Beef Brisket in Oven With Pepper Vinegar
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| I bought myself a 1lb beef brisket today and since I got swell communication here last time I am looking for help again. I only accept a conventional oven and have ALL twenty-four hours tomorrow to slow melt it. I was thinking bake at @ 225 for half dozen-8 hours? Whatever thoughts would be profoundly appreciated. |
04-04-2009, 10:54 PM | | |||
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| That is going to be to long for a 1lb brisket. You got the temp right but the time wrong. Are you sure the brisket is only 1 lb. Never heard of one that modest. |
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| Quote: Originally Posted by Grainraiser That is going to be to long for a 1lb brisket. Yous got the temp right but the time wrong. Are you sure the brisket is only ane lb. Never heard of one that small. Yup, they were actually selling them by the pound at the meat market. Are you thinking about 4 hours? |
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| Depends on how you lot cook it. I do brisket on a bed of sliced onions and garlic, mix ketchup, vinegar, brown saccharide, water, table salt/pepper-pour that over, seal tight and slow cook 4 hrs. |
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| Quote: Originally Posted past LaceyEx Depends on how you cook it. I do brisket on a bed of sliced onions and garlic, mix ketchup, vinegar, dark-brown sugar, water, common salt/pepper-pour that over, seal tight and deadening melt 4 hrs. Ok then you cover information technology too? I coated in cocunut oil, salt/pepper and garlic. |
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| Yep covered and just wearisome bake at 225 for 4-five hrs. |
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| Quote: Originally Posted by Grainraiser That is going to be to long for a 1lb brisket. You got the temp correct but the fourth dimension wrong. Are you sure the brisket is only i lb. Never heard of 1 that pocket-size. ANy butcher tin cut a full brisket into as many pieces as necessary. Personally, due to the fact that you demand to cook brisket for a while, I wouldn't buy 1 less than three#. |
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| I imagine a one pound piece must've shrunk downward to just almost cipher after cooking 4-5 hours. How was it? |
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| Yeh buy bigger next time. I Dear thin sliced brisket. Its amazing how good a "cheap" cut of meat can sense of taste. |
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| I am actually cooking it today and information technology looks sensational. 3 hours in and not much shrinking. I am the only i eating it so I didn't want a lot. This is my first fourth dimension cooking a brisket then I am looking forrad to trying it. |
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