Beef Brisket

[Maccapacca]

I'm doing a beef brisket on the BBQ Saturday but for lunch, do you reckon cooking for 4 - 5 hours Friday night then wrapping in foil and cooking for another 4 - 5 on Saturday will be OK ?????

Will it dry out and be a waste of time ??

Don't fancy getting up at 2am to light a BBQ

 

[Greenlizard0]

Well don't get up at 2am to light a BBQ then.

 

[J1234]

Well don't get up at 2am to light a BBQ then.

Ha

 

[Participant]

Will surely be dry as hell. I'd braise it in red wine overnight on a very low temp, then finish on the bbq to crisp and smoke.

 

[Maccapacca]

Will surely be dry as hell. I'd braise it in red wine overnight on a very low temp, then finish on the bbq to crisp and smoke.

Oooo that sounds like a good idea thanks

 

[TaKeN]

Brisket is rather fatty IIRC, hard to 'dry out'? Surely..

 

[DM]

Brisket is rather fatty IIRC, hard to 'dry out'? Surely..

9 hours will kill that dead, Robby is right

 

[Maccapacca]

9 hours will kill that dead, Robby is right

The Americans love it for that long

This normally tough cut of meat, due to the collagen fibers that make up the significant connective tissue in the cut, is tenderized when the collagen gelatinizes, resulting in more tender brisket, despite the fact that the cut is usually cooked well beyond what would normally be considered "well done". The fat cap often left attached to the brisket helps to keep the meat from over-drying during the prolonged cooking necessary to break down the connective tissue in the meat. Water is necessary for the conversion of collagen to gelatin

 

[BloomerzUK]

I'd braise it in a nice stock with some veggies with some Asian flavours and then dry it out on a rack.. glaze it.. and then BBQ.

Chef John (On YouTube, Foodwishes) did something similar, and it was awesome.

Edit:

Try this