Oven Brisket, Low and Slow

المكوّنات

• 1 Grillsons Beef Brisket (1 kg)
• 2 tbsp coarse salt
• 2 tbsp coarse black pepper (or 50 g brisket rub)
• Butcher paper or foil

الطريقة

1. The night before, rub every side with equal parts coarse salt and pepper; leave it uncovered in the fridge.
2. Heat the oven to 135 °C. Cook it fat side up on a rack over a tray.
3. After about 2 hours, when the crust is dark and doesn't smudge, wrap it tightly in butcher paper (or foil).
4. Carry on until a probe slides in like butter, 93–95 °C inside: 4–5 hours in all for 1 kg.
5. Rest it wrapped for 30–60 minutes, then slice pencil-thick against the grain.