Brisket

Rather than fire up the egg for a long, slow cook at this time of year I thought I'd pre-cook it in the oven.
To sort of mimic the egg, but without the smoke, I decided to dry cook it in a casserole using some canolli tubes to support the meat above the base of the pot and the inevitable drippings.
Initially dry rubbed, usual suspects, and left overnight in the 'fridge, this has had four hours on the oven's slow setting. The outside of the pot measured 104°C, which is similar to the 100°C that I target in the egg, and the internal temp was just under 80°C.

It's now back in for another fours hours or so then it'll be finished off in the egg, probably for another four hours or until it has fallen apart.

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I forgot about it and left it in for ages, maybe 8 hours.

Plan 'B'
It was a bit dark and firm around the edges but it shredded easily with a fork

 and ended up in a bucket of ratatouille

so it turned out ok albeit without the smoke.



The casserole is Le Creuset's finest big marmitout, it cost me a lot of money a lot of years ago but is no longer made; this one has seen some service.