How do I scale up this oven baked brisket recipe?
April 27, 2024 8:59 AM Subscribe
Ok, so this crazy simple brisket recipe is both the easiest and tastiest I've ever made. But now I need to do it for an 8lb brisket instead of 3lb and I'm not sure what the proper timing should be.
I know, looking at the ingredient list you'd think this would never work, but shockingly, it's great. But now I'm terrified I'm going to under or over cook it given the larger size of the cut.
I know, looking at the ingredient list you'd think this would never work, but shockingly, it's great. But now I'm terrified I'm going to under or over cook it given the larger size of the cut.
Best answer: I looked up my great-great grandmother's brisket recipe, and she cooked six pounds of brisket on the stovetop in a Dutch oven for three hours, so yes, about the same cooking time. Incidentally, her recipe is very similar, except for the ketchup, but my grandma would very often use ketchup for beef jus. Also, she would just put in the carrot and onion whole, since they would be DOA after cooking for three hours. Cook the veg for serving separately or add them in the last hour after taking out the taste-giving vegs. My dog really enjoys a carrot cooked with the brisket.
One thing g-g-gran suggests that I very strongly approve is to rub the brisket the night before cooking with a handful of kosher salt and two teaspoons of powdered ginger and let it rest in the fridge just lightly covered. She didn't have a fridge, she had an icebox, but you get the drift. We have done this salt and ginger rub ever since and it is just extra.
posted by mumimor at 11:51 AM on April 27 [1 favorite]
One thing g-g-gran suggests that I very strongly approve is to rub the brisket the night before cooking with a handful of kosher salt and two teaspoons of powdered ginger and let it rest in the fridge just lightly covered. She didn't have a fridge, she had an icebox, but you get the drift. We have done this salt and ginger rub ever since and it is just extra.
posted by mumimor at 11:51 AM on April 27 [1 favorite]
I think it'd be fine to do what leslie's said, but if you're really concerned, cut the brisket into three portions and prepare each one according to the recipe.
posted by AaRdVarK at 1:25 PM on April 27 [2 favorites]
posted by AaRdVarK at 1:25 PM on April 27 [2 favorites]
Response by poster: Follow up: I took leslies' advice and cooked it at same temp and timing of original recipe and it came out well.
posted by gwint at 12:05 PM on April 28 [3 favorites]
posted by gwint at 12:05 PM on April 28 [3 favorites]
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posted by leslies at 9:08 AM on April 27