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YES! My Costco has brisket...and my brisket has DP!
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Rich G
Posts: 103
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Rich G,
I found a trimmed yesterday. It's about 3 pounds. How long should I cook it and what temp. Can you cook a whole with out trimming it at all? Thanks
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bonnie,[p]It's hard to say how long it will take, and smaller roasts will take longer per pound as they still have to go through the process of connective tissue breakdown. I would think that if you cook at 225-250 degrees and use the rule of thumb of 1.5-2 hours per pound, you'll be in the neighborhood. The most important thing to remember is that your brisket doesn't care a wit about time. It's done when it's done, though the above general timing will help you to know when to check it to see how it's getting along. I find that my briskets are usually done between 185-195 degrees internal temperature. I consider them done when a probe thermometer, or fork goes through the thickest part of the roast with little to no resistance (like warm butter.) I highly recommend resting your brisket wrapped in foil and in a cooler full of towels for at least an hour once you deem it done. This has always helped me to produce the most moist brisket.[p]Good luck, and check back and let us know how it turns out![p]Rich
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Rich,[p]I have the same problems. Up here in the northeast, brisket is typically a specialty food and pretty much has all the fat trimmed off.[p]I found a butcher (who also owns a farm)and he's able ot get me fresh, fatty brisket on a couple of days notice. And he delivers!
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