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Brisket cook times
Posted on 12/19/22 at 11:29 am
Posted on 12/19/22 at 11:29 am
Kinda searched and didn't find what I was looking for, so here goes my question.
I typically cook my brisket in the oven and will be doing it again for Christmas.
except rather than 1 six pound brisket, my sister is donating 2 three pound briskets.
i usually base my cook time off of the weight.
can i cook them at same time?
do i treat i base off their combined weight, or individul?
I typically cook my brisket in the oven and will be doing it again for Christmas.
except rather than 1 six pound brisket, my sister is donating 2 three pound briskets.
i usually base my cook time off of the weight.
can i cook them at same time?
do i treat i base off their combined weight, or individul?
Posted on 12/19/22 at 12:03 pm to Nutriaitch
Both can be cooked in the oven. You should be cooking based on internal meat temperature, regardless of actual weight. If you cook based solely on time, the brisket could stall and you will remove it before it's done.
Posted on 12/19/22 at 12:15 pm to Got Blaze
quote:
If you cook based solely on time, the brisket could stall and you will remove it before it's done.
ok, correct, but from past experience, i know a ballpark timeframe when it will start getting to the point where i would check.
my question is do i base that time off the total weight of both, of the individual weights of the briskets separately?
Posted on 12/19/22 at 12:36 pm to Nutriaitch
You don't have a probe that constantly updates the internal temp?
Posted on 12/19/22 at 12:45 pm to VABuckeye
quote:
You don't have a probe that constantly updates the internal temp?
A. no I do not as this is not something I do very often.
B. i'm also trying to get an idea for planning purposes (what time to start, etc.)
Posted on 12/19/22 at 1:52 pm to Nutriaitch
If two 3#'s I would probably plan 4-5 hours if one 6# I would plan 8-9 hours. But it really depends on how thick the brisket is as it takes longer for the center to reach temp on a thicker cut. But like previously mentioned you need to check internal temp before pulling it off to rest. These are just rough times for planning purposes only.
Posted on 12/19/22 at 4:38 pm to Nutriaitch
really depends on the temperature you are cooking at and the quality of meat you are cooking. Can be anywhere from 1.5 hours a lb (at lets say 225) to an hour a lb (at 250) the best thing is to use those time as a estimate, but it all depends on temperature for doneness. Plus you will need to let it rest for a time as well. Make sure you add that into your total time before slicing and eating. I would definitely get a thermometer to keep in the brisket for real time temperature. or at least one where you can probe the meat every so often to see where you are in the process
Posted on 12/19/22 at 4:43 pm to Nutriaitch
Please go buy a leave-in meat thermometer. You don't even need to get a fancy digital one. An analog one from Walmart or Target is less than $10.
Always cook to temp, not time.
Always cook to temp, not time.
Posted on 12/20/22 at 8:11 am to xXLSUXx
quote:
Always cook to temp, not time.
ok, i worded the question very poorly.
i know how to tell when my brisket is done.
what i am currently trying to figure out is the ballpark timing of cooking 2 at same time. mainly for the purposes of preparation.
i don't want them to be done several hours before anyone even gets to the house and need to be re-warmed by the time we get ready to eat.
i also don't want them to still be cooking for a few hours after everybody eats.
so in my mind while prepping, do I plan for it to take roughly as long as 1 six pounder?
or even though it's 2 of them, do i have in back of my head roughly the amount of time for a 3 pounder?
because that will drastically change what time i get started.
Posted on 12/20/22 at 9:16 am to Nutriaitch
quote:
so in my mind while prepping, do I plan for it to take roughly as long as 1 six pounder?
or even though it's 2 of them, do i have in back of my head roughly the amount of time for a 3 pounder?
Probably somewhere in between. It'll cook faster than a 6lb, but not exactly in half. I'd plan on using the time it usually takes for one 6 pounder since its always better to be ready early. The longer the rest the better. You can leave a brisket wrapped and in an ice chest or oven (turned off) and it'll still be warm 2-4 hours later. That way you won't have to worry about reheating.
Posted on 12/20/22 at 5:03 pm to Nutriaitch
quote:Individual. You can't combine the weight, because they will cook independently, and probably finish at different times.
do i treat i base off their combined weight, or individul?
quote:Nope. While that might be fine for poultry, it isn't foolproof for beef or pork. Every piece of meat is different, and rarely ever cook the exact same, especially brisket.
Always cook to temp, not time.
quote:IMO, brisket needs to be finished by feel, wether that be by probe, or hand feel.
i know how to tell when my brisket is done
Merry Christmas
This post was edited on 12/20/22 at 5:04 pm
Posted on 12/20/22 at 7:22 pm to Crawfish From Arabi
quote:quote:
Always cook to temp, not time.
Nope. While that might be fine for poultry, it isn't foolproof for beef or pork. Every piece of meat is different, and rarely ever cook the exact same, especially brisket.
Yeah, I misspoke. Cuts that cook past "safe" should be cooked to feel. Brisket, pulled pork, etc. Although I still use temperature as a guide for when to start probing. Thanks for the clarification.
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