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?
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!