Briskets & Chuck Roasts
Steaks (New York, Tenderloin or Rib-Eye)
The Cooking of a Brisket at 200 Degrees for 24 Hours
from Mickey Smith
Season to taste. (I “baste” the raw meat with toasted sesame oil, season and then set the seasoning with olive oil spray.)
(Optional) Smoke brisket for four to six hours.
Put it into the oven for another 18-20 hours at 200 degrees.
The oven part requires the brisket to be wrapped (sometimes double wrapped), placed in a pan and voila….perfecto grande upon the ceremonial unwrapping. This produced the kind of brisket that you can peal apart with a fork.
Of course….one doesn’t have to smoke it…just season to taste, wrap in foil and pop in the oven for 24 hours at 200 degrees. The way to do this is start smoking at 3:00 in the afternoon and then put it in the oven at 7:00 p.m. or 9:00 p.m. depending on how long you want to smoke. The meat will cook overnight and into the next day. On newer stoves, be sure to check the oven after 12 hours because many newer models automatically turn off after 12 hours. If you don’t want to smoke the meat, just put it in the oven at 6:00 p.m.
We’ve had great luck with the slow cooking process. I’ll even do it once in awhile with a big roast. In the summer I’ll smoke it for a few hours, wrap it in foil and cook it another 6 or so hours. It’s always fantastic.
To go along with this I cut up a potato or two, an onion, and some carrots…spray or drizzle with olive oil, wrap in foil and let’er cook in the oven during the last 6 or 8 hours the brisket is cooking. It’s always fantastic.