Longtime lurker sharing a cook from this weekend. I don’t have a grill or smoker but love brisket and took a stab at making brisket with a finish in the oven. Overall it was good, but I think I left it in the oven too long trying to get a bark.
Started with a 36 hour dry brine, then a 48 hour bath in 135 (in the bag I put liquid smoke and and a smoked chipotle beef bouillon) I then patted dry and seasoned with some Salt Lick seasoning and stuck in an already stabilized oven at 275 (fat side down) for an hour and a half then flipped it for 30 mins.
If you all have other ideas to improve it with an oven finish I am all ears. Excited to try my next cook!
by mrwileycoyote
2 Comments
I just did my first one based on [this recipe](https://www.seriouseats.com/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe) and it was excellent.
– rubbed with salt/pepper mix & added 1/8 tsp liquid smoke to bag
-36 hours @ 155 (I wanted it to nearly fall apart)
– pat dry, rubbed with reserved salt mix
– refrigerated on wire rack overnight
– finished in 300 oven for 2 hours on the low/middle rack. My bark was perfect, but I like it crispy. I prbly could’ve reduced time.
Looks wonderful! That final internal color is exactly what my family craves. The “bark” is also very appealing. Not a fan of med rare brisket. I probably spent too much time eating smoked brisket at the Salt Lick in Austin or David’s in Arlington, Texas in the 70s.