Have I got a Recipe for you, Boston Baked Brisket


 
B

Bill Schultz

TVWBB Hall of Fame
I watched this fellow on UTube post this awhile ago and fell in love with it. Finally all came together and I went for it. The Link with recipe posted below.

https://www.youtube.com/watch?v=pKOm_IXi90E

Whole Packer Brisket, cut off the flat to use for Pastrami.

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Boston Baked Bean recipe before being mixed up. Good stuff!

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Brisket coated with the sauce and in the fridge over night to marinate

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Thick cut Bacon and onions on the big CI, then removed to a separate bowl. Then the marinated Brisket on the big CI to brown all around

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The CI deglazed with Killians

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Pan drippings tossed in with the onions and bacon

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Great Northern Beans soaked for about 24 hours, in the pot. Bacon and onion and sauce mixed in. Then the rest of the held over sauce too.

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You all remember the post from Michael C about the Oster Smoker / Roaster. Well as soon as I saw it I knew it would be perfect during the winter and as a larger Crock Pot for events. Here she is, running at 250, Beans on the bottom, browned Brisket laying on top. In for 11 hours until toothpick.

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Part two coming
 
Done and tender does not come close. The surprise was the beautiful bark on the meat

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On the table with a nice salad and a good Spanish Roaja

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Pain de Campagne done for this meal. Over all this and Field Blend #1 are two of the best Breads I have ever eaten

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One of the best meals we ever had, hope you guys and gals get the chance to do it. It can be done in a CI Pot as the original Poster did too.
 
Very nice Bill. And interesting too. Looks great, I'm about ready to do my Super Bowl Brisket.
Looks like you are going to be getting some snow this weekend. Be safe.
 
Love it!!!!! Glad you have the same roaster smoker that I have!!! Great recipe and your brisket looks very tasty!!! I will have to try this!!! Thanks for sharing!!!!!!
 
Okay Chef, never cooked a brisket before, but I think that's about to change. That looks fantastic! Of course I eyeballed the bread that looks fantastic too. Got two proofing right now in the oven with a light on. Seems I can't make this stuff fast enough.
Stay safe in that weather, not looking very nice out there.
 
Bill, that is one incredible cook!!! It all looks so delicious and the bark on the Brisket is to die for. That roaster smoker is looking like a great idea every time I see these cooks.
Again Bill, that was one fantastic dinner awesome my friend.
 
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Very cool method on your Brisket, it looks mighty tasty. Your breads are amazing. Keep up the good work
 
Beautiful meal, Bill. One question: Did you have enough fluid for the beans? I made an Alton Brown baked beans recipe awhile back, and it really dried out although I followed the directions to a T. Frankly, they looked sort of similar to your photos, so I'm curious if you would have preferred it "soup-ier."
 
Monty House said:
Beautiful meal, Bill. One question: Did you have enough fluid for the beans? I made an Alton Brown baked beans recipe awhile back, and it really dried out although I followed the directions to a T. Frankly, they looked sort of similar to your photos, so I'm curious if you would have preferred it "soup-ier."
Click to expand...

They came out good Monty, I think next time I will use some more Killians and stop to mix them in the pot a few times during the cook. Also I think I will go for a lower temp, say 200-225 as it is the brown sugars that crust up like that. Once I mixed them up after the cook they were fine but I think they should be blended better and those changes should do it.
 
Bill,
That is really an incredible combination of techniques and flavors. I've got a brisket in the freezer for when it warms up, that I'd love to do a bbq baked beans recipe with. I don't think I'd finish this off in a crockpot, but I'd like to have the brisket drippings in the beans. That looks like an intensely mingled flavor there.

If you say this is one of the best meals you guys have ever had.....I'm a believer.
 
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