Slow Roasting Brisket - help plz
Discussion
I have 3x1kg (i.e. 3kg worth) of beef brisket that I have BBQ dry-rubbed and marinated for 3 days, and I want to slow roast it to be ready for about 7.30pm tomorrow. I am thinking 90deg C (non-fan assisted) for about 10 hours, basting every half hour or so with BBQ sauce but not really sure about temp and timings... thoughts please!
Blown2CV said:
Meh.275F seems too hot to me.
Stick with low and slow, but the meat should be wrapped in foil to stop it drying out.
ETA: Also, 'Liquid Smoke' =
Blown2CV said:
I have 3x1kg (i.e. 3kg worth) of beef brisket that I have BBQ dry-rubbed and marinated for 3 days, and I want to slow roast it to be ready for about 7.30pm tomorrow. I am thinking 90deg C (non-fan assisted) for about 10 hours, basting every half hour or so with BBQ sauce but not really sure about temp and timings... thoughts please!
This sounds fine to me. At the end, mix some brown sugar with the BBQ sauce, brush it on and turn the heat up for a bit so you get some nice caramelisation 
Mobile Chicane said:
Meh.
Think I may have got out of the wrong side of bed this morning, or just suddenly realised that I'm turning into my father. BUT wtf does meh mean? I hear it more and more often and quite frankly it's starting to boils my p*ss (almost as much as text speak and the now rare and highly endangered apostrophe). Speak English man 
Blown2CV said:
I am thinking 90deg C (non-fan assisted) for about 10 hours
Can your oven maintain 90 degrees for 10 hours? I've heard talk of some leccy ovens shutting off after a long period of time being left on, as a safety measure. Not sure how true that is. Also make sure you use a thermometer to monitor the oven temp or better still the internal temp of the meat, as leccy ovens (in my experience) are notoriously bad at maintaining a constant, even temperature.When I tried doing low and slow in the oven, I had to have the oven knob above "off" but below the bottom reading (which was about 90 IIRC on my old oven) to keep the oven at 75 degrees and every half hour or so I had to nudge it up and down to get the thermostat to cut in to keep the temperature up.
It was hassle, but worth it.
turned out great, no pics though sorry i was pissed
i based it on calibrax's recipe in the photo of your dinner thread so it turned out rather like this on the outside
however a lot more fall-aparty inside. Oh and there was 3 of them!
I stuck to that linked cookings times I posted in this thread, 8 hours total cooking. I think it could have done with more basting but I ran out of BBQ sauce.
Calbirax's method:
Marinaded in the fridge for a couple of days in dry rub (american mustard, brown sugar, paprika, onion powder, salt, pepper, garlic powder, cayenne pepper etc), then cooked for 8 hours on the BBQ using indirect heat, using the vents to maintain the temp at 200-225F (90-110c). Brushed the meat with BBQ sauce every hour or so to keep it moist and prevent it from burning.
Clearly I didn't BBQ it so the cooking times were diff but the prep was the sameish, marinated for 3 days instead of 2.
i based it on calibrax's recipe in the photo of your dinner thread so it turned out rather like this on the outside
however a lot more fall-aparty inside. Oh and there was 3 of them!
I stuck to that linked cookings times I posted in this thread, 8 hours total cooking. I think it could have done with more basting but I ran out of BBQ sauce.
Calbirax's method:
Marinaded in the fridge for a couple of days in dry rub (american mustard, brown sugar, paprika, onion powder, salt, pepper, garlic powder, cayenne pepper etc), then cooked for 8 hours on the BBQ using indirect heat, using the vents to maintain the temp at 200-225F (90-110c). Brushed the meat with BBQ sauce every hour or so to keep it moist and prevent it from burning.
Clearly I didn't BBQ it so the cooking times were diff but the prep was the sameish, marinated for 3 days instead of 2.
SimonMaidenhead said:
Think I may have got out of the wrong side of bed this morning, or just suddenly realised that I'm turning into my father. BUT wtf does meh mean? I hear it more and more often and quite frankly it's starting to boils my p*ss (almost as much as text speak and the now rare and highly endangered apostrophe). Speak English man
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