Hi, we have a point end cut only brisket of about 2 pounds. Its is still too cold ( and windy ) to do this outdoors, so we will be doing this in the oven. 2 or 3 more weeks from now I'd like to try and smoke the same thing.
I've grilled ( and smoked ) many things before but never have I made brisket in the oven or the smoker.
So my first questions is should I add a rub and refrigerate a couple of days in advance, and if so, should this rub contain salt, or should I only add salt just before cooking.
Second question is should I plan to make this one day before eating or on the day of, is it better the second day ? I've read this in a few places but I am unsure.
Can I use the toothpick method to know when its done or should I go with a thermometer.
FYI, I plan on going 250 in the oven.
The rub will be salt, pepper, onion powder, garlic powder, and paprika.
I plan on either giving it a sear first.
I plan on putting it in a tightly wrapped pan sitting on top of onions, carrots and celery, some liquid smoke, worcestershire sauce, a splash if vinegar, and some beef stock, couple of bayleaves, and maybe some thyme.
I would let it sit a good 45 minutes before slicing it, unless I'm told to refrigerate it whole and slice the next day.
Any advice is much appreciated.
I've grilled ( and smoked ) many things before but never have I made brisket in the oven or the smoker.
So my first questions is should I add a rub and refrigerate a couple of days in advance, and if so, should this rub contain salt, or should I only add salt just before cooking.
Second question is should I plan to make this one day before eating or on the day of, is it better the second day ? I've read this in a few places but I am unsure.
Can I use the toothpick method to know when its done or should I go with a thermometer.
FYI, I plan on going 250 in the oven.
The rub will be salt, pepper, onion powder, garlic powder, and paprika.
I plan on either giving it a sear first.
I plan on putting it in a tightly wrapped pan sitting on top of onions, carrots and celery, some liquid smoke, worcestershire sauce, a splash if vinegar, and some beef stock, couple of bayleaves, and maybe some thyme.
I would let it sit a good 45 minutes before slicing it, unless I'm told to refrigerate it whole and slice the next day.
Any advice is much appreciated.