Oil-Less Fryer Brisket: A Tasty, Healthy Treat?

Brisket is a barbecue classic, but cooking it can be a laborious and time-consuming process. Traditional smoking or oven-baking can take hours, but an air fryer can produce a mouthwatering brisket in a fraction of the time. The air fryer's rapid air circulation cooks brisket quickly and evenly, sealing in flavour and moisture. But can you cook a brisket in an oil-less fryer? Oil-less fryers, such as the Big Easy Charbroil, use natural infrared heat to cook food without the need for oil, making them healthier and less expensive. While these products are marketed for cooking turkeys, they can also be used for other meats. So, it seems that you can cook a brisket in an oil-less fryer, but what are the advantages and disadvantages of doing so?

Choosing the right cut of brisket

On the other hand, the point, also referred to as the second cut, deckle, or crown, is thicker, heavier, less uniformly shaped, and fattier. This cut has much more intramuscular fat or marbling, making it extremely tender, succulent, and flavourful when cooked. The higher fat content also makes the second cut more forgiving while cooking, as the fat helps to keep the meat moist. If it's of premium quality, it can be seasoned simply with salt and pepper or a more complex spice rub and glaze. The second cut is perfect for smoking, low roasting, or slow cooking, resulting in mouthwatering burnt ends and juicy slices.

When choosing between the first and second cuts, it's important to consider your desired cooking method and serving style. If you're looking for even slices to serve on a platter or in sandwiches, the first cut is a better option. However, if you're planning to slow cook, barbecue, or smoke the brisket, the second cut is a more suitable choice due to its higher fat content and forgiving nature.

Additionally, you may opt to purchase the whole brisket, which includes both the first and second cuts. This allows you to balance the fat content and ensure that your meat stays moist. The whole brisket is ideal when cooking for a crowd, as it typically weighs between 6 and 12 pounds.

Temperature and timing

To cook a brisket in an air fryer, preheating the appliance to 325°F (163°C) is recommended. However, some sources suggest higher temperatures of 365°F. The cooking time will depend on the size of your brisket, but a good guideline is approximately 40 minutes per pound. It is important to use a meat thermometer to ensure the internal temperature reaches at least 195°F (90°C) for a tender result.

When cooking brisket in a preheated oven, the recommended temperature range is between 225 to 300°F. The cooking time is approximately 1 hour to 1 hour and 15 minutes per pound of meat. The ideal final internal temperature is between 180 to 200°F. It is crucial to use a meat thermometer to check the internal temperature of the brisket and avoid overcooking.

Allowing the brisket to rest after cooking is an important step. This gives the juices time to redistribute, resulting in a juicier final product. The resting time can vary from 10 to 30 minutes, depending on the cooking method and the size of the brisket. During this time, the internal temperature of the meat will continue to rise slightly.

Brisket preparation

Brisket is a popular cut of meat in many cuisines, including traditional Jewish cooking. It is one of the nine primal cuts of beef, coming from the lower front of the animal, near its front legs. Essentially, brisket is the animal's breast and is divided into two portions: the brisket flat and the brisket point.

As a cut, brisket can be very tough, and it requires three things to achieve the tenderness it is known for: moisture, low heat, and time. For best results, and for a true Texas-style brisket, it should be cooked in a smoker. However, if you don't have access to a smoker, you can still achieve good results by cooking the brisket in an oven.

• Plan accordingly: Brisket is a large cut of meat, so it's better to finish early than late. A good rule of thumb is to plan for around 90 minutes for every pound of meat cooked at 225 degrees.
• Select your brisket: Choose a "packer" brisket, which consists of two separate muscles with distinct textures: the \"point\" and the \"flat". Select at least "choice" grade, and if possible, opt for "prime" grade for better marbling.
• Prepare the brisket: Trim the fat off the brisket, leaving a layer of about 1/4 inch. Prepare a dry rub with your choice of seasonings, such as salt, pepper, garlic, or hardwood smoke, and massage it into all sides of the brisket. Refrigerate the brisket overnight to allow it to soak up the flavors.
• Preheat the oven: Remove the brisket from the refrigerator about an hour before cooking and let it come to room temperature. Preheat the oven to 300 degrees Fahrenheit and place a rack inside a large roasting pan.
• Cook the brisket: Place the brisket, fat cap up, in the middle of the roasting pan and loosely cover it with aluminum foil. Bake for about 1 hour and 15 minutes per pound, until the thickest part of the brisket reaches an internal temperature of 180-185 degrees Fahrenheit. Use a meat thermometer to check the temperature.
• Rest and serve: Remove the brisket from the oven and let it rest for about 30 minutes before slicing and serving.

