The Texas BBQ Forum

As it may rain on Sunday and I've already bought a brisket any suggestions on a recipe that doesn't require the smoker?


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I've never tried it, but I would think that any recipe on this site, would pretty much translate to an oven, sans the wood.

I was thinking the same thing. I would miss the smoke taste for sure!


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If you do it in the oven you're going to have to put it in some sort of broiler pan to catch the grease. I've also used the big disposable aluminum pans with aluminum foil balls laid in the bottom of it to elevate the meat. Just roll up foil balls about the size of a golf ball and you're good to go.

i used to do this when i was on the dark side

Slice up a couple onions and a bell pepper and put in the bottom of a roaster
3/4 cup of Moores Steak Seasoning (or Dales - same as Moores) - pour over brisket prior to seasoning
Salt, black pepper, and garlic powder for rub
Cover the roaster

set oven to 275 - cook 7 hours

If you don't have a big roaster, I would bet a large aluminum pan covered with foil would work

Never tried liquid smoke but maybe that would give it a little smoke flavor

Good luck with it - hopefully the weather will be good

One other thing you might try; McCormick Grill Mates has a BBQ Seasoning. It has a smoky flavor and is pretty darn good. it might work well in this application

Buy an EZ up for your smoker. There's no substitute for smoked brisket. [SMILING FACE WITH OPEN MOUTH AND SMILING EYES]


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Though I know it's likely received as blasphemy to cook a brisket with no smoke...lol...I've actually done it a couple of different ways and it was great. If you have a packer I'd separate the flat from the point and just braise the flat, freezing the point. If not, no worries, I'd just trim it up reeeeeeally well. As was noted below, that much rendered fat in your pan may or may not be very appetizing. If you're going to braise it, you really can take most of the fat cap off completely, and I even trim down the deckle fat vein. It's just not needed. Most of the cooking will be enclosed, so it's going to stay moist by default. If it were me and I needed the amount of meat the full packer will yield, I'd braise the brisket flat to slice, and I'd braise the point to shred. I've actually made some terrific Mexican barbacoa-style tacos from the shredded brisket point, and they were a huge hit. I've done this in People's Choice comps and done really well. Just season very liberally. Otherwise it'll taste like shredded pot roast.

Hope some of that helps. Best of luck for a tasty cook on Sunday, whatever you decide!

My step Grandfather cooked oven brisket like this:

Take a turkey size oven bag. Rub down a trimmed brisket and place in bag. Add a package of Lipton Onion soup mix, one cup of water, two TBS of liquid smoke. Seal bag and place in oven at around 225 degrees for 6 Hrs. After 6 hrs, flip the brisket and cook for about 6 more hrs or until done.

All smoke for me now, but this was the gateway drug for me.

Bludawg I'm taking your advice and cooking it today. Should I cut it or leave it whole until sun? If I leave it while how do you suggest warming it up


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Nevermind I found a topic on the subject


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