Two 3 1/2 lb briskets, oven cooked in broth, onions, etc.
I’ve heard the conventional approach is I lb.= 60 minutes @275 degrees.
However, in this case, wed have 2 roasts, not one 7 lb.roast.
Would 3 1/2 hours be appropriate? What is your opinion of the temperature?
So are you doing two flats? Are you going to sear first then braise with some carmelized onions and beef stock -something like that. I usually wrap the roasting pan with plastic wrap then foil. Start checking after 3 hours but you really have to check and give yourself enough wiggle room if it takes longer
That’s pretty much where I was going. I should have mentioned that this will be done in two separate baking dishes, at the same time, on the same rack Not searing, but that is a thought.
This may be way out in left field, but, if you are searing, would you consider doing a dry brine brine first? I’m just babbling on this point.
Can you expand on the benefit of plastic wrap and foil? That’s a new one on me.
Do you agree about the temp?
Don’t think you need to brine personally. Plastic wrap really helps keep the moisture in, foil keeps it away from direct heat. I would go sear then 300 but won’t argue if you want to go slower, can’t hurt
Thanks!