Ok BrewDog I bought a 10 pound brisket today. Gonna rub it tonight with some spices, then try the dry roast tomorrow. I feel like I have a new lease on life now that I have realized everything I thought about oven cooked briskets is wrong. Your logic makes sense because I let briskets go overnight on the big green eggs dry environment etc but I just assmumed that since I was cooking in liquid I would be faster due to the high specific heat capacity of water.
How to be better at cooking - some useful tips
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