Brisket... how to do it?

Hey guys

So I have this really good dry aged brisket at work. I dont think we do it justice though. We have a gratpan, a rational and a grill. No smoker, no sous vide.

How would you do it? Right now it looks like boiled meat, and I think we can do better

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Comments

wolfiegirl

Sorry....I don't know what a gratpan or rational are. But I DO know that since you don't have sous vide access, the next best thing would be a low and slow roast in the oven. 250° for several hours (depending on the size of the brisket). Put it in a roasting pan, keeping the flavoring simple (S&P) and a couple bottles of good, dark beer (I prefer Shiner). You can add slices of onion in the pan so that you can use the juices later in a reduction sauce or jus. Keep the brisket covered while roasting.

Brandon_Byrd_40557

Can't you do SV in the Rational? Granted, it would monopolize your combi for 24 hours (or however long you go), but you could cook a bunch of them in there and chill-store the ones you don't need for immediate service.

fisher23

@Tim_Sutherland_52834 might could help if he has time. He has a couple of combi ovens.

fisher23

Not sure what the gratpan is either, but the Rational is a professional combi oven capable of baking, steaming and even doing sous vide.

Tim_Sutherland_52834

I have Alto Shaam combies and have smoked brisket (the combi has a smoke element - Rational have the VarioSmoker) but I finish SV.

I would rub a brisket with something along the lines of the CS smokerless brisket rub, set up a hotel pan with wood chips and smoke for an hour or so in the oven, and then do a low temp overnight cook with steam. If you have the Delta function set that up to the internal temp you are after. Finish in screaming hot oven to form bark.