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by Miranda Lishia | February 6, 2012 7:16 pm
Ten of Wall Street's sharpest minds offer their top stock picks to buy and hold for all of 2012. The buy list is free and open to the public, and the contributors will follow their recommendations throughout the year with regular updates.
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InvestorPolitics is an open forum for your opinions on the big political issues that affect investors. We filter through the media noise and serve up the most important issues of the day and explain how they could impact your personal finances and retirement.
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[6]Which Dow stock has performed the best under its current CEO? And who has presided over the sharpest declines? Find out which of the Dow's 30 CEOs are leading their stocks to the biggest successes (and failures!) in this interactive feature.
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[9]Comprised of 50 stocks for 50 states to better measure the U.S. economy, this innovative feature includes an interactive map showing the short- and long-term performance of the component stocks, as well as in-depth write-ups for each company.
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Access interviews with top tech CEOs and startup founders, important facts leading up to the most talked about IPOs and the real numbers after they go public — so you can make informed decisions about which IPOs are worth investing in.
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AUSSIES: Test Match Ballot17-Oct-2012
Sussex supporters are now able to apply in the ballot and register for the best chance to get your hands on 2013 Investec Ashes Series tickets at the Kia Oval.
The match is the fifth and final Test match of the series with Australia next summer that takes place between Wednesday 21st August and Sun 25th August 2013.
Click HERE to register in the ballot directly with Surrey County Cricket Club (no ballot code required).
Don't forget, the Aussies will be coming to The PROBIZ County Ground, Hove next summer too! Keep your eye on the website over the winter for ticket details but the best way to guarantee your seat at the three-day match is to become a member with Sussex. Click HERE for more…

subset: commoncrawl


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- Locations & Hours:
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Oh, to be a college student and get the chance to sail in some of the fastest, coolest boats around.
Two crews of Americans are among the 10 teams that will get to experience the same thrills and quite possibly the wild spills that the big boys have when they contest the first Red Bull Youth America's Cup Sept. 1-4 on San Francisco Bay, right before the 34th America's Cup begins.
There's never been anything like it in the 162-year history of the America's Cup, and it's another way organizers are trying to modernize what had been a stodgy old competition.
Sailing isn't cheap, and Team USA45 Racing, which features three San Diegans among its eight-man crew, must raise $500,000 to cover a summer of training followed by four days of racing. So far, it's raised just more than $100,000.
Jimmy Spithill of Oracle Team USA, the youngest skipper to win the America's Cup, spoke at a fundraiser for Team USA45 Racing this week at the San Diego Yacht Club, the one-time home of the oldest trophy in international sports.
"We've never had that sort of pathway in the America's Cup, and that's so bloody frustrating when young people can't find a way to get there," said Spithill, an Australian who has a home in San Diego. "Now we have the exact same concept, we have that same kind of boats that are half the size and they get to race on the exact same race track in the exact same stadium. It's a huge, huge thing. Obviously it's a perfect way to segue to the next generation and talent."
The RBYAC teams will sail 45-foot wing-sail catamarans that syndicates have been sailing in the America's Cup World Series since 2011. The real America's Cup teams are moving up to 72-foot cats for this summer's Louis Vuitton Cup, which will decide the opponent for Oracle in the America's Cup match.
Spithill is a rare example of a young sailor breaking into the America's Cup. The Australian was 19 when he sailed in his first America's Cup campaign, in 1999-2000. He was 30 when he skippered BMW Oracle Racing to victory over Alinghi of Switzerland in 2010 off Valencia, Spain.
While it's traditionally been a long haul through the Olympics and professional sailing to get to the Cup, the RBYAC coincides with an era in which more young sailors are breaking into sailing's marquee event. The boats are physically demanding to sail and many of the sailors come from skiffs and other high-performance boats.
Spithill and his boss, four-time America's Cup winner Russell Coutts, came up with the idea for the youth regatta, and Red Bull jumped on board.
"They're really one of those companies that, with their motto of `Red Bull gives you wings,' tries to promote the next generation," Spithill said. "It's a perfect fit for them. The boats have wings. I've actually been able to go out with some of the guys on the back of the boat in the selection series and man, I can tell you there's a lot of talent out there. There's no doubt some of these athletes will be involved in the next Cup."
Two-time Olympic gold medalist Hans-Peter Steinacher, one of the RBYAC's sporting directors, said Coutts wanted to see the AC45s continue to be sailed "because the boats are so nice and so powerful and physically insane. This is the most physical boat you can sail."
At 24, skipper Charlie Buckingham of Newport Beach is the old man of Team USA45 Racing. A Georgetown graduate, he's in charge of a crew that includes a 23- and 21-year-old, two 20-year-olds and three 19-year-olds.
This won't be a summer camp or floating frat party.
"We're all serious athletes and sailors and we understand the commitment we have to have and that there's no time to screw around," said Buckingham, who hopes to make the U.S. Olympic team for Rio in the Laser class. "The game is changing. Sailing these boats is extremely physical and I guess like any other athlete, you need to care of yourself 24-7. You have to run a strict program and make sure you're 100 percent ready every time you step on the boat."
Wing trimmer Jake LaDow, 19, of San Diego is the grandson of Jerry LaDow, who was executive director of Dennis Conner's America's Cup campaigns in the 1990s. Bowman Jake Reynolds, 19, is the son of Jim Reynolds, who handled fundraising for Conner.
"As soon as he found out we were getting into this, his face just dropped. `Oh my God, I've got to fund-raise again,'" said Reynolds, who attends College of Charleston. "It's a real effort to put it together, but it's a cool learning experience."
Each team is supplied an AC45 boat and its radical wing mainsail. Everything else is up to the teams, including the cost of training in San Francisco, hiring a coach and numerous other expenses.
"The list is very long," said LaDow, who attends St. Mary's College of Maryland. "It's obviously a very expensive sport so the money needs to be there to do it right."
Then they have to master the boats. While the professional crews use five men to sail the AC45s, the youth crews will have six.
Almost every America's Cup team has capsized its 45-footer.
"During our selection trials, basically the first thing they taught us before everything else was either what to do if we capsize, or how not to capsize," LaDow said. "They said if you capsize, don't go through the wing or it will cost you a lot of money, so hold on."
Coutts himself fell through a wing when he capsized an AC45 during testing on San Francisco Bay in 2011.
Spithill is the only sailor who's capsized an AC45 and an AC72. Crews don't intend to wipe out, but it happens due to the speed of the boat, the quickness of maneuvers and the weather conditions.
"They've certainly got the right guy to advise them there, let me tell you," Spithill said. "It's something that they're going to have to balance. It's really like auto racing with risk-reward. The harder you push the accelerator, the faster you go, but there's a chance you hit the wall."
Team USA45 Racing's coach is Charlie Ogletree, a silver medalist in the 2004 Olympics.
Online: http://www.usa45racing.com/
Follow Bernie Wilson on Twitter: http://twitter.com/berniewilson


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I am a HUGE sports fan so this weekend and truthfully this entire week has been a true joy for me. Let's start with the easy ones and then move on to the significant ones, which involve not only sports, but also the symbolism as well as the messages that these symbols send and mean to us as a people and as a community.
This weekend was the Bayou Classic. This is the annual African American College battle between Grambling University and Southern University. The game was great, the battle of the bands was better and while I was rooting for Southern I want to say congratulations to the Grambling Tigers (you Won Uncle Snow!) who outlasted Southern and represented this immortal battle for one more year. But Grambling you did lose the battle of the bands! And we all know at a Black College the band battle is often bigger than the game. This game was a joyful symbol of African American pride and joy. Fans and representatives from both colleges demonstrated the best of what our community can do and is all about. We laughed, we celebrated we even mourned the lost but in the end we were all a family and that is the real meaning of the game.
