Discussion
mrsshpub said:
Long & slow is really the only way to cook brisket.
Brisket is normally sold boned & rolled — do I see a bone in that joint?
You do indeed, I had the butcher cut the bone in half but leaving it in place. It would be too big to fit in my domestic oven otherwise. I was going to fold into a right angled scissor if that makes sense and cook v low- what do you reckon, 130c for three hrs? Or less for longer? Got a fan oven.Brisket is normally sold boned & rolled — do I see a bone in that joint?
I don't think 3 hours is nearly long enough. Last time I did one on the BBQ it took about 8 hours. You really need a thermometer to monitor the internal temperature. You need to cook it at about 250°F/121°C. You're aiming for an internal temp of at least 200°F/93°C.
Although the technique is different, this will give you an idea:
http://www.biggreenegg.com/features/brisket-flat/
Although the technique is different, this will give you an idea:
http://www.biggreenegg.com/features/brisket-flat/
Try Micah's smoked BBQ: 
Turner and George sell it on line - http://www.turnerandgeorge.co.uk/the-cuts/bone-in-...
Although I imagine it will take longer to cook and be trickier to carve.
Although I imagine it will take longer to cook and be trickier to carve.
The left hand side looks like a beef rib and I don't recognise the right. Your butcher hasn't really done his job there from what I can see
Rub it with marmite, or oil, or mustard, or ketchup. Make a dry rub with 35% salt, 35 pepper, 15 sugar, 5 mustard powder, 5 onion powder, 2.5 garlic and 2.5 smoked paprika. Apply liberally and cook it indirect for about three hours at 125c. Wrap it in foil and add a little moisture. Put it back in for another 3 hours, then cut the top off the foil and allow to come to an internal temp (meat not bone) of 97c. Remove and allow to rest for an hour in foil.
You will have yourself a tender piece of meat but it will look a bit unsightly due to the way he's butchered it.
Let us see the results.
Rub it with marmite, or oil, or mustard, or ketchup. Make a dry rub with 35% salt, 35 pepper, 15 sugar, 5 mustard powder, 5 onion powder, 2.5 garlic and 2.5 smoked paprika. Apply liberally and cook it indirect for about three hours at 125c. Wrap it in foil and add a little moisture. Put it back in for another 3 hours, then cut the top off the foil and allow to come to an internal temp (meat not bone) of 97c. Remove and allow to rest for an hour in foil.
You will have yourself a tender piece of meat but it will look a bit unsightly due to the way he's butchered it.
Let us see the results.
Edited by Pferdestarke on Monday 13th July 13:39
Ok, have decided to braise it. Have seared the meat having liberally seasoned it, put to one side. Then added a mirepoix of onions, garlic, celery, carrot and leeks with wine to deglaze the pan. Have added beef stock with a little tomato puree and placed the meat on top slightly in the liquid. It's gone in at 130c but I'll turn down a bit and leave for 3.5 to 4hrs and see what happens. The cut came from a square piece more in line with what brisket would look like, the bones are ribs- that's as much as I can tell. Cheers for the input, will show results later this evening.
Well it's worked well, took it out after 2.5hrs, took the lid off the pot and whacked the temp up to 250 for 20 mins which has crisped the outside up nicely. Currently resting before becoming dinner but it's falling off the bone and very tasty (should have seasoned more- thought I'd been generous but clearly not). The mirepoix has survived well due to the low cooking temp so the veg can be used with the dinner, the sauce I've drained and skimmed the fat off and will make ace gravy. Happy.
Giblet - you could always soak it for 36 hours in a large volume of water and then roast it.
You may end up with something more akin to pastrami which is no bad thing.
An ideal rub of black pepper, ground coriander seed and sugar would work, minus the usual salt due to the brine it came in.
You may end up with something more akin to pastrami which is no bad thing.
An ideal rub of black pepper, ground coriander seed and sugar would work, minus the usual salt due to the brine it came in.
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