Unique problem with brisket. (Question from a friend)

[RDSBandit]

I have a friend who is a missionary to Papua New Guinea. He's out in the Bush. Last week he was able to fly into Garoka and go to a meat market there while picking up supplies for the next couple of months. One of the things he got was a brisket point that weighs around 2.5 lbs. He asked me for tips on how to cook it. He has an oven that runs on propane, but he is trying to conserve fuel if possible.

I suggested cooking it in a pit wrapper in leaves, but, I have never cooked anything that way so I don't feel like I would be much help.

Can any of y'all help me out? What are your thoughts, ideas, experiences, and suggestions? What would you do if you were in his shoes?

[STEbbq]

Well, if he is out in the bush, what kind of wood does he have access to for smoking? I am wondering if he can go campfire style and smoke it over wood and maybe finish it in the oven.

[RDSBandit]

He said banana and a lot he doesn't know. He also said he would have to let the wood dry out for a while first after cutting it. (He's in a rain forest)

[Jfrosty27]

Pack it in a cooler, head to the nearest airport, fly to your house, and bbq that puppy proper like!! Be sure to have plenty of cold beer on hand. 😊🤣

[STEbbq]

The other thing that comes to mind if resources are scarce is a pit.

Some well shaped flat stones could be used instead of coals (line the pit with the stones) and maybe the light some newspapers.

https://www.motherearthnews.com/diy/backyard-barbecue-pit-zmaz80mjzraw/

[STEbbq]

This article mentions newspaper as wrapping but I’d imagine if you went Hawaiian luau style and wrapped in easily available leaves, I am sure that would be better.

[Troutman]

I agree with the pit (what Mexicans call a “pib”) method of cooking in a remote location. Obviously a brisket has to be slowly rendered so grilling is probably out of the question. Slow roasted wrapped in banana leaves would probably yield a pot roast result but with some imagination and proper seasoning I bet it could be good. Good luck to him, have him send us some pix!!

[shify]

My thoughts exactly.

[texastweeter]

Cochinita pibil style, or what we call a "Cajun microwave".

[bbqLuv]

I have never done this myself, I have seen it done on TV, so ask Bing's AI here is the replied:

Pit cooking with hot rocks is a method of cooking food using heated rocks buried in a pit oven. It is a traditional way of cooking that dates back to ancient times and is still used in some cultures today. Pit cooking with hot rocks can create a lot of heat and steam, which can cook large quantities of food without the need for commercial cooking appliances¹²³⁴.

Some examples of pit cooking with hot rocks are:

• Clambake: A technique used in New England, where a pit is dug, a fire is started, and rocks are placed on top. Once the fire burns out and the rocks are hot, they are covered with wet seaweed and then with food such as clams, corn, and lobster. The food is then covered with more seaweed and a tarp, and left to cook for several hours¹.
• Pachamanca: A technique used in Peru, where a pit is lined with stones and a fire is started. Once the stones are hot, they are covered with banana leaves and then with food such as potatoes, corn, and meat. The food is then covered with more leaves and soil, and left to cook for about two hours².
• Hāngī: A technique used in New Zealand by the Māori people, where a pit is dug and a fire is started. Once the fire burns down, stones are placed on top and then covered with wet sacks or cloth. Then food such as kumara (sweet potato), cabbage, pumpkin, and meat are placed in baskets on top of the stones. The food is then covered with more wet sacks or cloth and soil, and left to cook for three to four hours³.
• Umu: A technique used in Polynesia, where a pit is dug and a fire is started. Once the fire burns down, stones are placed on top and then covered with banana leaves. Then food such as taro, breadfruit, bananas, and meat are wrapped in leaves and placed on top of the stones. The food is then covered with more leaves and soil, and left to cook for two to three hours⁴.

I hope this answers your question!