I can't tell you all how happy I am that Charlie Weiss got fired from Notre Dame! Not that I think Charlie Weiss was a bad guy (he was a bad coach, but I think he is a good guy), but his hiring and the firing of Tyrone Willingham has left a bad taste in my mouth and the mouths of many African Americans since he arrived 5 years ago. The funny thing about all of this is nobody is mentioning that in Charlie Weiss's five years at Notre Dame he only had two winning seasons. His first two winning seasons, were seasons when he won with Coach Willingham's players. Everybody is talking about what a great recruiter he was. Well his great recruits have not performed anywhere near the level that Coach Willingham's players did. And that is what we as African Americans know has always been the benefit of the doubt we never got/get. To pull the plug on us quick when we have a plan–no matter how good the plan may be–in order to switch to someone who they believe ice is colder, that is the tragedy of our society.
Then there is the fine for Serena Williams–$87,000 for yelling at a judge? Didn't John McEnroe and Andre Agassi make a career and get tons of national commercials for their outbursts at line judges? Now, I have heard people say Serena is rich and 87K is nothing for her, and that may be true. But, the real travesty is the threat of suspension if she has another outburst. This is sports, competitive sports at its highest level. It is by its very nature emotional. To cause her to cap her emotions is certainly a way to suppress her greatness, to cause her to lose her edge, and control her from ultimately becoming the greatest female tennis player of all time. Remember, greatest is defined by wins in majors. She is approaching the pinnacle and now they are going to restrain her emotions…… hmmmmm, something about that just appears a little strange.
Tiger, Tiger, Tiger! Now I don't know what happened and I don't want to speculate on any of it. What I do find interesting is the level of time and effort the media and the Florida Highway Patrol is putting into investigating a single car accident on personal property where the only person injured was the driver of his own car in the driveway of his own home. I have seen major accidents on Crenshaw that have not garnered half the attention that this thing has gotten. It appears to me that Eldrick "Tiger" Woods is not being treated like a "cablanasian" but on this date on this case he is being treated like the rest of US!
And lastly, WHO DAT, WHO DAT SAY GONE BEAT THEM SAINTS! Based on the way they whipped New England I would say Nobody!
So, whether you agree or disagree, now more than ever I really need your input. I need to hear from you. I need to know what is going on in our community. I also need to know what other stories we need to tell, and what is on your mind. I really do want to hear from you, I want you to "Talk to Danny."
Danny J. Bakewell, Jr.
President & Executive Editor


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Nigeria Police Chief INTERPOL visit focuses on use of global policing tools to combat terrorism and other transnational crime
LYON, France – The Head of Nigeria Police, Inspector General Mohammed D. Abubakar was updated on INTERPOL's global tools and services, as well as regional and international operations, during his visit to the General Secretariat headquarters.
Inspector General Mohammed who was accompanied by INTERPOL's Vice President for Africa and Commissioner of Police, Adamu Mohammed, met with senior INTERPOL officials to discuss issues ranging from increased use of police forensics, to maritime piracy.
Identifying areas where INTERPOL can provide support and assistance to further cooperate with Nigeria in addressing its security challenges was also high on the agenda.
With cybercrime a growing threat to global security requiring a transnational approach, Inspector General Mohammed was also briefed on INTERPOL Global Complex for Innovation (IGCI),a state-of-the-art facility due to open in Singapore in 2014 which will enhance INTERPOL's technological capabilities and support activities across all 190 member countries.
"In order for national policing to be as effective as possible an international approach is essential, which is why Nigeria is committed to continuing our close relationship with INTERPOL," said Inspector General Mohammed.
"The exchange of information today was an important opportunity to reaffirm the need for international cooperation and to identify areas where we can collaborate even more closely for the benefit of citizens and police in Nigeria, the region and the whole world," added the Inspector General.
The Nigerian delegation, which included Deputy Commissioners Ovie Oyokomino and Adeyemi Ogunjemilusi and Chief Superintendents Ahmed Lateef and Mohammed Gidado, also visited INTERPOL's 24-hour Command and Coordination Centre, which provides a point of contact for any member country seeking urgent police information or facing a crisis situation.


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Hornets beat Jayhawks — 65 years agoOctober 30, 2012
Before there was Allen Fieldhouse and "Beware of the Phog," two former Hornets created priceless memories of playing the University of Kansas basketball team in Emporia. After all, who would ever forget beating the Kansas Jayhawks 67-44.
That was 65 years ago, but Meredith Litchfield of Manhattan and Gene Cusic of Emporia, now in their mid-80s, remember it as if it were yesterday.
Tonight, the current Emporia State Hornet men's basketball team travels to Lawrence to play KU in an exhibition game, which will be aired on WIBW-TV 13 in Topeka.
In 1947, the Jayhawks and legendary coach Phog Allen came to Emporia for the preseason game against Kansas State Teachers College, as Emporia State was then called.
"KU at that time did not have a very big basketball court," recalls Cusic. "White Auditorium seated so many more people. KU could make more money if they came here."
In fact, White Auditorium in downtown Emporia, where Emporia State still plays its games, was standing room only. The two teams had played the year before. In that 1946 game, KU defeated Emporia 48-42, "winning the game from the free throw line as they were outscored from the field," according to an article in the 1947 Sunflower yearbook.
Litchfield remembers how different the game was 65 years ago — ball handling was key.
"Max Smiley was a clown with the ball," Litchfield said of a teammate that year. "You never knew where he was going with it; you had to be ready."
During the game, Smiley matched up with KU All-American Charlie R. Black.
"Max had cupped the ball in his wrist and hand," Litchfield recalled, "and was bent over with his hand touching the floor. He was looking at Black like 'I dare you to get it.'
"He dove for the ball," Litchfield said. "Black was on the floor on all fours. Max had the ball in the air above his head laughing so hard.
"It was such a fun game," Litchfield concluded. "Everybody talked about that for years."
Check out our students' achievements and accomplishments on Emporia State's meritpages.com site


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Emporia State announces 2011-12 theater seasonSeptember 15, 2011
The 2011-12 season of Emporia State University Theatre features a popular musical, a modern adaptation of a classic Greek myth, a 19th-century farce, an award-winning contemporary drama and the annual spring dance show.
Jim Bartruff, director of theatre, announced these shows:
• "Joseph and the Amazing Technicolor® Dreamcoat" by Andrew Lloyd Webber and Tim Rice, Oct. 13-16;
• "Eurydice" by Sarah Ruhl, Nov. 30-Dec. 3;
• "The Ladies Man" by Charles Morey, March 7-10, 2012;
• "Doubt, A Parable" by John Patrick Shanley, April 4-7 and 11-14, 2012; and
• "Eleven O'Clock Club" spring dance show, April 27, 2012.
"Joseph and the Amazing Technicolor® Dreamcoat," which will be the 39th Homecoming Scholarship Music, was originally written as a pop cantata for a school performance more than 40 years ago. Since then, it has developed into a full-length musical making its Broadway debut in 1982 and becoming a worldwide phenomenon.
The story is based on the Old Testament story of Joseph from the Book of Genesis. A narrator (Amanda Devine, senior, Hutchison) tells the story of the dreamer Joseph with his coat of many colors. The musical is recommended for the entire family.
"Joseph" is directed by Bartruff with co-direction and choreography by Lindy Bartruff. Music direction is by senior Jeremiah Devine of Hutchinson. He also plays the title role. Sophomore Mark Warner of Salina is the production stage manager with assistance from sophomore Aubrey Near of Independence.
