If it’s a prime rib / rib roast 🥩: roast hot then slow (medium-rare)
If it’s a chuck / brisket 🥩: low and slow with liquid (fall-apart tender)
But those are my preferences! 😅🤙
Discussion
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
Hm I see. So after a couple hours in the oven, wrap it for the rest of the time?
Yes. The dutch oven is also an option, there's a mainstream brisket dish that uses one but I've only done wrapped
Gotcha. I'm glad. I've gotten a lot of good advice in this thread. Thanks 😁