More Brisket Questions- no smoke

Former Member

Hi,
I might seem stupid but i have cooked very few briskets in my years in the buisness.
I have a gig this weekend and they do not want want it smoked- should i do them in the cooker (150) or should i do them the old way in the oven with a poaching sauce on it?
- I will rub it and i am considering marinating them.
Any help would be great-
I am going to cook them ahead of time , cool then slice and re-heat.
Cheers
Kenny
Ps. my 2 year old loved the brisket i made last week.

10/31/069:18 AM

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tomMember

Depends how much product you are doing.

If not much,you can prep and slow cook it in an oven.

You can put it on a rack in a foil pan.

If they are thinking beef roast,the oven is probably a good approach.

A rub /marinade probably isn't needed-if you are going to poach it.

Hopes this helps a little.

10/31/069:39 AM

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Former Member

i am doing aobut 80lbs- thinking the oven low and slow- some people say chili sauce, coke, and liptons onion soup mix?
thanks

10/31/069:45 AM

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Former Member

Do they know the difference between an oven cooked brisket and one with a light smoke?....

This would be a perfect opportunity to serve up some of each and find out which they like best....

Richard

11/1/065:53 AM

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Former Member

I like fishdoc's idea. Perhaps you can enlighten some of them by offering the choice of product cooked by the two different methods.

Good luck!

11/1/066:37 AM

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