I have a 10 lb brisket, but the recipe was for 6 lbs and I forgot to add cooking time! So the brisket has been in for 4 hours at 350. How much longer and at what temperature should I cook it for? And should it be completely submerged in liquid?
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You are braising meat and that basically comes down to two things:
1.) There should be some liquid in the pot, but the meat does not need to be completely submerged.
2.) Cover the pot
3.) Cook low and slow
Daniel Gritzer over at Serious Eats has provided brisket guidance:
Put a lid on your pot (if it isn't already covered) and reduce your oven to 300 degrees Fahrenheit.
Might be a couple more hours. Per Daniel, the brisket is done when a fork penetrates the meat easily (a.k.a. "fork tender"). He has some fine tips about slicing the meat thinly then soaking in the juices to keep tender and moist.
Have a wonderful Passover!
OK, three things, not two. Or maybe it's five things.
Anyhow, if you have some wine, open a bottle, pour a glass and rather than adding it to the brisket, enjoy it while you wait for your brisket to reach doneness.
Best of luck1
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Well played. You deserve a cookie.
That huge, crispy, flaky shell is worth it.
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