I find cooking brisket a bit risky. It can be absolutely amazing when done right but if it's too dry or tough, you're left with a lot of suboptimal meat to consume.
Yesterday's brisket was so damn good I forgot to post the pic I took as I was carving it up. I'm hoping the flat is at least half as good as the point was.
Ohhhhhhhh mahhhh gawd. Lovely! We were just gifted some mad brisket yesterday! Yussssss.
Thinking 10 hours at 140°C/280°F in a dutch oven/casserole dish? Keep le moisture in there with some beef bone broth and veggies like carrots? Any tips dear Brisket Ser?
I'd probably go a little lower - 120⁰C/250⁰F unless you know that you're oven is accurate at those temps.
I'd go 7-8 hrs uncovered to get a nice bark (dark colour) formed then cover & go another 2-4 hrs covered to really soften it.
I finished this one in a steel roasting dish after about 6hrs in the smoker on a bed of sliced onions to stop the bottom drying out. It added a really nice flavour to the gravy that I made with the juices. The last couple of hours were covered with foil.
I wouldn't add liquid because there's a lot of moisture & fat in a brisket. You can though, it just may come out a little mushy on the bottom.
Thank youuuuuuuuuuu! Legend!
I will be sure to smash a note or two about how I go.
Really appreacite it.
Will get the oven cranking soon. 🥰
Good luck 🤙
Did a success. Much great success! 
All at 120°C/248°C. 6 hours in le open Dutch. Then placed on an onion bed. Then another 1.5 hours in le open Dutch. To finish, 2 hours in le closed Dutch.
So friggin good.
Thank you for the excellent advices. 💕🙃
Smoked? Or can you get the same with a low temp grill? Looks great!
This one was done all in my Kamado Joe (charcoal smoker).
I've done a smaller brisket in an air B&B with a group of lads. I had it in a little portable smoker for about an hour to get some smokey flavour & then transferred it to the oven.
We were out (Bitcoin conference) for about 12 hours while it slowly cooked in the oven. It came out beautifully. I had it on about 120⁰C or 250⁰F according to the dial but many ovens are a bit lower than what they actually are - 220⁰F is ideal.
Always risky when you cook yourself.
