Help! Cooking 11 lb. Whole Brisket for First Time

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Discussion Overview

This thread centers around participants sharing their experiences and recipes for cooking an 11 lb. whole brisket, particularly for those attempting it for the first time. Various cooking methods and tips are discussed, along with personal anecdotes related to brisket preparation.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant expresses uncertainty about cooking a whole brisket for the first time and seeks recipe suggestions.
  • Another participant, identifying as a consultant, shares their experience of cooking brisket on a smoker for long periods and suggests using a roasting pan with a good rub and beef broth to prevent drying out.
  • Several users mention specific recipes they have found or used, including those from popular cooking sites and personal favorites like the Pioneer Woman's recipe.
  • One participant describes a method involving cooking brisket with a marinade and beef stock in the oven overnight.
  • Another participant shares a unique technique of using cola as a tenderizing ingredient while baking brisket.
  • Some participants discuss the importance of leaving fat on the brisket to maintain moisture during cooking.
  • A few participants share humorous comments about their lack of knowledge regarding brisket and its origin on the cow.
  • One participant notes the brisket's transformation from a cheaper cut of meat to a more expensive one once processed.

Areas of Agreement / Disagreement

Views differ on the best cooking methods and recipes for brisket, with no clear consensus emerging on a single approach. Participants share a variety of techniques and personal preferences.

Contextual Notes

The discussion reflects a range of experiences from novice cooks to those with more expertise, highlighting the diversity of methods and opinions within the community.

Who May Find This Useful

Consultants and community members interested in cooking brisket or seeking new recipe ideas may find the shared experiences and suggestions beneficial.

nikked
nikked
Gold Member
Messages
2,129
HELP! I was planning to cook a brisket (whole) tomorrow for the first time, and figured I would just pull up a recipe from Food Network...

But, the only oven recipes I can find on the net involve a 3-5 lb. brisket (flat portion for those of you in the know), and not an 11 lb. WHOLE brisket like I have. Normally I would just adjust the recipe, but I'm afraid it will dry out because of the size.

Because I have no experience with brisket (other than eating it), I am completely at a loss.

I don't have the capability to do one on the grill. It has to be in the oven. I was planning on using my TPC roasting pan, with foil if necessary.

Anyone have a recipe that they're willing to share?

TIA!!!!
 
We cook tons of brisket every month...we have a barbecue business...but we cook them on the smoker for about 20 hours. My suggestion would be to use your rectangle baker...and the lid if you have one...and foil. The best way is to cook it at a low temp for a long period...slow cooking like on a smoker. Because of the smoker we don't put anything on ours before cooking...I have a fabulous secret bbq sauce recipe for after its done. But, since you are using the oven I would suggest a good rub...whatever you like...and some beef broth in the bottom of the baker...not a lot. The broth will help keep it from drying out. Other than that I have no clue. So, I guess you need to experiment with time and temp by watching it...which will be a pain. But, if its not tender it won't be good at all. Did you try Paula Deen or Rachel Rays websites?
 
Claude's Barbeque Brisket Marinade Sauce, 2 ounces per pound.
In the oven at 275 overnight. Be sure you cover with foil and have the pan sealed. OR in the crockpot on low overnight.
 
  • Thread starter
  • #7
Here's the recipe I decided to go with...it has a two day sit time with a dry rub, so I'lll cook it on Thursday (not quite two days, but I'm cooking it for visiting company)...I'll post Thursday night or Friday and let you know how it was.

Recipes - Spiced Beef Brisket on The Food Channel

I really wanted to stay away from the whole bbq scene...gives me heartburn, big time!

But, I have to say, if I had seen the Pioneer recipe first, I probably would have gone with that...

Thanks for all your suggestions...and keep them coming for future reference...and all those who will come after me looking for good recipes!
 
Nicole, I'm sorry for not responding sooner. We had a cluster meeting tonight, so I just got home. I did e-mail you my recipe, but since it was originally for a Seder, the ingredients are calculated for 50 people!! You can adjust the proportions, though, and it's only a 3 hour cook time.
 
  • Thread starter
  • #9
Not to worry, Sarah...it's my fault for waiting to the last minute...I just didn't realize that it would difficult to find what I was looking for...

Your recipe looks good, but not for my family...maybe for a pot luck though!

Thanks for getting back to me!
 
My husband makes awesome brisket he smokes it first (didn't always, because we didn't always have a smoker) We carry frozen brisket home to iowa every time we go and he cooks one for my family and 1 for his.
his secret ingredient throws it in my roasting pan and adds a 2 ltr of coke yes the whole thing he puts a rub on it and bakes it at 250 for 2 hours then adds the coke covers with foil and continues baking. It tenderizes but will not be sweet
 
trim the fat first
 
Man, after reading this thread, I'm going to have to make a brisket this weekend!
 
