Brisket pot roast 3-10-2015

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Buzabbq
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Joined: Sun Aug 09, 2015 10:14 pm

Brisket pot roast 3-10-2015

Post by Buzabbq » Tue Sep 29, 2015 5:33 pm

The things you find when you're not looking. :D
I chanced upon the infamous, tough, ornery cut of meat the brisket.
Because my intelligence didn't feel complete insulted by the per kilo price of the $11
I put it in my shopping trolley with some nice grass fed scotch fillet steak which will be for tonight's bbq.

To Brine or Not to Brine – That is the Question :?:

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burb
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Location: Perthatory

Re: Brisket pot roast 3-10-2015

Post by burb » Tue Sep 29, 2015 6:05 pm

So this is more the rolled meat from top of the ribs right? Does this bbq up well or is it more for braising?

Muppet
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Location: Wild West

Brisket pot roast 3-10-2015

Post by Muppet » Tue Sep 29, 2015 6:17 pm

I have BBQed a brined one before (stout brine) and it was alright. The more I learn the more I think a flavored braise would be the ticket. Start in the smoke then wrap her up with some nice flavor. Take some creative license and go to town
Baby steps...
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi

urbangriller
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Location: Perth WA

Re: Brisket pot roast 3-10-2015

Post by urbangriller » Wed Sep 30, 2015 11:38 am

burb wrote:So this is more the rolled meat from top of the ribs right? Does this bbq up well or is it more for braising?
More likely the Brisket flat with the point removed, then rolled.

I've done heaps of these, they cook up well, it is the leaner cut of the brisket, so it can dry, so I do it in a deep cast iron pot with a nice braising liquid to keep it moist....a cross between Grandma's Pot Roast and Low and Slow BBQ!

Injecting butter into it or larding will help keep it moist.

Cheers
Chris
Common Sense is so rare these days it should be a Super Power!

pepe
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Joined: Sun Feb 22, 2015 1:49 am

Re: Brisket pot roast 3-10-2015

Post by pepe » Wed Sep 30, 2015 4:00 pm

I cooked one last week and followed grandmas way of cooking it.
I browned it off in a cast iron pot then deglazed with a cup of red, returned the joint with carrots, celery, onion, swede, turnip, 6 peeled cloves of garlic added 2 cups of beef stock, 2 tblsp Worcestershire sauce,3 sprigs of rosemary and some thyme.

Threw it in a low oven about 140 c for 6 hrs and you could easily put a skewer through it.

It does leave a ton of fat behind so I removed the meat and double wrapped with foil then towel, pour off all the pan juice and straight into the freezer for an hour to set, then you can scoop off the fat before reheating and thicken with cornflour.

I didn't have the balls to BBQ it

Buzabbq
Posts: 101
Joined: Sun Aug 09, 2015 10:14 pm

Re: Brisket pot roast 3-10-2015

Post by Buzabbq » Wed Sep 30, 2015 10:46 pm

pepe wrote:I cooked one last week and followed grandmas way of cooking it.
I browned it off in a cast iron pot then deglazed with a cup of red, returned the joint with carrots, celery, onion, swede, turnip, 6 peeled cloves of garlic added 2 cups of beef stock, 2 tblsp Worcestershire sauce,3 sprigs of rosemary and some thyme.

Threw it in a low oven about 140 c for 6 hrs and you could easily put a skewer through it.

It does leave a ton of fat behind so I removed the meat and double wrapped with foil then towel, pour off all the pan juice and straight into the freezer for an hour to set, then you can scoop off the fat before reheating and thicken with cornflour.
I didn't have the balls to BBQ it
This is defiantly going over the coals
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pepe
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Re: Brisket pot roast 3-10-2015

Post by pepe » Thu Oct 01, 2015 11:22 am

Good luck, keep us posted

Buzabbq
Posts: 101
Joined: Sun Aug 09, 2015 10:14 pm

Re: Brisket pot roast 3-10-2015

Post by Buzabbq » Fri Oct 02, 2015 5:22 pm

Decided to just go with a dry rub the night before the cook.

1 teaspoon coarse salt (cooking salt)
1 teaspoon coarsely ground black pepper
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

For the cook, I am planning 5 hours then 3 hours rapped and 1/2hr rest.

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Buzabbq
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Re: Brisket pot roast 3-10-2015

Post by Buzabbq » Sat Oct 03, 2015 3:15 pm

Progress at 2.5 hours are 120c

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AnzacPaul
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Joined: Thu Sep 17, 2015 11:40 pm

Re: Brisket pot roast 3-10-2015

Post by AnzacPaul » Sat Oct 03, 2015 3:24 pm

Looking good. What's the go with the probe in the onion?

yakabot
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Brisket pot roast 3-10-2015

Post by yakabot » Sat Oct 03, 2015 3:39 pm

AnzacPaul wrote:Looking good. What's the go with the probe in the onion?
Holds the temp probe off the grill. Onion is just like a probe holder. (For pit temp probe)

Buzabbq
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Joined: Sun Aug 09, 2015 10:14 pm

Re: Brisket pot roast 3-10-2015

Post by Buzabbq » Sat Oct 03, 2015 3:42 pm

AnzacPaul wrote:Looking good. What's the go with the probe in the onion?
I don't want my onion to over cook and I find it's a good way of reading the temp at grill level.
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Buzabbq
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Joined: Sun Aug 09, 2015 10:14 pm

Re: Brisket pot roast 3-10-2015

Post by Buzabbq » Sat Oct 03, 2015 5:47 pm

Things have gone off the rails at the 4hr mark.
I couldn't keep the temp within a good range and at one point was breaching 160c at the grill, even dumping 1/2 the coals out seemed to have minimal effect. :shock:
At 87c internal temp I decided to abandon the kettle and move the meat to a more controlled environment. :cry:
Last edited by Buzabbq on Sat Oct 03, 2015 6:29 pm, edited 1 time in total.
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AnzacPaul
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Re: Brisket pot roast 3-10-2015

Post by AnzacPaul » Sat Oct 03, 2015 6:02 pm

Did u try putting a pan of water in there?

chriso
Posts: 294
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Re: Brisket pot roast 3-10-2015

Post by chriso » Sat Oct 03, 2015 6:18 pm

buzzawak wrote:
At 87c internal temp I decided to abandon the kettle and more the meat to a more controlled environment. :cry:
By that temp the meat won't take on any more smoke flavour anyway so shouldn't make much difference.


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