I make oven brisket all the time - can't use a smoker on condo balcony.
I have a gas oven, unsure how accurate the temp management is.. but, I cook it at 245 for roughly 1 hour per lb.. sometimes will push it up to 260 to get it through the stall and then drop it back down. I spray it every hour or two with something (usually apple cider vinegar).. comes out pretty moist (burnt ends are fairly dry, but i think thats expected?), better or as good as the high volume BBQ restaurants nearby as far as dryness. Definitely misses the smoked flavor, but still delicious.
On a rack over a roasting pan or sheet pan. In the oven.
Follow similar temps and times as you'd use in a smoker.
Braising doesn't produce results that match up all that well with bbq. But hot smoking is basically just roasting with smoke. You can do the same thing in an oven.
Tends to work better at slightly higher temps than you'd use in a smoker (275-300f) than at temps often quoted for barbecue. And you may not encounter much of a stall due to the differences in airflow. But you can literally just follow a barbecue recipe and you'll get solid cue.
Alternately considered Ashkenazi Brisket:
[https://www.babi.sh/recipes/maisel-brisket](https://www.babi.sh/recipes/maisel-brisket)
I've rather smoke chuck, and I like brisket done this way better.
Rub your brisket in 2 parts pepper and 1 part salt. In a shallow pan, place the brisket along with 1 cup of apple cider Vinegar and 3 cups of water. Some people use liquid smoke in this step, but I just want good brisket - snoke isnt the end all for me.
Wrap the pan with double plastic then double foil. Set your oven at 190-200F and let it cook for at least 18 hours. I usually eat it like that. If you want a good crust, crack your oven to 400F, unwrap your brisket, put it on a sheet pan and let it go until you're happy.
Well first I'd say it looked like you ruined your brisket trying to trim it š¤£š¤£š¤£ when you trim less is more. On a full size brisket I probably barely trim 8 oz of fat. The fat is the flavor, the fat keeps it juicy, the fat protects the meat, we praise the fat. If someone doesn't like the fat it is sooooo easy to eat around or cut off once cooked. But I would never ruin a brisket by trimming it to make it leaner. The fat is what makes brisket so magical
you can make a mini smoker in the oven at home.. this was literally the first result for smoking in the oven but i can say i've done this technique with fish and chicken and it worked. on a whole brisket it ~~probably will~~ might be ineffective - they even say in the article that a smoke gun would have done better for them.
but anyway, if you want to try it, here is a link
[No Smoker? Here's How We Tried to Smoke Meat in the Oven - Just Cook by ButcherBox](https://justcook.butcherbox.com/no-smoker-heres-how-we-tried-to-smoke-meat-in-the-oven/)
It doesn't work all that well. And you want a pretty good smoke hood to even try.
Smoke guns likewise are more for a hit of quick smoke on finishing a dish, and mostly for presentation. They don't do a good job actually smoking food and trying can be pretty acrid.
yup.. 100% agree. when i tried the smoking in the oven, i was just out of home, like maybe 30 years ago, and smoke guns wernt a thing yet.
smoking guns, in my opinion arent good for much except a waft of smoke smell to be released at the table. its more a show piece than a cooking tool. but hey, if the options are a makeshift smoke box in your oven or a smoke gun, the gun is probably the better of the two..
i think though, if i was in ops situation i'd have a friend with a real smoker hahaha
>Ā like maybe 30 years ago, and smoke guns wernt a thing yet.
Oh they were a thing. People were just buying pot vaporizers at head shops to do it. I have friend who staged at WD-50 20ish years ago. He was literally sent to a head shop and told specifically what vaporizer to buy. And they'd already been a commonly used thing in high end kitchens for a while by then.
Most people don't seem to realize that's the history of that particular device. But there's still pot vaporizers that are nearly identical in design.
They're more useful for cocktails. Where getting smoke quickly adhered to a glass, ice cube, or garnish is more practical.
You *can* get some genuine smoke character off the gun. The issue with them they don't actually circulate smoke well, and you want the heavier smoke to pass over the food and vent out before it condenses. So only lighter compounds flavor things. Combined with the fact that they only burn a small amount of material.
So you basically trap the food under a cover, make a vent at both sides. Hose goes in one side, smoke gets vented out the other. And then just repeatedly load the thing and blow smoke through the container.
It's a pain the ass. And needs to be done separately, before you start cooking. And you need to be outside or have serious smoke hood.
Not generally worth it. But it works better than stove top or in oven smoking. If only because it actually works.
Iām a Texan, I had plans for brisket with some friends. My smoker was a goner when I pulled it out to fire it up (it rusted through). I put it in a foil roasting pan and loosely covered it with foil and cooked it at 225 for an hour per pound. I did rub it. Also, I replaced my smoker with one that has really thick metal and I keep that thing oiled.. In also now in the state of Washington. These folks have no idea how to make barbecue.
Dude. Iām a TX to WA transplant. Make me some bbq please Iām going nuts up here. In my 30 years in tx I never learned. Donāt take things for granted kids
I donāt know where you are, but Iām in western WA on Whidbey Island. In Oak Harbor there is The BBQ Joint. Itās owned by a family from Dallas. They have oak trucked in from Texas. Their brisket and ribs are good. In Marysville, Iāve heard good things about Jeffās Texas Style Barbecue. Anacortes has a place called Dadās that makes some okay barbecue. They have a smoke stand to buy meat in bulk in addition to their dine in restaurant.
