Beef · Beef Brisket

Oven Brisket, Low and Slow

Name: Oven Brisket, Low and Slow
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 4
Ingredients: 1 Grillsons Beef Brisket (1 kg); 2 tbsp coarse salt; 2 tbsp coarse black pepper (or 50 g brisket rub); Butcher paper or foil

Prep 10 min (+ overnight) Cook 5 hr Serves 4 Level Easy

A low oven, a good rub and patience turn our raw brisket tender enough to give at a gentle tug. Got a kettle grill with a lid? The same temperatures work over charcoal: coals to one side, the brisket on the other, lid on.

Ingredients

1 Grillsons Beef Brisket (1 kg)
2 tbsp coarse salt
2 tbsp coarse black pepper (or 50 g brisket rub)
Butcher paper or foil

Method

The night before, rub every side with equal parts coarse salt and pepper; leave it uncovered in the fridge.
Heat the oven to 135 °C. Cook it fat side up on a rack over a tray.
After about 2 hours, when the crust is dark and doesn't smudge, wrap it tightly in butcher paper (or foil).
Carry on until a probe slides in like butter, 93–95 °C inside: 4–5 hours in all for 1 kg.
Rest it wrapped for 30–60 minutes, then slice pencil-thick against the grain.

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