another briskett thread...
Discussion
i Know briskett has been talked about a lot in these here parts but heres a question ive not seen answered, i got a slow cooker last week and a lovely piece off rolled briskett from an amazing butchers in otley. well its just come out of the cooker after being left 12 hours in a very good beef stock, The Briskett is so tasty and melt in the mouth soft.
Thing is i like most beef to be either barbecued or roasted and some crispy fat, even better if smoked like i do on the b.b.q in summer.
My question is , now this meat is as tender as soft butter would it harm it to go in a hot oven for a while with a bit of a spicey rub and maybe even a mix of stubbs hickory smoke liquid and worcester sauce for added flavour. I dont want it to dry out and go tough i want to keep the juicy tender lovleyness of this great piece of cow but the smokey flavour is something i love. by the way going to cook some potatoes and veg in the stock and a few dumplings too. should be great with a bit of crusty bread to mop up the gravey. do i roast it for a while with the added flavours or just eat as is... what do the sage foodies of p.h's say ?
Thing is i like most beef to be either barbecued or roasted and some crispy fat, even better if smoked like i do on the b.b.q in summer.
My question is , now this meat is as tender as soft butter would it harm it to go in a hot oven for a while with a bit of a spicey rub and maybe even a mix of stubbs hickory smoke liquid and worcester sauce for added flavour. I dont want it to dry out and go tough i want to keep the juicy tender lovleyness of this great piece of cow but the smokey flavour is something i love. by the way going to cook some potatoes and veg in the stock and a few dumplings too. should be great with a bit of crusty bread to mop up the gravey. do i roast it for a while with the added flavours or just eat as is... what do the sage foodies of p.h's say ?
I'm interested in this one too as I've got a piece of brisket to do at the weekend.
Rather than do mine in the slow cooker I was thinking about putting a spice rub on it and then covering with foil and cooking in the oven low and slow for a few hours before uncovering and giving a final blast of high heat to colour/crisp. Bit worried it may dry out though....
Rather than do mine in the slow cooker I was thinking about putting a spice rub on it and then covering with foil and cooking in the oven low and slow for a few hours before uncovering and giving a final blast of high heat to colour/crisp. Bit worried it may dry out though....
I think you're better-off putting the spices on at the start of cooking rather than trying to add these later - unless in the form of BBQ sauce, perhaps?
A low oven should work just as well as the slow cooker so long as the meat's well wrapped up. The fat and connective tissues should lubricate the meat so it doesn't dry out.
Personally I'd bung it in a lidded iron casserole and seal the edges with scrunched up tin foil.
A low oven should work just as well as the slow cooker so long as the meat's well wrapped up. The fat and connective tissues should lubricate the meat so it doesn't dry out.
Personally I'd bung it in a lidded iron casserole and seal the edges with scrunched up tin foil.
You just want a really crispy edge without drying the meat out too much? I would use the grill on maximum setting. Its always going to dry out a bit but its worth it for the crispy exterior. Its the same principle as sousvide cooking- to finish the meat you want high heat for as short a time as possible so it is only the very exterior that is warming up. Either grill, blow torch or smoking hot skillet will do that but it will always be a slight compromise to the finished texture.
If you use an oven it will take at least 30 mins to get the exterior crisp and that might dry the meat out too much if its already hot. Having said that you could always try chilling it first and then reaheating in a searing hot oven with your coating?
If you use an oven it will take at least 30 mins to get the exterior crisp and that might dry the meat out too much if its already hot. Having said that you could always try chilling it first and then reaheating in a searing hot oven with your coating?
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