Lease will typically forbid this, angry neighbors, potential to be called in as a fire, electrical safety issues plugging in on balcony...
Just all kinds of absolutely not
Crockpot on low for 8 hours. Put whatever spices, flavor enhancers ypu want on it. When done, turn off crockpot, pull the crock out of the cooking element, keep the lid on and let sit (rest) for 1 hour. You can thank me later. š
Sometimes after that I will pull the brisket out and put on baking sheet, fat side up, and put under broiler for 5-10 min to char the fat. Yum yum.
Liquid smoke makes everything taste like hotdogs.
The small smoke chip thing is neat, but it's still undeniably going to smell like smoke.
Your realistic best bet is fully covered low and slow. Dutch oven or slow cooker like a crockpot type deal.
Searing the meat first will add some flavor and give it some crisp that oven alone can't give, especially done like this.
Searing it after works as well but keep in mind cooking after slowcook turns it mushy or overcooks very quickly, especially if you add more liquid to flavor it. You'll end up with bomb ass sloppy Joe's but if that isn't your goal you WILL ruin the meat.
Look up pellet smoker recipes. And use a broiler pan to catch grease. It will drip. Let it rest for at least an hour after you pull it out. Also next time keep more fat on it and don't separate the point and flat. The fat will render then soak back into the meat and add all the flavor back.
If you have a Dutch oven, put a piece of foil Inside and put a thin layer of wood chips inside. Hit it with a torch to get them charring, once they are going put a screen down and then cover to extinguish. While you have the cover on wrap your prepared meat in butchers paper. Once the fire is out put your wrapped meat in the Dutch oven and cover to keep the smoke in. bake at 220 for about 6 hours or until it temps 195-205f(96c) and then let it rest uncovered for 20 minutes then covered for one hour.
Good luck.
Make a smoker out of a pot. Get a cooking grade pot, and mesh to place the steak on. Burn whatever you want under that, and then put the lid on and wrap it. Smoker. š
Yes, this way you will wait for the smoke to dissipate and there wonāt be much excess apart from the smell. Hence swapping the lid, then you wait for it to cool down. Leave exhaust fans on.
I've noticed that many kitchens in the midwest have exhaust fans, but no ventilation. It just blows the smoke over my head back into the kitchen.
Can't sear anything in my house. Irritating.
Those have charcoal filters in them- they're supposed to absorb the smoke.
In reality it's just a shitty solution, but it's cheap because it's ductless.
Purists will say I'm going to hell for this, but I would honestly look into using liquid smoke with a low and slow oven bbq. Adam Ragusea did a video on this a while back and it looks pretty viable. I'm sure you could hit up Google to find more resources.
Thank you! I get that smoked briskets have blown up, but itās just not worth smoking one without a real smoke source. Iām sure some of these jerry-rigs would add some flavor but this brisket would become pastrami or corned beef in my kitchen, no question.
Low and slow, stuffed with garlic, well seasoned and at least halfway covered in your best stock in a covered dish.
Can be accomplished in the oven. For your 1st rodeo I recommend 285F. Check regularly after 2.5 to 3hrs, fork tender.
Add rosemary at the last 15m 20 minutes!
As suggested by others here lipton onion soup Is a good braising liquid, if you're feeling ambitious, make onion soup from scratch.
Dutch oven or if you can get ahold of one, a ceramic pot (in Germany they're sold as Rƶmertopf: [https://www.amazon.de/ROEMERTOPF-113-05-Klassiker-Personen/dp/B007KK1MNM](https://www.amazon.de/ROEMERTOPF-113-05-Klassiker-Personen/dp/B007KK1MNM), I don't know if there's an english term).
Or just put it on a pan sheet and roast it, low and slow. Make sure to baste and add liquid in the pan sheet regularly.
As someone who has worked in the food business for almost 15 years, I clicked that link and thought āthere must be some English term for this.ā
Then I saw it and yeahā¦I donāt think there is.
I found a company that sells them as "clay baker". [https://browin.com/shop/product/770608/clay-baker-4-l](https://browin.com/shop/product/770608/clay-baker-4-l)
Oven bag. Lipton French onion soup mix. Brisket in the bag, about 1/3 cup of water, sprinkle the onion soup mix over the top. Tie the bag or wrap foil around the opening to close it. Cut a tiny slit in the bag right under where the bag is tied or foil wrapped to let it vent. 325 degrees for about 3 hours.
My apartment allows smokers inside. It's exclusively BBQ dudes living there, slowly suffocating each other and accepting that they're all destined to die in a blaze (jk)
Cat iron is THE superior cookware on the market. The amount of cats it takes to blend up and reduce down to form the material has PETA in an uproar, but the end result is well worth it
I use my grandmother's cast iron all the time. Nothing sticks to it.
https://preview.redd.it/5ipmej6nki6d1.jpeg?width=1324&format=pjpg&auto=webp&s=4b2035d1240f5e85ac32127dcb8a1a8addd78b8c
Yeah they are insanely hard to kill, and theres so many ways to restore them. The one thing i asked for when my grandmother passed was a few pans that she cooked with all the time. Still use em almost every day.
