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Home Cooking

Brisket Tips Please

E_M | Mar 26, 202108:53 AM     8

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.

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