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How to Convection Roast a Brisket

author image Christopher Godwin
Christopher Godwin is a freelance writer from Los Angeles. He spent his formative years as a chef and bartender crafting signature dishes and cocktails as the head of an upscale catering firm. He has since ventured into sharing original creations and expertise with the public. Godwin has published poetry, fiction and nonfiction in publications like "Spork Magazine," "Cold Mountain Review" and "From Abalone To Zest."
How to Convection Roast a Brisket
Brisket shown in context. Photo Credit: Tom Pennington/Getty Images Sport/Getty Images

Many high-end ovens offer both convection and conventional cooking. A convection oven has a fan in the back that blows hot air around, making for an even temperature throughout the whole oven, unlike conventional ovens that often have hot and cool spots because of their fixed heating element. Cooking brisket in a convection oven isn’t too much different than in a conventional oven, but you need to keep some things in mind.

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Before Roasting

You should remove brisket from the refrigerator approximately one hour before you are ready to roast it in your convection oven so it can warm up to room temperature, keeping it covered with plastic wrap or aluminum foil. Removing the brisket before cooking will make your cooking time more accurate because the meat won’t have to warm up in the oven before it begins actually cooking. After the brisket has rested an hour at room temperature, you can season the outside of it with oil, salt and pepper, and any fresh or dried spices you wish to use for flavor.

Correcting for Convection

If you are using a standard recipe not written for a conventional gas oven that uses a typical heating element, you need to reduce the starting temperature of your convection oven by 25 degrees. This helps to correct for the hot air that circulates in a convection oven, cooking your food faster. Along with reducing the cooking temperature, you should reduce the cooking time by 20 percent if you are using a standard recipe.

High Heat Method

Cooking brisket over high heat helps to ensure a crisp, outside crust, especially when the brisket is coated in a spice or sugar rub or marinade, and a tender, juicy inside. To cook brisket using the high heat method in a convection oven, cook the brisket at 350 for 15 minutes per pound. Cover the meat with aluminum foil and allow it to rest for 30 minutes after removing it from the oven.

Slow and Low

Cooking brisket at a lower temperature often referred to by chefs as the slow and low method results in fork-tender meat with a softer outside and succulent interior. Cook brisket at 200 degrees Fahrenheit on a rimmed baking sheet for 2 hours per pound of meat. Wrap the brisket in aluminum foil and allow it to rest for 30 minutes.

Check the Temperature

Cooking brisket following a recipe and specified cooking time is a good place to start, but checking the internal temperature with an instant-read thermometer about halfway through the center of the brisket will allow you to cook the meat exactly as you desire. For rare meat, the internal temperature should be between 120 and 125 degrees Fahrenheit; 130 to 135 for medium rare; 140 to 145 for medium; 160 and above for well-done brisket.

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