Traditional barbecuer's will disagree but an important thing to remember is that brisket has been cooked low and slow for centuries without smoke. Walter Jetton, famed pit master and personal cook to President Johnson cooked his brisket in a dutch oven. So don't let the diehards push you around.
The Meat: The problem with brisket is that it's tough. It has long been considered a poor cut of beef. For generations it was discarded to be ground up. But if you take the time to prepare it right it can be one of the most flavorful and wonderful meals you can cook.
The right way to cook a brisket is slow and at low temperatures. This allows the meat to literally melt into a tender and delicious dish. Expect to cook brisket anywhere from 30 minutes to 2 hours per pound depending on the temperature. Typically when you oven roast a brisket you will do it around 300 degrees F.. for 30 to 45 minutes per pound. When you smoke a brisket you would do it at about 225 degrees F. for 1 1/2 hours to 2 hours per pound. Do it low and slow and it will be great.
Smoke: So what's missing? The smoke. When you put a beef brisket in your smoker and cook it for hours in a smoke filled chamber. When you cook a smoker in a different environment you don't get this smoke flavor. Of course you can replace it with products like liquid smoke or you can add different flavors to make up for the loss. There is a lot of versatility you can take advantage with a brisket so don't be afraid to experiment.
Moisture: One of the advantages to cooking a brisket in a dutch oven or crock-pot is that the juices are locked in. No need to worry about it drying out. When you cook a brisket in the oven, make sure that you either wrap it up in foil or that you baste it frequently to keep the top from drying. If you do cook it unwrapped in the oven, turn the brisket over during the cooking. Also, when selecting a brisket for cooking indoors get a fully trimmed brisket. When smoking you need the untrimmed brisket with all it's fat to keep it moist. In the oven or crock-pot you don't need the fat to keep it moist.
Don't Boil: The problem is that in a pot the meat is going to sit in it's own juices. While this will keep the moisture on the meat, it tends to cause the meat to boil. Boiling doesn't make good meat or good barbecue. If you can it will be best to get the brisket up off the bottom of the pot. A wire rack or roasting rack will work perfectly. Keep an eye on the liquid inside and drain it off if it starts to contact the meat.
