Brisket Tips Please

E_M | Mar 26, 202108:53 AM 8

Brisket

I am cooking a brisket. The recipe calls for 6-7 lbs, cook 2-3 hours at 325 degrees fat side up, then flip for another 2-3 hours fat side down. Let sit a day, skim the fat, slice, and reheat.

I have made this twice before with two 3.5 lbs slabs. The first time I sliced it while warm, so it became more of a pulled brisket. I stored it in a sieve in the liquid, so the next day I was able to easily lift up the meat, skim the fat, and reheat. The second time I left it in the liquid and sliced the next day. It was still tender, but not pull apart kind (i.e., you needed a knife.)

Not sure what to do now that I am trying it for a 3rd time. I like it melt-in-your-mouth tender, but I am not sure whether it has to do with cooking time (because I used a smaller cut than the recipe, I think I cooked it for maybe 4.5 hours) or of the way I cut it.

Can you please offer some guidance? Thanks.

Brisket Tips Please

8 Comments

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treb 03/26/21 9:33AM Did you cut the brisket against the grain ?

Did you cut the brisket against the grain ?
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  E_M 03/26/2110:05AM re: treb Yes.
  
  Yes.
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    treb 03/26/2111:41AM re: E_M Was it wrapped in foil then cooked to an internal temp of 180-185F ? Then unwrapped and cooked until the internal temp to 210F?
    
    Was it wrapped in foil then cooked to an internal temp of 180-185F ? Then unwrapped and cooked until the internal temp to 210F?
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masha 03/26/2110:18AM The weight of the brisket should not affect the cooking time. If it wasn't tender enough, you need to cook it for a longer period...

The weight of the brisket should not affect the cooking time. If it wasn't tender enough, you need to cook it for a longer period. Check the internal temperature; it should be about 190 degrees when done.

Following my mother's practice, once the brisket braise is finished, I always remove the whole brisket from the liquid, wrap the brisket in foil, and store the liquid in a separate container. Then, the next day, I skim any fat that has risen to the top of the liquid, slice as much meat as I anticipate needing for dinner, and heat the meat in a saucepan with the liquid at a simmer.

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CygnusX1 03/26/21 1:19PM I would just foil the whole pan and do the entire cook covered without flipping, letting the fat melt into the meat. If you have...

I would just foil the whole pan and do the entire cook covered without flipping, letting the fat melt into the meat. If you have room in your refrigerator for the entire pan you don't even need to remove the meat, the fat will float to the top of the liquid and harden, easy removal.
Midlife 03/26/21 2:43PM I’m in the middle of cooking a 5lb brisket at 300° for 6 hours with carrots, onions, garlic, bay leaves, peppercorns, celery, dried...

I’m in the middle of cooking a 5lb brisket at 300° for 6 hours with carrots, onions, garlic, bay leaves, peppercorns, celery, dried apricots, prunes, beef broth and red wine. That seems like a long time to me but we all love fall apart brisket so not much risk of failure.

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1. Midlife 03/30/21 9:20AM re: Midlife The 6-hour brisket was a hit. Per the recipe I refrigerated it overnight and sliced it cold so it didn’t fall apart. Reheated the...
  
  The 6-hour brisket was a hit. Per the recipe I refrigerated it overnight and sliced it cold so it didn’t fall apart. Reheated the slices sous vide and made a gravy with part of what was left in the pan by adding more beef stock and using an immersion blender.
  
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ferret 03/30/21 9:55AM I do 90 minutes at 375, then I remove it, slice it and reassemble (so it looks like it did when it was whole) and then finish for...

I do 90 minutes at 375, then I remove it, slice it and reassemble (so it looks like it did when it was whole) and then finish for another 90 minutes at 325. Always fork-tender.