What is Brisket?
Brisket is a cut of beef from the breast or lower chest of a cow. It’s a tough, fibrous cut that contains a lot of connective tissue, which needs to be broken down through slow, moist cooking to become tender and delicious. Brisket is popular for barbecuing, especially in Texas-style barbecue. It’s also a classic pot roast and Corned beef.
For barbecue, brisket is smoked or slow cooked for many hours at a low temperature. This allows the fat to melt and the tough collagen to convert to gelatin, making the meat succulent and juicy. Sliced brisket sandwiches piled high with barbecue sauce are quintessential backyard barbecue fare.
Benefits of Using an Electric Roaster
Electric roasters are countertop appliances that are oval or rectangular in shape and can cook between 10-26 pounds of meat or other foods. Here are some key benefits to using an electric roaster for cooking brisket:
– Even, steady heat: Electric roasters distribute heat evenly around the entire brisket resulting in uniform cooking. The temperature stays steady so you don’t have to constantly adjust the temperature.
– Moist cooking environment: Electric roasters are designed to trap in moisture and heat when covered. The steam created helps break down the brisket’s tough connective tissues.
– Self-contained/portable: Electric roasters don’t take up valuable oven space. Their compact size makes them easy to store and transport for parties or barbecues.
– Set it and forget it: Once you set the temperature, electric roasters do all the work with minimal monitoring needed. You can cook the brisket unattended for hours.
– Affordable: Electric roasters are relatively inexpensive appliances compared to building a backyard smoker. Easy cleanup too!
Choosing the Right Electric Roaster
When selecting an electric roaster for cooking brisket, keep these features in mind:
– Size – Choose a roaster that’s large enough to fit a full brisket flat. Aim for one with at least a 20-quart capacity.
– Shape – An oval roaster will better accommodate the oblong shape of a brisket compared to a round one.
– Lid – Pick a model with a tight-fitting lid to lock in heat, moisture, and flavors. A domed lid allows more clearance.
– Temperature settings – Look for a broad range of temperature settings, ideally from 100°F to 450°F.
– Removable insert pan – This allows easy transfer of the brisket in and out of the roaster.
Some top-rated electric roaster models for brisket include the Oster 22-Quart Roaster Oven, Nesco 4818-25 18 Qt Professional Roaster, and Rival 18-Quart Roaster Oven.
Picking the Right Brisket
Choosing a well-marbled packer-trimmed brisket is key for moist, fork-tender results after the low, slow cooking. Here’s what to look for:
– Packer cut – This means the flat cut and point cut of the brisket are still connected. Go for at least a 12-15 lb packer brisket to feed a crowd.
– Marbling – Look for ample white fat marbling throughout the brisket for flavor and moisture. Avoid briskets with large sections of lean meat.
– Flexible – The brisket should have a slight jiggle and bend to it. Pass on stiff, hard briskets.
– Thickness – Choose a brisket with an even thickness of around 1 1/2 to 2 inches for optimal cooking.
– Freshness – Look for a brisket with a bright red color without dried or brown sections on the cut surface.
Untrimmed briskets are most economical. You’ll need to trim off excess hard fat, but leave a 1/4 inch layer before cooking for tenderness.
Trimming and Preparing the Brisket
Properly trimming the brisket of excess fat and preparing it is essential for even cooking and to allow the spice rub to penetrate the meat. Follow these steps:
1. Remove tough silverskin membrane:
Trim off any remaining silverskin or silver membrane covering the meat. Use a knife to lift up an edge, grab hold, and scrape it off the brisket.
2. Trim thick areas of hard fat:
Leave about 1/4 inch of fat across the entire surface. Trim off any very thick sections of fat so they don’t prevent seasoning absorption.
3. Square off edges:
Trim the brisket so there are nice clean lines along the top flat muscle and sides. Round off any protruding corners.
4. Apply seasoning rub:
Generously coat all sides of the brisket with a dry spice rub. Try equal parts salt, pepper and paprika plus garlic and cumin. Massage the rub into the meat.
5. Refrigerate overnight:
For the best flavor permeation, wrap the spiced brisket in plastic wrap and refrigerate 8-12 hours. Remove from fridge 1 hour before cooking.
Setting up the Electric Roaster
Preheating your electric roaster properly and using a roast rack will ensure the brisket cooks evenly. Follow these steps:
1. Place roast rack in roaster:
A V-rack or broiler pan rack allows the brisket to be suspended above collected juices for more even cooking.
2. Pour in 2 cups of water or broth:
The liquid helps add humidity inside the covered roaster so the brisket doesn’t dry out.
