy and tough.
    Brisket at 350 would destroy the collagen, not melt it.
    #5
    fabulousoyster
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    RE: 12 hour beef brisket in oven 2007/12/07 11:04:35 (permalink)
    Bigg, thats what I'd do, wrap it and put it in a roaster with a top, beer and onions. Tell ya the truth, not too thrilled with putting on the oven for 12 hours, can't go out, have to sleep, so I'd put it in at midnight to have for lunch at noon. I'll get some pillows and just sleep on the living room couch to be near the kitchen........
    #6
    fabulousoyster
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    RE: 12 hour beef brisket in oven 2007/12/07 11:07:51 (permalink)
    Bill that looks good, 1 hour a pound so 6 or 7 plus one to crip. I'm doing it Saturday midnight to Sunday lunch.
    #7
    Big_g
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    RE: 12 hour beef brisket in oven 2007/12/07 11:11:08 (permalink)
    Like Bill said...200-225 would be better for sure. Wouldn't hurt to put a thermometer in your oven and start it up as low as you can, just to see what temp. your oven will hold. And you are correct...I set it up to run all night long...and be sure to have some liquids in the bottom of the roaster.
    #8
    Sundancer7
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    RE: 12 hour beef brisket in oven 2007/12/07 11:15:55 (permalink)
    With brisket, low and slow is the key. That is the reason they work with a smoker. 225F at the most. After about six hours, it is getting close. It should be very tender.

    I have found the same thing works with pork and chicken. It takes much more time but it is worth it.

    Paul E. Smith
    Knoxville, TN
    #9
    1bbqboy
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    RE: 12 hour beef brisket in oven 2007/12/07 11:33:22 (permalink)
    quote:
    Originally posted by fabulousoyster

    Bill that looks good, 1 hour a pound so 6 or 7 plus one to crip. I'm doing it Saturday midnight to Sunday lunch.

    Those times are approximate, given everyone's ovens are different, but the good thing about low and slow is if it's underdone, you can always extend the time, but the reverse is never true
    Big G 's right about the moisture too, hence the rack.
    #10
    Sundancer7
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    RE: 12 hour beef brisket in oven 2007/12/07 11:47:42 (permalink)
    Moist survives at low and slow. Seems to work with all types of beef, chicken and pork.

    I wonder what would happen if you did a turkey at 225F for about 12 hours????

    Paul E. Smith
    Knoxville, TN
    #11
    fabulousoyster
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    RE: 12 hour beef brisket in oven 2007/12/07 11:56:23 (permalink)
    I don't know about turkey......
    Low and slow vs. a nice environment for spoilage.
    I've never cooked a beef brisket less than 325F, up northeast here we are used to the passover, jewish type briskets which are wonderful, oven cooked but this is very different, more texas style or something....
    #12
    matilda
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    RE: 12 hour beef brisket in oven 2007/12/07 11:58:34 (permalink)
    quote:
    Originally posted by Sundancer7

    Moist survives at low and slow. Seems to work with all types of beef, chicken and pork.

    I wonder what would happen if you did a turkey at 225F for about 12 hours????

    Paul E. Smith
    Knoxville, TN


    That's basically what my mother does. She puts the turkey in one of those blue and white speckled roasters, cooks it on a high temperature for maybe an hour, then turns the heat way down, cracks the lid very slightly and lets it cook all night. The most fabulous turkey I have ever had.

    #13
    1bbqboy
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    RE: 12 hour beef brisket in oven 2007/12/07 12:11:59 (permalink)
    quote:
    Originally posted by fabulousoyster

    I don't know about turkey......
    Low and slow vs. a nice environment for spoilage.
    I've never cooked a beef brisket less than 325F, up northeast here we are used to the passover, jewish type briskets which are wonderful, oven cooked but this is very different, more texas style or something....

    No, that's not true about spoilage. You're cookin' it, just at a moseying pace
    #14
    Big_g
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    RE: 12 hour beef brisket in oven 2007/12/07 12:14:54 (permalink)
    Paul,
    I knew a fellow in SF that would wash and dry his turkey, rub in with a thick coating of mayo..sprinkle a few spices on it and then drop it into a preheated 500* oven....let it swelter for something like 15 minutes and then drop it down to 225 and let cruise all night long. It was killer good. We said he'd also done the same thing with a beef roast although I never saw it done. BUT...the turkey was really excellent.
    #15
    1bbqboy
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    RE: 12 hour beef brisket in oven 2007/12/07 12:19:00 (permalink)
    quote:
    Originally posted by Big_g

    Paul,
    I knew a fellow in SF that would wash and dry his turkey, rub in with a thick coating of mayo..sprinkle a few spices on it and then drop it into a preheated 500* oven....let it swelter for something like 15 minutes and then drop it down to 225 and let cruise all night long. It was killer good. We said he'd also done the same thing with a beef roast although I never saw it done. BUT...the turkey was really excellent.

    Works great with whole chickens-do 450-500 for about 10-15 min to crisp the skin, then down to 225. All the juices stay sealed in
    #16
    Sundancer7
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    RE: 12 hour beef brisket in oven 2007/12/07 12:23:01 (permalink)
    I agree with all. Low and slow but first crisp it and then let it go really low.

    Nice and tender.

