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brisket question

post #1 of 5
Thread Starter 

I'm roasting a brisket.  How long do I roast it for so that it is tender but not falling apart?  I'm just roasting it by itself with a simple rub of salt/pepper/garlic/thyme.  Can this even be served as a roast?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 5

Needs moist heat for several hrs depending on the size. The 15lb brisket I smoked went for about 14hrs.

post #3 of 5

I would take it to 195 internal temp... time depends on cooking temp and weight...

post #4 of 5
Thread Starter 
My impromptu brisket worked. I put it in a 2 inch deep roasting pan in a 400 oven for 40 minutes and then covered it and cooks for 3 hours at 330F. Then I turned it down to 300 for one more hour and let it rest nearly a full hour. Served it with the pan juices. Was nice!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 5
I would just check it every 30 minutes after 3 hours. You can totally serve it as a roast.
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