# How should I cook my brisket? Need answers fast **URL:** \ **Category:** Cafe Society\ **Created:** [October 16, 2016, 6:29pm UTC](https://boards.straightdope.com/t/how-should-i-cook-my-brisket-need-answers-fast/768751 "2016-10-16T18:29:43Z")\ **Posts on this page:** 9\ **Page:** 1
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [October 16, 2016, 6:29pm UTC](https://boards.straightdope.com/t/how-should-i-cook-my-brisket-need-answers-fast/768751/1 "2016-10-16T18:29:43Z")
I bought a nice brisket yesterday. I was going to make a pot roast (braise it in tomato sauce/water with some onions and other veggies) but I’m considering a dry method, or some other preparation. Any suggestions? I can’t smoke it – I will be cooking indoors, in the oven or on the stove. Otherwise, I have most of the usual cooking equipment, and a fairly well-stocked larder. I also bought an oxtail, and I’m starting the oxtail soup first. 🙂 Oh, and I hate bell pepper, and don’t eat spicy food. Thanks in advance. ---
**Author:** ![aceplace57](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/aceplace57/32/3500_2.png) [@aceplace57](https://boards.straightdope.com/u/aceplace57)\ **Post date:** [October 16, 2016, 6:31pm UTC](https://boards.straightdope.com/t/how-should-i-cook-my-brisket-need-answers-fast/768751/2 "2016-10-16T18:31:04Z")
Brisket makes fantastic barbecue. There’s dozens of recipes online. Some spicy and some bland. Here’s a tasty one for a slow cooker. > **[Busy Day Barbeque Brisket](https://www.allrecipes.com/recipe/138023/busy-day-barbeque-brisket/)** > > This BBQ brisket recipe for the slow cooker is rubbed with spices and liquid smoke and then cooked with barbecue sauce until tender and juicy. ---
**Author:** ![NAF1138](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/naf1138/32/3245_2.png) [@NAF1138](https://boards.straightdope.com/u/NAF1138)\ **Post date:** [October 16, 2016, 6:41pm UTC](https://boards.straightdope.com/t/how-should-i-cook-my-brisket-need-answers-fast/768751/3 "2016-10-16T18:41:16Z")
I have made this recipe > **[Texas Oven-Roasted Beef Brisket](https://www.foodnetwork.com/recipes/texas-oven-roasted-beef-brisket-recipe-1915431?ref=amp)** > > Get Texas Oven-Roasted Beef Brisket Recipe from Food Network It was good. I have also made this recipe which is probably pretty close to what you were going to do already. > **[Jewish-Style Braised Brisket With Onions and Carrots Recipe](https://www.seriouseats.com/jewish-braised-brisket-recipe)** > > Braised brisket that's both tender and moist, served in a thick, comforting sauce of carrots and onions. For Passover, Hanukkah, or any other occasion. I liked it better. If you don’t have a smoker (or a desire to use one) I would go this route rather than trying to fake BBQ . But the first recipe is good and is more similar to a dry cooked roast. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [October 16, 2016, 6:50pm UTC](https://boards.straightdope.com/t/how-should-i-cook-my-brisket-need-answers-fast/768751/4 "2016-10-16T18:50:25Z")
Yes, the second one is pretty close to my regular brisket recipe. Thanks. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [October 16, 2016, 7:46pm UTC](https://boards.straightdope.com/t/how-should-i-cook-my-brisket-need-answers-fast/768751/5 "2016-10-16T19:46:07Z")
And… traditional Jewish brisket it is. Inspired by the recipes, i added a splash of balsamic vinegar and two splashes of Worcestershire sauce. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 16, 2016, 8:47pm UTC](https://boards.straightdope.com/t/how-should-i-cook-my-brisket-need-answers-fast/768751/6 "2016-10-16T20:47:59Z")
When I’m not smoking mine, [this Jewish style recipe](http://www.saveur.com/article/Recipes/Lil-Pachters-Jewish-Style-Braised-Brisket) is my favorite. Simple and just so damned good. Doesn’t need any doctoring. ---
**Author:** ![burpo\_the\_wonder\_mutt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/burpo_the_wonder_mutt/32/365_2.png) [@burpo\_the\_wonder\_mutt](https://boards.straightdope.com/u/burpo_the_wonder_mutt)\ **Post date:** [October 16, 2016, 9:05pm UTC](https://boards.straightdope.com/t/how-should-i-cook-my-brisket-need-answers-fast/768751/7 "2016-10-16T21:05:40Z")
Run it through a warm room, I’m hungry! 🙂 ---
**Author:** ![Grrr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/grrr/32/146_2.png) [@Grrr](https://boards.straightdope.com/u/Grrr)\ **Post date:** [October 16, 2016, 9:22pm UTC](https://boards.straightdope.com/t/how-should-i-cook-my-brisket-need-answers-fast/768751/8 "2016-10-16T21:22:35Z")
In my opinion, the secret isn’t the recipe. It’s the time. Not enough time, hard and chewy. Too much time, loose and stringy. You want it to come out so you can slice it nicely across the grain with out it falling apart, while at the same time being moist and tender. I rub mine with Cajun seasoning (or whatever dry season you like), wrap it up tight in foil. The cook on 250 for about 6 hours for a 5lbd brisket. ---
**Author:** ![puzzlegal](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puzzlegal/32/3827_2.png) [@puzzlegal](https://boards.straightdope.com/u/puzzlegal)\ **Post date:** [October 17, 2016, 2:18am UTC](https://boards.straightdope.com/t/how-should-i-cook-my-brisket-need-answers-fast/768751/9 "2016-10-17T02:18:21Z")
The vinegar and Worcestershire worked great. I didn’t add much, and it was subtle, but added depth the gravy. It didn’t hurt that it was a very nice brisket to start with.