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Beef Brisket in the oven?


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Beef Brisket in the oven?

lestblight | Aug 10, 2012 05:37 AM

I defnitely prefer smoke and wood and charcoal flavors but i need to turn out a bunch and dont have the time to babysit the grill.

So can anyone share some oven tips and tricks to get a superior brisket ?

Recipes i have seen leave it at 350- but my expereince with pork shoulder tells me there can be a better way to get some more texture.

so what do you recommend? Some recipes would also help out.

I was thinking of maybe using some smoked salt to enhance the smoked flavor- but perhaps it would be too subtle.

also.. how much salt per pound do you recommend?

thanks so much.

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