I've got 17lb of beef brisket that I just put in the oven (see previous post about late start) after smoking on the grill (275*) for 3 hrs. My recipe calls for 3 -3.5 hrs in the oven at 300* for an 9-11lb brisket. I have the meat cut into two pieces so it can fit.
so my first question is do I need to adjust my cooking time? Both pieces are close enough to 9lbs.
Someone suggested I lower my temp, cook for longer and then turn off the oven and let it come to room temp. To which I have a couple of questions....
How long is it OK to leave it in the oven? I know some standing rib roast recipes go for 3 hrs but they are starting at 350*+
Would my new time be closer to 5 hrs?