How long do I cook my brisket?
I have always cooked brisket in a slow cooker, to beautiful effect, but I'm going to be cooking for a crowd this week, and a slow cooker won't be available to me. (not to mention I cannot fit this brisket into my tiny slow cooker!) Are there good rules of thumb on how to cook a brisket in the oven (I don't have a Dutch oven, either) to make sure it turns out delicious and tender?
Best Answer
Wrap it in foil, loosely, and roast in your oven at 250°F (121°C) until an internal temperature of 185°F (85°C), this should be about 1 1/2 hours per pound (but CHECK the internal temp with an instant read thermometer).
Note: an internal temp of 160°F (71°C) is "done" but for a tender slow cook brisket you want to let it go to 185°F (85°C)
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Quick Answer about "How long do I cook my brisket?"
Our general rule of thumb is to plan on between 30 and 60 minutes per pound. For example, a 16-pound brisket cooked at 275 degrees Fahrenheit will take between 10 and 12 hours. The entire process from trimming, injection, seasoning, and cooking will take between 18 and 20 hours.How long does it take to cook brisket meat?
Sear brisket directly over medium coals or near a hot fire: 20 minutes per side. After searing, allow approximately 1 hour of cooking time per pound. Slow cook at a low temperature of 250 \u02daF. Measure cooking temperatures in a closed pit or grill with an oven thermometer set near the brisket.How long do I bake brisket?
For a 5 pound beef brisket you will start the meat in a 300\xb0F. oven, in a covered roasting pan and bake for 3 hours. Once you add part of the sauce, re-cover the pan, and continue cooking in the oven for another 2 hours or so, or until the meat is just about fork tender.How long do you cook brisket per pound in oven?
Place in the oven and bake for about an hour and 15 minutes per pound, until the brisket reaches 185\xb0. Use a meat thermometer to measure the thickest part of the brisket.How long do you cook a brisket at 225 degrees?
We think that the best temperature to smoke a brisket is 225\xb0 (just shy of 110 \xb0C). At this temperature, you want to be cooking your brisket for around an hour and a half per pound. If, for example, you want to cook a 10lb piece of brisket, you want to cook it for around 15 hours at 225\xb0 (110 \xb0C).I COOKED a Brisket for a MONTH and this happened!
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Answer 2
By Dutch oven, I assume you mean a covered roaster suitable for stove top.
This is the technique taught to be by my old Jewish grandmother which long predates slow cookers. I use a covered enamel roasting pan but you can improvise with heavy duty aluminum foil.
Use 1 or 2 large onions cut in thick round slices. Lay on the bottom of the roaster. Place meat on top of the onions.
Put meat under the broiler until crust starts to form. This makes the taste richer.In all my various ovens over teh years, this part takes 6-8 minutes more or less. Flip the meat over and brown the underside.
Remove from oven.
Reduce oven heat to 275-300 F.
Add your moisture ingredients ( Traditional was dried onion soup packet and water or Campbell's Cream of Mushroom sauce with 1/2 can of water and some bottled American chile sauce or chile powder- just enough to make it red brick colored)
Place the top on the roaster or seal with aluminum foil so as little steam as possible escapes.
Place in oven for 1 hour.
After 1 hour or so, remove top/ foil, baste or flip the meat over , add more liquid if needed, reseal with the foil and return to the oven. Repeat at 30-45 minute intervals until the meat has been in the oven for 3-3 1/2 hours total.
You can tell it is done when you try to flip the meat over and it falls apart.
As long as the oven is set low, the actual temperature is not very important, but the lower the temp, the longer the cooking time. However, when cooking for 3 hours or so, there is not an appreciable difference. Just make sure there is moisture in the pan to keep the braise going.
Nanny Elsie added more sliced onions and the Knorr dried onion soup mix and water. Auntie Priscilla used the cream of mushroom soup and showed me the sliced onion base. Nana Jean used a large can of chopped or stewed tomatoes and added vegetable more akin to pot roast.
All used essentially the same technique and all were good, but when I make it the old fashioned way, I do Auntie Priscilla's version.
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