12 hour oven baked brisket
3kg brisket Trim the brisket - but leave as much fat on top as possible in order to keep the brisket moist rub - 0.7% salt. plus 1tbsp brown sugar (should be roughly equivalent in volume) and 1 tbsp paprika Sprinkle the rub and pat well into the brisket (including bottom and sides) and leave for 15 mins to dissolve then rub oil all over the brisket leave in the fridge uncovered overnight (this will help form a pellicle and eventually the bark) First stage - formation of bark - oven at 275F uncovered bake (in the breville this is probably about 225-250F in reality) put water into a tray in order to keep the atmosphere moist (top up frequently) Prepare beef tallow - the cuts of beef fat - boil down with water till all the water evaporates and the oil starts to melt into the pot. keep a low heat - beef fat will start to brown eventually and become fragrant Once brisket gets to 160 F (roughly 6 hours) then wrap with baking paper - but first "paint" the baking...