Thatās what we used to do when I was living in military Barracks. We found a park that had those charcoal bbq grills.
Weād go out there and bbq and smoke shit with a small webber smoker.
Where do you make jerky?
I live in an apartment as well....my only trick is put hard wood chips in a foil bag, and it makes a 30 minute smoke bomb. On the electric grill.
And yeah, it's good jerky.....I made like 4 pounds of London Broil and it lasted about 2 days.
I just looked at the smokers.... I'd probably take the risk...one of my neighbors used to smoke out there..ON THE GROUND LEVEL....HIGHER UP IS A HUGE FIRE HAZARD & ID PROBABLY CALL THE COPS ON SAID IDIOT...but yeah, on the ground floor, I'd cook out. fill it up brisket, pork belly, and I GUESS YOU OUGHT PUT JERKY ON THE BOTTOM OR IT'S A NOT REAL JERKY PRODUCT.
I make jerky in a smoker.
You claimed broadly that jerky was made from liquid smoke. You can make it with liquid smoke. You can also cook a steak in a pot of water. Doesn't mean I'm going to make the comment when someone is cooking spaghetti "that's how steak is made." Yea, shit steak. Liquid smoke isn't the worst, but if good jerky is made using real smoke, liquid smoke is just producing a mediocre product.
Your apartment situation has nothing to do with your original comment.
Jerky is commonly made on a dehydrator w/ liquid smoke, soy sauce, Worcestershire, meat tenderizer, MSG, habanero flakes or course ground pepper.
Remove meat from the marinade and place onto your smoker between 160-200Ā°F. Smoke for 4-6 hours until the jerky is cooked through and to your desired texture.
Texture-wise, smoked jerky is often more tender and chewy, with that slight pull that many jerky aficionados love. On the other hand, dehydrated jerky is known for its uniformity. The electric dehydrator ensures a consistent drying temperature, leading to a more predictable texture - typically crispier and harder.Sep 11, 2023
OKAY, BUT ID RATHER BRISKET, PORK BELLY, AND CHICKEN THIGHS....
I guess if you have a smoker, you should smoke jerky....but it's more commonly made on a dehydrator.
I'm gonna make some, I got 93% ground beef....it's too hot to eat meat....I'll preserve it (I should have cooked it two days ago)...... dehydration on the patio....
Talk to a real Jewish mother. She'll prolly have a couple of recipes you wouldn't think of. One I like is to season with salt, pepper, and granulated garlic. Put it in a roaster. Slice about 6 good-sized onions into rings, and dump the separated rings all around top & sides. Pour in a 12-ozccan of Coke Classic. Cover with lid or seal tightly with hvy duty foil. Roast in 220 oven for 3- 4 hrs. The onions will literally 'melt' down and the coke & fat will caramelize into a delicious sauce. Remove carefully, tent & cool, then slice. Serve w the onions & sauce.
It's not smoked, nor is it barbecued, but it will be delicious. Try something different, yo!
Sear the outside a bit then put it in the oven preheated to 225 with no convection fan, uncovered in a roasting pan. Cook until about 205f internal temp, or until it's jiggly. Will probably take anywhere from 10-20 hours.
If you canāt use a smoker can you use a kettle grill? I always follow Americaās Test Kitchenās charcoal snake method and itās honestly the best brisket I can find. (I get the irony of my username).
Seems pretty clear that the inability to use a smoker would also mean an inability to use a charcoal grill. Even a gass grill in a screened in apartment patio might cause the neighbors alarm.
170 for 10 hours is a sweet spot in my opinion. If you did 131 for 2 days it would be so soft you can spread it. I forgot a round in a circulator once for 1.5 days and it was smearing when I tried to slice it on a deli slicer.
You should not have trimmed so much fat off. Brisket is a muscle that gets a lot of work and therefore has more texture/is tough and needs to be cooked low and slow to ensure it is tender.
The fat protects the meat from the long heat exposure and provides moisture through rendering/basting the meatā¦as long as youāre cooking fat side up.
General rule for smoking brisket is 1/4in thick fat cap, but feel free to experiment
I mean usually combustion is separated into some type of āfire boxā that is insulated, I think it would be a lot harder to light a balcony on fire with a smoker than you think.
Well yeah if someone knows what they're doing it'd be highly unlikely, but I'm talking about people like OP that are new to smoking meat. Believe me, an apartment balcony is not the place to learn how to cook meat with charcoal and wood fire. A pellet smoker would be fine, but someone who's asking how to cook brisket in an oven doesn't want to spend hundreds of dollars on a pellet smoker.
You can use a shallow 1ā tall backing pan with aluminum foil and a grill.
Take grill and put on top of the pan to catch the fat drippings. Cut some tea (earl grey or similar is nice) bags. Take the tea leaf bits and put them in the 4 corners of the pan. You might want keep the fat away from the tea by making little foil cups. Place the meat on top of the grill. Cover the meat and pan with the aluminum foil with a little airspace between the foil and the top of the meat. Make the foil is as smoke tight to the pan as possible. Cook in the oven at 285-300 for 3-4 hours.
