How to Make Braised Brisket

[@thermapen]

Check out the recipe here: blog.thermoworks.com/beef/brisket-in-oven/

[@NoeItorious]

What roasting pan is that? :)

[@jasperjavo9115]

Presented demonstration very well! A pleasure to watch and to listen to! Thank you for this great demonstration!

[@brianehni5918]

My moms recipe. Make a large sheet of foil by joining two pieces on the long side. Slice an onion into circles and place in the center. Add 2 packets of onion soup mix. Put brisket on top. Add another sliced onion an onion soup mix. Seal the foil into a pouch. Put the pouch into a deep baking pan. Cool in the oven at 350°F until it registers 200° internal. Makes great French dip! Plenty of jus for dipping.

[@sauchoi1025]

Thank you well done like it,

[@redbone7040]

Excellent,I've smoked for 30+years this is my new years brisket👌😋💯💯💯💯💯

[@TheYoyozo]

I recently made braised brisket and enjoyed it very much, although I was way off on the cooking time and so that created a challenge. This really helps nail down the cooking time. Let's face it, there are a ton of ways to season this, and it will come out delicious, but if it isn't done no one will be able to eat it.

[@saleemhaulkhory8234]

Brilliant video. Thank you.

[@lou38299]

Nice video, one thing from my experience in BBQ, its better to hold the brisket around 190 internally and pull it at 203 instead of holding at that temperature. This may be the reason why it came out a bit on the dry side. Just leaving my peanut input! Thanks!

[@helmutkrusemann9194]

I want to try this with a tough turkey leg in the oven. Can I politely ask please how I should do this and how I can hold a specific temperature, for example 190 like you recommend? Any other suggestions or Tipps? Thank you very much for your valuable time and help

[@lou38299]

​@@helmutkrusemann9194 I unfortunately can't speak to turkey. But in BBQ/Briskets you need to hold the brisket internal temperature between 160-190 for many hours so the collagen breaks down. Cooking it above 190 tends to dry out the brisket. But cooking for too long between 160-190 also tends to dry out the brisket. It's a balancing act. Most BBQ briskets get pulled from the cooker/oven at around 203/205 and are kept at room temperature for an hour or more. The trick in Brisket is to monitor the internal temperature for "The Stall" in temperature. Once the stall ends, let it cook to 203/205 and then pull. I hope this helps but I'm not sure how it will relate to turkey leg. My guess is the stall for turkey is a much shorter period of time and maybe undetectable.

[@helmutkrusemann9194]

@@lou38299 Hello Lewis, thank you very much for taking your time and for answering my question, I really appreciate this. Do you have any other tipps or suggestions regarding my damn turkey leg. I´m desperate because either it gets dry like a cardboard or tough like leather. I´m also confused what kind of meat a turkey leg is. Is it for braising or high heat cooking. The leg has almost zero fat but a lot of connective tissue because its free range... also, if I can politely ask please. In another video someone ask what setting they used for chicken in the oven, bake or roast and thermo works responded with bake. Here in Germany we have heat from the top and from the bottom and a convection setting!? When they give oven temperature suggestions in general what setting did they mean and what are the correct definitions for my german settings? Thank you very much your valuable time and help

[@SeeYouUpTheRoad]

Thank You

[@unclelala4216]

What brand of knife is that you used to cut the veggies?

[@hulkhuggett]

Chef, you didn't talk about how to fix the not-so-tender spots. Or, was it when you put it back into the liquid after slicing??

[@kenehrsam6620]

Please add the recipe

[@thermapen]

Ken you can find the recipe here on our blog. Enjoy! blog.thermoworks.com/beef/brisket-in-oven/

[@kenehrsam6620]

@@thermapen Thanks

[@m.l.5230]

SHARP KNIFE