Oven roasting Brisket
I'm trying to replicate a recipe that I did a few years back. I browned beef brisket in a pan then wrapped with BBQ sauce and seasonings in a tight foil pouch. I roasted it in the oven at 160 for 22 hours. It came out amazing. Has anyone had any experience roasting slow and low for that long?
I cook a packer brisket (12-18 pounds) in a turkey cooking bag for 24 hours @ 200 degrees F. My key to keeping it moist is using a can of Coca Cola (and a generous amount of rub) .... My opinion about reheating brisket is that it is best when initially sliced. My reheat options would be to counter it drying out, which includes BBQ Sauce or using the meat to make another dish, such as chili.
NASA Beef Brisket & Barbecue Rub
This is the Beef Brisket & Barbecue Rub recipe that NASA used for
the last Space Shuttle mission, STS-135 in July 2011.
The original NASA recipe was a formula expressed in percentage
of each ingredient used (by weight). It has been converted to volume
for home use.
By Volume Measurement
1/2 cup Table Salt (3/4 cup Kosher Salt)
1/2 cup Granulated Sugar
1/3 cup Brown sugar, lightly packed
3 Tbsp Chili powder
3 Tbsp Paprika
2 Tbsp Celery salt
1/2 cup Ground oregano
4 tsp Ground white pepper
1 Tbsp Garlic powder
1 Tbsp Ground black pepper
1 Tbsp Cumin
3/4 tsp Dry mustard
1/2 tsp Cayenne pepper
Mix well. Store in an airtight container.
Use at least 1 Tbsp of rub per 1 lb of meat.
Wrap rub coated meat in plastic wrap and allow to marinate in the fridge overnight.
Makes 1 pound = about 2 1/2 cups
Original NASA BBQ Rub Formula (given in % of ingredients by total weight)
23.61 Sugar granulated
17.71 Brown sugar, lightly packed
5.90 Chili powder
4.43 Celery salt
3.54 Ground oregano
2.95 Ground white pepper
2.21 Garlic powder
1.48 Ground black pepper
0.79 Dry mustard
0.49 Cayenne pepper
NASA BBQ Rub formula/recipe converted to Grams
100.00 % = 453.592 gm = 1 pound
133.855 gm Salt
107.093 gm Sugar granulated
80.331 gm Brown sugar, lightly packed
26.762 gm Chili powder
26.762 gm Paprika
20.094 gm Celery salt
16.057 gm Ground oregano
13.381 gm Ground white pepper
10.024 gm Garlic powder
6.71 gm Ground black pepper
6.71 gm Cumin
3.583 gm Dry mustard
2.222 gm Cayenne pepper
Original NASA press release with Beef Brisket & Barbecue Rub formula:
"Beef Brisket, Barbecued, Sliced
Ingredients Percent by weight
Sugar granulated 23.61
Brown sugar, lightly packed 17.71
Chili powder 5.90
Celery salt 4.43
Ground oregano 3.54
Ground white pepper 2.95
Garlic powder 2.21
Ground black pepper 1.48
Dry mustard 0.79
Cayenne pepper 0.49
Trim beef brisket of fat and rub dry rub mixture into the meat surface (Dry Rub shall be at least 8 grams per pound of raw brisket). Wrap the brisket in plastic wrap or suitable material and hold at 40°F (4°C) overnight.
Cook briskets in a regular oven set at 235°F (113°C), baste after 3 hours with barbecue sauce. Cook another two hours until internal temperature is 175-180°F (79-82°C) baste with barbecue sauce and let sit in the oven for one more hour.
The brisket shall be sliced on a meat slicer set at 1/8 inch (3.0 mm). Serve 2.8 to 3.5 oz (80-100 g) of sliced brisket with add one ounce (30 g) of hickory smoke flavored barbecue sauce. "
Links to original recipe at NASA:
Adele Davis was an early proponent of cooking meats at the temp desired for the finished product, her roast turkey being the most famous. I've done turkey that way with great success.
You could search for her recipes.
But doesn't beef need to reach 190 degrees in order for the collagen to melt into gelatin?