My lovely husband returned home with a 12-lb prime packer brisket instead of the 7-lb corned beef I was expecting. We saved $6 per pound so yay!
Problem is is that my recipe (Danny Bowien's pastrami corned beef) needs to be adjusted. I've looked up how to trim the brisket and am comfortable with that but the question is about cook time. I'm going to use the same marinade (mustard and fish sauce).
The original recipe calls for 12 hours at 200 degrees. Does anyone have an idea on time for this 12-lb-er?