May 17 2009
Cooking Roasts
Many kitchen novices avoid large slabs of meat like roasts and brisket because they’re afraid of under or over-cooking the meat. Well go ahead and buy these Flintstone-sized pieces, because there is a very simple method for
cooking tender, juicy roast.
The rule is to cook the meat at 275-degrees F for the same number of hours as pounds of meat. For example,
if you have an 8 pound brisket, cook it for 8 hours at 275-degrees. That’s perfect for an overnighter.
You’ll want to put the meat in a large baking dish and cover with foil to prevent the exterior from becoming
dry. You can also wrap the meat entirely in foil and place it on top of a cooking sheet in the oven to collect
the dripping juices.
