Finally got an oven-cooked brisket I'm happy with. I've got high-heat roasts down, and high-low roasts (e.g. silverside, topside) down, but an earlier attempt at low & slow with a rolled brisket was shoddy. This time I was willing to leave it in the oven until it was ready, or possibly forever. It got a dry rub, heavy on the smoked paprika, then laid it on top of a few roughly chopped onions and double-wrapped the whole thing in foil. Put it on a rack in a pan in an oven at 110-120C. 16 hours later it is tender, not disintegrating but falls apart with only a little provocation, yet still flavorful. Onions are good, too.
Still, it's only a kind of near-braising. It's a far cry from bbq brisket. Next project: turning my grill into a low&slow smoker.
2 comments:
wow, that sounds good. how many hours more than 16 will you go?
16 was sufficient. It didn't need any more.
Post a Comment