You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Stupidly Stupid Question #1: If a recipe says to "smoke the meat at 250 for 12 hours"
- Thread starter marilynfl
- Start date
Sure but you may not have to go 12 hours
Of course it depends on the size of the brisket or butt. When I want to slow-roast a big cut I often cut the meat in half (only if it is to be used shredded or chopped up), put some liquid in the pan, cover tightly with foil and roast at 300 for several hours- I never have had to go as long as 12 hours.
Of course it depends on the size of the brisket or butt. When I want to slow-roast a big cut I often cut the meat in half (only if it is to be used shredded or chopped up), put some liquid in the pan, cover tightly with foil and roast at 300 for several hours- I never have had to go as long as 12 hours.
michael-in-phoenix
Well-known member
Agree with Cathy. I usually put the meat, whole, in a roasting pan on a rack...
...with a little water in the pan. Then I seal with foil and set the oven on 275 to 300 degrees and leave it, undisturbed, for about 5 hours to 8 hours. I start checking for desired tenderness at around 5 hours, but usually leave it longer, closer to 8 hours.
Then I up the oven temp to around 400 and brown the outside (foil off, obviously).
Works for me.
Michael
...with a little water in the pan. Then I seal with foil and set the oven on 275 to 300 degrees and leave it, undisturbed, for about 5 hours to 8 hours. I start checking for desired tenderness at around 5 hours, but usually leave it longer, closer to 8 hours.
Then I up the oven temp to around 400 and brown the outside (foil off, obviously).
Works for me.
Michael
amanda_pennsylvania
Well-known member
Yep. My brisket recipe calls for a marinade and roasting for about 8 hours.
I don't think you'll need the 12 hours (depending on size, of course).
I don't think you'll need the 12 hours (depending on size, of course).
Thank you all. I'll give the beef a test this weekend....unless it's too hot to bake. Aha!
That's probably why people "smoked" their meat, she says with sudden realization! It cooks outside in the smoker without heating up the house.
Sheesh. Some days I'm amazed I can walk and talk at the same time.
That's probably why people "smoked" their meat, she says with sudden realization! It cooks outside in the smoker without heating up the house.
Sheesh. Some days I'm amazed I can walk and talk at the same time.