Brisket Pans: What Size For Best Results?

Large brisket pans come in a variety of sizes, with some being big enough to fit a 12-15lb brisket. The size of the pan you need will depend on the size of your oven, with the ideal pan being as big as your oven allows while still leaving some space for air to circulate. It's also important to choose a sturdy pan that can withstand the weight of the meat and prevent buckling or burning. While disposable foil pans are a cheaper option, they may not be as reliable for cooking large briskets.

Brisket pan materials: cast iron, stainless steel, or enamel

When it comes to brisket pans, there are several materials to choose from, each with its own advantages and disadvantages. Here is a detailed guide to help you choose the best material for your needs:

Cast Iron:

Cast iron is a classic choice for cookware and has been used for centuries. It is made from 98% iron and 2% carbon, making it dense and resistant. Cast iron pans are known for their durability and can last a lifetime if properly cared for. They work well on stovetops with high heat and are excellent for searing and browning meats like brisket.

One thing to note about cast iron is that it requires regular seasoning to create a non-stick surface. This involves coating the pan with oil and heating it in the oven. Cast iron is also prone to rusting if not dried thoroughly after washing. Despite these minor drawbacks, many cooks swear by cast iron for its ability to impart a unique flavour to food.

Stainless Steel:

Stainless steel is a popular choice for cookware due to its durability, ease of maintenance, and versatility. It is made by adding at least 10.5% chromium to regular steel, creating a corrosion- and rust-resistant surface that is non-reactive and extremely durable. Stainless steel is also a good heat conductor, ensuring even cooking.

One advantage of stainless steel over cast iron is that it is low maintenance. It can be washed with warm soapy water and is generally dishwasher-safe. Stainless steel is also lightweight compared to cast iron, making it a more convenient option for everyday use.

Enamel (Enameled Cast Iron):

Enameled cast iron is a type of cast iron cookware that has been coated in enamel glaze, creating a non-stick finish. This coating makes it lower maintenance than regular cast iron, as it doesn't require seasoning. Enameled cast iron is also less reactive to acidic foods and is generally easier to clean.

However, one of the main drawbacks of enameled cast iron is its weight. These pans are still significantly heavier than stainless steel options. They are also more expensive and can chip or crack easily, making them unsafe for ovens and dishwashers.

So, Which Material is Best for Brisket Pans?

The answer depends on your personal preferences and cooking style. Cast iron and stainless steel are both excellent options for cooking brisket, offering even heat distribution and the ability to withstand high temperatures. Cast iron may impart a unique flavour to your brisket, but it requires more maintenance. Stainless steel, on the other hand, is low maintenance and versatile, making it a good choice for everyday cooking.

Enameled cast iron is another option, offering a non-stick surface and lower maintenance than regular cast iron. However, it is heavier and more expensive, and it may not be as durable due to its tendency to chip or crack. Ultimately, the best material for your brisket pan will depend on your specific needs and budget.

Brisket cooking methods: smoking, braising, or barbecuing

When it comes to cooking brisket, there are several methods you can choose from, each with its own unique flavour and texture. Here are three of the most popular methods: smoking, braising, and barbecuing.

Smoking

Smoking is a traditional way of cooking brisket that originated in Texas. It involves cooking the meat slowly over a low heat for a long period of time, typically between 12 and 18 hours for a whole packer brisket. The low temperature, usually around 225°F, helps to break down the tough connective tissues in the meat, resulting in a tender and juicy final product. Smoking also imparts a distinctive smoky flavour to the brisket, which is enhanced by the use of wood chunks or chips in the smoker.

During the smoking process, it is important to maintain a steady temperature to avoid overcooking the meat. One technique used to regulate temperature is the "Texas Crutch", where the meat is wrapped in foil or butcher paper once it reaches an internal temperature of 150°F. This helps to power through the "stall", a period where the temperature stops rising due to surface evaporation.

Braising

Braising is another popular method for cooking brisket, and it is particularly effective at making this tough cut of meat moist and tender. The process involves browning the meat, usually in a Dutch oven, and then setting it aside while cooking aromatics such as onions and garlic. The brisket is then returned to the pot and partially submerged in a braising liquid such as wine, beer, stock, or water. The pot is covered and placed in the oven, typically at a temperature of around 325°F, until the meat is fork-tender.

One challenge with braising brisket is that the long cooking time required to break down the collagen can also lead to moisture loss. To address this, it is recommended to salt the meat for at least 16 hours before cooking, as this helps the meat retain moisture. Additionally, reducing the oven temperature to 250°F after the meat reaches an internal temperature of 180°F can help prevent drying.

Barbecuing

Barbecuing brisket, also known as grilling, is a technique that involves cooking the meat over indirect heat. This method allows the brisket to absorb plenty of smoky flavour while being cooked low and slow. Similar to smoking, it is important to maintain a steady temperature and avoid high heat, as this can make the brisket tough.

