Recipe courtesy of Ed Maurin (Fast Eddy).
Directions for: Beef Brisket Cooking Tips
Ingredients
Directions
1. I only use Certified Angus Beef. we age our own beef in the kry-o-vac bags in the refrigerator at 35 degrees for 40-45 days. we prefer to cook large 13-15 pound briskets. when shopping for brisket I make sure it has good hard white fat. we cook only whole briskets. I cook at 250 to 275 degrees for 10-12 hours. we like an internal temperature of 180 degrees, then finish cooking in foil to 200 degrees, fat side down. Allow the brisket to rest at least 1 hour at room temperature before cutting. Cut only across the grain.
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