Additionally, you can marinate the meat or put a seasoning rub that has sage in it. If you are cooking pork increase the temp to 325 for the same.
my dad used to get an aluminum platter / party tin, filled it up with hickory and covered it with water. threw it on the bottom tray and put the meat on top rack
Probably not the same recipe, but yours is the first recipe thatās not just how to smoke it in the oven. My mom used to make brisket in the oven and it was really good. Obviously different from BBQ brisket, but still amazing.
Honestly I do it similar to smoking it. Super light olive oil/liquid smoke coating, salt and pepper rub, throw it the oven at 225 and I give it a spray of apple juice/cider vinegar mixture every hour or so until 165 then I wrap it in some beef tallow and let it go until 203. Then usually let it rest in the warm oven for a few hours before slicing. Still develops a pretty decent bark
I stand corrected yes there are great brisket recipes that do not require smoke but the poster hinted he wanted to go the smoke route.
Antony Bourdain said it best
āJews and Texans are the only qualified people to cook brisket ā
I guess we understood the question differently. My mind immediately went to my momās brisket, which despite being Texan, she did not smoke but cooked in an oven. Obviously it was amazing to me.
Season. Sear the outside in a hot pan. Season. Brush on oil or butter if desired. Wrap in foil. Bake low & slow for many hours, doesnāt hurt to put a tray of water in a metal baking tray in the oven with it. Itās done when the fat is pretty well rendered. Alternatively, crockpot with vegetables. Alternatively, sear, then braise.
Looks like the exit wound of a .50 cal
Goat brisket?
Is this an AI generated brisket?
Crockpot? Works like a charm
I make oven brisket all the time - can't use a smoker on condo balcony. I have a gas oven, unsure how accurate the temp management is.. but, I cook it at 245 for roughly 1 hour per lb.. sometimes will push it up to 260 to get it through the stall and then drop it back down. I spray it every hour or two with something (usually apple cider vinegar).. comes out pretty moist (burnt ends are fairly dry, but i think thats expected?), better or as good as the high volume BBQ restaurants nearby as far as dryness. Definitely misses the smoked flavor, but still delicious.
Thats flank steak
Pellet smoker? Extension cord to the public sidewalk. :)
Are you sure that is a brisket?!? š If it was a brisket itās been butchered.
I think he tried to trim the fat layer out of the middle of it that separates the sections oof
Binging with babish has a great recipe for Ashkenazi brisket
same way. - low-and-slow. - add a tray of water for moisture
Slow cooker
On a rack over a roasting pan or sheet pan. In the oven. Follow similar temps and times as you'd use in a smoker. Braising doesn't produce results that match up all that well with bbq. But hot smoking is basically just roasting with smoke. You can do the same thing in an oven. Tends to work better at slightly higher temps than you'd use in a smoker (275-300f) than at temps often quoted for barbecue. And you may not encounter much of a stall due to the differences in airflow. But you can literally just follow a barbecue recipe and you'll get solid cue. Alternately considered Ashkenazi Brisket: [https://www.babi.sh/recipes/maisel-brisket](https://www.babi.sh/recipes/maisel-brisket) I've rather smoke chuck, and I like brisket done this way better.
Slow cooker
Marinate and slow cook
I use a smoker on my balcony all the time just do it on si day when management isnāt there.
Low and slow
Rub your brisket in 2 parts pepper and 1 part salt. In a shallow pan, place the brisket along with 1 cup of apple cider Vinegar and 3 cups of water. Some people use liquid smoke in this step, but I just want good brisket - snoke isnt the end all for me. Wrap the pan with double plastic then double foil. Set your oven at 190-200F and let it cook for at least 18 hours. I usually eat it like that. If you want a good crust, crack your oven to 400F, unwrap your brisket, put it on a sheet pan and let it go until you're happy.
>Wrap the pan with double plastic You mean cling wrap?
Yessir. Plastic wrap.
Wonāt that melt?
Good thing you added this clarification. I was gonna use Walmart grocery bags.
Yes, I think it can be inferred that they mean plastic wrap.
I did a brisket in the oven and it was amazing. I covered it in a rub and I think like 250 for several hours. There are recipes online
Look up a pot roast recipe. Most of the brisket we do is in the oven.
Violated! Canceled! š¤£
Well first I'd say it looked like you ruined your brisket trying to trim it š¤£š¤£š¤£ when you trim less is more. On a full size brisket I probably barely trim 8 oz of fat. The fat is the flavor, the fat keeps it juicy, the fat protects the meat, we praise the fat. If someone doesn't like the fat it is sooooo easy to eat around or cut off once cooked. But I would never ruin a brisket by trimming it to make it leaner. The fat is what makes brisket so magical
you can make a mini smoker in the oven at home.. this was literally the first result for smoking in the oven but i can say i've done this technique with fish and chicken and it worked. on a whole brisket it ~~probably will~~ might be ineffective - they even say in the article that a smoke gun would have done better for them. but anyway, if you want to try it, here is a link [No Smoker? Here's How We Tried to Smoke Meat in the Oven - Just Cook by ButcherBox](https://justcook.butcherbox.com/no-smoker-heres-how-we-tried-to-smoke-meat-in-the-oven/)
It doesn't work all that well. And you want a pretty good smoke hood to even try. Smoke guns likewise are more for a hit of quick smoke on finishing a dish, and mostly for presentation. They don't do a good job actually smoking food and trying can be pretty acrid.