"Eurydice" is a modern retelling of the classic ancient myth. Orpheus adored Eurydice, but soon after they wed, she died. Orpheus became so bereft that the gods take pity on him and give him the chance to rescue her from the Underworld, but only if he does so without glancing back at her.
In this modern adaptation, the myth is told from Eurydice's perspective. It focuses on her choice to either return to Earth with Orpheus or to remain in Hades with her father. Directing the production is graduate student John Henningsen. Senior Laura Dossett of Jenks, Okla., is the production stage manager.
During the spring semester, Charles Morey provides a loose adaptation of Georges Feydeau's bedroom farce, "The Ladies Man." In the play, Dr. Molineaux is impotent, but his wife thinks his lack of performance must be because of infidelity. The doctor, recently married to a beautiful, young wife, Yvonne, cannot admit his problem, however, and lies about it, arousing further suspicions.
"The Ladies Man" is directed by Theresa Mitchell. It is sure to please all audiences, but may contain some material not suitable for children under the age of 12.
The season continues with the award-winning drama, "Doubt: A Parable." Written by John Patrick Shanley in 2004, it made its Broadway debut in 2005, winning numerous awards including the 2005 Pulitzer Prize for Drama and the Tony Award for Best Play.
Set at a Catholic school in the Bronx in 1964, "Doubt" concerns an older nun, Sister Aloysius, who suspects a new priest of sexually abusing a student. She is faced with the prospect of charging him with unproven allegations and possibly destroying his career — or perhaps her own. To help build her case, she asks the help of an idealistic young nun.
"Doubt" is directed by Dr. Jim Ryan. Senior Ross Rundell of Salina is the set designer and senior Lindsey Jarvis of Paola will design the costumes.
The season concludes with "Eleven O'clock Club," the spring dance show. Staged and choreographed by Lindy Bartruff, the dance show will be presented in the Karl C. Bruder Theatre on Friday, April 27 for one performance only.
Curtain for all evening performances will be at 7:30 pm. Sunday matinees begin at 2:00 pm. For additional information about the Theatre Department or our season, please visit www.emporia.edu/theatre or check out the department's Facebook group, ESU Theatre.
For reservations, call the University Box Office in the Memorial Union at (620) 341-6378 or toll-free at 1-877-341-6378.
Check out our students' achievements and accomplishments on Emporia State's meritpages.com site


text: Peter Diamond is a Nobel Prize winning economist and Institute Professor Emeritus at MIT. He has written on public finance, social insurance, behavioral economics, uncertainty and search theories, and macroeconomics. His books include Saving Social Security: A Balanced Approach (with Peter R. Orszag), Reforming Pensions: Principles and Policy Choices and Pension Reform: A Short Guide (both with Nicholas Barr), and Behavioral Economics and Its Applications (edited with Hannu Vartiainen). His recent report is Pension Reform in China: Issues, Options and Recommendations (with Nicholas Barr). He has been President of the American Economic Association, of the Econometric Society, and of the National Academy of Social Insurance. He was one of the three winners of the 2010 Sveriges Riksbank Prize in Economic Sciences in Memory of Alfred Nobel.


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Dimming LEDs with pulse-width modulation
1 Comment
LEDs can be dimmed in two ways: analog and pulse-width modulation (PWM) dimming. Analog dimming changes LED light output by simply adjusting the DC current in the string, while PWM dimming achieves the same effect by varying the duty cycle of a constant current in the string to effectively change the average current in the string. Despite its attractive simplicity, analog dimming is inappropriate for many applications.
Analog dimming is inappropriate for many applications because it loses dimming accuracy by about 25 percent+ at only 10:1 brightness levels, and it skews the color of the LEDs. In contrast, PWM dimming can produce 3000:1 and higher dimming ratios (at 100Hz) without any significant loss of accuracy, and no change in LED color.
The LT3761 combines the simplicity of analog dimming with the accuracy of PWM dimming by generating its own PWM signal. High dimming ratios are possible by adjusting a simple DC signal at its dimming inputno additional PWM-generating microcontrollers, oscillators or signal generators are required. The LT3761's internal PWM signal can produce 25:1 dimming, while it can still deliver up to 3000:1 dimming with an external PWM signal.
High power LED driver
The LT3761 is a high power LED driver similar to the LT3755-2 and LT3756-2 family. It is a 4.5V-to-60V input to 0V-to-80V output single-switch controller IC that can be configured as a boost, SEPIC, buck-boost mode or buck mode LED driver. It has a 100kHz to 1MHz switching frequency range, open LED protection, extra internal logic to provide short-circuit protection, and can be operated as a constant voltage regulator with current limit or as a constant-current SLA battery or supercap charger.
Figure 1: 94-percent efficient boost LED driver for automotive headlamp with 25:1 internal PWM dimming
Click on image to enlarge
Figure 2: Internally generated PWM signal and LED current for the application in Figure 1


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ESU Theatre presents 'The Ladies Man'February 21, 2012
ESU Theatre's spring season begins with laughs with a new adaptation of Georges Feydeau's bedroom farce, "The Ladies Man." The playwright Charles Morey provides a script loosely and freely translated from Feydeau's "Tailler Pour Dames."
Loved by critics from all over, it has been called "A wickedly funny French farce…" by the Berkshire Fine Arts and "…. a comic minefield…" by the Indianapolis Star. The Wall Street Journal said "…I can't recall the last time I laughed this hard…" another critic warns "…. be prepared to laugh so hard your sides will hurt."
In the play, Dr. Molineaux (Andrew Walker, Junior, Wichita) is impotent, but his wife, Yvonne (Aubrey Near, Sophomore, Independence), thinks his lack of performance must be due to his infidelity. The doctor, recently married to his beautiful, young wife, cannot admit his problem, however, and lies about it, arousing her suspicions further.
That one lie sets off a chain of misunderstandings involving everyone from his servants, Etienne (Brandon Jensen, Sophomore, Salina) and Marie (Chandler Archer-McGinnis, Freshman, Topeka), to his patients Bassinet (Casey McCabe, Senior, Gardner) and Gustav (Adam Helmer, Sophomore, Emporia) and Suzanne Aubin (Amy Dunlap, Junior, Wylie, Texas), and of course, to his mother-in-law (Annie Rosenbrook, Junior, Merriam).
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Faculty designers include Ron Fowlkes (Set) and Susan Mai (Costumes). Senior Chris Peterson from Rose Hill designs the Lighting with guidance from Nancy Pontius, faculty designer. Senior Ross Rundell (Salina) is the show's Technical Director. The Production Stage Manager is Danielle Roberts (Junior) from Cherryvale. The Assistant Stage Manager is Jessica Gaddis (Senior) from Ulysses.
Performances for "The Ladies Man" are Wednesday, March 7 through Saturday, March 10, at 7:30 p.m. in the Karl C. Bruder Theatre in King Hall at Emporia State University. Tickets cost $10 for adults, $9 for senior citizens and $5 for students. To reserve seats, call the University Box Office at (620) 341-6378.
Check out our students' achievements and accomplishments on Emporia State's meritpages.com site


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Brisket is one of those things that every Texan eats and every Texan has a definitive recipe on how to cook it.
We smoke it, we braise it, we roast it and we bake it. But no matter how we prepare it, the toughness of the cut insures that the procedure will be low and slow, which means that it will cook at a low temperature for a very, very long time.
For me, brisket was always a Sunday treat. When I still lived in Dallas, after church we'd go over to my grandparents' house in Oak Cliff and we'd have a Sunday dinner of brisket that had been slow cooked with carrots, potatoes and onions. Or sometimes, to jazz it up, it would have been slow baked in a tangy barbecue sauce. It was always good.
