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Uncle Dave's Sugar Coated Brisket

edited 12:33AM in EggHead Forum
Uncle Dave's Sugar Coated Brisket recipe calls for several stages of cooking a 3 - 5 LB Brisket, at different temperatures. I want to cook a 10.5 LB Brisket using this recipe (see URL, below) http://www.nakedwhiz.com/recipes08152002.pdf [p]Question: With a larger cut of Brisket, do I simply double the recommended cooking time in the recipe for a 5 LB brisket? Since Uncle Dave's recipe calls for different cooking times depending on the particular stage, is it fair to simple doulbe the time in each stage? In effect, this would double the cooking time for the larger piece of meat. [p]I appreciate any help on this. I am cooking this Brisket for our family's Christmas meal...and, I don't want to screw it up! Thanks

Comments

  • Nature BoyNature Boy Posts: 8,475
    M. Mitchell,
    Not sure what times Uncle Dave recommends, but you are probably looking at somewhere around 15-18 hours at 250 dome. You might want to allow 20 just in case. You don't want a bunch of grumpy people waiting for a late dinner.[p]Wrapped in foil and a warm cooler you can hold it for several hours if you are done early. If you will be "holding" it for a while, pull it off as soon as it is tender and passes your fork test. Usually happens between 185 and 195 internal for me.[p]HTH! Beers to you
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature Boy, thanks! Have a great Holiday Season!

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