Making soft and delicious Brisket in the… @MoaiFriends #pulledbeef #brisket #smokedbrisket
Channel: Moai - Friendships
Date: 21/02/2024

Slow Cooked Oven Roasted Beef Brisket @MoaiFriends  #pulledbeef #brisket #smokedbrisket 

This slow-cooked, oven oven-roasted beef Brisket is seasoned with a dry rub, adding crushed black pepper, brown sugar, and a tin of beer simmering to create a tender, fall-apart beef. Enjoy the hearty and moist slices or shreds on a sandwich, smothered in barbecue sauce, or with mac and cheese!

Brisket is a traditionally tough cut of beef that, when slow-roasted, turns into a melt-in-your-mouth, flavorful meal that you and your family will love. This Slow-cooked oven-roasted beef Brisket recipe will always give you tender and moist results. Serve it from the oven on a platter with Potatoes or rice for a truly comforting feast!
This 8.7-pound (4 Kg) brisket is cooked low and slowly in the oven at 225F (110C) for 12 hours to seal in the moisture. You can slice it up for the main protein at dinner or shred it like pulled pork when it's done.
Slow-cooked oven beef brisket stores well in the fridge or freezer, making this a simple make-ahead recipe you can tackle once a week. It's perfect for Sunday meal prep, the holidays, or when craving hearty meat for dinner. This dish is fun and easy, and it's something that you can go brilliantly right!

Method
Remove most of the fat from the meat; you want a small amount of fat that will melt and add lots of flavor to the dish. 
- Place the meat into a foil dish.
- Use mayonnaise to cover the entire meat; this will seal the meat. 
 - Use any BBQ dry rub (remember the volume of spice).
      - Add half a cup of ground black pepper; 
      - Add half a cup of brown sugar. 

Directions
- Pre-heat the oven to 275F(135C) 
- Reduce the oven to 225F (110C) when you put the meat into the oven
- Turn the meat every one and a half hours
- At the 6-hour mark, add 1 x 12 Oz tin beer (254 Ml) 
- Cover the foil dish with foil at the ten-hour mark for two hours.
- When the meat reaches 190F (87C), take it out and let it rest for 30 minutes.