What cooking time for 1.5lb brisket?

1,770
263
Joined Dec 23, 2004
Regardless of size brisket is a tough cut that requires fairly long cooking time to tenderize.  Personally I would go lower temp with a longer cooking time.
 
132
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Joined Sep 22, 2013
OMG!  I just cooked off 40 lbs. of brisket for service yesterday.  It marinated overnight and I put it in the oven at 6:30 a.m.  The temp was set at 300 F, for 6 hours.  When the dinner cook came in at 11:30 a.m., I told him to pull it, but he didn't listen and just lowered the temp.  I rescued it after 30 minutes because it would have burned.  It was incredibly tender because I kept the fat cap on, but the sides were a little crisp and the liquid had evaporated.

If you don't check your product, it can go from perfect to crap in a matter of minutes.   Keep an eye on your food, no matter what the cooking time.  Better safe than sorry.
 
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