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Brisket thinner than usual...should temperature be reduced?

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Brisket thinner than usual...should temperature be reduced?

DaisyM | Aug 27, 2011 06:30 AM

I think the brisket is a little thinner than usual. It is a first cut and the recipe that always comes out great is for braising at 350 for 3 hours, tightly covered. Should I reduce the temperature? Or should I just expect it to cook faster? There is plenty of liquid. Thank you!

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