As I grew older, I learned that the choice cut at a Texas barbecue is the brisket—silky and moist, seasoned with ample salt, pepper and smoke. I love both types of briskets, but have been successful in only recreating one type here in my tiny New York City apartment. And even though Mark Bittman wrote in last Sunday's Times that when it comes to your kitchen, size doesn't matter, I do think that my stovetop smoker is limited to smaller, quicker cuts of meat rather than a brisket.
The briskets you buy in Texas are usually what is known as a packer cut—this means that it's the full chest muscle (yes, brisket is bovine breast meat) and it's usually covered in a generous layer of fat and weighs anywhere from seven to 11 pounds. In New York, however, they usually sell these sad little one-pound specimens, completely trimmed and shrink-wrapped onto a yellow Styrofoam tray.
If you beg your butcher, however, you're likely to get a generous piece of meat still covered in fat—and this is what you want if you're going to cook a brisket as the fat imparts all sorts of flavor and juice to this tough piece of meat.
I have received countless e-mails from y'all, my dear readers, sharing your brisket recipes. And when I was experimenting with how I wanted to make my brisket, I ended up trying quite a few. I think the common theme in all is Worcestershire sauce, along with a generous dose of liquid smoke. The liquid smoke won't fool anyone, but I like the layer of flavor it adds.
Here is my oven-baked brisket. It's the kind of thing you can throw together and then forget about for a few hours, which I love during this busy time of year. I'm sure it would be even better if I marinated it overnight or cured the meat with the rub, but I find that as long as I'm cooking it low and slow, it turns out tender and tasty every time.
How do you make your brisket?
1 four-pound untrimmed brisket
2 tablespoons of salt
2 tablespoons of black pepper
2 teaspoons cayenne
4 cloves of garlic, crushed
1 onion cut into slivers
1/4 cup soy sauce
1/8 cup Worcestershire sauce
1/4 cup liquid smoke plus an additional 1/4 cup.
1/4 cup black coffee
1/4 cup apple cider vinegar
3 fresh jalapenos, sliced
1. Preheat your oven to 250 degrees.
2. Mix together the salt, black pepper, cayenne and crushed garlic, and rub all over your brisket (more heavily on the meatier side but also a bit on the fat side as well). Allow the brisket to come to room temperature.
3. In a large roasting pan, add the slivered onions, soy sauce, Worcestershire sauce, 1/4 cup of the liquid smoke, 1/4 cup black coffee, 1/4 cup apple cider vinegar and half the sliced jalapenos.
4. Place the brisket in the pan, fat side up, and sprinkle the remaining jalapenos on top of the brisket.
5. Cover the pan tightly with foil, and bake in the oven for four hours. At this point, if you want a more pronounced smoky taste, pour another 1/4 cup of the liquid smoke over the brisket. Otherwise, just continue cooking for another hour, or roughly 1 hour and 15 minutes per pound.
6. Take the brisket out of the oven, and it should be tender to the touch. Let it sit out of the pan for half an hour, and then trim the fat on top and slice against the grain. If you desire a gravy, they pan juice is a fine, fine topping.
Tuesday, December 16, 2008
My oven-baked brisket
Brisket is one of those things that every Texan eats and every Texan has a definitive recipe on how to cook it.
99 comments:
- wifeplzak said...
I have yet to make one myself but my mother in law makes her on the grill. sooooo good! your recipes looks great, I might have to give it a try.
- Phoo-D said...
Do you ever have trouble with a dry brisket? I cooked one two weeks ago and was disappointed by how dry it was (even though it had a nice layer of fat on top and I braised in red wine and beef broth for hours). I thought maybe I needed a brisket with better marbling, but your photo looks just like the one I cooked. I want to like brisket, it looks so fantastic!
- Lynda said...
I, too love brisket.I cooked one a couple of weeks ago that was similar to your recipe, but mine didn't have coffee or jalapeno peppers!I imagine the flavor is even better with these additions.I love your site!
- Jerry said...
I'm drooling. Nothing is better than brisket. It is just a really hard cut to get in NC. Well, organic anyway. Must try!
- Tommy said...
Liquid smoke gets a bad rap with meat purists, but if you really hanker for the flavour, it does the trick.
I sometimes rub Montreal Steak spice on a brisket or inside round roast, toss in a bottle of beer and cook slowly like you do. Did you know Schwartz's Hebrew Deli in Montreal invented Montreal Steak Spice ? It served as the spice/pickling mixture they used to brine their brisket in to make Montreal Smoked meat . I guess they found it worked well with grilled meats. Thought you might like to know.
- Rooth said...
Thanks so much for all your recipes - we used a bunch of them over Thanksgiving and they all turned out delish!
- Lauren said...
oh baby that looks amazing! I am a big brisket fan - especially the smoked one!
I have always been afraid to try one, but in the oven seems pretty safe - thanks for the recipe!!
- Allie said...
Wow...Oak Cliff huh? No wonder you're seasoned for New York :)
Seriously though, brisket is definitely a Texan tradition.
- Greg said...
I love brisket but only made it once. I smoked it once in a Weber kettle. It was a lot of work to maintain the temp for 12+ hours.
I really want a Weber Smokey Mountain smoker. Those are supposed to go an easy 12-15 hours on a single load of charcoal.
- Terry (aka) Big Daddy said...
I've done three briskets on my bbq pit. My wife loves them and I really am enjoying learning to do them Texas style.
I cook them for about 14 hours low and slow, after doing this I don't think the oven can compair anywhere near the bbq cooked brisket.
I love your blog, thanks for being you, I enjoy reading you.
- Julie said...
At this time of year I love things that you cook all day. I have never in my life cooked brisket and this is yet another thing i'm going to have to rectify. (There are SO MANY things I've never cooked that I need to begin making -- or at least make once.)
- Heidi A. said...
This is going near the top of my "to try" list. My husband grew up on a farm in rural IL and nothing is more comforting to him I think than a big chunk of roasted or braised meat!
- Gena said...
This is prefect in timing! My husband and I were just discussing the need to get some real brisket from Joe Allen's if we can make it to Abilene this Christmas. We sadly miss real barbecue here in North Carolina, where Lexington bbq just doesn't cut it. I'll have to make this the next time we need a real brisket fix!
- crystal said...
new york briskets seem to be cut tiny for jewish family nights and not for texas bbqs. two sides of the same beef, i guess.
my grandma's way to do brisket (she's southern but not texan) is to boil the brisket in a big ass pot for maybe an hour, depending on size. then take it out, and put it on the oven on a low temp for a long time, then slice it up and cover it in sauce or marinade and cook it for more time on low until it melts in your mouth. she says the boiling keeps it juicy when you can't use a smoker and i do agree that when i've made it it's been super juicy.
- CityMama said...
That looks delish. What do you serve it with? Being the Hawaii-Italy hybrid that I am, I am thinking rice...or polenta, but how do REAL Texans do it? (So making it this weekend!)
- Just a Plane Ride Away said...
I'm so excited about trying this. Thanks for the recipe (and your diligent efforts in perfecting it). And thanks for the reminder about liquid smoke. I need to pick up a very large bottle (or two!) when I'm back in Texas next week.
- Amber said...
I guess my mistake has been trying to find brisket at a mass supermarket chain. I'm in north jersey, about 45 mins-an hour from the city by car. Originally from San Antonio.
Every time I've tried to find a cut of brisket, it's already been peppercorned, in the Jewish preparation. I will definitely be going to the local butcher and asking for a packer cut of brisket!
My brother in law is famous for his smoked brisket. He marinates it the day before in anything and everything he can find in the kitchen - Worcestershire sauce, French's Mustard, salt, pepper, lawry's seasoning, garlic, and a little pickle juice.
