maxine in ri wrote:
> I have this slab of beef brisket, 13 pounds, takes up my entire
> calphalon roasting pan. I don't usually have good luck with meat, but
> from reading, it seems that slow, low-temp cooking should tenderize it
> sufficiently.
>
> A friend gave me her recipe for brisket that starts with an oven at
> 500 for 15 minutes, then lowers the temp to 350 for 3 hours. I'd like
> to try that with the high heat, then drop the temperature to 200-250,
> but don't know for how long or how to figure that out.
>
> The pan is around 12x18, and the meat fills it. It's about 3" thick,
> and I have a small amount of liquid and a large amount of onions,
> garlic, celery and carrots, along with 8 large plum tomatoes scattered
> on top.
>
> Anyone have a good website where I can find this info, or other
> references that are readily available?
>
> TIA
> maxine in ri

Every time we do a brisket, we use a smoker and it takes up to 15 hours at
about 275 degrees. 3-5 hours doesn't seem right, but I've never prepared
brisket in an oven.

kili