How To Smoke Meat Without A Smoker

juiciest, most tender beef brisket recipe for oven ?

I don’t have a grill but I want to make a hickory smoked, extremely flavorful throughout, tender and juicy brisket. I know ovens tend to dry out meat quick without proper fat surrounding , to high temp, or to thin a piece of meat. Does brining the meat 24 hours in advance in a salt water ( and seasoning) base make it more juicy as well as flavorful in the long run? How should I properly cook this to make it as if it has been rolling in a smoker for a while.

Add liquid smoke ( hickory if you like) and broth to cover halfway. Cover it and cook for 6-10 hours at 250 degrees. There are two armed camps that will go to battle over the brining question but I can tell you, you’ll never see anyone brining at a competition. It’s really something for people that don’t know good meat.

* Scotts, why do you pretend to cook? You are either wrong..like when you told someone there was ” no such thing as a pork ribeye” Or you cut and paste a recipe like the one you just did, adding a comment to make it sound like an old family favorite.
p.s. like the one you just cut and pasted from here… http://faycat.blogspot.com/2008/12/sunday-supper-oven-baked-bbq-brisket.html …. what do you get out of it? I can’t figure it out. It’s against the community guidelines to just steal recipes ( or plagarise) which you are doing if you don’t credit your sources.

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