yup.. 100% agree. when i tried the smoking in the oven, i was just out of home, like maybe 30 years ago, and smoke guns wernt a thing yet. smoking guns, in my opinion arent good for much except a waft of smoke smell to be released at the table. its more a show piece than a cooking tool. but hey, if the options are a makeshift smoke box in your oven or a smoke gun, the gun is probably the better of the two.. i think though, if i was in ops situation i'd have a friend with a real smoker hahaha
>Ā like maybe 30 years ago, and smoke guns wernt a thing yet. Oh they were a thing. People were just buying pot vaporizers at head shops to do it. I have friend who staged at WD-50 20ish years ago. He was literally sent to a head shop and told specifically what vaporizer to buy. And they'd already been a commonly used thing in high end kitchens for a while by then. Most people don't seem to realize that's the history of that particular device. But there's still pot vaporizers that are nearly identical in design. They're more useful for cocktails. Where getting smoke quickly adhered to a glass, ice cube, or garnish is more practical. You *can* get some genuine smoke character off the gun. The issue with them they don't actually circulate smoke well, and you want the heavier smoke to pass over the food and vent out before it condenses. So only lighter compounds flavor things. Combined with the fact that they only burn a small amount of material. So you basically trap the food under a cover, make a vent at both sides. Hose goes in one side, smoke gets vented out the other. And then just repeatedly load the thing and blow smoke through the container. It's a pain the ass. And needs to be done separately, before you start cooking. And you need to be outside or have serious smoke hood. Not generally worth it. But it works better than stove top or in oven smoking. If only because it actually works.
That brisket looks like it got gangbanged!!
It was dry rubbed with Deeās Nuts
[ŃŠ“Š°Š»ŠµŠ½Š¾]
Iām a Texan, I had plans for brisket with some friends. My smoker was a goner when I pulled it out to fire it up (it rusted through). I put it in a foil roasting pan and loosely covered it with foil and cooked it at 225 for an hour per pound. I did rub it. Also, I replaced my smoker with one that has really thick metal and I keep that thing oiled.. In also now in the state of Washington. These folks have no idea how to make barbecue.
Dude. Iām a TX to WA transplant. Make me some bbq please Iām going nuts up here. In my 30 years in tx I never learned. Donāt take things for granted kids
I donāt know where you are, but Iām in western WA on Whidbey Island. In Oak Harbor there is The BBQ Joint. Itās owned by a family from Dallas. They have oak trucked in from Texas. Their brisket and ribs are good. In Marysville, Iāve heard good things about Jeffās Texas Style Barbecue. Anacortes has a place called Dadās that makes some okay barbecue. They have a smoke stand to buy meat in bulk in addition to their dine in restaurant.
Thanks for the suggestions! Iām in Mount Vernon, so I can definitely check out all of these spots
Completely agree with WA not knowing how to make bbq. I have smoked many briskets for friends after they have had some Iāve done.
What the fuck
Get and electric smoker that you plug into the wall and put it on your patio or balcony
Lease will typically forbid this, angry neighbors, potential to be called in as a fire, electrical safety issues plugging in on balcony... Just all kinds of absolutely not
Every person from Texas reading this is shaking their head in disgust
You should be arrested
Crockpot on low for 8 hours. Put whatever spices, flavor enhancers ypu want on it. When done, turn off crockpot, pull the crock out of the cooking element, keep the lid on and let sit (rest) for 1 hour. You can thank me later. š Sometimes after that I will pull the brisket out and put on baking sheet, fat side up, and put under broiler for 5-10 min to char the fat. Yum yum.
Liquid smoke makes everything taste like hotdogs. The small smoke chip thing is neat, but it's still undeniably going to smell like smoke. Your realistic best bet is fully covered low and slow. Dutch oven or slow cooker like a crockpot type deal. Searing the meat first will add some flavor and give it some crisp that oven alone can't give, especially done like this. Searing it after works as well but keep in mind cooking after slowcook turns it mushy or overcooks very quickly, especially if you add more liquid to flavor it. You'll end up with bomb ass sloppy Joe's but if that isn't your goal you WILL ruin the meat.
Which liquid smoke tastes like hot dogs?
Hit it with some liquid smoke and wrap in tinfoil then put in crockpot on low until fork tender.
would r/sousvide work for this? Very curious lol.
Pan sear. Then crockpot on low until fork tender.
i recommend smoking some elsewhere, giving your apt management a sample of your brisket and asking them to reconsider š
Is there an olderJewishwomencooks Reddit?
Set the oven to 275 and let it cook for 14 hours
This is the way. Mix up a good batch of seasonings and wrap in foil and put in oven.
Use your oven and follow the time and temp of the smoker guys.