    Paul E. Smith
    Knoxville, TN
    #17
    matilda
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    RE: 12 hour beef brisket in oven 2007/12/07 12:23:44 (permalink)
    quote:
    Originally posted by bill voss

    quote:
    Originally posted by Big_g

    Paul,
    I knew a fellow in SF that would wash and dry his turkey, rub in with a thick coating of mayo..sprinkle a few spices on it and then drop it into a preheated 500* oven....let it swelter for something like 15 minutes and then drop it down to 225 and let cruise all night long. It was killer good. We said he'd also done the same thing with a beef roast although I never saw it done. BUT...the turkey was really excellent.

    Works great with whole chickens-do 450-500 for about 10-15 min to crisp the skin, then down to 225. All the juices stay sealed in


    Maybe my Mom doesn't do a whole hour? But, then again, maybe she does. She usually cooks a big, honking turkey. Sometimes stuffed, sometimes not... .
    #18
    fabulousoyster
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    RE: 12 hour beef brisket in oven 2007/12/07 12:24:36 (permalink)
    Bill, for the chicken, then 225 for how long per pound?
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    1bbqboy
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    RE: 12 hour beef brisket in oven 2007/12/07 12:26:46 (permalink)
    quote:
    Originally posted by fabulousoyster

    Bill, for the chicken, then 225 for how long per pound?

    Til you can pull the leg off?
    #20
    fabulousoyster
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    RE: 12 hour beef brisket in oven 2007/12/07 12:28:41 (permalink)
    Well, the oven at 225 I don't want to open it too often, heat will escape. Would love to have a ball park figure at least.
    I really appreciate all your contributions.
    #21
    RibDog
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    RE: 12 hour beef brisket in oven 2007/12/07 12:31:06 (permalink)
    Keep in mind that you probably have a brisket flat with fat on it. There is not much actually in the flat itself, it is all on the outside. But since you are cooking it in a moist environment, you should be okay.

    John
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    1bbqboy
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    RE: 12 hour beef brisket in oven 2007/12/07 12:46:05 (permalink)
    quote:
    Originally posted by fabulousoyster

    Well, the oven at 225 I don't want to open it too often, heat will escape. Would love to have a ball park figure at least.
    I really appreciate all your contributions.

    I'm just an amateur with the chicken, but I'd say about 30-40 minutes. because you're not melting fat and collagen the the same way as in the Brisket. Experiment too. Up the temp to 275 or 300. It works on poultry at all temps, the main idea being to seal the skin, at least in my playing around. Butter either under or over the skin is pretty wonderful too!
    #23
    fabulousoyster
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    RE: 12 hour beef brisket in oven 2007/12/10 08:57:23 (permalink)
    I made it, 6am to 1pm, 225F. It came out like a pot roast, but it was good, not falling apart moist but not dried out. I had it with Cattlemans BBQ sauce, rice and salad. Next time I will really cake on the spice rub and add extra brown sugar and not remove the foil Thanks all for the advice.
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    Jimeats
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    RE: 12 hour beef brisket in oven 2007/12/10 11:11:37 (permalink)
    quote:
    Originally posted by Sundancer7

    Moist survives at low and slow. Seems to work with all types of beef, chicken and pork.

    I wonder what would happen if you did a turkey at 225F for about 12 hours????

    Paul E. Smith
    Knoxville, TN
    The turkey comes out suculant.
    I have an old cook wood stove {Crawford} in my kitchen. I tryed the turkey a couple of years ago an 18 pounder. Now I know why the women would start their sunday or holiday meals at 4am.
    Trying to maintain a temp of 225f is a feat in itself and is best done with my wood selection and various dampers on the stove.
    I did a pork roast recently and that came out great. I often do a whole chicken in a covered roaster wich turns out much better than a conventional oven. I may try a briscut soon, my grandmother use to make a braised briscut that was exelant, one of the few things she did well.
    At noon today {cold icey rain} I will put some stuffed porkchops with an apple, onion and cider braise for this evenings dinner at 6:30.
    A great day to own a wood cook stove. Chow Jim
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    ScreamingChicken
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    RE: 12 hour beef brisket in oven 2007/12/10 11:37:11 (permalink)
    Jim, if possible and if you haven't done so already you should post a photo of your stove. I for one would be interested in seeing how it fits into your kitchen.

    Brad
    #26
    Jimeats
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    RE: 12 hour beef brisket in oven 2007/12/11 10:26:49 (permalink)
    I will as soon as I update my computor. An old system with no port for a camera at this time. A project that I will put on the small list I have.
    Stove fits in the small kitchen area nicely. The kitchen is acually a converted mud room from house to barn, now a garage. Chimney was on that wall so that's where I put the stove, very convenient for wood storage. It's great on a cold winter day to walk in to kitchen from the barn and have that heat hit you and always hot soup or the like on the back of the stove. Chow Jim
    #27
    lonestar
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    RE: 12 hour beef brisket in oven 2007/12/12 16:49:57 (permalink)
    I don't do briskets in my oven I use my smoker but the key to a nice tender brisket is to cook it until the internal temperature reaches 190 to 195 degrees. Even this is a guide. When inserting your thermomoter probe into the meat it should feel like semi soft butter. Usually though 195 is a pretty good target.

    Hope this helps guys.

    Dan
    #28
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