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Doubling brisket recipe

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Beth2222 Apr 4, 2012 09:56 PM

Hi, I'm making the ATK brisket recipe and need way more than the 5 lbs of brisket. Do you think it is okay to double it? Just really not sure about the cook time. Thanks everyone!

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    acgold7 Apr 5, 2012 10:05 AM

    I always like to do a whole brisket rather than just the flat half you usually get in the markets, because I love the point end and I love leftovers even more. So that should get you into the 11 lb range or more.

    Here's how I do a large Brisket. Note: It's a two-day process.

    http://foodslinger.tv/Jewish_Holidays...

    2 Replies
    1. re: acgold7
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      Beth2222 Apr 5, 2012 10:53 PM

      Wow is that your video? Great!

      1. re: Beth2222
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        acgold7 Apr 6, 2012 09:20 AM

        Thanks, glad you liked it.

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      alwayshungrygal Apr 5, 2012 09:31 AM

      Last Chanukah I made 2 briskets, both well over 5 lbs. I doubled the recipe but cooked them in separate pans. Then, after they were cooled/fat removed/sliced, I combined them in one pan for reheating, which worked out very well. I always use a recipe from Joan Nathan's "Jewish Cooking in America" cookbook that uses beer, which I know is not allowed for Passover.

      2 Replies
      1. re: alwayshungrygal
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        Beth2222 Apr 5, 2012 10:44 PM

        Hi I think I'm doing exactly that, alwayshungrygal. I wanted a very large brisket but the store only had to 6 pounds. So I have the 2 separate ones now and I'll take your lead and combine them in the same pan to reheat. Thanks to everyone for the great suggestions.

        1. re: Beth2222
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          alwayshungrygal Apr 6, 2012 09:22 AM

          Great, I hope this works out for you. One thing I forgot is, watch the reheating time and oven temperature. I noticed (too late) that the top of the meat started to burn in some places so, you might want to cover the top with foil for part of the time (or baste with liquid, which I didn't do). I mixed the burnt part into the sauce and that helped.

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        ferret Apr 5, 2012 09:11 AM

        There's a recipe for brisket? I mean other that "cook until done"?

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          Nyleve Apr 5, 2012 06:57 AM

          I'm doing the same but with a 10-ish lb. brisket. I'm doubling everything except for the liquid - the brisket itself creates plenty of liquid. Cooking time should be the same either way. You'll know it's done when it's fork-tender so you can't really go by time anyway.

          1 Reply
          1. re: Nyleve
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            Dee S Apr 5, 2012 09:09 AM

            Seconding your advice, Nyleve. I follow the ATK recipe with modifications (I add mushrooms...lots of mushrooms). I generally just use what ever size brisket I can get, three to five pounds of onions, the recommended liquid, increase the flour (for a slightly thicker gravy) and cook until it's fork tender.

            It's my favorite brisket preparation.....smoked is a very close second.

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