I have a brisket recipe that I love from the NYT. Basically one cooks the 7 lb brisket in the oven at 325, 3 hours on one side then flip until done. I have found that the perfect "doneness" is 6 hours total, but by then the liquid is nea...
I have a brisket recipe that I love from the NYT. Basically one cooks the 7 lb brisket in the oven at 325, 3 hours on one side then flip until done. I have found that the perfect "doneness" is 6 hours total, but by then the liquid is nearly totally gone. My first thought is to not use it all and reserve some for the last hour of cooking, but thought I would seek advice here first. Brisket is cooked in a enameled cast iron braiser. Thanks. submitted by /u/AnonAMouse100 [link] [comments]
