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 paper with beef tallow

Stage 2 - dissolving collagen - into oven at 320 F (in the breville this is probably only about 280-300F?)

not sure if we still need water in the tray - but i continued to top up anyway

Wrap the beef and put back into the oven

Till beef reaches 205F (beware bluetooth probe may not be accurate depending on where the probe has been inserted) - best to probe manually in multiple locations around the brisket

i took out at about 188F on probe and brisket was done. (actually already 200F in places)

leave to rest before carving