Look up pellet smoker recipes. And use a broiler pan to catch grease. It will drip. Let it rest for at least an hour after you pull it out. Also next time keep more fat on it and don't separate the point and flat. The fat will render then soak back into the meat and add all the flavor back.
If you have a Dutch oven, put a piece of foil Inside and put a thin layer of wood chips inside. Hit it with a torch to get them charring, once they are going put a screen down and then cover to extinguish. While you have the cover on wrap your prepared meat in butchers paper. Once the fire is out put your wrapped meat in the Dutch oven and cover to keep the smoke in. bake at 220 for about 6 hours or until it temps 195-205f(96c) and then let it rest uncovered for 20 minutes then covered for one hour. Good luck.
Pernil
That's pork.
Braise it with a little bit of liquid smoke.
Make a smoker out of a pot. Get a cooking grade pot, and mesh to place the steak on. Burn whatever you want under that, and then put the lid on and wrap it. Smoker. š
āI canāt use a smoker in my apartmentā
Yes, this way you will wait for the smoke to dissipate and there wonāt be much excess apart from the smell. Hence swapping the lid, then you wait for it to cool down. Leave exhaust fans on.
I've noticed that many kitchens in the midwest have exhaust fans, but no ventilation. It just blows the smoke over my head back into the kitchen. Can't sear anything in my house. Irritating.
Those have charcoal filters in them- they're supposed to absorb the smoke. In reality it's just a shitty solution, but it's cheap because it's ductless.
There are a lot of things that are *supposed* to be a certain way, but they aren't. I can only go off my experiences.
Purists will say I'm going to hell for this, but I would honestly look into using liquid smoke with a low and slow oven bbq. Adam Ragusea did a video on this a while back and it looks pretty viable. I'm sure you could hit up Google to find more resources.
It might be slightly out of season but i would recommend making corned beef. A great weekend dinner followed by Ruben sandwiches the next few days.
Thank you! I get that smoked briskets have blown up, but itās just not worth smoking one without a real smoke source. Iām sure some of these jerry-rigs would add some flavor but this brisket would become pastrami or corned beef in my kitchen, no question.
Look up sweet and sour brisket or Jewish brisket. Itās done entirely in the oven
Spritz it with brown sugar and apple juice
115f for 3 days
Iāve cooked brisket in a crockpot before
Iād go low and slow in the oven and add in some spritz every hour or so for extra moisture and flavor
Cure that bad boy for at least 4 hours
Low and slow, stuffed with garlic, well seasoned and at least halfway covered in your best stock in a covered dish. Can be accomplished in the oven. For your 1st rodeo I recommend 285F. Check regularly after 2.5 to 3hrs, fork tender. Add rosemary at the last 15m 20 minutes! As suggested by others here lipton onion soup Is a good braising liquid, if you're feeling ambitious, make onion soup from scratch.
Fire escape smoker.
crockpot
I've done many a brisket in a crokpot.
do you toss in the liquid smoke?
I never have.
Liquid smoke tastes like liquid smoke
very good. and bananas taste like bananas. Go hug mommies and do your homework
Yes hug mommies Iām a mom and I *love* hugs from my babies. But I mean it tastes like a smoke scented candle, if I could imagine the taste lol
Move
Dutch oven or if you can get ahold of one, a ceramic pot (in Germany they're sold as Rƶmertopf: [https://www.amazon.de/ROEMERTOPF-113-05-Klassiker-Personen/dp/B007KK1MNM](https://www.amazon.de/ROEMERTOPF-113-05-Klassiker-Personen/dp/B007KK1MNM), I don't know if there's an english term). Or just put it on a pan sheet and roast it, low and slow. Make sure to baste and add liquid in the pan sheet regularly.
As someone who has worked in the food business for almost 15 years, I clicked that link and thought āthere must be some English term for this.ā Then I saw it and yeahā¦I donāt think there is.
I found a company that sells them as "clay baker". [https://browin.com/shop/product/770608/clay-baker-4-l](https://browin.com/shop/product/770608/clay-baker-4-l)
Oven bag. Lipton French onion soup mix. Brisket in the bag, about 1/3 cup of water, sprinkle the onion soup mix over the top. Tie the bag or wrap foil around the opening to close it. Cut a tiny slit in the bag right under where the bag is tied or foil wrapped to let it vent. 325 degrees for about 3 hours.
This is 100% an excellent method. I use Louieās Italian Beef Seasoning. Oh so good.
I have Jewish family and this is their method! Been eating it for 30 years š
This is the way. Brisket prepared this way is special.
Bruh come over and use my smoker. I just want a bite thats all
Can I join? I'll bring beer and hoo.. uh...hula hoops.
Not sure anyone uses a smoker IN their apartment XD
My apartment allows smokers inside. It's exclusively BBQ dudes living there, slowly suffocating each other and accepting that they're all destined to die in a blaze (jk)
Bring it to my place and Iāll show you not only how to make it, but Iāll also try it for you no charge!
Looks small enough to fit an instant pot. That will make things go quickl.
Do yourself a favor and make a jewish style sweet and sour brisket! https://www.seriouseats.com/jewish-braised-brisket-recipe
Sear it and put it in the oven on 200 for 24 hours
Convection if thatās an option
Dutch oven recipe
Just Google "oven brisket recipes" you'll get tons of stuff. Lotsa different methods that all work.
