Beef brisket oven recipe – bone in, on wood fired oven | Grill philosophy

What do you think, it’s enough or not?Now you’re talking!For me, this is the right amount…So…Today we’re having an amazing piecea very nice spice mixtureand by cooking this piece we’ll show youthe worth of a Greek traditional wood-fired oven.Because we’ll be cooking it in this oven for many hoursand you’ll see the result in the end.Let’s see the whole process.Hello dear friends!Hello from me, too!I’m George Mallioras.And I’m Andreas Mallioras.We construct grills and ovens together.We really like grilling, cooking and good company.And we share with yourecipes which will be the excuse to get together with your company.So, every Tuesday and Thursdayon our YouTube channel Grill philosophyand our Facebook page Greek bbq club.Join us as well on our Facebook group Grill philosophywhere we are already many grillers and we exchange views.You’re welcome to join.Happy grilling to everyone!Happy grilling from me, too!PreparationHere inside this bowlwe’ve put 2 tablespoons spicy mustardand 1 tablespoon tomato paste.And we’ll also add sunflower oil, around 80ml (2.7 fl.oz)To make a mixtureto usefor covering the meat.Until Andreas finishes the mixtureI’ll share a few facts about this piece of meatand the spices.This piece is beef ribs.Brisket.Bone-in brisket, and this piece here on topit’s what we call brisket.which is used by the butcher’s here to make mince.An exquisite piece of meat.We’ll cook it as is, along with the ribsin the traditional wood-fired oven.We’re planning to grill it for 8-9 hours.In low temperature.I’ve prepared a very good mixtureof salt and spicesyou’ll find the exact analogies of this mixtureby following the link to the recipe in the description box.Which leads to our website where we have more recipes.And there you can find the exact ingredients of this mixtureand with more details for the preparation.Our first task is to use the mixtureof sunflower oil, spicy mustard, and tomato pasteto cover our piece of meat on the outside.This will help the spices to stick on the meat.A thick cover.We have placed it on 5 parchment paper sheetsBecause we’ll wrap it with them after this basting.We’ll leave it to marinade all night.Also, so you know right now is nighttime here,a Friday nightand on Saturday early in the morning, too early in the morningwe’ll wake up to light the wood-fired ivenAt around 5 a.m. we should light itWell, yes, at least.At least 5 a.m., until the oven is heated and then come to the right temperaturethat we want for cookingat around 220-230°C (428-446°F)to cook this pieceso we can eat it late in the evening.We’ll turn it upside down as wellto cover it the same wayHere you can see that I have removedthe membrane, normally there is a membrane here on the ribs.I have removed itif you cannot do it yourself, ask your butcher to do itSo the meat can be exposedand cover it as well.The portions of the ingredients for the mustard mixit’s thisand there will be some left.Better have moreIf there’s nothing left, it wasn’t enough…!Exactly.So…After covering it,we’ll now add the spicesAnd we’ll add the spice and salt mixturein a way to create a layer around the meat.Also on the sides.And wherever we can accessWe’ll add plenty of it so it can stay as much as possible.Spicy paprika is the dominant ingredientAlso sweet.So, now we’ll turn it upside down againand it will stay like this, it will be cooked this way.Here we also made more mixture than needed.The portions are what mattersIt’s just that it should be covered as fully as possibleYes, it should be covered completely, don’t skimp on it.It is on the outside only, anywaysAlso here.Plenty of it.What’s left, keep it for another time.Another time we’ll also show you how to grill the brisket on its ownthis piece on top, that is.So,We’re ready. Prepare the rest, Andreas, to wrap it.Let’s wrap it.We’ll leave it wrapped like this all night long.Until the morning.To become scented enough.And when our oven is ready.. we’ll light it at around 5 a.m.,the whole process takes at least 2 hoursAt around 7 a.m.Am I doing it right?I should say here that we’ve used 5 parchment sheetsWe always use 5 sheets of parchment paperBecause one will be almost burned.But this time we’ll cook it at a lower temperature.As we’ve said, at 220°C (428°F), maximum 230°C (446°F) it’s our starting point.And we’ll be removing it after around 9 hoursand the temperature then will be at around 100°C (212°F).This is our parcel.Patience until tomorrow for the rest.Patience for us…That’s true..You’ll be seeing it right next.Lighting the wood-fired oven.