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Slow (dry) roast for a beef brisket

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  • pam Jul 2, 2003 09:17 PM
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Having just really enjoyed a spicy slow roasted pork shoulder (275 degrees for 6 hours, salt/garlic/sage/fennel/oil rub) I was thinking that the same slow roasting SHOULD work for brisket and other fat/connective tissue cuts, but I have never seen a slow DRY roast for brisket - only slow braises (and I much prefer a dry, crackeling crust if I can get tender, flavorful meat to go with it). I want to give this a try with brisket, and am curious if others have done this, and with what success? TIA

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  1. That is how alot of us do it on the professional BBQ circuit. We cook at 220-230* for about 1 1/2 to 2 hours per lb. of brisket on our smokers. I use hickory wood chunks along with charcoal in my Weber Smokery Mountain smoker. I cook whole packer briskets which includes the point along with the flat. So yes it is possible and very desirable.

    John

    3 Replies
    1. re: RibDog

      Thanks - I am emboldened (?) - I love good bbq brisket - I should have thought of that.

      1. re: Pam

        Don't try that with a flat cut, trimmed out piece of Brisket like you find in most grocery stores. The best brisket q is from the entire brisket including the point, and leaving a good amount of the fat in place. In KC there's a famous brisket place that sauces and wraps the smaller pieces in thick foil and just throws them in the smoldering wood fire for several hours. This is closer to braising, but it's still considered q. (What else would it be in KC?) With my small home smoker and limited access to whole untrimmed brisket, I've had my share of dry meat - so I evolved a system of smoking first (2 panfuls in my electric smoker which is about 4 hours) then saucing and wrapping in thick foil and letting it sit at 230 for another 2-3 hours (in the oven in winter or off the fire on the outside grill). The result is moist, sliceable, tender... even the in-laws from the southwest are impressed!

        1. re: applehome

          what I am hoping to do is to get a crust - so foil wrapping does not seem the way to go. My target is to get tender, with a crust, brisket (probably supermarket cuts) in a slow oven (kind of like the way a slow pork shoulder roast works). Your reference to dry bbq brisket gives me some pause.

    2. Cook's Illustrated in their volume, Best Recipes, has a good recipe for cooking a whole brisket. It comes out so tender - will melt in your mouth! One of the keys is to cook it until the internal temp of the meat is 210*F - the collagen will be completely broken down and transformed into gelatin. They do a process of smoking the brisket (with a dry rub) for two hours and then finishing it in the oven for 3-3.5 hours (wrapped in foil) - This is a compromise for those that don't have the time or patience to BBQ a whole brisket for 10-12 hours.

      1. Pam: I've been preparing Briskets , flat, packer and whole for years in my oven to falling apart tenderness. My method taught to me personally by James Beard is simple, always works and is effective because as one poster mentions once the collegen melts it's ready, naturally tender. I utilize a large pan, either metal or even Pyrex. It's important to have a rack to elevate the meat in your pan. Prepare your Brisket for Roasting as you wish. Cover the bottom of your pan after putting into the oven with water, not as high in the pan to touch bottom of your Brisket. Center your meat. Turn oven to Broil. Broil your Brisket long enough to Brown and Sear. [generally about 12/18 minutes per side]. After meat surface is seared and browned turn off broiler, Reset oven with 225 degree temperture setting. if you've got a oven probe set it to 210 degrees, if not use meat thermometer. Depending on size Brisket may take 3 to 9 hour to reach temperture, check to be sure water remains on bottom of pan during roasting process. Meat may be turned periodically but it's not really necessary, just feels right. When done place meat on platter, let stand about 15 minutes, turning once to set. While setting meat pour of pan juices, scrape bottom of pan. Skim off excess fat, put into pot, boil, add seasonings to taste, you'll have a excellent natural au jus that you can add some wine into, then thicken if you wish. Something else to consider, if you use liquid smoke on the meats surface during the last two hour's roasting it provides a close to wood roasted taste. Most important the outside will be as you wished. If you attempt this method let us know how it worked for you.

        1 Reply
        1. re: Irwin Koval

          Many, Many thanks - I followed your directions this weekend, and it was fabulous - by far the best brisket I have ever made (and met my husband's and my preference for a good crust/chewiness, with still mestlingly tender beef). Thanksagain