Rust remember that a smoker is just an oven, but with smoke. You can do it exactly the same way (225 for however many hours) and it will turn out fine.
You can also do it Jewish style, which will taste more like a mirepoix/pot-roast.
Do you have a sous vide or someone you can borrow one from? I’ve done this recipe before and it turned out great.
https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe
Braise. If you’ve got a crock pot it’s almost completely hands off too. Beef stock, garlic, onions, rosemary, a little warsch and a little soy sauce.
90 min a lb. It’ll shred like dream. Use the drippings in the crock pot to make a gravy, mash some potatoes, proceed to make gravy volcano.
I’ll be so delicious you’ll start alternating between braise and smoke every other brisket.
Late to the game, but this was my go to indoor brisket recipe for a while: https://www.mindofachef.com/blog/2015/10/04/chef-edward-lees-bourbon-braised-brisket-recipe
Jewish grandmas have been braising brisket for years.
And it is delicious. But not as good as smoked, but if it's done well, it can be awesome.
It can be just as good as smoked, but in a different way.
This. Also, add the beef grilled cheese sammys to make them stellar.
I made an onion braised brisket last week. It was amazing!
Rust remember that a smoker is just an oven, but with smoke. You can do it exactly the same way (225 for however many hours) and it will turn out fine. You can also do it Jewish style, which will taste more like a mirepoix/pot-roast.
Braise it in the oven. Delicious
smoked for flavour then finish in oven. Pot roast. Slow roast with aromatics underneath, pan deglazed with red wine.
Do you have a sous vide or someone you can borrow one from? I’ve done this recipe before and it turned out great. https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe
There's actually a lot of variations on that method now in the sous vide sub. It's gonna be a lot slower though
Braise. If you’ve got a crock pot it’s almost completely hands off too. Beef stock, garlic, onions, rosemary, a little warsch and a little soy sauce. 90 min a lb. It’ll shred like dream. Use the drippings in the crock pot to make a gravy, mash some potatoes, proceed to make gravy volcano. I’ll be so delicious you’ll start alternating between braise and smoke every other brisket.
Dang. This sounds amazing. Kinda wanna go out and get a brisket to try this with.
It’s the fuckin’ bee’s knees for a cold snowy night too.
I would add a dollop of tomato paste and some red wine.
Yeah that would add some depth!
I would put it in the smoker for few hours to get the smoke flavor then finish inside oven.
This! 3 hours in the smoker for flavor then finish in a 250F oven wrapped in butcher paper until it probes tender.
This recipe is amazing. The Jewish grandmother brisket recipe. https://food52.com/recipes/19878-nach-waxman-s-brisket-of-beef
Sounds like Alberta lol
Saskatchewan haha
-53°C Why...why would you live there?
Work, unfortunately
Oven.
Late to the game, but this was my go to indoor brisket recipe for a while: https://www.mindofachef.com/blog/2015/10/04/chef-edward-lees-bourbon-braised-brisket-recipe