BBQ Brisket with no sous vide?

Hi everyone, just got a brisket prepped for smokerless bbq brisket recipe and my circulator won't start. Any advice on how I can make it in the oven? Should I wrap it in foil and try setting the oven as low as I can? Any advice would be awesome, since I don't have a smoker and don't want this brisket to go to waste.

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fisher23

Here is what I would do. Put about a tablespoon of oil in a pan, brown brisket on all sides, add a flavorful liquid (or water) about half way up the side of your brisket, cover tightly with foil, braise at 300°F for about 40 minutes per pound (5-7 hours depending on weight).

wolfiegirl

For me the best oven method for brisket is to first sprinkle it well with plenty of kosher and fresh black pepper, then into a roasting pan (you can add some sliced onions under the meat but really not necessary) and pour a couple bottles of Shiner beer (or other dark beer) into the pan, seal it up and slow slow slow braise at 225 for about 10 hours. Maybe longer.

Low and slow....low and slow.......

jeffreybkim

Maybe refer to ChefSteps' Tender Cuts class?? I haven't run into this problem before, but following a similar approach to their "Standing Rib Roast" might be a good place to start, and just finishing to your desired temp. It's similar to byrdie's recommendation. I don't see why it wouldn't work.