I’ve been a fan of the whole brisket since my first time making some for myself. I know that you can also cut it into chunks and cook them in different ways, but I prefer this method because it allows you to really get the juices flowing and make the meat tender. It’s also important to note that a whole brisket is not something that you can just throw on the grill without doing some research first. You will need to take some time before starting your cooking process so that you know how long it will take for your whole brisket to reach its ideal temperature. You may also want to consider how much room you have in your kitchen when deciding how long you should cook this large cut of meat per pound (lbs).
If you’re using a slow cooker, cook the brisket for 8-10 hours on low. The meat should be very tender and easy to cut with a fork when it’s done. If your brisket is still tough after 8-10 hours, continue cooking until it’s tender enough to cut easily with a knife.
- Prepare the brisket by seasoning it with salt and pepper.
- Place the meat in an oven-safe pan, fat side up. Bake at 300 degrees for about 3 hours or until tender when pierced with a fork. If you want to use your oven’s convection setting, reduce the temperature to 250 degrees F and increase cooking time to 4 hours (for rare) or 5 hours (for medium).
- Check doneness by inserting a meat thermometer into thickest part of the brisket without touching bone; internal temperature should be between 160?F – 170?F (medium rare). Remove from oven and let rest for 10 minutes before slicing against grain into thin slices across entire piece of meat–do NOT cut against top surface!
If you’re using a Crock-Pot, cooking time depends on the size of your brisket. If you want it to be tender and fall apart in your mouth, cook it for 10 hours. If you want a little more tenderness (and don’t mind waiting longer), cook it for 12 hours. If you don’t have time or patience for that long of a process but still want good results, go with 8 hours instead–that’s what worked best for me when I made my own version at home!
The first step in cooking brisket is to get your grill ready. You’ll want to cook your brisket over indirect heat and not directly over the coals, which can burn and dry out the meat.
Place a drip pan under the grate of your grill, fill it with water, then place another grate on top so that there are two grates above the drip pan (you can use bricks or other weights). This will catch any fat drippings from your meat as it cooks; otherwise those drippings will make flare-ups on your flame-charred food!
Once you’ve got everything set up properly–and don’t forget to season both sides of each piece of meat liberally with salt and pepper–it’s time for actual cooking! Check internal temperature every 30 minutes until it reaches 145 F degrees internal temperature (this should take about 4 hours total). It might seem like forever while waiting for those last few degrees… but trust us: The wait will be worth it!
You can cook a whole brisket in one of these ways.
You can cook a whole brisket in one of these ways:
- Slow-cooking it for 8 to 10 hours on low heat (in an oven or smoker)
- Smoking it for about 6 hours at 250 degrees F, then finishing it off in the oven for 2 hours at 300 degrees F.
The cooking time varies depending on the method, but generally speaking, your brisket will be ready when it reaches an internal temperature of 160 degrees F. The exact size of your brisket will affect how long this takes; if you’re using a smaller cut with less fat content and more connective tissue than some others might be used to seeing when they buy meat from stores or restaurants (like myself), then allow yourself more time than usual because they take longer than usual to cook properly without drying out too much!
Brisket is a great meal to have on the weekend or for a holiday. It’s also easy to make in your slow cooker, oven, crock pot or grill. The best part about this recipe is that it will take you less time than expected!