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Oven Roasted Brisket

post #1 of 5
Thread Starter 

I know this is a smoking forum so bear with me. we'll get to that. I'm new to smoking and never smoked a brisket before.

 

Roasted a small brisket 2 1/2 lbs in oven last week. It was a Paula Dean recipe, with an easy rub applied before cooking.

 

Directions included to mark the grain on the meat with a toothpick so you slice it against the grain.

 

Put in oven uncovered for 1 hour at 350 degrees, then add 1 can beef broth and water to about 1/2 - 3/4 in. then continue to roast uncovered for about 3 hrs, or until fork tender. It sliced great after resting about 20 minute, not crumbling apart. Tasted great, juicy and seriously cut like butter! Sad there were no leftovers.  

 

Ok now to the smoking. 

 

How could you adapt this recipe to the smoker? I am thinking maybe putting rub on day before, smoke in smoker for about 1 hour at 225 degrees for a little smoke flavor, then roast in oven for 60 minutes uncovered, then add the broth and water and finish in over for 5 hours. I am talking about probably a 6-7 lb brisket. 

 

Any Suggestions?

post #2 of 5
Why just start it in a smoker for one hour? Leave it in the smoker for the whole cook. 225 degrees, no need for broth or water.
What kind of smoker are you using?
post #3 of 5
Well you could take that recipe and just do the same thing in the smoker, at whatever temp your smoker can run at. Or you could step up to the plate and use that smoker. Here's a great read on smoking brisket. Follow the steps and you'll never go back to that Paula Dean recipe again.

http://www.smokingmeatforums.com/t/118043/the-secret-to-good-sliced-brisket-defies-conventional-wisdom
post #4 of 5
Thread Starter 


Wife does not like heavy smoke flavor, really can't spend 7-8 hrs on smoking all day, suggested 2 hrs per lb.

I have Smoke Hollow 30in electric.

 

One other question-tried cooking a turkey breast on turkey day. applied rub night before-check, got 4 briquets going, added wood chips-apple and cherry-check, added apple juice and water  in small pan-check, could not get temp up in smoker  to 200 degrees even with Electric setting on high. Temp gauge inside agreed with attached thermometer.Also when opening door and checking the breast, the skin had a heavy layer of liquid on it. and he said maybe  Asked B. in lay (he's a veteran smoker with same smoker) why and he said maybe to much moisture in smoker   prevented the temperature from rising. Do you think?

 

Also when adding wood chips how much do you use? I try 4 briquets of charcoal  and a handful of chips, enough to fill smoke box. Is that too much?

post #5 of 5
Quote:
Originally Posted by grumpy23 View Post


Wife does not like heavy smoke flavor, really can't spend 7-8 hrs on smoking all day, suggested 2 hrs per lb.
I have Smoke Hollow 30in electric.

One other question-tried cooking a turkey breast on turkey day. applied rub night before-check, got 4 briquets going, added wood chips-apple and cherry-check, added apple juice and water  in small pan-check, could not get temp up in smoker  to 200 degrees even with Electric setting on high. Temp gauge inside agreed with attached thermometer.Also when opening door and checking the breast, the skin had a heavy layer of liquid on it. and he said maybe  Asked B. in lay (he's a veteran smoker with same smoker) why and he said maybe to much moisture in smoker   prevented the temperature from rising. Do you think?There is no need to use a water pan. Leave that empty.

Also when adding wood chips how much do you use? I try 4 briquets of charcoal  and a handful of chips, enough to fill smoke box. Is that too much?I don't know about the smoke hollow electric, but why do you use briquets. Masterbuilt says to add 1/4 cup of chips every 20-30 minutes. So if you only want a couple hours of smoke, you could add chips 4 or five times and still finish cooking in the smoker.

Smoke it up.
William
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