Brisket Pot Roast

Douglas L. Barber said:

I am going to make pot roast with a 13 lb packer-cut brisket. Any ideas on
approximate cooking time?

What exactly do you mean by "pot roast"?

You need to cook it on a rack in a covered roaster for quite a few
hours, and you'll need to deal with all the fat that cooks out (and the
fat that doesn't cook out. If you try to just roast it in a dutch oven
with root vegetables, it will be incredibly greasy, and the vegetables
will be overcooked before the brisket is tender.

Best regards,
Bob

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Douglas L. Barber said:

I am going to make pot roast with a 13 lb packer-cut brisket. Any ideas
on approximate cooking time?

What exactly do you mean by "pot roast"?

You need to cook it on a rack in a covered roaster for quite a few hours,
and you'll need to deal with all the fat that cooks out (and the fat that
doesn't cook out. If you try to just roast it in a dutch oven with root
vegetables, it will be incredibly greasy, and the vegetables will be
overcooked before the brisket is tender.

Best regards,
Bob

That's not true at all. While 13 lbs is rather large for a traditional pot
roast, brisket is one of the best cuts for this method. Fat can be skimmed
off, and the vegetables are intended to become very soft and sort of meld
with the sauce. I use 3.5 to 4 hours for a 3 to 4 pound cut.

--
Peter Aitken

Remove the [censored] from my email address before using.

Peter Aitken said:

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Douglas L. Barber said:

I am going to make pot roast with a 13 lb packer-cut brisket. Any ideas
on approximate cooking time?

What exactly do you mean by "pot roast"?

You need to cook it on a rack in a covered roaster for quite a few hours,
and you'll need to deal with all the fat that cooks out (and the fat that
doesn't cook out. If you try to just roast it in a dutch oven with root
vegetables, it will be incredibly greasy, and the vegetables will be
overcooked before the brisket is tender.

Best regards,
Bob

That's not true at all. While 13 lbs is rather large for a traditional pot
roast, brisket is one of the best cuts for this method. Fat can be skimmed
off, and the vegetables are intended to become very soft and sort of meld
with the sauce. I use 3.5 to 4 hours for a 3 to 4 pound cut.

IMHO there's too much fat to deal with that way in a 11+ pound brisket.
They are maybe 40% fat and the fat is in big fold that are hard to
trim out. When you buy a 3 or 4 pound brisket, the butcher has done a
*lot* of work already to get it that size.

I would trim off some of the fat, roast it maybe to medium rare or
medium, then trim it again, skim it, whatever. THEN add the vegetable
and cook until the meat is well done and starting to fall apart, and the
vegs are soft.

Best regards,
Bob

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, zxcvbob

Quoted message said:

Douglas L. Barber said:

I am going to make pot roast with a 13 lb packer-cut brisket. Any ideas
on
approximate cooking time?

snip

Quoted message said:

Quoted message said:

What dutch oven will hold a 13# hunk of meat?
--

Nesco roaster?

On Tue 03 May 2005 11:12:50a, Melba's Jammin' wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>, zxcvbob

Quoted message said:

Douglas L. Barber said:

I am going to make pot roast with a 13 lb packer-cut brisket. Any
ideas on approximate cooking time?

What exactly do you mean by "pot roast"?

You need to cook it on a rack in a covered roaster for quite a few
hours, and you'll need to deal with all the fat that cooks out (and the
fat that doesn't cook out. If you try to just roast it in a dutch oven
with root vegetables, it will be incredibly greasy, and the
vegetables
will be overcooked before the brisket is tender.

Best regards,
Bob

What dutch oven will hold a 13# hunk of meat?

Double-Dutch? Oh, no, that was riope-jumping! :-)

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, zxcvbob

Quoted message said:

Douglas L. Barber said:

I am going to make pot roast with a 13 lb packer-cut brisket. Any ideas
on
approximate cooking time?

What exactly do you mean by "pot roast"?

You need to cook it on a rack in a covered roaster for quite a few
hours, and you'll need to deal with all the fat that cooks out (and the
fat that doesn't cook out. If you try to just roast it in a dutch oven
with root vegetables, it will be incredibly greasy, and the vegetables
will be overcooked before the brisket is tender.

Best regards,
Bob

What dutch oven will hold a 13# hunk of meat?
--
-Barb, <http://www.jamlady.eboard.com> Updated in late-April.

Lodge makes a 16" diameter camping Dutch oven that would come very close.

Dimitri

In article <[email hidden]>, "Janet Bostwick"

Quoted message said:

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>, zxcvbob

Quoted message said:

Douglas L. Barber wrote:
> I am going to make pot roast with a 13 lb packer-cut brisket. Any
> ideas
> on
> approximate cooking time?

snip

Quoted message said:

Quoted message said:

What dutch oven will hold a 13# hunk of meat?
--

Nesco roaster?

Sure, but I think of a dutch oven as a round kettle used on top of the
stove. I could be wrong. Wouldn't be the first time.
--
-Barb, <http://www.jamlady.eboard.com> Updated in late-April.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin said:

In article <[email hidden]>,

"Dimitri"

Quoted message said:

<[email hidden]> wrote:
(snip)

Quoted message said:

Quoted message said:

What dutch oven will hold a 13# hunk of meat?

Quoted message said:

Lodge makes a 16" diameter camping Dutch oven that would come very

close.

Quoted message said:

Quoted message said:

Dimitri

On a stovetop, though? I've been told to not use a pot that

overhangs

Quoted message said:

the burner by more than an inch around.
--
-Barb

Hmm, wherever did you hear such?

Sheldon

In article <[email hidden]>,

Sheldon said:

Melba's Jammin said:

In article <[email hidden]>,
"Dimitri" <[email hidden]> wrote: (snip)

Quoted message said:

> What dutch oven will hold a 13# hunk of meat?

Quoted message said:

Lodge makes a 16" diameter camping Dutch oven that would come
very close.

Dimitri

On a stovetop, though? I've been told to not use a pot that
overhangs the burner by more than an inch around.
--
-Barb

Hmm, wherever did you hear such?

Sheldon

It was a U of MN extension class. The specific reference was regarding
a pressure canner. It's not unreasonable to me that a pan with a much
larger diameter than the burner it's on will be hotter on the part
that's resting on the burner than that which overhangs, regardless of
material from which the pan is made.
--
-Barb, <http://www.jamlady.eboard.com> Sam I Am! 5/3/05