"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 09-27-2020, 07:52 AM   #1
Assistant Cook
 
Join Date: Dec 2007
Posts: 29
Brisket as a roasting joint!

I bought a Brisket joint which I divided in three so the joint was about 1.3 pounds. Having a rough idea that Brisket is tough I started it of for 20 minutes at 200c covering it with foil and reducing it to 160c for 3 hours. It was as tough as old Harry and I could have chewed it for an hour without it devolving.
I found the following instructions on the Internet but I hesitate to think what that would have resulted in.

"Place in the centre of the oven and roast for 20 minutes, then reduce the temperature to 170C for fan assisted or 180C for ovens without a fan. Continue roasting for 20 minutes per 500g reaching a core temperature of minimum 58C for a medium rare roast."

I would welcome some advice.

BML is offline   Reply With Quote
Old 09-27-2020, 09:55 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,078
Brisket is a very tough cut. As a result, you will not get good results trying to cook it as medium rare roast. Brisket has to be cooked slowly to an internal temperature of 93C to give the connective tissues etc. time to break down. Typically, you see briskets cooked in stews and pot roasts where this has a chance to happen.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-27-2020, 10:00 AM   #3
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,530
I would have braised it longer with some acidity in the liquid like a dollop of tomato paste..you can tell by touching it if it is done or not..it gets a more softer, airy like bounce to the meat...hard to explain, but you'd remember it if you felt it once...
I do short ribs and blade for 3 hours....brisket should be 4 or 5 at least..and, not all meat is created equal so times may have to vary to achieve the desired result..
Rocklobster is offline   Reply With Quote
Old 09-27-2020, 12:44 PM   #4
Assistant Cook
 
Join Date: Dec 2007
Posts: 29
What do you want to do ?
New mailCopy

Many thanks for your advice. The cook has never been that effective but was led astray by the way it was presented rolled as the unskilled would expect Beef to be and there was no advice on the label. We will now avoid Brisket.
BML is offline   Reply With Quote
Old 09-27-2020, 01:16 PM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,078
Quote:
Originally Posted by BML View Post
What do you want to do ?
New mailCopy

Many thanks for your advice. The cook has never been that effective but was led astray by the way it was presented rolled as the unskilled would expect Beef to be and there was no advice on the label. We will now avoid Brisket.
Brisket is a flavorful cut of beef. Use a better recipe and you'll enjoy it.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-27-2020, 01:51 PM   #6
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,530
Quote:
Originally Posted by Andy M. View Post
Brisket is a flavorful cut of beef. Use a better recipe and you'll enjoy it.
I agree...brisket is kind of an all afternoon afair..I'd get it going after lunch..if it is done sooner, it will hold well..just keep it in the pan/pot with the cooking liquid and a lid on..
Rocklobster is offline   Reply With Quote
Reply

Tags
brisket, roast

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 01:16 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.