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

Douglas L. Barber wrote:
> 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" > wrote in message
...
> Douglas L. Barber wrote:
>> 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 crap from my email address before using.

Peter Aitken wrote:
> "zxcvbob" > wrote in message
> ...
>
>>Douglas L. Barber wrote:
>>
>>>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

In article >, zxcvbob
> wrote:

> Douglas L. Barber wrote:
> > 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.
"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'" > wrote in message
...
> In article >, zxcvbob
> > wrote:
>
>> 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
>>
>
> What dutch oven will hold a 13# hunk of meat?
> --
Nesco roaster?

In article >, "Janet Bostwick"
> wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >, zxcvbob
> > > wrote:
> >
> >> 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
> >>
> >
> > 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' wrote:
> In article >, "Janet Bostwick"
> > wrote:
>
> > "Melba's Jammin'" > wrote in message
> > ...
> > > In article >, zxcvbob
> > > > wrote:
> > >
> > >> 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
> > >>
> > >
> > > 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

A true Dutch oven is a rather large iron pot, no lift handles other
than a wire bail, and with legs, usually three, so it can be set firmly
into a bed of hot embers, and a lid with a small eye for lifting with a
poker and a concave outer surface that's used for piling hot embers on
top of the pot. It's called an *oven* because mostly it was used as a
baking chamber. Nowadays what folks refer to as a Dutch oven is in
truth a sauce pot, a reletively small sauce pot at that, usually no
more than the 8 quart pot found in typical cookware sets, and often
also refered to as a stock pot whenever the situation suits, but in no
way is such a configured pot a true stock pot either... seems like
these days folks call any large pot (not so large actually) a Dutch
oven/stock pot, NOT! A true Dutch oven was a rather large vessel,
typically 20 quarts plus, would easily accomodate a 16 pound roast. I
have a 16 quart sauce pot that I typically use to prepare 10-12 lb pot
roasts that yield the roast plus 6-8 quarts of delicious soup with
plenty of room to spare.

http://papadutch.home.comcast.net/du...hanks-2003.htm

http://tinyurl.com/arlca

Sheldon

"Melba's Jammin'" > wrote in message
...
> In article >, "Janet Bostwick"
> > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >, zxcvbob
>> > > wrote:
>> >
>> >> 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
>> >>
>> >
>> > 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,
snip
Nah, you're right, I was just thinking of a friend that makes the most
wonderful 'BBQ' beef for sandwiches. He uses a couple of huge briskets and
cooks the things for hours and hours in his Nesco before skimming, shredding
and saucing the meat. It turns out very tender and juicy. He uses this
method whenever he wants to feed a large crowd.
Janet

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

> In article >, zxcvbob
> > wrote:
>
>> Douglas L. Barber wrote:
>> > 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'" > wrote in message
...
> In article >, zxcvbob
> > wrote:
>
>> Douglas L. Barber wrote:
>> > 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 > , "Dimitri"
> wrote:
(snip)
> > What dutch oven will hold a 13# hunk of meat?

> 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, <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'" > wrote in message
...
> In article > , "Dimitri"
> > wrote:
> (snip)
>> > What dutch oven will hold a 13# hunk of meat?
>
>> 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, <http://www.jamlady.eboard.com>

Hmmm now you got me thinking - you're going to make me measure my pots?

Thanks a bunch.

;-)


Dimitri

Melba's Jammin' wrote:
> In article > ,
"Dimitri"
> > wrote:
> (snip)
> > > What dutch oven will hold a 13# hunk of meat?
>
> > 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