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new convection oven

post #1 of 4
Thread Starter 
I'm a new owner of a convection oven, and restaurant. Yikes! I've been making pulled pork and shredded beef(brisket) in my home oven with no problems, I've loved how tender they came out with slow roasting. But have tried several different times to cook a beef brisket and pork shoulder and I can not get a recipe down with this new commercial grade convection oven. I've tried turning the heat down 50 degrees, I've tried cutting time down, but all my meat is coming out horribly tough. I have liquid in the bottom of the pan, covered tightly in foil. Please help!!
post #2 of 4

If brisket or pork shoulder are still tough, they have not been cooked long enough.

Butt should be cooked to 195-200 but can have a hard time reaching that temp on occasion, just keep the heat on it.

post #3 of 4

I would not use convection when slow cooking a pork butt or a brisket. The air flow tends to make your food drier... which is typically not the goal when slow cooking. I've also noticed that convection tends to create more surface heat, which is another thing you don't want here. Can you turn the convection off on those ovens? 

post #4 of 4
Hmmm... I don't know if this applies to your convection oven. But I believe the vast majority of briskest's are smoked. That's the way I do mine.

Here's what the Master of BBQ and smoking says about brisket...

When is it done? Steaks from along the back of the animal are done at 130 to 135F, at which they are most tender and juicy. But that muscle is more tender and juice because it doewn't have to work hard. The brisket, the pectorals, get a lot more work and have a lot more tough connective tissue that needs to be softened, so you just cant' take it off at the same temps as steaks. For more on this dichotomy, read my article on meat science.

Old time pitmasters say bisket is done when it is done. They say you really can't tell by temperature. Each brisket is different. They can tell when it is ready by feel. Some talk about a gelatinous bounce it has when they poke it because the connective tissues have melted. They call it the "wabba wabba" point. Others stick a fork in the side of the flat and twist. If it turns easily, it is ready. Yes, that's where the expression "stick a fork in it" came from. "Fast Eddy" Maurin says he waits until it is "as soft as buttah."

The rest of us have to rely on temperature, and despite their bravado, the top pitmasters on the competition circuit all use digital thermometers to help them. A lot will depend on the quality of the meat, how moist the air is in the cooker, if you injected, and how long you crutched. I've heard skilled cooks tell me every number from 195 to 205°F. A lot of top competitors swear by 203°F, and I have noticed that something magic does seem to happen at this number. At this temp, the thermometer probe glides in effortlessly, like buttah (once it gets through the bark). If it never gets tender, pull it off before it hits 205°F.

I think if you study these temps you might find a way to get the results in your oven you want.

Good luck...
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