While the above method uses an oven, you can also cook brisket in an oil-less fryer like the Big Easy Oil-Less Turkey Fryer. This fryer uses natural infrared heat to seal in flavors and cook the meat without the need for oil, resulting in a crispy crust on the outside and tender, juicy meat on the inside. Simply follow the manufacturer's instructions for cooking times and temperatures, and remember to let the brisket rest before serving.

Cooking process

Cooking brisket in an air fryer is a convenient and delicious method that yields juicy and tender results. Here is a step-by-step guide to help you achieve the perfect air-fried brisket:

Selecting the Meat:

Start by choosing the right cut of brisket. Brisket is a cut of beef from the breast or lower chest of the animal, and it is known for its rich flavour and tenderness when cooked correctly. The two primary cuts are the flat cut, which is leaner and commonly used for sandwiches, and the point cut, which is fattier and more flavourful, perfect for barbecue dishes. If you can, opt for a whole brisket, as the fat juices from the top will seep into the leaner bottom portion, making it juicier. Look for a cut with a good amount of marbling, as the fat content enhances flavour and moisture. Aim for even thickness to ensure consistent cooking.

Seasoning:

Seasoning is critical to achieving brisket excellence. A well-seasoned brisket will enhance its flavour profile, ensuring every bite is savoury and delicious. The seasoning can make or break your brisket, so be generous and ensure an even coating. A classic blend includes kosher salt and freshly ground black pepper, which forms the foundation of brisket seasoning. You can customise your blend with ingredients like garlic powder, onion powder, smoked paprika, thyme, basil, parsley, and rosemary. If you have time, heavily salt the meat a few days before cooking and store it tightly wrapped in the fridge. This will tenderise and season the meat, improving texture and flavour.

Marinade:

While marinating is not mandatory, it is highly recommended. A good marinade will add moisture and infuse complementary flavours into the meat. It can help prevent the brisket from drying out and improve the overall taste experience.

Air Fryer Preparation:

Preheat your air fryer to ensure even cooking. Set it to around 300°F (150°C) and allow it to preheat for 3-5 minutes. If your air fryer does not have a preheat setting, set it to the desired cooking temperature and let it run for a few minutes before adding the meat.

Cooking:

Place the seasoned brisket into the air fryer basket, ensuring it fits comfortably without overcrowding. This allows for proper airflow and even cooking. Set the temperature to 360°F (182°C) and cook for about 45-60 minutes, depending on the thickness of your cut. For optimal tenderness, aim for an internal temperature of about 190°F (88°C). Monitor the brisket closely and flip it halfway through the cooking process to ensure even cooking and bark formation. If your brisket is particularly thick, consider slicing it in half to reduce cooking time and improve airflow.

Resting and Serving:

Once the desired internal temperature is reached, remove the brisket from the air fryer and allow it to rest for 10-15 minutes before slicing and serving. This resting period ensures the juices redistribute and results in a more tender and juicy brisket.

Troubleshooting:

If your brisket is cooking unevenly, ensure it is placed in a single layer without overlapping pieces. To prevent dryness, avoid overcooking, and consider using a meat thermometer to monitor the internal temperature, aiming for around 200°F (93°C). To encourage the formation of a crispy bark, pat the meat dry before seasoning and consider brushing the brisket with a thin layer of oil or butter.

With these steps, you can master the art of cooking brisket in an air fryer, resulting in a tender, juicy, and flavoursome dish that will impress your family and friends.

Oil-less fryer options

Oil-less fryers are a great option for those looking for a healthier, hassle-free alternative to traditional deep frying. They are especially useful for cooking turkey, as they can seal in flavour and create a crispy crust without the need for oil. The most popular option on the market is The Big Easy Oil-less Turkey Fryer, which uses infrared cooking technology to create an even heat with no flare-ups. This fryer is safe and easy to use, making it a good choice for those who don't have much experience with smoking meats or don't want to deal with the mess of a traditional fryer.

One advantage of The Big Easy fryer is that it can cook a bird of up to 16 pounds faster than a conventional oven, with an estimated cooking time of about 10 minutes per pound. This makes it a convenient option for those who want to free up oven space or don't have access to a large kitchen. While some users have reported that the turkey was not as juicy as they would have liked, others have praised it as the "best turkey they've ever had".

In addition to The Big Easy, there are a few other oil-less fryer options on the market, although they may not be as popular or widely available. These include the Char-Broil Oil-less Fryer, which is another infrared option, and the "almost oil-less" fryers that use a small amount of oil to coat the food. These products are advertised as a healthier alternative to traditional deep frying, but some users have called them a scam because they don't deliver the same results.

Ultimately, oil-less fryers can be a viable option for those looking to reduce their oil consumption or want a more convenient way to cook a turkey. However, they may not be a perfect substitute for deep frying, especially when it comes to achieving the desired texture and flavour.

Frequently asked questions