I have a question about the recipe "Nach Waxman's Brisket of Beef" from Genius Recipes. I have thinner 4lb cut and want to know should I adjust the cooking time/temperature?
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I would keep the temperature the same, but shorten your cooking time, maybe by 30-60 minutes (since if you're cooking a 6 lb brisket for 3 hours, you're cooking for 30 min/lb)
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Well played. You deserve a cookie.
All the way from Brazil.
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