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

Dave Bugg wrote:

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

I forgot something --- allow yourself *about* 17 hours of cooking time.

--
Dave
www.davebbq.com

Dave Bugg wrote:
>
> Dave Bugg wrote:
>
> > Hope this helps, Michael. You'll definitely have a hit.
>
> I forgot something --- allow yourself *about* 17 hours of cooking time.
>
> --
> Dave
> www.davebbq.com

Second the whole thing, sounds exactly right. Certainly you need to cook
the brisket more than the 4 hours noted in some of the other posts if
you want it to be tender. The long rest in the cooler (heater?) for
transport will help as well.

Pete C.

"Pete C." > wrote in message
...

> Second the whole thing, sounds exactly right. Certainly you need to cook
> the brisket more than the 4 hours noted in some of the other posts if
> you want it to be tender. The long rest in the cooler (heater?) for
> transport will help as well.

Agree. I do mine overnight for about 8 hours at 225 F. Seal the roasting
pan very tightly with foil. You will wake up in the morning to the most
amazing aroma through the entire house :-)

Segue

Pete C. wrote:
> Dave Bugg wrote:
>>
>> Dave Bugg wrote:
>>
>>> Hope this helps, Michael. You'll definitely have a hit.
>>
>> I forgot something --- allow yourself *about* 17 hours of cooking
>> time.
>>
>> --
>> Dave
>> www.davebbq.com
>
> Second the whole thing, sounds exactly right. Certainly you need to
> cook the brisket more than the 4 hours noted in some of the other
> posts if you want it to be tender. The long rest in the cooler
> (heater?) for transport will help as well.
>
> Pete C.

Not true. I cook brisket for 4 hours and it is falling-apart tender.

Janet Puistonen said...

> Pete C. wrote:
>> Dave Bugg wrote:
>>>
>>> Dave Bugg wrote:
>>>
>>>> Hope this helps, Michael. You'll definitely have a hit.
>>>
>>> I forgot something --- allow yourself *about* 17 hours of cooking
>>> time.
>>>
>>> --
>>> Dave
>>> www.davebbq.com
>>
>> Second the whole thing, sounds exactly right. Certainly you need to
>> cook the brisket more than the 4 hours noted in some of the other
>> posts if you want it to be tender. The long rest in the cooler
>> (heater?) for transport will help as well.
>>
>> Pete C.
>
> Not true. I cook brisket for 4 hours and it is falling-apart tender.



I'm constantly shocked by the idea of cooking anything for 10+ hours!!!

Andy

Andy wrote:
>
> Janet Puistonen said...
>
> > Pete C. wrote:
> >> Dave Bugg wrote:
> >>>
> >>> Dave Bugg wrote:
> >>>
> >>>> Hope this helps, Michael. You'll definitely have a hit.
> >>>
> >>> I forgot something --- allow yourself *about* 17 hours of cooking
> >>> time.
> >>>
> >>> --
> >>> Dave
> >>> www.davebbq.com
> >>
> >> Second the whole thing, sounds exactly right. Certainly you need to
> >> cook the brisket more than the 4 hours noted in some of the other
> >> posts if you want it to be tender. The long rest in the cooler
> >> (heater?) for transport will help as well.
> >>
> >> Pete C.
> >
> > Not true. I cook brisket for 4 hours and it is falling-apart tender.
>
> I'm constantly shocked by the idea of cooking anything for 10+ hours!!!
>
> Andy

Low and slow...

Pete C.