Then it's low and slow on his smoker for at least 6 hours (he has one of those huge smokers in his back yard). OMG. It's 7:40 in the morning, and my mouth is watering.
Thank you so much for posting this.
- saucymomma said...
This is almost identical to my mother-in-law's recipe. She always cooks up leftover potatoes and carrots in the pot too. This scores low on presentation as they are rendered to mush, but they taste divine! My Husband's father was born and raised in Oak Cliff and was a career fireman there too. They still live in the area and we spend many a weekend walking memory lane in the Cliff. Do you ever go back to visit? If so you must try La Calle Doce. www.lacalledoce-dallas.com I was just there so have its fresh on my taste buds.
- maggie said...
Looks fabulous. I love how everyone has a trick for brisket, and a secret ingredient. I wish the previously cheaper cuts of meat hadn't gotten so darn expensive, especially in New York.
- Hallie said...
This is a great recipe - my fiance will love it! Im a new englander but moving to Dallas next month, and I just love looking at your posts and recipes! Thanks!!
- Lisa (Homesick Texan) said...
Wifepizak—I bet it's awesome on the grill!
Phoo-D—I find that if you add enough liquid and cook it at a low enough heat it always turns out tender and moist. The key is to cook it long enough for the tough muscle to break down. Also, I keep the foil sealed tightly too to keep in the liquid.
Lynda—I don't know if the coffee really does anything, it just feels Texan but the jalapenos definitely add heat!
Jerry—Do you have a Whole Foods near you? That's where I got mine.
Tommy—I've never even heard of Montreal Steak Spice (I know, how provincial of me!) I'll have to find some!
Rooth—You're very welcome. I'm so happy they've worked for y'all!
Lauren—Don't be afraid—it's simple!
Allie—We love our brisket!
Greg—I'd love to have a backyard so I could do some proper smoking. Hope you get your new smoker!
Terry—I agree, I much prefer brisket smoked but since I don't have a proper smoker I have to use the oven instead. And thanks for the kind words! It's readers like you who make doing this blog SUCH a pleasure!
Julie—I hear you! I tend to make the same things over and over but life's just too short for that.
Heidi—Can't go wrong with a big chunk of meat!
Gena—They're all about the pig in NC, right? And that's just not the same!
Crystal—Ah, I'll have to try boiling it! Thanks for the tip!
CityMama—I serve it with mashed potatoes or cole slaw or even just a pile of pickles. I also like to slice it and stuff it into a flour tortilla.
Just a Plane Ride Away—Did you know that Colgin makes a pecan liquid smoke now besides the regular hickory? I can't wait to get my hands on some of that—a real taste of the Hill Country!
Amber—I got mine at Whole Foods, but had to ask the butcher to give me one that hadn't been trimmed. And mustard is another awesome rub ingredient—thanks for reminding me!
Saucymomma—Yep, those slow cooked potatoes and carrots that have been simmering in the beef juice for hours are always a treat! I haven't been back to Oak Cliff in years, but next time I'm there I'll definitely try La Calle Doce.
Maggie—I know—meat is so expensive now I only eat it once a week or so.
Hallie—Thank you and have fun in Dallas! When you're there, you can start a blog called Homesick New Englander!
- Brenda in Texas said...
I grew up on brisket cooked in the oven. My dad always cooked the brisket in our house.
He said my mom didnt have the patience. Now
my sweetie cooks the brisket on a homemade
bbq grill. I love the smoky taste of the grilled but I love brisket no matter how it's
cooked. Here in central Texas, good brisket is
easy to find. We have 3 good bbq restaurants
in Stephenville.
- Evy said...
Thank you for this brisket blog!
One thing I do- and I learned this from a cousin who is known for his brisket- is rub it generously with mustard and add the spices--but an important spice he told me to add and add generously is paprika to "seal everything in and give it a great color"---
- Ashley Irene said...
I love your blog!!! I've tried several of your recipes and have them all printed... I will get to all of them eventually! I'm a Fort Worth gal born and raised and brisket is a way of life! Can't wait to give this one a go!!! Merry Christmas and God bless you!
- Anonymous said...
When I do a brisket in the oven, I've found that if I put it in one of those oven roasting bags that it stays very moist (and also makes its own fabulous gravy.) My favorite, 'tho, is to smoke it long and slow over some mesquite. Yum...
When we moved to MD from Texas (after 20 years down there) my quest was on to find packer briskets. We had been used to paying 49 cents a pound at Fiesta Market in Clear Lake. Finally found a source up here but they charged 3.49/lb!!!! Far cry from the inexpensive meal that fed a crowd...but still worth the effort. On our infrequent trips back to Houston, we've taken to bringing frozen briskets home in our luggage (haven't done that since 911 however...don't know how it would fly with the new TSA regs.) This is from the family that also brought home Blue Bell White Chocolate Almond Ice Cream in our luggage. Dry ice really worked! What we do for food! Oh my!
Lisa 2 (another homesick Texan) from MD
- Anonymous said...
Hi, Lisa I'm Lisa from Fort Worth!
We always cooked our brisket in onions and coffee. Yes, coffee. Use a big roaster and an oven turkey baking bake. Slice up two big onions, brew a pot of strong black coffee, generously coat your brisket with black pepper, salt, and seasoning salt then top with the sliced onions and pour the cofee over all. Bake over night if possible in a 225-250 degree oven. Easy for a huge crowd, and if you chop up the left overs and add bbq sauce you have great bbq beef sandwiches all week!!
- Anonymous said...
check out arthur schwartz on brisket. since you are in new york you
are in the center of jewish brisket mavens. with out a doubt the best of the best.
- Lisa (dinner party) said...
I've always been a little nervous to make brisket, but you make it sound very easy. Always good to have another cheap cut of meat in your repertoire.
- texichan said...
It may be heresy, but as far as a baked brisket goes, I like my mom's version. She trims off all of the fat, covers it with a bottle of Italian dressing, a healthy dosage of Worcestershire sauce, covers it in foil, and cooks it at 250-300 for the whole day. We eat it with fresh flour tortillas and sometimes some sour cream. It's delicious.
- Sara said...
Hi! YUM! Perfect timing - briscuit's on sale this week at HEB. When I don't have much prep time I cook it in my crock pot on low for 8-10 hours covered with a can of Dr Pepper and a cup of whatever bottled BBQ sauce I have around. To eat it, we chop it and serve it with more jalapenos, pickles and onions. BTW...I'll have to look around your blog. Do you make your own BBQ sauce? Have you ever canned your own?
- Culinarywannabe said...
LOVE brisket!!! I feel like I can taste it, even though I haven't had it in years. I'm going to Dallas to visit my little sis out at SMU in the new year though, so I'll be sure to have some then!
- tbsamsel said...
It's been hard to find whole Cryovac-ed briskets in Illinois and in Virginia. I have resorted to using shoulder cloda, which are easier to obtain, albeit less fatty. And they are also larger- they run 15 to 20 pounds, but I can fit two on my smoker... haven't done it in a long time, though.
- Anonymous said...
We moved to Minnesota from Texas in 2002, set up another ranch here. The yearly Hat Creek Ranch Party draws hundreds of friends, neighbors to enjoy western cooking, live music, and good visitation. People here in MN had no clue what brisket was or which part of the cow it came from. We keep a large supply of mesquite wood just for smoking meat on the grill. I miss Texas terribly, but it's great fun cooking for people that have never had a chance to experience. I will keep your recipe and try it after we thaw out, about May I figure.
Merry Christmas everyone,
Chris O'
- Hillary said...
