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What cooking time for 1.5lb brisket?

post #1 of 5
Thread Starter 

I am making this recipe: http://www.bonappetit.com/recipe/braised-brisket-with-bourbon-peach-glaze

 

It calls for a 4-pound brisket braised at 325 degrees for 4.5 hours.

 

My brisket is 1.5 lbs. How long should I cook it for? (Is it a matter of simply proportionally reducing the cooking time?)

 

Thanks!

post #2 of 5

2 hours

post #3 of 5

Regardless of size brisket is a tough cut that requires fairly long cooking time to tenderize.  Personally I would go lower temp with a longer cooking time.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #4 of 5

OMG!  I just cooked off 40 lbs. of brisket for service yesterday.  It marinated overnight and I put it in the oven at 6:30 a.m.  The temp was set at 300 F, for 6 hours.  When the dinner cook came in at 11:30 a.m., I told him to pull it, but he didn't listen and just lowered the temp.  I rescued it after 30 minutes because it would have burned.  It was incredibly tender because I kept the fat cap on, but the sides were a little crisp and the liquid had evaporated.

 

If you don't check your product, it can go from perfect to crap in a matter of minutes.   Keep an eye on your food, no matter what the cooking time.  Better safe than sorry.

post #5 of 5

I'd probably go with a 275 F oven for 3 hours, check at 2 1/2.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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