Recipe, no idea.

We use an Instapot for a lot of the "smoker required but I'm gonna cheat" stuff. Like ribs.

Not sure one will fit 10 pounds, but it's a go-to for us. The ribs I season them, then into the pot with apple cider vinegar and beer at bottom of pot. Then finished on grill with BBQ sauce. Maybe try liquid smoke in the Instapot?

A brisket? No idea. Never done it. Sear on grill or in pan then finish in Instapot? I don't own a dutch oven that large so never tried that.

Sous vide 155 degrees for 36 hours

then finish on a grill with indirect heat or oven (per above recipe)

It turns out better than some bbq places in Texas with "award winning" brisket, although nothing beats Franklins.

you're welcome

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There are three kinds of people, those who can count, and those who can't.

I smoked one on a webber kettle a few years back. Not what you want to hear, but, if you want an excuse to buy another outdoor cooking device - webber kettle is versatile and value/price is good.

Wrap it up and put it in the oven.

If you've never done a 10 lb brisket and want to get it right the first time, and have some spare cash. I recommend Sous Vide from 24 to 36 hours then broil in the oven for 10 minutes.

A lot of high end steak restaurants when catering use the sous vide method. It's extremely difficult to f*ck it up.

So that's the second recommendation for sous vide. I was thinking of asking for one last Christmas and might put it on the list for this year. But 24 to 36 hours! It seriously takes that long!?

There are 2 things happening when cooking by sous vide. The volume of meat is being *cooked* by matching the temperature of the water. This may take 5 to 8 hours depending on how "thick" the cylinder of meat is. You can't overcook by sous vide. You can leave it cooking for a lot more hours and it'll still be fine.

The other is the breakdown of the tendon and gelatin within the meat. The longer it's being cook at that temperature, the greater the breakdown. This is the "oh the meat is falling off the bone" or "the meat is so tender". However, if you sous vide too long , the texture could change from "oh this is so yummy" to "this is kinda disgusting".

If you also want to smoke it but don't have a smoker, you can use liquid smoke. It'll taste the same.

No idea but this thread needs meat porn pics…and this is the only appropriate usage of that phrase.

We've been using this recipe for many years and just adjust it based on how much brisket we want. We've done 10 pounds and it was very good.
.Rocky Mountain Brisket with Barbecue Sauce Recipe - Food.com

We cook it on our gas grill, a Weber, instead of using the oven.

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Don

Tri-ing to have fun. Anything else is just a bonus!

Your oven will work. It just won’t lay any smoke on it. So the key then is to season properly to make up for that.

So 8+ hours at 250 - 275 degrees or so, just like in a smoker, with a water pan and occasional spritzing. 5 or 6 hours until it stalls, then wrap and continue until internal temp is 200. Remove and leave in wrap for one hour.

One option would be to do a simple cure in the fridge for a couple days, similar to corned beef (but not as long). Then rinse thoroughly, pat try, and season with salt, pepper, and garlic.

This. Snake the hardwood charcoal, some whiskey barrel wood chips and then Texas crutch that bad boy once you get what you want out of the bark.

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Editor-in-Chief, Slowtwitch.com | Twitter

Can't help you with the oven, but I smoked my first brisket ever the other weekend and God damn it was amazing. Started at 11pm, slept on the couch in order to sneak out and monitor it through the night without waking the family, wrapped early morning with butcher paper until probe tender with an internal temp of 202-205. Rested for hours (around 6) in an oven at 170 until dinner. I did inject with beef broth as I was afraid of drying. It seemed to help.

I would imagine steps would be similar in an oven. Maybe use liquid smoke as your binder. Smoking is basically just an oven set to 250 with smoke added.

My tips would be:

Inject with broth
Trim properly
Liquid smoke as your binder for your rub
Give yourself plenty of time. A longer rest helps, doesn't hurt you.
Wrap with butcher paper at the stall
Don't cook to temp, cook to probe tenderness.
Use a meat thermometer.

