Help me blow minds with this brisket
April 6, 2012 9:11 AM Subscribe
Passover Brisket Filter cooking times.
posted by nathancaswell to food & drink (6 answers total) 3 users marked this as a favorite
For reasons somewhat puzzling to me I, a non Jew, have been tasked with cooking the brisket for a friend's Passover tonight. I have never cooked brisket before and am naturally a little nervous about fucking it up.
I have 2 4lb briskets, first cut. They don't look particularly fatty, which is kind of a shame. The recipe calls for 1 4lb brisket at 325 F for 4 hours, covered, with some kosher red wine and a can of crushed tomatoes in the pan too to give it some moisture, and to baste every 30 minutes or so with the pan juices.
First question - I just double this recipe and do everything else the same, right? Cooking time stays the same even though it's twice as much meat because the cuts are still 4lbs?
I was kind thinking of dropping down to 300 F and cooking for an extra hour or so cause there's not that much fat on this brisket and I want it to be tender. I have the time. Is that a terrible idea?
I have a meat thermometer and the dinner is at 8 so theoretically if I get on it now I can have these bad boys in for 7 hours if I need to.