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brisket, but no polder - help?

edited November -1 in EggHead Forum
Hello all,[p]I plan to celebrate New Year's Day with a 9 pound chunk o' chest, but am polderless. I've seen cooking time estimates that range from 1.5 to 3 hours per pound at 250 degrees. Can anyone provide some advice on my best cooking-time for tender brisket? I've got fire bricks and a good sized drip pan at the ready.[p]Best regards,
Peter

Comments

  • Nature BoyNature Boy Posts: 8,296
    Peter H,
    You can tell a lot with a fork, but with the wide swings in times with different chunk-o-chests, it is tricky to estimate with timing. Do you have any kind of meat thermometer???[p]If not, with a 9 pounder at 250, I would try a fork test after 15 hours. You should be able to twist the fork after inserting, and you will not be able to lift it off the grate with a fork. My guess is you are looking at 20 hours. But if you have a turbo-brisket like Cat gets, it'll be ready in 15! You'll be fine without a polder...just allow plenty of extra time. If it is done early, wrapping in foil, towels and a warm cooler will keep it hot for several hours.[p]Hope that helps. Happy New Year!
    NB

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