Yum yum yum....you really are making me homesick now! I grew up outside of Houston and LOVED bbq. Living in Chicago since 1998, the bbq just isn't the same. I have been so desperate for brisket that my grandmother overnighted one to me, complete with a bottle of homemade sauce.
Thanks again for all your great recipes!
- Miss Meat and Potatoes said...
Wow - yum. We will be heading to Austin on the 22nd. Can't wait. And you can bet when we head back to NY after Christmas, we'll be carrying a pre-cooked brisket from Salt Lick on the plane with us;)
Merry Christmas Lisa!
- Anonymous said...
Love your blog. We've been misplaced from Texas in VA for 17 years. When our 5 now grown kids were all here in Oct brisket was naturally our big meal of choice. Our middle daughter is a chef in the local Clyde's restaurant chain and she bought a HUGE, honking brisket that nearly wouldn't fit in the fridge. We had the biggest argument since she was a teen. She wanted to lay that brisket across a rack in my oven without a pan and just let her drip!!! I absolutely refused and found my largest pan and the brisket had to be slightly doubled over. She had a secret rub (her sous chef won't tell her what's in it). Her gravy was divine. But, I love a brisket cooked with liquid smoke, celery salt, fresh garlic and sliced onions and tightly wrapped in foil. It's hard to ruin brisket. LJ
- Chel's Leaving a Legacy said...
Well I can honestly say we've never put coffee in it before! Hmmm...very interesting.
My dh always smokes it in his pit with mesquite wood that we haul back to Georgia every time we go home. He usually marinates it in italian dressing and brisket rub and then sops it with butter, vinegar, and beer while it cooks.
After several hours of smoking it, he usually wraps it in foil to maintain the juices and continue to cook all the way through.
I can't say I've every cooked one in the oven before. But if I was going to do one, yours would be it. :-)
Have a Merry CHRISTmas!
- Anonymous said...
Well call me Sonny Byan did someone say Brisket!!!! My daddy makes the best I'd take brisket over turkey for Thanksgiving any day of the week.
Happy Friday and Merry Christmas!
From Lucinda, Dallas, TX (Lake Highlands)
- leigh said...
hi there and merry christmas! we made your brisket here in toronto today in the middle of a BIG snowstorm and thank you it was delicious and made us forget that snow was accumulating in the driveway in record centimeters.
- Christine said...
I'll tell you what, coffee poured over brisket makes it tender and gives it kind of a rich dimension to the flavor, without tasting like coffee. YUM.
- TxMominCT said...
We always made ours in a turkey bag when forced to cook one in the oven! Just salt, pepper, worstecshire (sp??) and an entire bottle of liquid smoke. Like you said wouldn't fool anyone, but still delicious!
- beckiwithani said...
I think my husband and I may have to try this before we start our vegan(ish) experiment on New Year's. He's a big brisket fan. Thanks!
- Paula Maack said...
WOW!!! A new take on an old classic, as far as I'm concerned.
Liquid smoke, coffee, cayenne and jalepenos are completely new to my brisket experience. Your recipe sounds heavenly! I can't wait to try it.
Thank you!!!
~ Paula
(of Ambrosia Quest)
- Olivia said...
I rarely eat beef and the last time I did, it disagreed with me (homemade short ribs), BUT I do appreciate a good cut of beef and will often steal bites from my dinner companions if they allow me.
However, a couple of months ago I was with a friend at Chevy's Tex Mex and couldn't get the idea of brisket out of my head. So I ordered the platter. Ignored the tortillas, beans and rice - just ate the beef, the pico de gallo, the guacamole, and the salad. It was yummy and one of the few times I've eaten beef and not felt any side effects.
- Cynthia said...
Cut me up a few slices, I am coming over!
Happy Holidays!
- Andy said...
I grew up in Texas and I remember one x-mas in the first home I bought, I had a party. And at that party I made baked brisket and set up all the fix'ens for brisket sandwiches, Texas style. Huge hamburger buns, mustard, pickles, onions, pickled jalapenos, and BBQ sauce. Now to me, that's x-mas in Texas!
Happy Holidays!
- Cameron S. said...
How do I make my brisket? Slow and low.
I use a Weber smoky mountain cooker with the "minion method" for starting the charcoal, and I use lump charcoal. I also use Oak wood for the smoke with a tiny bit of mesquite.
You can get a 12-18 hour cook at 225 with one batch of charcoal, and I use a DigiQ II bbq system that is only about the size of a deck of cards. It does just two things, monitor pit and meat temperature, and run a small blower fan that runs one of the bottom vent holes. It will power the fan off and on, and increase and lower the speed. You shut the other two off, and leave the top one open. I also use a large terra cotta saucer wrapped in heavy duty foil as a heat sink.
I tend to either cook it slow and low at 255 - the computer / weber can keep precisely to that cook temp for the entire cook time with minimal to no intervention. Very easy.
- Anonymous said...
A brisket with spices on it is corned beef, and not suitable for what you want since it's brined in salt. You can always ask the butcher for a "big brisket" an uncut piece of meat. If he doesn't have it, ask when he will. His next delivery should be no more than a few days away.
You can especially in NYC go down to the wholesalers and pay cash and get a brisket at probablly the cheapest price. I have a client who has a store and when I want a special big piece of meat I ask him to get it. You too can make friends with a butcher and have him et you the packer piece of meat.
Your recipe sounds delish and I'll have to try it.
- Anonymous said...
Now I'm lusting after brisket. By the way Jewish style is with the veggies, covered and slow cooked. Only the spices differ. We don't use hot peppers, coffee or liquid smoke. everything else is fair game. but I'm willing to try this
- Nikki said...
Merry Christmas from West Texas! In our little town, no big family feast would be complete without several HUGE briskets that have been slow smoked on the HUGE smokers that the guys would have been tending all night, with several 12 packs for company! You'll have to come down to Rankin for the World Championship Barbados Cook-off for some of the BEST Brisket, Fajitas, and Barbados you'll ever find! Always Memorial Day Weekend and always TONS of great barbecue! Might have to use your recipe for brisket and see if it wins First Place!
- Bren@ Flanboyant Eats said...
i happen to think that kitchen size does matter when cooking! it's my biggest challenge, but i make it work! your brisket looks divine! Hope you had a great Christmas!
- Rob said...
FYI...'Montreal Steak Spices' were first used on steaks by a Montreal steak chef by the name of Morris Sherman.
- Carla said...
Whenever I am back in Texas from North Georgia, I always try to pick up Claude's Brisket Sauce in the grocery store by the BBQ sauces. Pour it over the top and cook it in the oven low and slow. Reminds me of home! Thank you for the recipes!
- Queen B. said...
I'm going to make this next week.
I'll let you know how it turns out !!
- Craig said...
I'm an Australian who's been to Austin a few times, and have yet to find anywhere over here at sells brisket. So, this weekend I'm going to give this recipe a go for a bunch of friends - I need to convince them that Texas BBQ is FANTASTIC!
- Anonymous said...
I am an old male Texican that has cooked hundreds of briskets using many methods. I am in the process of cooking a 17 pound brisket as I post this comment. I now cook all my briskets in the oven. I always buy the cheapest ones with the most fat- they always end up tasting better. The smallest good untrimmed brisket you will find here in Texas will be 8 pounds plus and will usually cost about $.99 to $1.49 per pound- I advise buying one that weighs at least 12 pounds. I also spend about $3 for an aluminum baking pan which I completely seal with foil. Here is a tip I use to get that genuine smoky flavor. This only works if you have an outside BBQ grill.