3. Preheat on 325°F for 20 minutes:
This preheats the air and rack before adding the brisket. A consistent 325°F temperature is ideal.
4. Add seasoned brisket fat-side up:
Place brisket on the rack with the fat cap up to self baste the meat as it cooks.
5. Insert meat thermometer probe (optional):
For best results, insert an oven-safe meat probe thermometer into the thickest part of the brisket.
Cooking Guide for a 12 lb Brisket
Follow this timeline for cooking a 12 lb packer-trimmed brisket low and slow in an electric roaster set at 325°F:
– 0-2 hours: Brisket starts to shrink and release juices. Fat cap melts.
– 2-6 hours: “Stall” where internal temp stops rising around 150°F. Power through the stall!
– 6-10 hours: Past the stall, temp begins climbing again up to 190°F for sliceable brisket.
– 10-12 hours: Proteins broken down, meat very tender. Baste and rotate periodically.
– 12+ hours: Brisket should jiggle like jello when done. Check for 195-205°F internal temp.
Cooking times can vary based on the brisket size, shape and roaster model. Always rely on meat thermometers over time.
Determining Doneness of Brisket
With brisket’s large size and variability, relying on temperature and tenderness testing is must for perfect doneness:
– Internal temp of 195-205°F – This signals collagen is melted and meat is fall-apart tender.
– Thermometer probe slides in easy – When cooked, the probe should slide through the thickest part like soft butter.
– ‘Jiggly’ feel – Poke the meat and it should jiggle all over like gelatin when thoroughly cooked.
– Toothpick test – Stick a toothpick in a few places. It should slide in and out without resistance when done.
– Slice test – Try slicing off a small piece. Well-done brisket slices should effortlessly ‘shred’ rather than ‘slice’.
Always check doneness in a couple thick areas since ovens can have hot spots. Better a little overcooked than undercooked brisket.
Troubleshooting
Even with an electric roaster, brisket can sometimes be tricky. Here are some common issues and fixes:
Problem: Brisket top is dry or crusty.
Solution: Baste more frequently. Tent foil over top if over-browning.
Problem: Brisket bottom or edges are undercooked.
Solution: Rotate brisket 180° halfway through cooking.
Problem: Brisket finishes early.
Solution: Turn oven down to 225°F to hold it until ready to serve.
Problem: Brisket takes much longer than expected.
Solution: Be patient. Cook to tenderness not time. May just be a large, stubborn brisket!
Problem: Burnt drippings or smell.
Solution: Add more liquid to bottom of roaster and stir drippings.
Don’t be afraid to continue roasting until the brisket passes all doneness tests, even if it takes 15+ hours. The tender, juicy rewards are worth it!
Brisket Resting & Holding
Proper resting and holding are critical for keeping sliced brisket hot and moist:
– Rest 30-60 mins before slicing: This allows juices to redistribute through the meat.
– Keep wrapped in foil while resting: The foil tent traps in warmth and moisture.
– Hold in insulated cooler: After slicing, hold brisket in an empty cooler up to 2 hours.
– Pour juices over brisket: Pour any collected pan juices over the brisket to keep moist.
– Keep warm in oven: Baked at 170°F in a foil pan to keep hot if serving over a long time.
Avoid letting rested brisket sit out at room temperature too long before serving or it can dry out. Slice just before serving or holding.
Carving & Slicing the Brisket
For uniform, decorative slices, follow these carving tips:
– Slice against the grain: This cuts through the muscle fibers for more tender bites.
– Separate point from flat first: The lean flat needs to be sliced before fattier point.
– Start with flat half: Carefully slice the flat section across the grain into approx. 1/4 inch slices.
– Angle slices point half: Turn the point half perpendicular to the flat and slice on an angle across the grain.
– Make uniform slices: Keep slices evenly thick for attractive platters.
– Chop or pull if needed: Overcooked or dry sections can be chopped or pulled into burnt ends.
Serve the slices artfully arranged on a platter with plenty of rich pan juices for dipping.
Serving & Leftover Tips
– Slice only what’s needed: Slicing releases juices so only slice the brisket as needed in smaller batches.
– Offer barbecue sauce on the side: Let guests control how much sweet, tangy barbecue sauce they want.
– Make sandwiches: Pile leftovers on brioche buns with pickles and slaw for amazing brisket sandwiches.
– Refrigerate properly: Let brisket cool completely first, then refrigerate slices and juices in sealed containers.
– Reheat gently: Warm leftovers in the oven at 350°F or carefully steam in the microwave to prevent toughening.
With the proper tools, some patience and these techniques, you’ll be rewarded with incredibly moist, melt-in-your-mouth brisket using an electric roaster. Enjoy!