How do you know when brisket is finished?!
i am making a 2 1/5 lbs brisket and it has been in the oven for about 2 1/2 hours now but i am scared it wont be done!. how can i tell!?Www@FoodAQ@Com
Answers:
When you stick a giant carving fork into it and it goes in easily, it's done!. It can be tough if you don't cook it slowly for a long time!. It's been a while since I made it, but I used to do 200°F for 8 hours!.
I want some beef!.Www@FoodAQ@Com
I want some beef!.Www@FoodAQ@Com
Easy, meat thermometer, insert into the thickest part, if you want well done, try to get to 215 degree F!. When you get there, back the oven heat down to 225, and hold for about an hour, basting with a mixture of onion soup, garlic salt, onion salt and a little olive oil, mix it in the blender, heat it to boiling on the stove!. Baste with a quarter cup per pound, not to exceed two cups, let it simmer, serve with root veggies, potatoes or carrots, some thick sliced french bread, lightly toasted, olive oil and herb no butter, and a nice garden salad-it does not get much better than this!. for more fun, take the drippings from the pan including the basting liquid, put it in a sauce pan, add 1 tablespoon butter or margarine, double the volume with a little white wine vinegar, add some flair with rosemary, green onion slice very thin and small amount of crushed garlic clove!. reduce to thicken, use as a serving sauce-even better! Probably too late for all of this, just take the roast out, flip it over in the pan, cut into the center, if it is not red, it is done-good luckWww@FoodAQ@Com
What temperature has it been at!?
Covered or uncovered!?
Do you have a meat thermometer!?
Here's the rule: 250*, 1 hour for each pount
Although you don't have a way to gauge the temperature, it's done when it reaches 190*!.
I agree that the fork trick will do!.
I would take it out and let it sit for 15 minutes!. Next, slice it open at it's thickest point about half-way down the brisket - what is the color!?
If it's NOT done, you have two options:
1) Cover it in tin foil and place back in oven
2) Cut peices to heat in microwave
At 350, you'll probably have a great but dry piece of meat!. With most meats like brisket and steaks, the way to go is slow and low to lock in the moisture!.
But it's okay - you learn as you go!. I once made a 3D cake of a duck headless because I neglected to use a pudding-based cake recipe!.Www@FoodAQ@Com
Covered or uncovered!?
Do you have a meat thermometer!?
Here's the rule: 250*, 1 hour for each pount
Although you don't have a way to gauge the temperature, it's done when it reaches 190*!.
I agree that the fork trick will do!.
I would take it out and let it sit for 15 minutes!. Next, slice it open at it's thickest point about half-way down the brisket - what is the color!?
If it's NOT done, you have two options:
1) Cover it in tin foil and place back in oven
2) Cut peices to heat in microwave
At 350, you'll probably have a great but dry piece of meat!. With most meats like brisket and steaks, the way to go is slow and low to lock in the moisture!.
But it's okay - you learn as you go!. I once made a 3D cake of a duck headless because I neglected to use a pudding-based cake recipe!.Www@FoodAQ@Com
I usually cook mine for 3 hours!. I then cover it with foil and let it rest!.Www@FoodAQ@Com
not rlly sure, sorry!.Www@FoodAQ@Com