Low and slow BBQ in the oven?

neviditelny

neviditelny

neviditelny

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I've been to Red's True BBQ a few times now (both in Nottingham and in London) and really fallen in love with their food. And they cook it to the southern US style by doing it low and slow as they call it.
However, trying to cook it at home could be tricky as I live in a flat without opportunity to have stuff for a real BBQ. And having seen that there is quite a few very food interested people in this forum I wonder,
how the heck would I do it to try make it in the oven?

What temps should I try cook the meat on? And for how long? I know it would depend on what I cook, but a little hints and guidance would be useful :)
 
For stuff like shoulder of lamb I do it at 130 for 5 hours or so, then back in a very hot oven to crisp up. I think at a certain point you're just going lower and slower than is worth it in terms of gains. It's definitely an example of diminishing marginal returns.

Others will disagree and advise you to cook at 70 degrees for three days :p.

I use a meat thermometer when slow cooking, so I can see when it's reached the temperature required to 'fall apart' and be forkable when serving.
 
Some examples of the above:

http://www.seriouseats.com/recipes/2016/08/sous-vide-barbecue-smoked-bbq-brisket-texas-recipe.html

http://www.sousvidetechniques.com/sous-vide-smoked-beef-brisket-modernist-bbq/

With just a regular oven you can pretty much recreate the heat aspects of a BBQ for low and slow but obviously smoke and smoke ring is more of an issue. You can get around the former with liquid smoke and the latter with a short brine in nitrates.

With an oven you can simply reproduce the temperature that you'd BBQ at then cook for the same length of time. As mentioned already, use a digital thermometer to monitor meat temp (and another to monitor oven temp ideally).
 
Pretty much follow a regular BBQ ribs recipe but swap out the BBQ for an oven :p

3-2-1 is a popular method for larger pork ribs though some prefer to reduce that. That is 3 hours in the oven/bbq with a rub, 2 hours wrapped in foild with a bit of apple juice or something, 1 hour unwrapped with a glaze. All at about 110C iirc.

I haven't seen your vacuum packing topic - prob best to keep them separate now as you'll likely get more answers that way :)
 
You can get very good pre-smoked, pre-slow cooked ribs, brisket, lamb and pork butt in the supermarkets these days. They're not as good as doing a low and slow smoke yourself, but If you want that smoky flavour it's probably your only choice. For slow cooking without the smokiness and oven is fine if you use a decent thermometer.
 
not that I have a sous vide yet, but i like watching this guy, oh and don't add butter to steak(one of his other videos)

 
Pulled pork shoulder works very well in the oven in a crock pot. 140 degrees for 6 hours and you've got a seriously tender meat!
 
Be careful with liquid smoke, you don't need to use much. It's very concentrated, too much and it will be overpowering and quite acrid.
 
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