I've never made brisket.
Today I went to buy the meat, and all that was left were two 1.5 pound
cuts, so I bought them both.

Since this is two smaller cuts instead of one large cut, how long
should it cook? And at what temp?

Thanks!

wrote:
> I've never made brisket.
> Today I went to buy the meat, and all that was left were two 1.5 pound
> cuts, so I bought them both.
>
> Since this is two smaller cuts instead of one large cut, how long
> should it cook? And at what temp?
>
> Thanks!


225 degrees until it's tender (about 2 days.)


Bob

zxcvbob wrote:
:: wrote:
::: I've never made brisket.
::: Today I went to buy the meat, and all that was left were two 1.5
pound
::: cuts, so I bought them both.
:::
::: Since this is two smaller cuts instead of one large cut, how long
::: should it cook? And at what temp?
:::
::: Thanks!
::
::
:: 225 degrees until it's tender (about 2 days.)
::
::
:: Bob

lol!

BOB


--
Raw Meat Should NOT Have An Ingredients List

Mitch wrote:
> I've never made brisket.
> Today I went to buy the meat, and all that was left were two 1.5 pound
> cuts, so I bought them both.
>
> Since this is two smaller cuts instead of one large cut, how long
> should it cook? And at what temp?

1 1/2 lb pieces are obviously flat cut meant for braising... for
braised whether 2 lbs or 20 lbs the cooking time is the same, braise
until tender... 2-3 hours should do it.

Pick, choose: http://www.jewish-food.org/recipes/briindex.htm

Sheldon