I'd season it now for cooking tomorrow (you'd want to allow a good 6-7hrs to cook). If you've got some fancy Texas spice rub, go nuts. More often than not, I just use liberal amounts of salt & pepper.
Tomorrow about 8hrs before you want to serve, I'd preheat the oven to 110⁰C.
In a roasting pan I'd lay a couple of sliced onions before adding the brisket. The onion just stops it touching the bottom of the pan & burning/dying out.
It'll sweat for the first few hours but it should be starting to brown somewhere between the 3rd & 4th hour. By the 5th hour it should start to look appetising & ready but it's not, it'll still be really tough.
The safest bet is to cook it for a long time & mitigate the chances of it drying out (a particular problem with the brisket flat). At hour 5 you can think about covering it with the lid or foil. This keeps the moisture in but will also stop the bark/brown outside developing further. Adding half a cup of water now will also keep it moist.
I'd want to go at least 7hrs straight but every oven is different.
Brisket
npub1jm…p6xcq
2026-02-21 07:00:30 CET
in reply to nevent1q…5jyc
Author Public Key
npub1jmy8weweqzckna0amz7pn0uhhkxx693l7st23829ewmu43yvjsesfp6xcqPublished at
2026-02-21 07:00:30 CETEvent JSON
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"content": "I'd season it now for cooking tomorrow (you'd want to allow a good 6-7hrs to cook). If you've got some fancy Texas spice rub, go nuts. More often than not, I just use liberal amounts of salt \u0026 pepper. \n\nTomorrow about 8hrs before you want to serve, I'd preheat the oven to 110⁰C.\n\nIn a roasting pan I'd lay a couple of sliced onions before adding the brisket. The onion just stops it touching the bottom of the pan \u0026 burning/dying out.\n\nIt'll sweat for the first few hours but it should be starting to brown somewhere between the 3rd \u0026 4th hour. By the 5th hour it should start to look appetising \u0026 ready but it's not, it'll still be really tough.\n\nThe safest bet is to cook it for a long time \u0026 mitigate the chances of it drying out (a particular problem with the brisket flat). At hour 5 you can think about covering it with the lid or foil. This keeps the moisture in but will also stop the bark/brown outside developing further. Adding half a cup of water now will also keep it moist.\n\nI'd want to go at least 7hrs straight but every oven is different. ",
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