Beef Brisket

[randomshenans]

7hrs is like the shortest time I'd do it for. 12hrs ftw!

 

[pitchfork]

Your own special flavour?

Natural harvest style.

 

[Housey]

7hrs is like the shortest time I'd do it for. 12hrs ftw!

Ive had meat in a slow cooker for 24 hours in the past

 

[hawkhench]

Gonna try this this weekend I think.

Let me know what you think, thought it was brilliant at the time. The leftovers in pitta breads worked pretty well too.

 

[ganesh]

There's only one way to cook brisket, and that's with a smoker. Once you've tasted it there is no going back.

 

[Housey]

Ive just noticed I typed cocking

 

[FrenchTart]

Ive just noticed I typed cocking

Amazing

 

[bsoltan]

I'm too late to order from Turner & George and 6kg was probably going to be too big anyway.

Where is the best place to get a 'brisket' cut from for Saturday? Got a few friends coming round and we fancy having a go (oven as well). I've got all the supermarkets and a Costco in the area.

Just ordered a thermometer from Amazon so hopefully that arrives tomorrow.

I'll take Rub/Sauce/Side recommendations too.

 

[FrenchTart]

I'm too late to order from Turner & George and 6kg was probably going to be too big anyway.

Where is the best place to get a 'brisket' cut from for Saturday? Got a few friends coming round and we fancy having a go (oven as well). I've got all the supermarkets and a Costco in the area.

Just ordered a thermometer from Amazon so hopefully that arrives tomorrow.

I'll take Rub/Sauce/Side recommendations too.

This stuff is amazing on any meat (though I can't comment on Housey's "slow cocking")

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html

 

[HazardO]

This stuff is amazing on any meat (though I can't comment on Housey's "slow cocking")

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html

OMG that site looks amazing. Thanks for the link.

 

[FrenchTart]

OMG that site looks amazing. Thanks for the link.

Yup, lots of awesome stuff on there

 

[randomshenans]

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html

That looks worth a crack.

 

[FrenchTart]

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html

That looks worth a crack.

Yup, might be more suitable for brisket actually.

I normally reduce the sugar content of my memphis rub anyhow

 

[bsoltan]

Thanks for the tips all. In the end we decided no time for brisket cooking but I've taken the Memphis rub and we're making ribs that should be done in 30mins.

Just enjoying some whisky while we wait.

 

[molinari]

Bit of a bump, but I'm looking for some advice about cooking some brisket this Saturday. I like the sound of the beef rub (from Amazing Ribs, posted by randomshenans) but unsure of the best way to cook it in the oven (would like to do it on the BBQ but can't this weekend). If I use a dry rub, I'm guessing it won't be cooked in a stock?

 

[bsoltan]

I did a rose veal brisket a few weekends back now. edit: it was about 1.5kg brisket.

Browned the joint in the pan on high heat with some oil, then I just rubbed mustard over the fat part and sat it on some cut onions. 4 hours in the oven at about 170C.

Probably a little overcooked so wish I'd used my thermometer to gague the meat.

If you are using a rub then you just want to leave it as long as possible in the oven for the fat to render out and make delicious meats.

The Amazing Ribs rubs are brilliant by the way.