The recipe I inherited says 7-8 hours at 275F, so I'd call that recipe plausible.
Cookin again
- Thread starter Dannyalcatraz
- Start date
Dinner tonight:
I started with a 9lb pork butt, beer-braised (Asahi & Blue Moon) at 250degF for 8.5 hours (overnight). It was seasoned with salt, black pepper, paprika, brown sugar, parsley and chive.
I served it for dinner tonight over cavitappi pasta with a little butter, BBQ sauce and Worcestershire sauce on top.
I started with a 9lb pork butt, beer-braised (Asahi & Blue Moon) at 250degF for 8.5 hours (overnight). It was seasoned with salt, black pepper, paprika, brown sugar, parsley and chive.
I served it for dinner tonight over cavitappi pasta with a little butter, BBQ sauce and Worcestershire sauce on top.
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Plausible, but to my mind, it sounds like too much heat for too long. I’d drop it to 250-275 and check the doneness. You can always correct undercooked meat, but once it’s overcooked, it’s not fixable.
How big and thick is the cut?
Jahydin
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Yeah, I’d DEFINITELY drop the temp on something that size.
Like I said, my 9lb pork butt hit 195degF internal temp after 8.5 hours at 250degF. And that was considered “well done”.
EDIT: forgot to mention- that pork butt went into the oven still frozen.
If you’re not looking for that level of doneness in your beef, check some of the smoking/grilling/“he-manly” cooking sites for recipes.
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I just looked at slow-cooked beef pot roast recipes- IOW, cooking potatoes, carrots, onions, and other root vegetables in the same pot as the beef. In those, you’re typically looking for medium to well-done beef.
And I’m seeing temps between 250degF-300degF, and times of 3-5 hours. With a smallish hunk of beef like yours, I’d aim for the shorter side of the cooking times before checking.
And I’m seeing temps between 250degF-300degF, and times of 3-5 hours. With a smallish hunk of beef like yours, I’d aim for the shorter side of the cooking times before checking.
My pot roast recipe expects a 4-ish-pound boneless chuck roast to be done in 3-4 hours at 325F. My suspicion is that the main variable is how think the roast is, not the overall weight, though there's likely a correlation.
Thickness definitely plays a role! Something thick & round like a chuck roast would cook differently than a relatively flat cut like a brisket.My pot roast recipe expects a 4-ish-pound boneless chuck roast to be done in 3-4 hours at 325F. My suspicion is that the main variable is how think the roast is, not the overall weight, though there's likely a correlation.
And of course, how done you want the meat will de on the cut as well. Prime rib, you want rare or medium rare…maybe medium at the most cooked. But things like chuck roasts you routinely do pretty thoroughly cooked.
And a brisket would be medium-rare to medium for most purposes. A corned beef brisket or pastrami is probably medium to well done, maintaining its reddish color due to its marinating process.
I've seen recipes that at least seemed to be treating brisket like a pot-roast. I think if you're braising it in something covered, you can maybe go a little long. I mean, if you want it to be falling-apart-done, you kinda have to. Heck, these days we shred our pot-roasts and treat them as sloppy joes or something equivalent.
Sounds good to me!
I’ve been beer-braising my corned beef briskets overnight in a Dutch oven for a couple years now, and they’re definitely tender, tasty and juicy. I’ve been strongly considering doing a regular brisket with the same method, but haven’t yet.