"Andy" <q> wrote in message ...
> Janet Puistonen said...
>
>> Pete C. wrote:
>>> Dave Bugg wrote:
>>>>
>>>> Dave Bugg wrote:
>>>>
>>>>> Hope this helps, Michael. You'll definitely have a hit.
>>>>
>>>> I forgot something --- allow yourself *about* 17 hours of cooking
>>>> time.
>>>>
>>>> --
>>>> Dave
>>>> www.davebbq.com
>>>
>>> Second the whole thing, sounds exactly right. Certainly you need to
>>> cook the brisket more than the 4 hours noted in some of the other
>>> posts if you want it to be tender. The long rest in the cooler
>>> (heater?) for transport will help as well.
>>>
>>> Pete C.
>>
>> Not true. I cook brisket for 4 hours and it is falling-apart tender.
>
>
>
> I'm constantly shocked by the idea of cooking anything for 10+ hours!!!
>

Me too! I have never met the meat that did not fall apart in 3-4!

Janet Puistonen wrote:
>
> Pete C. wrote:
> > Dave Bugg wrote:
> >>
> >> Dave Bugg wrote:
> >>
> >>> Hope this helps, Michael. You'll definitely have a hit.
> >>
> >> I forgot something --- allow yourself *about* 17 hours of cooking
> >> time.
> >>
> >> --
> >> Dave
> >> www.davebbq.com
> >
> > Second the whole thing, sounds exactly right. Certainly you need to
> > cook the brisket more than the 4 hours noted in some of the other
> > posts if you want it to be tender. The long rest in the cooler
> > (heater?) for transport will help as well.
> >
> > Pete C.
>
> Not true. I cook brisket for 4 hours and it is falling-apart tender.

In a pressure cooker perhaps...

Pete C.

Pete C. wrote:
> Janet Puistonen wrote:
>>
>> Pete C. wrote:
>>> Dave Bugg wrote:
>>>>
>>>> Dave Bugg wrote:
>>>>
>>>>> Hope this helps, Michael. You'll definitely have a hit.
>>>>
>>>> I forgot something --- allow yourself *about* 17 hours of cooking
>>>> time.
>>>>
>>>> --
>>>> Dave
>>>> www.davebbq.com
>>>
>>> Second the whole thing, sounds exactly right. Certainly you need to
>>> cook the brisket more than the 4 hours noted in some of the other
>>> posts if you want it to be tender. The long rest in the cooler
>>> (heater?) for transport will help as well.
>>>
>>> Pete C.
>>
>> Not true. I cook brisket for 4 hours and it is falling-apart tender.
>
> In a pressure cooker perhaps...
>
> Pete C.

Nope. In the oven. In a well covered baking dish.

Oh pshaw, on Sat 21 Oct 2006 12:15:50p, Dave Bugg meant to say...

> 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, this sounds like a wonderful way to do a brisket, but I would never
have a reason to cook that much at one time. (I don't like cooked meat
that has been frozen and thawed.) Would/could this work for a piece that's
3-5 pounds? How might it vary in cooking?

TIA

--
Wayne Boatwright
__________________________________________________

We are upping our standards... so up yours.

Wayne Boatwright wrote:

> Dave, this sounds like a wonderful way to do a brisket, but I would
> never have a reason to cook that much at one time. (I don't like
> cooked meat that has been frozen and thawed.) Would/could this work
> for a piece that's 3-5 pounds? How might it vary in cooking?

It will work for something in that weight range, Wayne. You would be looking
at an apprx. 6 to 8 hour cooking time. I always get a bit nervous with
smaller weights of brisket, 'cause they are usually the much leaner flat of
the brisket. It doesn't take much to dry it out, but the lower temp of
cooking will help keep it as moist as possible. Try to find a brisket flat
with as much of a fat cap as you can. You can also tent the meat with foil
during cooking.

I understand what you are saying about frozen meat. If you wish to give it a
try, do this:
Slice up the leftover brisket. Use a foodsaver to vacuum seal the portion
sizes desired. When you are ready to make a meal with the leftovers, pull a
bag-o'-meat from the freezer and stick the bag into boiling water. When the
brisket has warmed, cut open the bag and serve. This will re-heat the
brisket without much loss of flavor or moisture. If you make some au jus and
crusty garlic-buttered rolls, this will make some of the best french dips.
Heck, brisket is cheap enough, so give it a shot. :-)

--
Dave
www.davebbq.com

Oh pshaw, on Sat 21 Oct 2006 07:05:17p, Dave Bugg meant to say...

