Ultra Slow-Cooked Beef Brisket
Posted on October 26 2014
It doesn't get any better than slow cooked beef brisket. Great if you've got a crowd to impress.
First step is choosing your cut of brisket, ask one of our butchers for a whole brisket, with the fat cap on. The fat cap is important since we will be slow cooking and the cap will provide a natural baste to prevent the brisket from drying out.
- 3 Tablespoons of course sea salt
- 3 teaspoons of mustard powder
- 2 tablespoons of smoked paprika
- 1 tablespoon black pepper, ground
- 1-2 teaspoons cayenne pepper (1 for mild 2 for medium)
- 3 teaspoons thyme, dried
- 3 teaspoons granulated garlic
- 2 teaspoons ground coriander
Preheat your oven to 120 degrees C.
Mix your rub well and cover the brisket generously. Ensure you push and rub the spice mix over the entire brisket. Be careful to wash your hands thoroughly after handling the cayenne pepper.
Place your brisket fat side up, on a sheet of aluminium foil and cover tightly. I often wrap the foil around a number of times to ensure the brisket is completely sealed.
Bake in your oven for 10-12 hours fan forced at 120 degrees.
Finish without the foil for 20mins at 200 degrees.
Allow an hour to cool then carve and serve with your favourite southern side dishes. We recommend some BBQ sauce, and a crunchy slaw.