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. I can find dozens of
> recipes online but I'm mostly interested in suggestion for doing a large
> brisket in the oven. I'll also be smothering the brisket with onions which
> should make a terrific onion gravy. How do all you cooks do big briskets?

I did an aprox 6 pound one yesterday. It was 7.3 pounds when I bought it
but I trimmed quite a bit of the deckle of fat down quite a bit. I laid
it into a large flat pyrex roasting pan, laid a mess of sliced celery
and large sliced onion slabs on top, seasoned with salt and garlic, then
put 1 cup of bbq sauce mixed with 3 tablespoons of liquid smoke over
that. Sealed under foil and I baked it in a low oven for about 3.5
hours. It was delicious.
You wouldn't want that bbq sauce, but if you used the celery, onion and
some beef broth (not much) it would probably be great.