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Long Chile was a silly place.

I thought wrapping didn't happen until after the stall was complete because it's water content that needs to evaporate before the internal temp can start rising again.

This is the way.

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Gnothi Seauton.

The stall is evaporative cooling. Wrapping doesn’t prevent it from swearing but it stops the evaporation and thus the cooling. If you wait until the end of the stall where it’s no longer sweating, you might as well just not wrap. You might end up with a drier end product, perhaps not. But you will add another two or three hours to the process. That said, I is usally don’t wrap until about an hour into the stall, just to make sure it’s in the stall. It’s usually an internal temp of around 155 to 165 degrees.

For those of you recommending Sous Vide, does it require a vacuum sealer? Or can you just use the bags and get out as much air as possible? Just trying to understand what is really required for this type of cooking. I know that for marinades and stuff, the vacuum sealing is important, but for something like a brisket with just a rub, would it be necessary.

I don't remember the specifics, but there is a certain timeframe with sous vide where you want vacuum seal to keep out the oxygen (I think 24 hours, but not certain, could even be anything > 48) . If you're just doing something for up to 4 hours, water displacement with a ziploc is fine. Essentially, I'm either doing up to 4 hours (chicken breast) or at least 18 (skirt steak), with nothing in between. Over 4 hours, I always vacuum seal.

The other added benefit is that sometimes you may want to cook ahead of time and then put it in your fridge, it's easier to store and warm back up if vacuum sealed.

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There are three kinds of people, those who can count, and those who can't.

Unless you're using a chamber vacuum sealer, the difference between a Ziploc and the dunk method vs a food saver vacuum sealer in terms of air extraction is negligible. The vacuum pumps in a food saver don't have enough power to provide pressure below atmospheric pressure. As long as you're getting enough air out that you're not inhibiting the heat transfer Ziplocs are great.



That said, for long (over a few hour) cooks, being able to slap a few extra seals on each end of the vacuum bag is good to provide a little extra insurance.

I had been meaning for a long time to try a brisket in the Weber charcoal kettle grill. This thread inspired me to buy one. I’ve done pork butt and smoked
Fish. Cooked it today. Just finished eating. Flipin amazing.
Would do again. Used green wood from an apple tree in the yard for the smoke. Wrapped it at 150. Took it to 207 and let it rest for an hour before cutting.

Thanks everyone for the ideas, but I decided to buy a smoker box for our Weber and give this recipe a try:

https://heygrillhey.com/...ecipe-container-3521

The brisket has been trimmed and rubbed and will be going on the bbq at around midnight to cook overnight.

The recipe calls to wrap it at 165 and then cook to 202. With an hour rest, it should be ready for dinnertime tomorrow.

This is a good approach. You're gonna be fine.

We do a lot of brisket at our house.

By far the easiest way to get it good is the oven. Rub. Drizzle some liquid smoke over it. Cook at 300 on a wire rack in the pan for 3-4 hours. That puts a nice crust on it. I just wrap in aluminum foil after that and cook for another 6-8 hours at 225. I just turn off the oven for the last 90 minutes and let it rest there. There are much fancier ways that get you marginally better results. But this is idiot proof.

I'll add that I did beef ribs last week essentially the same way. But did about 20 hours in the oven at 200 overnight. They were amazing. First time I've done that and I was pleasantly surprised. Good crust and fall off the bone tender.

We also smoke on our Big Green Egg with some frequency. That is highly variable. No matter how careful I am, I cannot predict them being ready within a 2-3 hour time window. Need to pay very close attention. When it works, the brisket is incredible. But maybe 1 out of 5 times it ends up being too tough or too soggy. Tender is nice. But if it is turning into soup....

I've never used our sous vide for brisket. Mainly because we tend to use very large pieces and it just won't fit. But sous vide for steak, liver, roast cuts is incredible. Sometimes we cook steaks there and finish with a map gas torch. Those are unbelievable.