Hosting a big holiday gathering this weekend, and I’m going to [make Daniel Gritzer’s brisket recipie](https://www.seriouseats.com/jewish-braised-brisket-recipe). But instead of getting a 6lb brisket… I got a 16.5 full brisket (including both point and flat).

I have a ChefAlarm probe so I can use that to track temperature and will pull it out of the oven when it reaches temp, but I’m trying to figure out a rough estimate of how many hours to budget for cooking this thing so I can plan the rest of my oven use around it. Any advice appreciated!

by scribblinchef

5 Comments

  1. Kanyouseethecheese

    Because ovens can vary so much in temp swings I would say give yourself 1.5 hours per pound. You’re looking at 24 hours to cook it. Best case scenario is a solid 16.5 hours.

  2. Skunkfunk89

    Times depend on lots of things, covered with liquid at 300 4-6 hours in my experience. Might differ go for a probed temp give it a stab to see if it’s tender

  3. pushdose

    I’ve done a 12lb braise for about 6 hours at 250 and it came out great. Braising is way faster than smoking since you have the liquid to carry heat.

Write A Comment