On 9/21/2018 5:31 PM, Wayne Boatwright wrote:
> I have never actually cooked a totally plain brisket (not corned beef
> brisket). What I've cooked in the past has always had some sort of
> sauce or gravy.
>
> The result I want is simply cooked for slicing and making hot brisket
> sandwiches.
>
> I would appreciate any suggestions from those of you who do cook
> brisket in a very simple way. I guess it could be done in a slow
> cooker, or in a covred roasting pan in the oven, in any case probably
> braised. I would assume one might use onion, possibly garlic, S&P,
> etc. Certainly nothing dramatic or heroic. :-)
>
> I have frozen the brisket and there's no rush to cook it, but would
> like to do so within the next week or two.
>
> TIA
>
I've only done them in the smoker, but the oven would be similar, just
no smoke flavor. In the smoker I cook them at about 250 degrees foe 10
or so hours until it reaches 195 internal on a full cut brisket. It has
a good fat cap. If yours is trimmed, not sure how long, but you have to
break down the collagen to tenderize it.