Start your grill using regular charcoals. After they burn down and turn gray- add some wood chunks that have been soaked for about 30 minutes- mesquite, hickory, oak, pine, or pecan- I prefer hickory. Put down at least a triple layer of foil, after you have added your dry rub, put the brisket fat side down on the foil, cover, and smoke for about 30 minutes. The heat factor should be low. The lower the heat- and more smoke- the better. Remove your brisket and continue to cook per this recipe.
- the Mom said...
The best way to cook brisket in a small place is to use your crockpot as a smoker, then you don't need the liquid smoke and the low and slow is built right in.
Here's how:
Soak your wood chips in water for at least 30 minutes, and drain the water.
Spread out a good-sized length of parchment paper on the counter, and put the wood chips inside.
Fold over the edges of the paper to enclose the wood chips and make a packet, similar to a foil packet (I was worried foil would rust), that fits inside your crockpot completely.
Put it in.
With scissors, cut teeny tiny holes here and there in the top level of the parchment paper to let smoky steam escape.
Rub all sides of your meat with spice rub. Put it in the crockpot, directly on top of the parchment paper packet.Cover with whatever liquid you are going to use. I stick with water.
Put the lid on and cook on low for 8-10 hours.
- JAS said...
My BIL is a master cajun cook and transplanted Texan. I use his recipe--heavy on the Fiesta Fajita Seasoning with just a little Tony Chachere's Creole seasoning for kick. Wrap the brisket in several layers of foil to preserve the juices and bake about 3hours on 250* with an hour on the bbq outside either to begin or end. That gives the real smoke flavor and pink smoke ring.
- rachel said...
I love brisket!!!! my dad makes the best brisket! I'm homesick for Texas.
- Julie Machnik said...
I love brisket and I'm a native Northwesterner, too. Sometime, if you are in the mood to tinker with your rub a bit, try adding some Jamaican allspice. Use plain Jamaican Allspice, not the Jamaican jerk rubs which contain the way too hot Scotch Bonnet peppers. I find it adds a spicy sweet layer of flavor that I find much more preferable to Worcestershire (which I associate with Yankee Pot Roasts and meatloaf).
- Anonymous said...
My cousins in Chico, Tx share this recipe--it rocks! Wrap your brisket tightly in heavy duty aluminum foil. Place that in a pan, being sure your brisket is resting fat side up. Oven bake 175 degrees for 12 hours. Open the packet and slice the brisket on the diagonal and put it back in the pan. Pour your fave bbq sauce into--between--the slices and onto the top of all. Cover pan with foil and put it back into the oven for an hour or so. And you read this right--no seasonings. Just brisket, heavy duty aluminum foil (there is some family debate as to whether the shiny side goes inside or outside, but it's largely academic) and your fave bbq sauce. Amazing results. And a little background--many years ago, I was a technical writer at NASA. We had a friendly brisket cookoff and all the grilling, rubbing, basting, marinating and fussing were beat out by an oven brisket! Go figure.....
Trudy in Phoenix
- Anonymous said...
This sounds great. If you want to skip the smoke, try searing it on a grill at high heat with some mesquite chips before putting it in the oven.
- Pamela Spears said...
I just found your blog today and I love it! So many recipes and memories from Texas. I was born and rared there and am presently stuck in Ohio. Moved back to Texas after my father passed away and the closer I got to Texas (we drove) the better the food got. I put on a lot of weight moving back. I cried when I read the blog about Luby's and really wanted the recipe for liver and onions. Thank you soooo very much for that recipe. And now, I have found all the other recipes I have been dying for. Really love your blog. Saved my life. I also, miss slurpees from 7-elevens. I just found out about a week ago that I missed out on aluminum straws that were given out free with the slurpees and are now being sold on ebay for $40.00 for 6. I wrote 7-eleven and cried as I wrote to them as well. No one here in Ohio understands me and the things I miss about Texas. Brisket is the best and so many ways to make it. I made it recently for my husbands uncle and he loved it. Slow cooked it in the oven. Both my husband and his family are Ohioans. They have never had food like I make and my husband says that I cook too fancy. (What ever that means. It is just home cooking to me.) Once again, Thank you so much! If y'all are every in my neck of the woods, come chow down with us. It would be alot of fun cooking together and then eating together. Do you still have your Texas draw? LOL. I don't, they made too much fun of me and sometimes so do. Pamela Spears also a homesick Texan.
- Maureen said...
This is the best brisket recipe I have ever used. And since I live in Texas (Dallas), trust me, I have tried them all. This got RAVE reviews at my foodie dinner club and everyone asked for the recipe.
- Jon said...
2 tablespoon of black pepper is way too much...I'm sorry, but I just made this and pepper is all I can taste. Whether you allow this comment to be posted or not, just...woah. Next time I'll try it the same but with much, much less black pepper.
- kenziekylanmom said...
Ok, so I'm not a Texan and you may not like the way I cook my brisket...I'm an Okie. This is my all time FAVORITE brisket and everyone that's had it falls in love with it and I get phone calls and emails all the time asking for the recipe. I just cut a brisket in 1/2 and put it in an oven bag (like a turkey one) and pour in a bottle of Italian dressing and then the other 1/2 I put in another bag and just add part of a bottle of Head Coutry BBQ sauce, cook in oven for 4-5 hrs on 350 degrees and they come out perfect every single time and it's easy and super simple and clean up is a breeze!
- Anonymous said...
I made it and loved it! Being a native Texan I was skeptical about the oven brisket but then our smoker broke and I had to do something. I skipped the coffee and peppers and it still came out great :) My brisket had a lot of fat and that is the key to keeping it moist, well that and slow cooking.
- Juan said...
Tried your red posole recipe and LOVED IT. Tried your brisket recipe and LOVED IT. I followed your recipe but cooked mine outdoors in my bbq pit. I used lots of mesquite and it came out delicious. So tender and tasty. Can't wait to cook this for my family from Robstown, TX. Everyone says my brother makes the best brisket but I am sure mine will be the best. Thank you so much.
- Anonymous said...
I tried this recipe yesterday because it's very similar to my family's with just a few tweaks. The dry rub, onions, liquid smoke, etc is right on. However, I cooked mine fat-side up just like you suggested and it was one of the toughest briskets I have ever made. I was skeptical of doing it this way, but thought I would give it a try. And I see a few other posts on here that people tried the recipe and had a dry brisket. You should always cook a brisket fat side down in the oven.. that is what makes it tender.. and you should never end up with a dry brisket. You may have to drain the juice a few times while it's cooking depending on how large your roasting pan is (so keep an eye on it). My suggestion is to follow this recipe exactly - but always fat side down! - And yes, I'm a Texan.
- queenrobot said...
I made this brisket and it was absolutely perfect. I too am a homesick Texan and this brisket made me feel like I was back home. I served it with soft white bread, bbq sauce, sliced onions, and pickles. YUMMMMMMMMM!
- court said...
I am cooking three 12 lb. briskets using this recipe for some bands that I am going to see. I ran into a problem with the fact that brisket is almost impossible to find here in NW pennsylvania! I ordered them saturday and they were supposed to be in this afternoon (monday) but didn't make it in and won't be in until around 2 p.m. tomorrow (tuesday). I am needing these cooked by wednesday noonish/early afternoon. Does anyone have suggestions for cooking times for cooking all 3 in the oven at once?
- Karen said...
We live in Houston, Tx and have eaten a great many briskets, this is by far the best I've ever eaten.
Super easy, moist and has a little kick! I cooked 3 briskets at one time using a my largest roasting pan, came out perfectly, roasted as per original recipe.
- 1st Man said...
I was looking for a brisket recipe and immediately came to your blog. I'm in Texas, so I knew you'd have something good. Just made it this past weekened, and I have to say OMG, it was one of the best briskets I've ever had. My partner said it tasted like a brisket from a restaurant. Thanks so much! When we get our farm up and running, http://twomenandalittlefarm.blogspot.com this will have to be one of our must have recipes for when company comes over.
