Slow cooked brisket cooking temperature?

Hmm - depends how thick it is - but even then it's difficult to say unless you have an oven thermometer, oven thermostats are often about 20C out!

Just found a hugh fearnley-whittingstall recipe:
2kg piece boned, rolled beef brisket (fresh, not salted)

4-5 garlic cloves, bruised

Good handful of thyme sprigs

Olive oil

Salt and freshly ground pepper

About 400g baby onions or shallots, outer skins removed

Preheat the oven to 200C/400F/gas mark 6. Put the brisket in a large roasting dish. Tuck the garlic and thyme inside and under it. Pour over two to three tablespoons of olive oil and massage into the meat, then season well. Put the meat in the oven for 20-30 minutes, then remove it. Turn down the oven to 130C/250F/gas mark 1/2 , cover the meat with foil and return to the oven for four hours.

I'd follow that if you can - should give a nice browning to the outside with the initial cooking and then slowly cook the rest
 
We had brisket for sunday lunch last week, cooked it at 160 degrees C for 3 hours on a bed of carrots, onions, sweet potato and parsnip.

For the 4th hour we left it uncovered at 180 degrees C.

That said we both like our beef well done so i would say for medium 3 hours total and for rare 1.5 to 2 hours, this was for a 8lb joint btw.
 
Well it's in now. I browned it at very high heat in some olive oil, then threw in onions, carrots, garlic, potatoes and some mushrooms, covered it with beef stock and put some bay leaves and pepper into the pan. The pan then went in at 120 degrees. Will probably turn it up to 200 degrees before putting the yorkshire puddings in. Making myself hungry typing this...

:D
 
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