First brisket (was frozen)

[William Pidgeon]

I read some of the postings but my situation is that I am thawing a brisket (no apparent freezer burn) for use at a party around 5-6 pm on Sat. It is around 7 lbs in weight and I was wondering at between 250 to 300 degrees, approx how long will it take (75 outside temp) and any suggestions? Thanks

 

[Larry Wolfe]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by William Pidgeon:
I read some of the postings but my situation is that I am thawing a brisket (no apparent freezer burn) for use at a party around 5-6 pm on Sat. It is around 7 lbs in weight and I was wondering at between 250 to 300 degrees, approx how long will it take (75 outside temp) and any suggestions? Thanks </div></BLOCKQUOTE>

If you foil at 160º-165º the brisket will take roughly 1hr to 1.5 hours per lb (7-10hrs). If you skip foiling it may take an extra hour or so...

 

[Dave from Denver]

Try this coffee-cocoa rub by K Kruger

or, try yum-yum beef seasoning

Or make your own rub from a base of salt, pepper, garlic powder and onion powder, and whatever other flavors you like

 

[Paul H]

William, I'd suggest bump the temps to over 300. Maybe 350-370. I've had good cooks with between 320-350 and foiling like Larry says at 165-170. Can Take as little as 4 1/2 hours. My average is around 5-6. Go by tenderness after foiling NOT temp.Should show a little resistance in the thickest part of the flat. Don't stick your probe in the point. Check the flat. Then refoil, wrap in a towel, and throw in the cooler for a couple of hours. Oh, save that juice in the foil. Makes great stuff for adding in chili,meatloaf, etc.

 

[William Pidgeon]

What can you do if your pork &/or beef is ready too soon for use? let's say 5-7 hrs early

 

[K Kruger]

Cool it fairly quickly and completely; reheat for service, 300 oven, tightly covered at first, till heated just to serving temp, no higher, especially if beef.