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Reducing cooking time

Zorra | Aug 18, 2005 03:53 PM

I have a piece of brisket that will probably be about 3 1/2 pounds after I finish trimming it. The recipe I want to use calls for baking at 300 degrees for 4 1/2 to 5 hours; that's for a 5-pound brisket. I've used the recipe successfully with a 5 or 6-pound piece of meat. Does cooking this smaller piece for about 3 1/2 hours sound about right? (Is there some rule of thumb for reducing cooking time?)

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