Michael "Dog3" Lonergan wrote:

> Steven's sister is doing Thanksgiving this year. It was officially
> decided this morning Yippee!!! We don't have to do it this year.
> However, we have to bring a large brisket and 3 types of pies. There
> will be about 25 people there. The SIL will be doing the turkey and
> all the fixings but several people do not like turkey. Soooo, it was
> decided a brisket was in order. I've done small briskets many times
> but the one this time will be most likely 10 pounds or a bit larger.
> I've never done one that large. I do not want to smoke it, I want to
> do it in the oven.

Michael, just do it the way you would any roast. I'm assuming from the
weight that the brisket is what meat packers call a "brisket 120", which
civilians refer to as a "packer cut". I would:

1. Set the oven to 225 - 230F. DO NOT USE CONVECTION.
2. Prepare a dry rub: in this instance I would use granulated onion and
garlic, kosher salt and course black pepper.
3. Lightly coat the brisket with a canola oil. This will allow better
adhesion of the dry rub.
4. Rub the brisket with a good coating of your rub.
5. Allow the cold brisket to sit out on your counter for about 45 minutes.
6. Place the brisket on a rack in a roasting pan.
7. Insert a the probe of a remote thermometer in the "flat" of the brisket.
You want to reach a temp of 180F. If I were cutting and serving right out of
the oven I would take it to 190, but given your needs, 180 is a better temp
to preserve moisture and texture.
8. When the internal temp is reached, pull from the oven and immediatley
wrap in at least 3 layers of foil.
9. Layer a picnic cooler on the bottom -- even a cheapie styrofoam model
from Walgrens -- with newspapers and foil. Place the bisket into the cooler,
layer more newpapers on top. and close up the cooler.
10. Saturate several kitchen-sized towels in warm water. Fold each one into
a tight bundle. Place them into your microwave and heat them up for 5
minutes. They should be steamin' hot at the end; if not, then heat'em some
more.
11. Using tongs, place the hot towels into the cooler and then reclose the
lid. This will keep thing nice and toasty for quite a while.
12. Slice up the brisket just prior to serving.

Hope this helps, Michael. You'll definitely have a hit.




--
Dave
www.davebbq.com