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Cooking - Roasting (in a outdoor kitchen - wood burning brick oven) This page contains stories and pictures of "slow roasting" done in the oven, typically after an evening's pizza cooking. My favorite is doing a brisket overnight using only the stored heat of the wood fired brick oven. It comes out fantastic and is free, free, free and easy to do. This was my most pleasant surprise in what I can do with the oven. I used to ruin so many briskets trying to smoke them like so many other people do. Mine always came out dry. The briskets done overnight in the oven are moist and just fall apart they are so tender. After a day of cooking in your outdoor garden kitchen, try one of these overnight roasting adventures out.
No two people will likely cook a brisket the same way. That is what I have realized over the years. Preparation, marinades, dry rubs, methods of cooking...there are so many. Following is one way that I currently use. You will no doubt modify to suit your taste and availability of options for spices, etc. I start with a 10 - 14 pound brisket and then apply a dry rub. Each side is coated with a layer starting with lime juice, cayenne pepper, cumin, paprika, onion, black pepper, and salt.
I also add crushed garlic as a final layer.
Once coated on both sides, I place the brisket covered into the refrigerator for at least 4 hours, with the best results obtained if I can do this a day in advance. When all the pizza's have been cooked, the fire is out (not flaming) and you have a hot bet of coals, then you can insert your brisket (or other dish) for roasting overnight. In this evenings cooking the oven is at 325 degrees as measured by a simple thermometer on the brick oven floor.
Once the brisket in inside, it is covered by a sheet of extra heavy duty aluminum foil and the oven sealed with firebricks leftover from construction. I use the bricks because they are free :), they will never catch fire and I can sleep well at night :), and they do a fantastic job of helping maintain heat while covering the oven opening. The next morning, whenever I wakeup (normally no alarms :), the oven is opened and the brisket is done and ready to be removed. The oven temperature in this case is still at 225 degrees. This was after 9 hours with the firebricks covering the doors.
Normally at this point I remove the brisket from the roasting pan, wrap it in extra heavy duty foil, and let it sit for at least 1 - 2 hours. The temptation is to eat some right away, and I admit to having "breakfast brisket" many times, but if you let it sit the texture and flavors continue to develop Serving suggestions? There are as many options as marinating and cooking.
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