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It's a brisket and a chuck. It'd be my first time doing it. Low and slow sounds easy enough.

What do you recommend in the way of seasoning and liquid to use?

Wrapping the brisket in foil/butcher paper after a couple hours will get you that fall apart texture. If I don't wrap all my briskets turn out pretty dry

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Discussion

Jay 4mo ago

Hm I see. So after a couple hours in the oven, wrap it for the rest of the time?

John 4mo ago

Yes. The dutch oven is also an option, there's a mainstream brisket dish that uses one but I've only done wrapped

Jay 4mo ago

Gotcha. I'm glad. I've gotten a lot of good advice in this thread. Thanks 😁

John 4mo ago

Oh btw the initial hours unwrapped are usually done in a smoker, could wrap it the hole time if you're lazy, you still get good results but the exterior doesn't brown up as much

Jay 4mo ago

I've just got the oven in my kitchen for these lol