Slow Cooked Brisket Timing Help
- Thread starter ICEx21
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Soldato
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Some times I go by:
Stew - 10 to 12 hours on LOW or 4 to 5 hours on HIGH
Stuffed Peppers - 6 to 8 hours on LOW or 3 to 4 hours on HIGH
Brisket - 10 to 12 hours on LOW
Casserole - 4 to 9 hours on LOW or 2 to 4 hours on HIGH (needs occasional stirring)
Soup - 6 to 12 hours on LOW or 2-6 hours on HIGH
Don't know brisket size vs. cooking time I'm afraid.
Usually slow cookers have good manuals so may be worth checking there.
Stew - 10 to 12 hours on LOW or 4 to 5 hours on HIGH
Stuffed Peppers - 6 to 8 hours on LOW or 3 to 4 hours on HIGH
Brisket - 10 to 12 hours on LOW
Casserole - 4 to 9 hours on LOW or 2 to 4 hours on HIGH (needs occasional stirring)
Soup - 6 to 12 hours on LOW or 2-6 hours on HIGH
Don't know brisket size vs. cooking time I'm afraid.
Usually slow cookers have good manuals so may be worth checking there.
Soldato
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Not sure if you meant just in the oven or not?
If just in the oven, depends on your temps really. You could do it for 150 for 3/4hrs on that size, I'd say.
You could drop it to 120 for 5/6?
If just in the oven, depends on your temps really. You could do it for 150 for 3/4hrs on that size, I'd say.
You could drop it to 120 for 5/6?
Soldato
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Good point, I presumed this was in a slow cooker but possibly not what was asked
Ah sorry for the confusion, I meant for the oven. I've already put it in the oven at gas mark 1 as suggested by someone on youtube, only thing is they used a much larger joint and cooked it for 14 hours so I was a little confused.
Soldato
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I cooked a pot roast with a .8kg joint for 2 1/2 - 3 hours at the weekend, nice and tender at the end.
Soldato
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Also depends how you're cooking it, too. Dry cooking? (just rub on it?) You can really cook it for as long as you like, the lower you put it in, the longer you'd need it in. Obviously.
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I had brisket at the weekend - about the same size of joint. My favourite method is slow roasting at 160C for about 4 hours, leaving it to cool a bit and slicing it thinly (leaving it to cool isn't essential to the cooking, it just makes it easier to slice neatly). I then dissolve a beef stock gel pot thing in enough water to cover the brisket slices in a casserole dish and then cook it for another 3 hours at 180C. Should come out lovely and juicy and tender and you can make gravy from the stock.