Well I attempted a brisket on Sunday, but wound up with a great tasting londong broil...Everything I've read about the briskets commented on ones that were around the 9 - 10 # range. The only ones I could find were 1 1/2 and 1 3/4, so I got them both. I read to consider about 1 1/2 hours per # so thinking that with these small ones 3 hours tops. Well I didn't temp the meat and after 4 1/2 hours, everything else was ready so off it came. Actually it was pretty tender and had an excellent flavor, but it was just this side of med rare. I guess the timing is irrelevant of the weight...
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6/12/06 at 12:25pm