Let's talk about brisket.

[Faster horses]

I want to fix brisket, but I don't have a smoker any longer. Does anyone have any tips about cooking it in the oven?

 

[Older Whiskey]

I want to fix brisket, but I don't have a smoker any longer. Does anyone have any tips about cooking it in the oven?

Low and slow. 275 degrees for 8 hours. Wrap very well in foil and place on a tray, pan, or baking sheet. Once I tried putting the well foil wrapped brisket in a metal tub and surrounding with rocks. The idea was to replicate a pit roast. I can't say it was better than just putting on a pan, but it was really good.

I season with salt and garlic before wrapping. Sometimes I use Weber's Gourmet Burger seasoning on it. That is my favorite, all in one, for beef.

 

[Big Muddy rancher]

I like unwaxed Pink butcher paper, The hardware store in Plentywood sells it next to it's smoker pellets and other BBQ supplies.
Use it instead of foil as the meat doesn't "sweat" as much but if you don't have it use foil.
Get your internal meat temp to 205,that where it breaks down and gets tender.

 

[Older Whiskey]

I like unwaxed Pink butcher paper, The hardware store in Plentywood sells it next to it's smoker pellets and other BBQ supplies.
Use it instead of foil as the meat doesn't "sweat" as much but if you don't have it use foil.
Get your internal meat temp to 205,that where it breaks down and gets tender.

I started using that pink butcher paper a few years ago. I use it for wrapping anything I put in the freezer very long. I always double wrap for oven baking.

I found it best to wrap with one sheet and then flip it over, fold down, and wrap again so the final fold can be put tray or grill side down to hold it from unfolding.

As Big Muddy mentioned, paper wrapping keeps the meat from sweating as much. This also can make a better bark and absorb some smoke if on a smoker grill.

Some masters of brisket grilling, say in a dry high altitude, one must use foil to get a good result and not dry out. Personally, I would use one layer of paper, then the foil in such a situation. I think that foil can impart a metallic flavor, depending on how the brisket is seasoned.

@Faster horses You might experiment both ways since you are in Wyoming.

 

[Faster horses]

Thank you both. I will try and find some pink butcher paper. All I have found is the white with the wax on it.

 

[Older Whiskey]

Thank you both. I will try and find some pink butcher paper. All I have found is the white with the wax on it.

I ordered mine from Amazon.