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-> Yom Tov / Holidays
-> Pesach
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amother
Seashell
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 Wed, Apr 04 2018, 9:45 am
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I don't make roasts very often, except for the chaggim. So I'm not sure how long a 10 lb. beef brisket 2nd cut roast would need to stay in the oven for. Is there a certain time per pound? Help!
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chicco
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Wed, Apr 04 2018, 9:51 am
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Cook it covered for a long while until it's fork tender. It will probably take many hours. If you want cook it at 275/300 overnight. Just make sure it's covered in both liquid and aluminum foil.
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amother
Pearl
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Wed, Apr 04 2018, 10:07 am
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Rule of thumb is half hour per lb at 350.
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oliveoil
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Wed, Apr 04 2018, 10:10 am
| amother wrote: | | Rule of thumb is half hour per lb at 350. |
that is not a rule for all kinds of meat.
brisket needs a lower temp, longer time.
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ra_mom
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Wed, Apr 04 2018, 11:03 am
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If you're baking it at 250, 1 hour per pound will work for brisket.
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losingweight
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Wed, Apr 04 2018, 12:54 pm
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Make sure it's covered very well with foil so it's doesn't dry out. I would think 4.5 hours. Slice t cold and let it boil again for about 30 minutes in the sauce before serving.
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amother
Cyan
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Wed, Apr 04 2018, 2:32 pm
Just know- 2nd cut is more of a fatty piece of meat. I use it wen I make pulled brisket.
So it may full apart a bit.
But I would recommend slow cook. 250 for 6-8 hours.
Make a good sauce before.
Ketchup, oj, pesach soy sauce....
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