An electric roaster is the perfect option for a substantial cut like brisket, allowing the meat to slow-cook to perfection while freeing up oven space for vegetables, desserts and other dishes. Brisket is a particularly dense, flavorful cut of meat taken from the chest area of the animal. Because it's so well-muscled, however, it tends to be somewhat tough. Cooking the brisket slowly helps dissolve the collagen and tough connective fibers, resulting in tender, mouthwatering meat.
Preheat the electric roaster to 250 degrees Fahrenheit.
Trim excess fat from the brisket, but leave at least 1/4 to 1/2 inch to keep the meat juicy.
Mix seasonings like salt, pepper and minced garlic in a small bowl. If desired, stir in a small amount of sugar and spices like chili powder, paprika, oregano, cumin, cayenne pepper and sage.
Coat the brisket evenly with the seasoning mixture, then wrap the meat securely in heavy-duty aluminum foil. Fold the edges to seal the foil and prevent loss of steam.
Place the brisket in the roaster and cook the meat for approximately 4 hours, or until a meat thermometer inserted into the thickest part of the meat registers at least 145 F.
Transfer the brisket to a serving plate. Cover the meat with aluminum foil to keep it warm, then let it rest for 15 minutes before serving.
- Nesco: Easy Beef Roast
- Hamilton Beach: Barbecued Brisket
- The Deluxe Food Lover's Companion; Sharon Tyler Herbst and Ron Herbst
- University of Illinois Extension: Cooking Turkey in an Electric Roaster
- University of Wisconsin Extension: USDA Revises Recommended Cooking Temperatures for all Whole Cuts of Meat to 145 F
- Nola.com: Slow-Cooked Roast in Foil is a Favorite of Readers