Uncle Dave's Sugar Coated Brisket

Unknown

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

Nature Boy

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

Unknown

Nature Boy, thanks! Have a great Holiday Season!