Brisket - again

Anthony said:

I got a couple of briskets by mistake - they were included in a package
of meat I ordered, apparently as part of the deal. They've been
sitting in the freezer for quite a while as I'd no idea what to do with
them However, inspired by the earlier brisket thread I defrosted one,
set the aromatics cooking, cut off most of the fat, put the brisket in
the pan with a can of broth and sealed it tight. I've put it a 250 deg
oven, it's now 8pm and I'll take it out about 5am tomorrow and see what
has happened. Hoping for the best!

Might want to turn that down to 220 if it's gonna cook that long.
Covered, a whole trimmed brisket should only take 5-5.5 hours at
260F, sometimes less, sometimes more

-sw

Steve Wertz said:

Might want to turn that down to 220 if it's gonna cook that long.
Covered, a whole trimmed brisket should only take 5-5.5 hours at
260F, sometimes less, sometimes more

-sw

Thanks for the suggestion which I shall follow.

Anthony said:

Steve Wertz said:

Might want to turn that down to 220 if it's gonna cook that long.
Covered, a whole trimmed brisket should only take 5-5.5 hours at
260F, sometimes less, sometimes more

Bearing this in mind I took a look at it after 5 hours and it was done.
So, I let it cool, took out the meat and strained the sauce into a
saucepan and put both in the fridge. It tasted pretty good even if at
1am my taste buds were somewhat dulled by vodka.

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Quoted message said:

Quoted message said:

I got a couple of briskets by mistake - they were included in a package
of meat I ordered, apparently as part of the deal. They've been
sitting in the freezer for quite a while as I'd no idea what to do with
them However, inspired by the earlier brisket thread I defrosted one,
set the aromatics cooking, cut off most of the fat, put the brisket in
the pan with a can of broth and sealed it tight. I've put it a 250 deg
oven, it's now 8pm and I'll take it out about 5am tomorrow and see what
has happened. Hoping for the best!

Might want to turn that down to 220 if it's gonna cook that long.
Covered, a whole trimmed brisket should only take 5-5.5 hours at
260F, sometimes less, sometimes more

I agree - briskets can be overcooked! And don't trim off the fat, it
adds a lot of flavor. Did you brown it first?

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

Peter A said:

Quoted message said:

I agree - briskets can be overcooked! And don't trim off the fat, it
adds a lot of flavor. Did you brown it first?

--
Peter Aitken

Uh-oh. I cut off most of the fat and did not brown. Actually this was
following (more or less) Julia Child's Smothered Brisket recipe in The
Way to Cook. I have another brisket in the freezer so perhaps I'll do
it differently when its time comes.