- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
16 lb Brisket
Posted on 11/27/10 at 11:09 am
Posted on 11/27/10 at 11:09 am
I'm cooking a 16 lb brisket for lunch tomorrow to serve about 40 people. I'm just going to cook it in the oven wrapped in heavy duty aluminum foil. I've been reading online to cook it anywhere from 30mins to 2 hrs per pound. I find it hard to believe that anything needs to cook for 32hrs so here's my plan.
I'm thinking about putting it in the oven tonight at 3am and cooking it for 8 hrs at 2 degrees. Then I would turn the oven off (but leave it in) at 10:30am go to church and serve at noon.
Thoughts? Will it be ready? Should I start it earlier? Do I need to baste it with the juices every few hours to keep it moist? This monster is my first brisket God help me.
TIA
I'm thinking about putting it in the oven tonight at 3am and cooking it for 8 hrs at 2 degrees. Then I would turn the oven off (but leave it in) at 10:30am go to church and serve at noon.
Thoughts? Will it be ready? Should I start it earlier? Do I need to baste it with the juices every few hours to keep it moist? This monster is my first brisket God help me.
TIA
3
Posted on 11/27/10 at 11:24 am to WONTONGO
i'm thinking it will still be cold if you cook it at 2 degrees, even if its for 8 hours? 
Posted on 11/27/10 at 12:48 pm to WONTONGO
quote:
I'm thinking about putting it in the oven tonight at 3am and cooking it for 8 hrs
First, I'm assuming "2" is meant to mean 200, and if so, it will be tougher than shoe leather.
I would suggest cooking it at around 250 and it will still take somewhere in the neighborhood of 16 hours.
Trust me-- the longer cook time will pay off with brisket.
Posted on 11/27/10 at 12:54 pm to GeauxldMember
quote:
I would suggest cooking it at around 250 and it will still take somewhere in the neighborhood of 16 hours.
Trust me-- the longer cook time will pay off with brisket.
This...
Posted on 11/27/10 at 1:44 pm to GeauxldMember
16 hrs? Really? Thanks for the advice.
Posted on 11/27/10 at 3:10 pm to WONTONGO
16lb @ 250f should take about 6 to 7 hours. check internal temp. i cook them all the time.
Posted on 11/27/10 at 3:25 pm to chackbay
quote:
i cook them all the time.
16 pounders briskets or regular sized briskets? Will cooking it longer hurt it? Most of what I've been reading says the longer you cook it the more tender it will be. I'm leaning towards the 16 hours. I can always turn it off when I wake up if it is done, but I won't have another 8 hours to spare if it's not ready.
Posted on 11/28/10 at 12:06 am to WONTONGO
I decided to err on the side of caution. I'll post again tomorrow afternoon with the results.
The decision was start cooking at 8pm 11/27 at 250 degrees to 10:30am 11/28 turn the oven off and go to church and pray.
The decision was start cooking at 8pm 11/27 at 250 degrees to 10:30am 11/28 turn the oven off and go to church and pray.
Posted on 11/28/10 at 11:36 am to WONTONGO
It will be done. I do mine at 300. I cook mine different occasionally. I like to slice it in lieu of it falling apart which means not as long so I cook longer if looking to shred it. I still cook at 300 and never have bad results. Same with pork roast. Have a ten pound pork shoulder roast on the egg now at 300.
This post was edited on 11/28/10 at 11:39 am
Posted on 11/29/10 at 9:53 am to GeauxldMember
Thanks for all of the advice, it turned out awesome. I got compliments from everyone in attendance.
Marinade (injected):
1/2 cup Worstershire
1/2 cup Dale's
1 tsp Cavenders
1 tbsp Montreal Steak Seasoning
Injected the brisket with marinade 6 hours before cooking. I left it out of the refrigerator during this time to get it to room temp before cooking. Right before I put it in the oven I rubbed it down with Montreal Steak seasoning, cut slits in it, and stuffed them with chopped garlic. Baked for 1 hour per pound on 250. Wrapped up in heavy duty aluminum foil to lock in the juices. I also took it out of the oven every few hours and basted it with the juices.
Marinade (injected):
1/2 cup Worstershire
1/2 cup Dale's
1 tsp Cavenders
1 tbsp Montreal Steak Seasoning
Injected the brisket with marinade 6 hours before cooking. I left it out of the refrigerator during this time to get it to room temp before cooking. Right before I put it in the oven I rubbed it down with Montreal Steak seasoning, cut slits in it, and stuffed them with chopped garlic. Baked for 1 hour per pound on 250. Wrapped up in heavy duty aluminum foil to lock in the juices. I also took it out of the oven every few hours and basted it with the juices.
Posted on 11/29/10 at 10:02 am to WONTONGO
Awesome to hear
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News