> Wayne Boatwright wrote:
>
>> Dave, this sounds like a wonderful way to do a brisket, but I would
>> never have a reason to cook that much at one time. (I don't like
>> cooked meat that has been frozen and thawed.) Would/could this work
>> for a piece that's 3-5 pounds? How might it vary in cooking?
>
> It will work for something in that weight range, Wayne. You would be
> looking at an apprx. 6 to 8 hour cooking time. I always get a bit
> nervous with smaller weights of brisket, 'cause they are usually the
> much leaner flat of the brisket. It doesn't take much to dry it out, but
> the lower temp of cooking will help keep it as moist as possible. Try to
> find a brisket flat with as much of a fat cap as you can. You can also
> tent the meat with foil during cooking.
>
> I understand what you are saying about frozen meat. If you wish to give
> it a try, do this:
> Slice up the leftover brisket. Use a foodsaver to vacuum seal the
> portion sizes desired. When you are ready to make a meal with the
> leftovers, pull a bag-o'-meat from the freezer and stick the bag into
> boiling water. When the brisket has warmed, cut open the bag and serve.
> This will re-heat the brisket without much loss of flavor or moisture.
> If you make some au jus and crusty garlic-buttered rolls, this will make
> some of the best french dips. Heck, brisket is cheap enough, so give it
> a shot. :-)
>

Thanks, Dave. I appreciate the advice. I will definitely give this a try,
as brisket is one of our favorite cuts and I like to try new ways to
prepare it.

Hey, have you reopened your place yet? Too far for us to travel, but I've
enjoyed reading about it vicariously. :-)

--
Wayne Boatwright
__________________________________________________

We are upping our standards... so up yours.

Wayne Boatwright wrote:

> Thanks, Dave. I appreciate the advice. I will definitely give this
> a try, as brisket is one of our favorite cuts and I like to try new
> ways to prepare it.
>
> Hey, have you reopened your place yet? Too far for us to travel, but
> I've enjoyed reading about it vicariously. :-)

Not yet. We have yet to locate a suitable space. This is a very tight
commercial lease market. If things don't open up soon, we might have to just
set up a concession wagon on a leased lot.
--
Dave
www.davebbq.com

Oh pshaw, on Sat 21 Oct 2006 08:59:32p, Dave Bugg meant to say...

> Wayne Boatwright wrote:
>
>> Thanks, Dave. I appreciate the advice. I will definitely give this
>> a try, as brisket is one of our favorite cuts and I like to try new
>> ways to prepare it.
>>
>> Hey, have you reopened your place yet? Too far for us to travel, but
>> I've enjoyed reading about it vicariously. :-)
>
> Not yet. We have yet to locate a suitable space. This is a very tight
> commercial lease market. If things don't open up soon, we might have to
> just set up a concession wagon on a leased lot.

Geez, I'm sorry to hear that. I hope things take a turnaround soon.

--
Wayne Boatwright
__________________________________________________

We are upping our standards... so up yours.

Dave Bugg wrote:
> Wayne Boatwright wrote:
>
>
>> Thanks, Dave. I appreciate the advice. I will definitely give this
>> a try, as brisket is one of our favorite cuts and I like to try new
>> ways to prepare it.
>>
>> Hey, have you reopened your place yet? Too far for us to travel, but
>> I've enjoyed reading about it vicariously. :-)
>>
>
> Not yet. We have yet to locate a suitable space. This is a very tight
> commercial lease market. If things don't open up soon, we might have to just
> set up a concession wagon on a leased lot.
>
Does Wenatchee's city government have an Economic Development Council? I
know there are some cities that would make a serious effort to help get
a good Q joint in their town, especially one the caliber of yours.

JD