brisket question

7,676
845
Joined Apr 3, 2008
I'm roasting a brisket.  How long do I roast it for so that it is tender but not falling apart?  I'm just roasting it by itself with a simple rub of salt/pepper/garlic/thyme.  Can this even be served as a roast?
 
2,619
230
Joined Mar 21, 2008
I would take it to 195 internal temp... time depends on cooking temp and weight...
 
7,676
845
Joined Apr 3, 2008
My impromptu brisket worked. I put it in a 2 inch deep roasting pan in a 400 oven for 40 minutes and then covered it and cooks for 3 hours at 330F. Then I turned it down to 300 for one more hour and let it rest nearly a full hour. Served it with the pan juices. Was nice!
 
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