664775 Wed Nov 04 15:17:47 -0800 2009 6 31 Home Cooking 0 5156373 I've got two briskets cooking right now (for a function Friday). One is 7lbs, one is probably 11lbs. I've used the recipe before for a "regular sized" brisket - about 7lbs is the norm here in TX. The recipe calls to cook an hour uncovered, cover halfway with broth, cover and reduce heat to 300, cooking an additional 3 hours. I just made this, to the letter, and it was perfect after four hours of cooking. Anyway, I just checked on them - about an hour shy of when they "should" be done, and they're at a scary point to me - they're definitely "done" - the internal temp is WAY high, at 190. But, they're tough and clearly haven't started to 'break down' yet - but man, that's hot, and there's nothing worse than dry brisket. Do I need to just step away and trust the process that JUST worked for me last week, even though the internal temp is so darned high, or pull 'em out, and serve them chopped instead of sliced? Wed Nov 04 15:17:47 -0800 2009 20991 shanagain 1 5156587 I usually cook them 45mins to 1 hr/pound. I also cook them in beer or wine, helping to tenderize them. I would continue cooking since you have time at 300. Then pull them ourt and do a cross cut in the middle to see how it feels. If I'm fixing them for a group, I would precut into slices, wrap tightly and refrigerate separately from the liquid. Combine and heat gently when needed. If they are really tough, add some red wine, pan allowing, and continue to cook. Wed Nov 04 16:25:52 -0800 2009 5156373 13118 Gail 2 5156623 Thanks for your help. I found help elsewhere earlier that said to leave them alone, as tough cuts don't start to break down until about 200-210. A quick check a few minutes ago proved that there was No Need To Panic: they're getting tender and I just need to chill. ;) Wed Nov 04 16:39:14 -0800 2009 5156587 20991 shanagain 3 5156640 Oh good, sounds like you're all set...Relax and have a bit of that wine yourself. Wed Nov 04 16:47:00 -0800 2009 5156623 13118 Gail 4 5156995 Definitely an excellent plan. By the way, it is absolutely fantastic - tender, moist, perfect. Wed Nov 04 19:27:00 -0800 2009 5156640 20991 shanagain 5 5158260 Sounds like you have it under control, but just an fyi for next time: I cook my brisket, which is 1/2 the size of yours, covered tightly in foil, for 5 hours at 300, and then let it sit, still covered but out of the oven for another hour. Just made it last weekend, and it's never failed me. Sounds like your recipe doesn't give the meat, especially 7-11 lbs (!) enough time to break down. Increase your time next time. Thu Nov 05 10:03:23 -0800 2009 5156995 90755 Phurstluv 6 5158300 Thanks - actually, it was total user error. The recipe (I just made it last week, so felt confident in doing so again) had plenty of time built in, but the user couldn't resist taking a look under the foil to see how it was going. And yeah, we take our brisket seriously here - why cook for one family when you can feed three? I'm doing a team lunch for our high school football team tomorrow, and so bought those two briskets, and had to trim about 8 inches off of each one to even fit them into the pans I have - and I've got some big, deep baking pans. Anyway, I (re)discovered that my oven has a "slow cooker" function, so last night while we slept, the two huge end pieces cooked happily down to perfection. From now on, I'll follow Perini's recipe roughly, but plan on doing the bulk of the cooking with the slow cooker option. (Only problem? Too tempting to pull chunks off of it for breakfast.) ETA: That 11lb brisket is an estimate, after trimming it down (it was packer trimmed, with a ton of fat on it) - before trimming, it was 16 1/2lbs. I felt like I was lugging around a three month old bringing it in the house! Thu Nov 05 10:14:18 -0800 2009 5158260 20991 shanagain