Help! I just put a brisket in the oven at 325 degrees.........

TheDebbieDee

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Sun Dec-25-05 10:08 AM
Original message

Help! I just put a brisket in the oven at 325 degrees.........

The brisket is 8.5 pounds. How long should I let it cook? Thanks in advance for the info.

Merry X-Mas and Happy Holidays, DUers!
XOXOXOXOXOXOXO

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RetroLounge

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Sun Dec-25-05 10:09 AM
Response to Original message

1. I think 1/2 hour a pound is what I usually do.

I also cover the top of it with french onion soup mix...

RL

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TheDebbieDee

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Sun Dec-25-05 10:16 AM
Response to Reply #1

3. I also pat down both sides of my brisket with.....

with salt, pepper and dry onion soup. I also bake my briskets with the fat side up and I add a little more than a cup of water to the pan to keep it from drying out.

I bake my briskets in a pan with a rather tight fitting lid, too. Good grief! What good eating!

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RevCheesehead

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Sun Dec-25-05 01:04 PM
Response to Reply #1

13. You cook, too??

:wow: Could you be any more adorable??? :loveya:

Merry Christmas, RL! :hug:

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nothingshocksmeanymore

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Sun Dec-25-05 10:13 AM
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2. 5 hours covered and make sure there's water in the pan

check it every 1.5 hours

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5thGenDemocrat

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Sun Dec-25-05 11:47 AM
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4. Hi...This is 5thgendemocrat's SO. Polly..

If you want the brisket tender...fall off the fork tender, lower the heat to 275 and cook it for about 2-3 hours.

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nothingshocksmeanymore

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Sun Dec-25-05 12:13 PM
Response to Reply #4

7. hey polly!

Merry Christmas! But the brisket is 8.5 pounds...it won't be cooked that soon

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Ellen Forradalom

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Sun Dec-25-05 01:03 PM
Response to Reply #7

12. That's a big brisket

Mine's just two pounds and it still takes a long time.

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leftofthedial

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Sun Dec-25-05 12:04 PM
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5. I'm not sure,

but I think it gets to Chicago 47 minutes later than my roast chickens, 8 pounds at 425 degrees.

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Ellen Forradalom

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Sun Dec-25-05 12:11 PM
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6. A loooong time

I am not sure about the oven. Typically I let my brisket go all day in the crock pot, but the pot's in storage, so I'm using the oven.

As a rule of thumb, if you stick a fork in a brisket and it seems hopelessly tough, that means it wants another three hours or so. Give it LOTS of time.

Happy Hanukkah!

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SW FL Dem

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Sun Dec-25-05 12:43 PM
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8. The longer the better

A good Jewish friend gave me her tips and they have helped. The key is to cook the brisket as long as possible at a lower temp to make it moist and tender. Another trick is to take the brisket out of the oven about an hour/45 minutes before you are ready to serve it. Slice it diagonally (like a london broil) and put it back in the gravy/juices for the last hour or so. Even this shiksa can make a delicious brisket now :).

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The empressof all

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Sun Dec-25-05 12:47 PM
Response to Reply #8

9. Yes, Let the Meat Rest

When it's done, take it out of the oven and let it sit for at least 1/2 an hour under an aluminum foil tent. DON'T CUT IT until it has rested at least 30 minutes. Then you can cut it and put it back in the juices.

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Ellen Forradalom

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Sun Dec-25-05 12:54 PM
Response to Reply #8

10. I am a Mayflower WASP through and through

yet my Jewish husband says my brisket is better than his mother's.

My recipe is straight out of the 1950s suburban Conservative synagogue sisterhood cookbook.

1 2-lb brisket
1 packet Lipton's onion soup mix
1 small bottle ketchup
1 can ginger ale

Don't sweat the exact amounts of each, you get the idea.

Rub the brisket with the soup mix and brown briefly in oil. Combine all ingredients in crock pot before work, making sure the brisket is covered in liquid. Set on low, go to work, forget about it. Come home, turn off crock pot, forget about it until dinner. Serve a fork-tender brisket. Have the leftovers (if any) as a sort of Jewish BBQ beef sandwiches the next day.

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SW FL Dem

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Sun Dec-25-05 12:58 PM
Response to Reply #10

11. LOL - Mayflower WASP here too.

My grandmother used to be so proud of the fact I was eligible to join the DAR and didn't understand why I wasn't interested.

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