How long to cook 12 lb brisket in roaster?

For a substantial cut like brisket, an electric roaster is the ideal solution because it enables the meat to slow-cook to perfection while freeing up oven space for vegetables, desserts, and other dishes. A particularly flavorful and dense meat cut, brisket is taken from the animal’s chest. But because it’s so muscular, it can be a little tough. The brisket is cooked slowly to help dissolve the collagen and tough connective fibers, producing juicy, tender meat.

Trim the brisket’s excess fat, but leave at least 1/4 to 1/2 inch so that the meat stays juicy.

In a small bowl, combine seasonings like salt, pepper, and minced garlic. Spices such as chili powder, paprika, oregano, cumin, cayenne pepper, and sage may be added, if preferred.

After evenly seasoning the brisket, tightly wrap the meat in heavy-duty aluminum foil. To seal the foil and stop steam loss, fold the edges.

Cook the brisket in the roaster for about 4 hours, or until a meat thermometer inserted into the center of the meat reads at least 145 F.

Transfer the brisket to a serving plate. Allow the meat to rest for 15 minutes before serving, then cover it with aluminum foil to keep it warm.

M. H. Having started out as a staff writer for a local newspaper, Dyer now works as a full-time commercial writer. She focuses her writing on sustainable, pesticide- and herbicide-free gardening while covering a wide range of topics. She has a Master of Fine Arts in creative nonfiction writing from Oregon State University and is a Master Naturalist and Master Gardener.

The Best Beef Brisket You Will Ever Eat

1 13 lb Beef Brisket choose size you desire – I did a 13 pounds

1 48 oz Beef Broth enough to fill the roasting pan – 2 inches in depth. I used 48 oz

2 TBSP Worcestershire Sauce

1 TBSP Prepared Mustard

1 tsp Onion Powder

2 cloves Garlic chopped

1 TBSP Soy Sauce

1/4 cup Lemon Juice

Pour beef broth into a pan.

In a bowl combine Worcestershire sauce, mustard, soy sauce, onion powder and lemon juice and whisk together.

Pour into beef broth and stir.

Add your chopped garlic.

Finally add your beef brisket fat side up and pour some of the marinade on the top of the fat.

Cover with foil and place in your fridge and marinate your beef brisket for 24-48 hours.

When you are ready to cook place it into the oven or transfer liquids and garlic to an electric roaster (brisket fat side up).

Roast at 300 degrees covered for approximately 40 minutes per pound. I roasted mine for 8 hours. It was literally falling apart when it came out of the roasting pan. If I was to do this again (and I will) I would NOT use the rack so it would sit down even more into the marinade.

Step 1: Preheat Your Roaster Oven

Set the temperature of your electric roaster oven to 250°F (121°C).

Brisket cooked at 250 F will always have tender, juicy meat. But keep in mind that it will take longer than usual to cook your meat at this temperature. In an electric roaster oven, you are essentially slow cooking brisket.

You can cook brisket at a range of temperatures. Brisket, however, cooks best at low temperatures (below 400 F).

How do you keep brisket moist?

Put a water pan in your smoker and mist it with water, apple cider vinegar, or apple juice every 30 to 60 minutes to keep your brisket juicy and moist. The Texas crutch is yet another technique for retaining moisture. When the brisket reaches about 160 degrees Fahrenheit, this method calls for wrapping it in foil or butcher paper.

Best Brisket Ever!