If you trim the fat it will dry out easier...although you don't want a ton of fat on it...leave most of the fat on (helps keep it moist and tender) and place it fat side up...at least that is what we do with ours...and we sell more than I can count...lol
 
Put the whole brisket in our roasting pan.
If it is too large, fold thinner side under to fit in pan.
I put fat side towards the bottom.
Don't trim the fat off!!!
Pour 1 box of liquid beef stock over brisket.
If you can't find the box, use 3 cans of beef stock.
Sprinkle on some salt & pepper.
I sprinkle a little creole seasoning over top.
Slice 1 very large onion and place over top of brisket.
Cover with foil.
I place the foil across the width of the pan, so the handles don't get in the way.
Preheat oven 250 degrees.
Bake for at least 8 to 10 hours. Nearly an hour for each pound of meat.
You can trim the fat off while you're slicing the brisket.

I go to the local smokehouse cafe and buy a gallon of their bbq sauce that is so good and chop my brisket up and to make chopped bbq brisket sandwiches. Their sauce lasts a long time.
 
LOL - I find this whole thread interesting, because I don't even know what a brisket is....and neither did the butcher when I asked him.

I don't think cows in Michigan have briskets. :D



See - I know it's beef, but I have no idea where it comes from on the cow.
 
  • Thread starter
  • #16
Becky D., I've heard that in some parts of the country is called tri-tip, or something like that...It's the chest part of the cow, I think...
 
nikked said:
Becky D., I've heard that in some parts of the country is called tri-tip, or something like that...It's the chest part of the cow, I think...
Click to expand...

Thanks Nicole...I'll have to ask the butcher about that!
 
ChefBeckyD said:
LOL - I find this whole thread interesting, because I don't even know what a brisket is....and neither did the butcher when I asked him.

I don't think cows in Michigan have briskets. :D



See - I know it's beef, but I have no idea where it comes from on the cow.
Click to expand...

Brisket is the same cut of meat as a corned beef. The only difference is one is corned & the brisket is braised....HTH ;)
 
Ginger428 said:
Brisket is the same cut of meat as a corned beef. The only difference is one is corned & the brisket is braised....HTH ;)
Click to expand...

Ahhhh, see - the only time of the year you see corned beef around here is in the Spring. (other than in the deli)
 
ChefBeckyD said:
Ahhhh, see - the only time of the year you see corned beef around here is in the Spring. (other than in the deli)
Click to expand...

Glad I cleared that up!! ;)

Brisket is quite tasty by itself, load it up with a bunch of onions,garlic,salt,pepper,MBT beef broth, fill the pan with half way with water. Cover & cook in the oven for a few hours....comes out similar to pot roast!!! :D
 
ChefBeckyD said:
LOL - I find this whole thread interesting, because I don't even know what a brisket is....and neither did the butcher when I asked him.

I don't think cows in Michigan have briskets. :D



See - I know it's beef, but I have no idea where it comes from on the cow.
Click to expand...

Brisket is the lower part of the neck. When you see a live cow, it is the part that you see move/shake when the cow turns her head.

Farmer wife/Cow calf producer
 
I always find it interesting how people cook the same food but in a totally different way. The brisket is the cheapo part of the cow, but once it is processed it is actually considered a more expensive cut. I always thought that part of the cow was just loose skin...lol...until we started our business and it has become a high volume seller for us.
 

Frequently Asked Questions

What is the best way to prepare an 11 lb. whole brisket for cooking?

To prepare your brisket, start by trimming excess fat, leaving about a 1/4 inch layer for flavor. Rub the brisket with your favorite seasoning blend, which can include salt, pepper, garlic powder, and paprika. Let it sit at room temperature for about an hour before cooking to allow the flavors to penetrate the meat.

What cooking method is recommended for an 11 lb. whole brisket?

The most popular methods for cooking brisket are smoking, braising, or slow roasting. If you have a smoker, aim for a low temperature of around 225°F to 250°F for several hours. If you're using an oven, you can braise it in a covered roasting pan with some liquid, like beef broth, at a low temperature (around 300°F) for several hours until tender.

How long should I cook an 11 lb. whole brisket?

The general rule of thumb is to cook brisket for about 1 to 1.5 hours per pound at a low temperature. For an 11 lb. brisket, this means you should plan for approximately 11 to 16.5 hours of cooking time, depending on the method and temperature used. Always use a meat thermometer to check for doneness; the internal temperature should reach around 195°F to 205°F for optimal tenderness.

How do I know when my brisket is done cooking?

The best way to determine if your brisket is done is to use a meat thermometer. The internal temperature should reach between 195°F and 205°F. Additionally, you can check for tenderness by inserting a fork; it should slide in easily. If it feels tough, it may need more cooking time.

What should I do after cooking the brisket?

Once your brisket is cooked, remove it from the heat and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute throughout the meat, making it more flavorful and tender. After resting, slice against the grain for the best texture and serve with your favorite sides.

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