Way OT...Brisket in oven???

Eggerty

The SWMBO and I along with the two chitlins have taken a trip to Tulsa for a shower for our newborn daughter. Should be a great time even though snow is pounding the streets. 

Last night I was looking through the fridge and my FIL has a full CAB packer in there, 14lber.  I was excited but inquisitive at the same time.

Background: my FIL, God bless him, is of the mindset that L&S is ridiculous and does not adhere to any smoking techniques when cooking meat. Ribs are cooked in the oven at 350 for 3hrs with rub and sauce etc. 

Once I saw the packer I knew that it was either going in the oven or the gasser. With growing up in east Texas, I would usually have to call BS on something like this.  But being that it is my FIL and he believes he is an excellent cook, I don't know how to approach.  It really hurts to think that this beautiful piece of meat would be subjected to this type of torture.  

I am trying to be open-minded and pushing down my rage about this.  So I wonder if someone here has had any experience with a brisket cooked this way, and if so what was the outcome? Taste, texture, etc..

Also any recs on how to approach him to make the cook better with the tools he uses? Outside of buying an EGG or finding an offset, I am at a loss.

(as I try to step off my high horse)

jstnezell

Ironically enough, my family is from Tulsa and growing up my Mom used to do brisket in the oven, gotta tell ya it's gonna be pretty dry and tough.

grege345

Oh boy! Hate to be in your shoes 

Carolina Q

The only thing I know about brisket is that I don't like it. However, I have cooked pork butt in an oven, recently in fact, and it was excellent. Not as good as egged, but still delicious. Low and slow, not turbo.

Just relax, cook it with whatever is available and try not to have a nervous breakdown over it. It's just a piece of meat. Oh and you are not likely to change your FIL so don't bother trying. 

DoubleEgger

Just eat the dry meat and smile 

Eggerty

@Carolina Q I wouldnt even try. 

I will have to have the sauce ready I believe. 

My FIL also scoffs at my LBGE.  

The Cen-Tex Smoker

I have friends in Austin who cook them that way. I smile, drink thier beer, and enjoy the day. sometimes you just gotta let it slide

Eggerty

Ok so at least this is not unheard of. I will definitely be drinking his $5 whiskey though. 

WeberWho

 It could be worse.  Just imagine being this guy's son-in-law!  

Botch

If you can convince him to wrap it in foil for the whole cook, I can't imagine it'd be that bad.
If not, like others have said above, it's just a piece of meat; pass the sauce!
Will you have a chance to cook a brisket for him, your way, on your Egg?  Proteins speak louder than Words...  

Eggerty

WeberWho? said:

 It could be worse.  Just imagine being this guy's son-in-law!  

Mmmmmmmm bacon bedside...

Eggerty

@Botch i will when they come to Denver this summer.  

And be as far as the foil wrap, FIL cut the packer in half and popped it in before I could make any type of suggestion. 

jtcBoynton

Many, many people have cooked brisket in ovens with great results. Of course many turn them into shoe leather!  You don't get the smoke, but it can be good - its just not BBQ. If the FIL knows what he is doing, it should make for a good meal. If not, grin and chew well.

Ladeback69

I've done briskets in the oven, but  in a Pampered Chef ceramic casserole dish with covered ceramic lid.  They come out pretty good and the ceramic keeps it moist.  Any other way I have my worries it will come out dry. 

Eggerty

I have a pic but it is huge...

caliking

It may be too late for you,  but here is a way:
http://www.bbq-brethren.com/forum/showthread.php?t=57959

I had bookmarked the original thread, in case I ever found myself in your situation,  but can't seem to find it.