Home Cooking 6

Ack, quick brisket help, please?

shanagain | Nov 4, 200902:17 PM

I've got two briskets cooking right now (for a function Friday). One is 7lbs, one is probably 11lbs.

I've used the recipe before for a "regular sized" brisket - about 7lbs is the norm here in TX. The recipe calls to cook an hour uncovered, cover halfway with broth, cover and reduce heat to 300, cooking an additional 3 hours.

I just made this, to the letter, and it was perfect after four hours of cooking.

Anyway, I just checked on them - about an hour shy of when they "should" be done, and they're at a scary point to me - they're definitely "done" - the internal temp is WAY high, at 190. But, they're tough and clearly haven't started to 'break down' yet - but man, that's hot, and there's nothing worse than dry brisket.

Do I need to just step away and trust the process that JUST worked for me last week, even though the internal temp is so darned high, or pull 'em out, and serve them chopped instead of sliced?

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