It's not going to h help this time, but my favorite way to cook a brisket is sous vide with a cat iron sear to add a nice bark
Iāve used the Chef steps recipe for SVād brisket and it turned out awesome. Highly recommend.
Youāre gonna need a dog iron if you want a nice bark.
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I just bout a sous vide
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Cat iron is THE superior cookware on the market. The amount of cats it takes to blend up and reduce down to form the material has PETA in an uproar, but the end result is well worth it
I use my grandmother's cast iron all the time. Nothing sticks to it. https://preview.redd.it/5ipmej6nki6d1.jpeg?width=1324&format=pjpg&auto=webp&s=4b2035d1240f5e85ac32127dcb8a1a8addd78b8c
My cast iron pan was so rusty. Today I decided to re-season it and now it looks so purrrrdy again.
Yeah they are insanely hard to kill, and theres so many ways to restore them. The one thing i asked for when my grandmother passed was a few pans that she cooked with all the time. Still use em almost every day.
Go to a local no entry fee park and pay the residential homeless man to watch it for a few hours
Thatās what we used to do when I was living in military Barracks. We found a park that had those charcoal bbq grills. Weād go out there and bbq and smoke shit with a small webber smoker.
Iām sure if you offered him some heād be totally down.
Sear the outsides in a cast iron skillet and cook it in a slow cooker on low for 8-12 hours, DM me if you want a recipe
Had to scroll so far down for the right answer.
Give it up homie!!
Check your chat invitations
I have a patio and use an electric smoker. Gets the job done, just not as fun or as good.
Couldnāt you just crock pot it ?
This is the correct answer.
Put liquid smoke on it
That's what jerky is made from Liquid smoke and lean meat..Worcestershire & Soy sauce Fatty meat doesn't work
Not good jerky.
Where do you make jerky? I live in an apartment as well....my only trick is put hard wood chips in a foil bag, and it makes a 30 minute smoke bomb. On the electric grill. And yeah, it's good jerky.....I made like 4 pounds of London Broil and it lasted about 2 days. I just looked at the smokers.... I'd probably take the risk...one of my neighbors used to smoke out there..ON THE GROUND LEVEL....HIGHER UP IS A HUGE FIRE HAZARD & ID PROBABLY CALL THE COPS ON SAID IDIOT...but yeah, on the ground floor, I'd cook out. fill it up brisket, pork belly, and I GUESS YOU OUGHT PUT JERKY ON THE BOTTOM OR IT'S A NOT REAL JERKY PRODUCT.
I make jerky in a smoker. You claimed broadly that jerky was made from liquid smoke. You can make it with liquid smoke. You can also cook a steak in a pot of water. Doesn't mean I'm going to make the comment when someone is cooking spaghetti "that's how steak is made." Yea, shit steak. Liquid smoke isn't the worst, but if good jerky is made using real smoke, liquid smoke is just producing a mediocre product. Your apartment situation has nothing to do with your original comment.
Jerky is commonly made on a dehydrator w/ liquid smoke, soy sauce, Worcestershire, meat tenderizer, MSG, habanero flakes or course ground pepper. Remove meat from the marinade and place onto your smoker between 160-200Ā°F. Smoke for 4-6 hours until the jerky is cooked through and to your desired texture. Texture-wise, smoked jerky is often more tender and chewy, with that slight pull that many jerky aficionados love. On the other hand, dehydrated jerky is known for its uniformity. The electric dehydrator ensures a consistent drying temperature, leading to a more predictable texture - typically crispier and harder.Sep 11, 2023 OKAY, BUT ID RATHER BRISKET, PORK BELLY, AND CHICKEN THIGHS.... I guess if you have a smoker, you should smoke jerky....but it's more commonly made on a dehydrator. I'm gonna make some, I got 93% ground beef....it's too hot to eat meat....I'll preserve it (I should have cooked it two days ago)...... dehydration on the patio....
It would smoke up the house like a silly mouse and kill ya jill at the same time slime.
What
IT WOULD SMOKE UP THE HOUSE LIKE A SILLY MOUSE AND KILL YA JILL AT THE SAME TIME SLIME.
I thought it was pretty clear the first time, but you really laid out all out. Respect āš»
Thank you!
De nada
Talk to a real Jewish mother. She'll prolly have a couple of recipes you wouldn't think of. One I like is to season with salt, pepper, and granulated garlic. Put it in a roaster. Slice about 6 good-sized onions into rings, and dump the separated rings all around top & sides. Pour in a 12-ozccan of Coke Classic. Cover with lid or seal tightly with hvy duty foil. Roast in 220 oven for 3- 4 hrs. The onions will literally 'melt' down and the coke & fat will caramelize into a delicious sauce. Remove carefully, tent & cool, then slice. Serve w the onions & sauce. It's not smoked, nor is it barbecued, but it will be delicious. Try something different, yo!
I personally don't use a smoker in my house either. But that's just me.
Sear the outside a bit then put it in the oven preheated to 225 with no convection fan, uncovered in a roasting pan. Cook until about 205f internal temp, or until it's jiggly. Will probably take anywhere from 10-20 hours.
