Cooking brisket in a slow cooker
- Cooking brisket in a slow cooker at low settings generally takes 8 to 10 hours to achieve optimal tenderness.
- Using a pressure cooker can reduce the cooking time to approximately 1 hour and 15 minutes for a 1.5 kg piece.
- Slow cooker brisket should not be pink; a pink hue indicates it is undercooked and possibly tough.
Baking brisket in the oven
- Baking brisket in the oven at 300°F usually requires 1 hour and 15 minutes per pound until it reaches 185°F.
- After reaching 185°F, increase baking time by another 45 minutes to ensure internal temperature hits 200-202°F.
- For even cooking, brisket should be fat-side up and loosely covered with foil during oven baking.
Smoking brisket
- Smoking brisket requires maintaining a steady smoke at 225°F, typically for 12-18 hours.
- It’s important to wrap the brisket at the stall, usually at an internal temperature of 165°F.
- Resting is crucial post-smoking to allow juices to redistribute, enhancing flavor and texture.
Estimating serving sizes and leftovers
- Serving size for brisket is generally 1/2 lb of uncooked meat per person.
- Leftover brisket should be wrapped in parchment and foil and refrigerated for 3-5 days.
- Reheat leftover brisket in an oven at 350°F wrapped in foil for 15-20 minutes.
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