Side note, I've also added you to my blogroll as a favorite blog.
Love everything you create, you are an inspiration. Thank you!
- Britt and CDawg said...
I have been in Texas 3 years and have yet to cook a brisket until I found your recipe. It was awesome and will be using it again! The brisket was a hit at my dinner party!! Thanks for all of the great recipes and I love your blog!
- Anonymous said...
11/18/11.......Mrs. B / Fort Worth, Texas
My husband informed me on 11/16 that though he had made a financial contribution to his office Thanksgiving party, he was asked to bring a brisket today because the employee who normally prepares it would not be in attendance. I went out yesterday and found a 12 pound brisket and decided to try this recipe. I considered tripling the ingredients; however, decided to use the same amounts given for the 4 pound brisket. I was a bit nervous because it took several hours before any aroma was wafting through the house (I guess because of the low temperature); however, once it started....the aroma was heavenly. I put it on around 1pm and around 2am, I got up and trimmed the fat off the top. I then added the rest of the liquid smoke, sprinkled a little salt, pepper, garlic powder, cayenne and a few more fresh jalapenos, covered it again and let it cook until 4:30am. I let it rest for an hour and then sliced it and arranged it in the pan. Now let me tell you, I grew up with a grandmother who cooked EVERYTHING from scratch and I often brag about how we could eat her brisket with a fork and how it melted in our mouth. We lost her in 2004, but if she was still here, I believe that I would have to challenge her to a brisket cook-off!!!!! My husband and I had the most tender, succulent and flavorful brisket with our coffee this morning. I looked at 10 recipes yesterday and went with this one (mainly because of the mention of Oak Cliff) and I'm glad that I did. If this recipe doesn't work for you, chalk it up to user error because this is fail safe. THANK YOU, THANK YOU, THANK YOU, THANK YOU, THANK YOU, THANK YOU!!!!!!
- Sean said...
This blog never fails to make me miss home
- Amy said...
I VERY rarely cook a new recipe without mentally tweaking it afterwards and I can tell you, I would not change a THING. This was BEYOND perfection. I agree with the last comment. About 2 hours in, I ran up to see if my oven was on because I smelled nothing, then 3.5 hours later....OH MY.I DID however cook the whole thing in a foil "satchel" in the pan.Followed all the directions, but wrapped ALL the food in a tight foil bag. I just always do roasts that way and couldn't seem to change my way. This was amazing. Thank you! Off to read the rest of this blog!
- Anonymous said...
try pouring a Coke over it..tenderizes and adds a unique and delicious flavor!
- Dave In Texas said...
As a lifelong Texas, this is our go-to brisket recipe. Texan tested & approved!
- Marilyn said...
Your recipe turned out increadible! My husband loved it and so did my brother and sister-in-law. I didn't have cayanne pepper, so I used crushed red pepper instead, and it turned out increadibly good. Will definately make this recipe again. I was suprised how moist the brisket turned out -- my piece of meat didn't really have that much fat on it, but that didn't seem to matter - it was awesome.
- Sandra said...
Made this over the weekend and it was delicious. Our guests thought so too because that had 2 helpings. Love what you do here. You are one of my favorite go to web pages for my childhood favorites.
- Joseph Griffith said...
I have one in the oven that is going at 220 and will be in for about 8-10 hours. I marinated it for 30 hours with worcestershire, garlic, a whole finely puréed white onion, mesquite liquid smoke, brown sugar and a very healthy dose of Tapatio hot sauce. Probably about 2 cups of tapatio. The brisket is about 11 lbs. This is my standard way to cook it and it always turns out amazing!!
- teamc777 said...
Hi, so glad I found your website and tried your brisket recipe...this is my first time cooking a brisket and it was a hit! My husband thought we'd get to bring some home from the party but not a chance. I used crushed red pepper & only used 5 peppers for 15lbs of meat... I tripled recipe, just the right amount of heat. Really moist! Thanks for sharing your recipe...this one is definitely a keeper. Looking forward to trying your other recipes.
- Alannah Boisse said...
Okay thank you My Brisket is in the oven! I also used a jar of my homemade mincemeat as the last rub....wish me Luck! Alannah
- Anonymous said...
Brisket,after reading all your comments I feel as if the cut and I are old friends. Fact is havent had it for years. In the oven it goes.
New Zealand
- Anonymous said...
My mom was friends with a chef who suggested picking a brisket that you could bend in half. He said the easier and further it bent, the better the fat marbling. I've found it to be very good advice.
- Kristi
- Anonymous said...
This recipe was amazing!!! Thank you sooo much! Making it again this weekend!!
- Anonymous said...
Thank you so much for this contribution to mine and my family's tastebuds. This is the best (nonsmoked,grilled) brisket I've ever encountered AND I STILL LIVE IN TEXAS! The only caveat is having to admit that its not my own. Thanks again.
Demetrio El Paso, Texas
- Anonymous said...
Made this for Labor Day weekend , we had friends come down from Oklahoma . It was a BIG hit !! , I had a 8 lb Briskit , doubled the spices , and increased the liquids by 1/4 cup , Thank you for a great recipe , I will make it again !!
Tom Bean Tx .
- middle1955child said...
HELP!!! After three hours of cooking in the oven, I noticed that your recipe says 250 and not 350 degrees! Have I ruined it and made it tough? It is still cooking and I have lowered the temperature. Feedback please!
- Lisa (Homesick Texan) said...
Middle1955child, I'm sure it will be fine, just pull it out after about 4 hours and check to see how it is.
- Bethany said...
Made this today for Super Bowl festivities tomorrow. Fabulous! I was afraid the 1/4 c smoke would be too much, but it's completely delicious! Really appreciated the recipe, it gave me confidence to crank the oven low and leave it. I had two briskets, 5 3/4 lbs each, which I set on rimmed baking sheets lined w parchment paper and sealed w aluminum foil. 5 1/2 hrs later, they're both perfect. Thank you and yum!
- gracada said...
I made this, your chili and cornbread recipes for a Texss dinner last night and it is one of the times there was nothing left. My male friends were in food comas! Thank you!
- Vanessa G said...
This recipe is delicious! I don't only use it on brisket but in my pot roast too. My family's favorite dinner.
- Unknown said...
I purchased an 11# packer cut brisket I'd hoped to roast indoors/braise for special occasion meal TOMORROW. Might be bad idea. I'm not finding an recipes for whole cut. Do I cook it same temp but longer, like turkey, x number of minutes per pound? I'd hate to show up at grandmoms with tough fatty main course. Oh well, guess I'll wing it using your coffee/smoke/
worcestershire recipe & hope for the best!
- Lisa Fain (Homesick Texan) said...
Unknonwn--I've never cooked a packer cut in the oven (they're hard to find in NYC), so I haven't tested this method but I would think an hour per pound would work. You want an internal temperature of 175°F.
- Crazy Amy said...
I have both your cookbooks and neither has this recipe. It is my go to when my hubs can't smoke a brisket on. big Green Egg. Love this hidden gem!
- Lynn. ....Fort Worth Texas said...
I've made this at least 5 times. It is supercalafragalisticexpealadocious!!!!
- Anonymous said...
Native Texan, 80 years old. We always serve potato salad and baked beans with our BBQ brisket. Sometimes Pinto beans instead of baked beans.
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I don't own a zafu, I have been using a pillow. Is it worth the money to invest in one instead of sitting on a pillow, especially for someone like me who has chronic hip and back problems, or is it basically the same thing.
Also, I live in Western Canada, can anyone recommend a good website for ordering one.