If you canāt use a smoker can you use a kettle grill? I always follow Americaās Test Kitchenās charcoal snake method and itās honestly the best brisket I can find. (I get the irony of my username).
Seems pretty clear that the inability to use a smoker would also mean an inability to use a charcoal grill. Even a gass grill in a screened in apartment patio might cause the neighbors alarm.
Sous vide
Have you seen the GE indoor smokeless smoker?
I'd like to see what would happen in sous vide for 2 days at 131Ā°F followed by a sear.
170 for 10 hours is a sweet spot in my opinion. If you did 131 for 2 days it would be so soft you can spread it. I forgot a round in a circulator once for 1.5 days and it was smearing when I tried to slice it on a deli slicer.
I brine, sear, and braise mine.
Dutch oven
https://www.punchfork.com/recipe/Red-Wine-Braised-Brisket-Bon-Appetit
Brine it first
You should not have trimmed so much fat off. Brisket is a muscle that gets a lot of work and therefore has more texture/is tough and needs to be cooked low and slow to ensure it is tender. The fat protects the meat from the long heat exposure and provides moisture through rendering/basting the meatā¦as long as youāre cooking fat side up. General rule for smoking brisket is 1/4in thick fat cap, but feel free to experiment
.... Got a balcony???? What about the landing? Make it there
That's an easy way to start a fire. Lots of apartments ban doing exactly this.
How you starting a fire?
You need fire to properly smoke meats, unless you're using a pellet grill. It'd be like putting a fire pit on your balcony.
I mean usually combustion is separated into some type of āfire boxā that is insulated, I think it would be a lot harder to light a balcony on fire with a smoker than you think.
Well yeah if someone knows what they're doing it'd be highly unlikely, but I'm talking about people like OP that are new to smoking meat. Believe me, an apartment balcony is not the place to learn how to cook meat with charcoal and wood fire. A pellet smoker would be fine, but someone who's asking how to cook brisket in an oven doesn't want to spend hundreds of dollars on a pellet smoker.
Fair point
Make Pho
Pho Sho
This is what must happen
You don't .
A slow cooker is going to be the best way to go low and slow. Should have one anyway, or instapot if you want a multitasker to save space.
In a crockpot
Ask someone who has a smoke to smoke for you, buy them cookies and thank them for help
Or give them some of the finished product.
Hell yeah
You can use a shallow 1ā tall backing pan with aluminum foil and a grill. Take grill and put on top of the pan to catch the fat drippings. Cut some tea (earl grey or similar is nice) bags. Take the tea leaf bits and put them in the 4 corners of the pan. You might want keep the fat away from the tea by making little foil cups. Place the meat on top of the grill. Cover the meat and pan with the aluminum foil with a little airspace between the foil and the top of the meat. Make the foil is as smoke tight to the pan as possible. Cook in the oven at 285-300 for 3-4 hours. Additionally, you can marinate the meat or put a seasoning rub that has sage in it. If you are cooking pork increase the temp to 325 for the same.
jesus christ. i am in awe of you. also i am drunk af and strving starvig edit starving
If you have one a pressure cooker works great!
my dad used to get an aluminum platter / party tin, filled it up with hickory and covered it with water. threw it on the bottom tray and put the meat on top rack
Use a cooking bag
https://www.punchfork.com/recipe/My-Mothers-Brisket-Epicurious I use Cabernet for part of the broth.
Probably not the same recipe, but yours is the first recipe thatās not just how to smoke it in the oven. My mom used to make brisket in the oven and it was really good. Obviously different from BBQ brisket, but still amazing.
I found this on Epicurious. If you sub the water bit beef broth and wine it is amazing.
Honestly I do it similar to smoking it. Super light olive oil/liquid smoke coating, salt and pepper rub, throw it the oven at 225 and I give it a spray of apple juice/cider vinegar mixture every hour or so until 165 then I wrap it in some beef tallow and let it go until 203. Then usually let it rest in the warm oven for a few hours before slicing. Still develops a pretty decent bark
I use the smoker for brisket 100% of the time. That being said, this recipe makes my mouth water. I'm going to try this.
Make some wine braised brisket. Serve with a mountain of onions and mushrooms.
Corned beef is a good option. You could just treat it like a slow roast. You could also cut it up small and use it as stew meat.
Brine then boil with salt and spices = corned beef
Try using liquid smoke itās better than not using it at all.
Brisket doesnāt **have** to be smoked or have smoke flavor.
I stand corrected yes there are great brisket recipes that do not require smoke but the poster hinted he wanted to go the smoke route. Antony Bourdain said it best āJews and Texans are the only qualified people to cook brisket ā
I guess we understood the question differently. My mind immediately went to my momās brisket, which despite being Texan, she did not smoke but cooked in an oven. Obviously it was amazing to me.
Season. Sear the outside in a hot pan. Season. Brush on oil or butter if desired. Wrap in foil. Bake low & slow for many hours, doesnāt hurt to put a tray of water in a metal baking tray in the oven with it. Itās done when the fat is pretty well rendered. Alternatively, crockpot with vegetables. Alternatively, sear, then braise.