BRISKET ROLL RECIPES

Steps:

• Heat the oven to 180C/fan 160C/gas 4. Put the brisket in a roasting tray, season and roast for 30 minutes until coloured. Add the butter to the tray and pour in some water until it reaches halfway up the brisket. Cover tightly with foil.
• Turn the oven down to 140C/fan 120C/gas 1 and cook for 4 hours until soft and giving (you should easily be able to pull the meat apart). Leave in the liquid to cool for at least 1 hour.
• Remove from the liquid and break the brisket up, gently, with your hands (don’t shred it, you want recognisable chunks), then add the chilli and lemon zest and season.
• Put a quarter of the brisket mix onto a double layer of clingfilm and roll it up into a thick, 4cm-wide sausage. Twist the ends until it becomes tight, then tie with string or a strip of clingfilm. Repeat for all the brisket, then chill it until firm – about an hour.
• Fill a pan 1/3 full of oil and heat to 180C, or until a cube of bread browns in it in 30 seconds. Heat the oven to 160C/fan 140C/gas 3.
• Beat the eggs and milk in a shallow bowl. Put the panko and flour in separate bowls. Slice the brisket sausages into 6cm portions then remove the clingfilm.
• Roll the brisket in the flour first, then dip in the egg mix, then the panko. Repeat the egg and panko steps twice for each brisket portion.
• Fry for 3 minutes or until the crumbs are light brown all over, then transfer to a baking tray and cook for 8-10 minutes in the oven so they crisp up and heat through. Mix the sauce ingredients, and serve with the rolls for dipping.

Steps:

• Trim the extreme excess fat from the brisket. Not too much though, fat is good for keeping this thing moist!
• Rinse the brisket and pat it dry with paper towels.
• Mix all the dry ingredients together in a bowl.
• Generously coat one side of the brisket with the rub. "Rub" it in with your hands really good. This is very important!
• Flip the brisket and repeat the process.
• Wrap the brisket in a few layers of plastic wrap. Then one layer of foil. Put it in the fridge for about 24 hours.
• Prepare your smoker for smoking or your grill for indirect heating. You are looking to have your cooking chamber between 225 and 240 degrees.
• When grill is up to temp, place the brisket on the rack and WAIT!
• Smoke the meat for about 1 1/2 hours per pound. You are looking for an internal temp of 175-185 degrees at the thickest part of the brisket.
• I use Pecan wood chips for flavoring, but feel free to use Hickory, Cherry, or Apple as well. I never use Mesquite wood. Also, make sure you don't use "green" wood or it will taste horrible! Add a handful of soaked wood chips every 45 minutes for the first 8 hours.
• Some people like to "mop" a brisket. If you want to do this, do it during the second half of the process. Look for a mop recipe online if you want to do this.
• When it is done, wrap the brisket in foil and let it stand for about 30 minutes.
• Slice it against the grain and serve with Rock and Roll BBQ sauce (on buns if you like).
• I realize this may be more work than you are looking for. BUT if you want REAL BBQ this is the way you gotta do it.