When barbecuing, it is recommended to use a dry rub or seasoning on the meat, which can be applied a few hours or even the night before cooking. This helps to enhance the flavour and create a crusty "bark" on the surface of the meat. Additionally, techniques such as mopping or spritzing the meat with water, beef broth, or apple juice can be used to keep it moist and cool the cooking temperature.

In conclusion, each of these cooking methods offers a unique approach to preparing brisket, with smoking and barbecuing emphasising smoky flavours and braising focusing on creating a moist and tender dish. By understanding the techniques and nuances of each method, you can choose the one that best suits your taste preferences and cooking equipment.

Brisket yield: how much brisket to buy per person

Brisket is a large cut of meat, and it's hard to be precise about how much you'll need per person, as it depends on several factors, including the age of your guests, their appetites, and what else is on the menu. As a rule of thumb, you should allow for one pound of raw brisket per person, which will allow for trimming and shrinkage during cooking.

A good rule of thumb is to allow for one pound of raw brisket per person. This will give you half a pound of cooked brisket per adult and a quarter of a pound per child. This calculation also allows for preparatory trimming and shrinkage during cooking, which can be as much as 30-40%.

The amount of brisket you'll need per person depends on several factors. These include the age and appetite of your guests, and what else is on the menu. If you're serving other meats, side dishes, appetisers, and desserts, you can get away with a quarter of a pound of cooked brisket per person. If brisket is the main event, you'll want to allocate a little more.

Portion guidelines

• Hearty eaters: half a pound of cooked brisket per person
• Average eaters: a quarter to a third of a pound of cooked brisket per person
• Light eaters: a quarter of a pound of cooked brisket per person
• Children: a quarter of a pound of cooked brisket per person

Large brisket pans are typically used for briskets weighing 12-15lbs. You can find disposable pans, or more sturdy options such as enamel-coated cast iron, uncoated cast iron, or stainless steel.

Brisket cooking times: how long to cook a brisket

Brisket is a tough cut of meat, so it requires a long cooking time to make it tender. The best way to cook brisket is slowly, at a low temperature.

In the oven

Brisket cooked in the oven should be baked at 300°F for about an hour and 15 minutes per pound until it reaches 185°F. Then, unwrap the brisket and bake for another 45 minutes to an hour until the internal temperature reaches 200-202°F.

On the stovetop

The stovetop method is similar to the oven method. Pat the brisket dry, season the meat, mix a cooking liquid, and pour it over the meat. Then, cook covered, on low heat for several hours.

In a slow cooker

Place the brisket on top of the vegetables in the slow cooker and pour the sauce over it. Cook a 3- to 3.5-pound brisket on low heat for 10 to 12 hours or on high heat for 5 to 6 hours.

On the grill

Arrange medium-hot coals around a drip pan and add water. Place the brisket on the grill rack over the pan, fat-side down, and smoke for 4 to 5 hours until the internal temperature reaches 185-190°F.

In a smoker

Smoke the brisket at 275°F for 5 to 6 hours until a "bark" forms on the surface. Then, wrap the brisket in parchment and return it to the smoker for 3 to 4 hours until the internal temperature reaches 200-205°F.

Pan size

The size of the pan will depend on the size of the brisket. For a large brisket, you may need an XXXXXXXL roasting pan. A disposable foil pan with a baking sheet underneath can also be used.

Brisket serving suggestions: what to serve with brisket

Brisket is a versatile dish that can be served with a variety of sides. Here are some suggestions to make your meal more enjoyable and well-rounded:

Potato Side Dishes:

Potatoes are a classic side dish, and there are several ways to prepare them to complement the brisket. Consider trying scalloped potatoes, a potato salad, roasted sweet potatoes, mashed potatoes, or grilled potato skins. These options offer a range of textures and flavours that will enhance your dining experience.

Corn Side Dishes:

Corn is another excellent choice to accompany brisket. You can prepare corn pudding, corn on the cob, or creamed corn. Corn pudding is a sweet and savoury dish that can be made with canned or fresh corn. Boiled corn on the cob, especially when boiled in milk, butter, and sugar, takes on a unique sweetness. Creamed corn, with its soft kernels in a creamy sauce, is also a comforting side dish.

Vegetable Side Dishes:

Adding vegetables to your meal provides a healthy balance to the rich brisket. Try creamy broccoli salad, coleslaw, roasted Brussels sprouts, steamed asparagus, roasted vegetables, mini stuffed peppers, stir-fried green beans, or a frozen mix of vegetables. These options offer a variety of flavours and textures that will enhance your meal.

Other Side Dishes:

In addition to the above, you can explore other side dishes such as macaroni and cheese, dinner rolls, pull-apart challah rolls, French onion soup, beer batter hush puppies, grilled peaches, pasta salad, or macaroni salad. These dishes offer a range of flavours and textures that will make your meal more interesting and satisfying.

Frequently asked questions