JeffoC6
Well-Known Member
Hey guys and girls. I'm making my first brisket on Christmas Eve for my parents and my fiance. While I"m sure this will be frowned upon, I'm making it in the oven, as I live in an apartment complex with absolutely no access to a grill, smoker, etc. So while i understand this may not be the optimal way to make a brisket, that's what I'm dealt with.
Now, some questions.
Can someone please check out this link and advise if this sounds like a good plan/rub/recipe for an oven brisket: http://homesicktexan.blogspot.com/2008/12/my-oven-baked-brisket.html
Although the recipe doesn't state this, I plan on wrapping the brisket completely in foil, and then putting it in the pan. I hear this should be done to retain the maximum amount of juices.
When I went to the store last night to get one, I noticed that the smallest they had was 7 1/2 pounds. Since there are only 4 of us, I asked the butcher if he could cut it down to about 4.5 pounds, which he did. However, I noticed that the brisket he gave me is now "thinner," and there's not much of a cap of fat on top. While it's certainly marbled, it definitely doesn't have a layer of fat on top, unless its on the bottom and I can't see it due to how it's packed. Will this affect things?
Because the brisket is "thinner", how should I adjust cooking time? Will the fact that it's thinner have negative effects on the finished product?
Really looking for some help on this so I don't screw it up. I can certainly take pictures of the current brisket if need be, as well as any measurements needed
Thanks all!
Now, some questions.
Can someone please check out this link and advise if this sounds like a good plan/rub/recipe for an oven brisket: http://homesicktexan.blogspot.com/2008/12/my-oven-baked-brisket.html
Although the recipe doesn't state this, I plan on wrapping the brisket completely in foil, and then putting it in the pan. I hear this should be done to retain the maximum amount of juices.
When I went to the store last night to get one, I noticed that the smallest they had was 7 1/2 pounds. Since there are only 4 of us, I asked the butcher if he could cut it down to about 4.5 pounds, which he did. However, I noticed that the brisket he gave me is now "thinner," and there's not much of a cap of fat on top. While it's certainly marbled, it definitely doesn't have a layer of fat on top, unless its on the bottom and I can't see it due to how it's packed. Will this affect things?
Because the brisket is "thinner", how should I adjust cooking time? Will the fact that it's thinner have negative effects on the finished product?
Really looking for some help on this so I don't screw it up. I can certainly take pictures of the current brisket if need be, as well as any measurements needed
Thanks all!