Bloody Mary beef | Beef recipes | Jamie Oliver (2024)

FAQs

What is the best cooking method for brisket? ›

All brisket, no matter which cut you choose, is a tough cut of meat that needs to be cooked low and slow: think oven, slow cooker or indirect heat on a grill.

Cover the brisket and cook for 6 hours or until the brisket reaches 180°F. If you covered the brisket completely the night before, you can set the whole brisket, pan, cooling rack and all, right in the oven and leave it covered, cooking for 6 hours.

Oven 180°C/Fan 160°C/Gas 4 Place in casserole dish, lightly season and roast in centre of pre-heated oven for 30 minutes. Add your choice of vegetables and stock to casserole dish and cover. Return to oven for 3 hours until tender. Remove from oven, cover with foil and rest for 10 minutes.

The temperature of the meat begins to rise again -- which you want because brisket gets more tender the longer you cook it.

Often used for other meats that require long, slow cooking on the barbecue, such as ribs, the 3-2-1 method essentially involves firstly smoking the meat as it is for three hours, wrapping it for the second two hours, and finally finishing the cooking unwrapped for the last hour.

Texas Crutch Method: The Texas crutch method involves wrapping the brisket tightly in foil or butcher paper during the cooking process. This helps retain moisture and speeds up the cooking time, resulting in a tender and flavorful brisket.

Step 3: Cook Brisket in the Oven:

Double wrap the brisket in foil, then place it back on the baking sheet (or roasting pan). Roast the brisket in the preheated oven until it reaches an internal temperature of 180 to 200 degrees Fahrenheit, about 1 hour and 15 minutes per pound of meat.

To set things straight, we're here to put an end to the confusion, so you can get back to the grill with confidence. For brisket cooked to flavorful perfection, fat-side-down is the way to go. This is the only way to achieve a brisket that is perfectly moist with a perfect bark on both sides.

Brisket is known for its toughness, and oven-finishing is an excellent method for tenderizing it. The low, slow heat in the oven gently breaks down the collagen in the meat, resulting in a tender, melt-in-your-mouth texture that's the hallmark of exceptional brisket.

With a brisket weighing 12 pounds, you can feed up to 24 guests this way. However, if you increase the portion size and are planning to serve half a pound per person, then one person per pound is sufficient. We need to consider that the brisket will shrink a lot after cooking, and you will also.

What is the best length of time to cook brisket? ›

A 3-pound brisket will typically require 5-6 hours of smoking at the base temperature of 250° F to reach full doneness. If you have more time, you can lower the temperature for a more tender, fall-apart texture.

Brisket can be done in a range of 200-210°F (93-99°C), but as a general rule, it's safe to bet on 203°F (95°C). Brisket should be tender but not so tender it's falling apart. You should be able to slice it into pieces that can just hold together, requiring a little pull to come apart.

A general rule of thumb is that it takes about 30-60 minutes per pound of brisket. On average, it can take upwards of 10 hours to completely smoke a brisket, so fire up your smoker accordingly.

Brisket is done when it reaches 203° internally. Smoke a 10 lbs brisket for 6-9 hrs and then rest for at least 1 hour. Smoke a 15 lbs brisket for 10-12 hrs and then rest for at least 1 hour. Smoke a 20 lbs brisket for 12-16 hrs and then rest for at least 1 hour.