2006-12-11 05:29:06 · 4 answers · asked by Edward R 1 in Food & Drink ➔ Cooking & Recipes
to prep splash in vinegar add whatever seasoning you might like-no salt. use wood fire to smoke/BBQ @ 250-325 for 5-7 hours. Wrap in foil after 2hrs. Prep for 7 hours
2006-12-12 08:57:03 · answer #1 · answered by Master M 3 · 0⤊ 0⤋
You don't ask about seasoning, so there you seem to know what to do.
Have the roast beef in a hot pan, as soon as it's really brown on one side and the pores are closed, turn it. When it is brown on all sides, take it out of the pan and place it in something else into the oven, which is only about 80° C warm. If I have calculated correctly, that's the equivalent of 175° F. The juice that sorted in the pan from the meat you pour over your roast beef. You leave the meat for at least 3 hours in the oven.
2006-12-11 13:39:25 · answer #2 · answered by corleone 6 · 0⤊ 0⤋
Brisket is a tough cut of meat and really benefits from long, slow cooking (smoking/BBQ, braising, etc.). It isn't a cut that I would want to eat medium rare.
Braising a 4 lb brisket would probably take on the order of 3 or 4 hours.
2006-12-11 13:33:52 · answer #3 · answered by scottr9 3 · 0⤊ 0⤋
350 degrees, 30 mins per lb. When do we eat?
2006-12-11 13:36:45 · answer #4 · answered by reynwater 7 · 0⤊ 0⤋