Oven-Barbeque Brisket


 
S

Stone

TVWBB Super Fan
My Mom asked whether she could use my Texas BBQ rub on her oven-braised brisket. I don't see why not, although I told her that she wouldn't get the smoke flavor and that if she used a flat only it wouldn't be as fatty.

I suspect she will rub the flat, put it in a roasting pan with chopped up carrot, onion, celery and some beef stock. Cover and braise at 325* for a few hours.

Any thoughts on whether this would be a bad idea?
 
With the vegs I'd go with a lager or dry white wine myself - just a personal preference. And chicken stock, unless one is using homemade beef stock.

Anyway, if she rubs then browns the meat first she'll get better flavor - from the meat and the rub.
 
Rub before browning? Won't the sugar burn?
It would be interesting to try to get my mom to brown the brisket. Her standard recipe includes "Kitchen Bouquet" and "one packet of French onion soup mix." In fact that's the way I made it for years. I loved when my foodie friends told me how good it was, and then I brought out the bottle of Bouquet and the empty soup packet. Their jaws dropped.

Thanks both.
 
The sugar won't be a problem if the browning is brief. What you do is flip often and build the sear rather than try to do it all at once.
 
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