I'm going to make a corned beef brisket with onions, carrots, and cabbage for a float on Saturday in the aluminum dutch oven I got from Jerry. Any hints from anyone who's cooked a brisket in their oven before? Thinking I'll cook it for the three hours to get it to safe temp the night before, then just reheat over heat on the river.
Derek I've done it. I suggest just doing in your oven. Let it naturally cool in fridge. Then transfer to a big ziplock. Safer transport and less room in your cooler. Then transfer to your dutch oven for streamside lunch.