On 9/22/2018 7:14 PM, U.S. Janet B. wrote:
> On Sat, 22 Sep 2018 17:43:40 -0500, heyjoe >
> wrote:
>
>> On Sat, 22 Sep 2018 20:37:06 -0000 (UTC), Wayne Boatwright wrote:
>>
>>> I have a large Le Creuset
>>> dutch oven that I will use for this. I may start it on the stovetop
>>> but finish in the oven.
>> If I was gonna do a brisket, I'd use that induction cooktop and set the
>> temp around 185 or so (low end of the simmer range) and weight down the
>> lid to get a very tight seal.
>>
>> When I do corned beef (point or flat), I double wrap it in heavy duty
>> aluminum foil and bake in the oven at 225. I wish I had an induction
>> hob.
> that's how one of the methods for smoked brisket goes. Smoke for an
> hour or so then bring inside, double wrap tightly around the meat
> itself and bake at 225 for a number of hours. After the time is up
> you poke a hole in the foil and hold it over a bowl to drain all the
> juice out. I think I saw that in Cooks magazine 20-25 years ago.

My one successful brisket was done similarly . I smoked it for 3 hours
at around 185° then double wrapped in foil and put it back on for
another 3 or 4 hours . AIUI the wrap is to keep the moisture in while
the low-n-slow makes it tender .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !