If it fits, it ships, or something....
maybe, if the bean pot fits, you must acquit (yourself to doing beans under brisket...)
That was a small chuckie that was dripped there......
Yes, they are that good..................
Only thing I find using cast for a long time like that is it holds & keeps generating heat so well, you have to be more careful not to turn them into mush.....it's great for braizing (the Pepper Stout Beef comes to mind)
One would think flimsy aluminium would be worse for that, but it passes heat thru real well......
I save my old alum. pans that get holes, wash 'em & use as a double underneath for stability............
Here might have been a good situation I didn't think to use cast..... br. point & tri-tip done slow to well............shorter cook than whole brisket.................
usually go about max. 5 hours with beans anyways......middle or end of cookup.......so if you go that way, shorten the time a bit & they won't turn soggy.................
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