Go to the Recipe: Oven Texas-Style Barbecue Brisket
Ok, but I have a whole brisket. Where's the advanced recipe for the point and flat? Or should I just go with sous vide for that?
If you have the pans and oven size to fit the whole thing in your oven I would follow the same process.
What internal temperature are we aiming for when we pull it out of the oven?
Typo
Carefully wrap pan with foil, making sure to create a tented top so no foil touches the ribs.
Should say brisket
Thank you. It has been updated.
Do you have a distributor for all your rubs in Canada?
https://www.worldspice.com/shipping. they state that they do ship to Canada, but we do not have a larger distributer there.
Found the link for the barbecue sauce on this page broken. Guessing https://www.chefsteps.com/activities/sweet-and-sticky-bbq-sauce is it.
World Spice no longer carries your rubs. What happened? Where can I get the recipe for them, including the bark builder?
Would laying some parchment paper over the brisket before covering it with foil be OK as a way of keeping the foil from touching the meat?
I also had the same question as another commenter: what internal temperature are we looking for?
Using parchment before foil is a great way to keep the foil from touching the meat. Internal temperatures on low and slow cooks or braises will usually be around 200°F but the internal temperature is usually associated with tender cuts of meat such as steaks and chickens. The tougher cuts need enough time at steady temps to help break down collagen, fiber, and tissue.
Hi ChefSteps. Any tips for those of us with convection steam combi ovens? The foil shouldn’t be necessary, but is there a recommended percent humidity (steam)?
Hi - Matthew Woolen from ChefSteps responded to a similar question in the Comments to the Oven Barbecue Pork Shoulder recipe (https://www.chefsteps.com/activities/oven-north-carolina-style-barbecue-pork), and there he said that to mimic the covering it would be a humidity of 60-80%, so maybe try that?
Comment: Chefsteps is one of my go to sites, especially for molecular cuisine like this brisket hack. I made mine covered in foil and it came out quite tasty. I broiled it at the end to crisp up the bark. I guess had I roasted it uncovered the bark would have been more crispy. However there are times, more frequent than I would expect, when Chefsteps makes puzzling mistakes in their recipes. In this case directing that one discard the collected liquid in the bottom of the pan after roasting. Big mistake! The strained juiced is a delicious Umami bomb that is amazing poured over the sliced brisket.
Flat
check rubmaps.com
Will scale ingredients to account for a whole brisket. Do I also need to adjust time?
Brisket is a little over 7 pounds.
