Hello Lou, There is No need to pull it out to make sure it's done. From experience, I can tell you that if you cook a brisket- short ribs- Chuck roast etc. You cook it the same way for 3-4 hours at 350 degrees it will be done but will shrink a lot and the meat volume will be less. At 250 degrees for 7 hours the volume will be greater and more tender. To be Honest at 175 degrees for around 12 - 16 hours depending on your oven the cuts of meat will be very tender and have less shrinkage. Even at 175 degrees, the oven will conduct enough heat to the meat where it will cook to the correct temperature. the danger zones for holding foods is between 40 and 140 degrees. Protein cooks at around 145 degrees for example when egg whites turn white. So when your brisket is in the oven for 12 hours at 175 degrees it has plenty of time for the brisket to slowly cook and reach the required temperature to cook the protein to be cooked completely, but at a timeline and temperature that is not shocking for the meat. its like boiling a frog starting in cold water, there is no shocking it! OR if you burn yourself with something hot, your initial reaction is to tense up and your muscles contract. If you were to start out cold and increase heat to your skin you will remain relaxed until the heat reaches a point of pain. But cooking slower the better the Brisket only remains relaxed and does have time to shrink due to high heat. I hope this helps explain where I'm coming from in this cooking process. Most people don't have the time to cook food for that long. But if you plan your day and want to appreciate the difference between the times of cooking, you can set it and forget it and sit down at the end of the day to a king's feast after you have been golfing-fishing with family, etc.
Hi Lou, You dont need to take a temp, just let the beast cook for a long time. Even turn your oven down lower to 180-200 and leave over night. set and forget. stay safe buddy. barry
Looks delicious!
Nicely done.
Thank you.🎵🎵
How do you know when it has been braising long enough? Can you pull it out along the way to take the temp.?
Hello Lou, There is No need to pull it out to make sure it's done. From experience, I can tell you that if you cook a brisket- short ribs- Chuck roast etc. You cook it the same way for 3-4 hours at 350 degrees it will be done but will shrink a lot and the meat volume will be less. At 250 degrees for 7 hours the volume will be greater and more tender. To be Honest at 175 degrees for around 12 - 16 hours depending on your oven the cuts of meat will be very tender and have less shrinkage. Even at 175 degrees, the oven will conduct enough heat to the meat where it will cook to the correct temperature. the danger zones for holding foods is between 40 and 140 degrees. Protein cooks at around 145 degrees for example when egg whites turn white. So when your brisket is in the oven for 12 hours at 175 degrees it has plenty of time for the brisket to slowly cook and reach the required temperature to cook the protein to be cooked completely, but at a timeline and temperature that is not shocking for the meat. its like boiling a frog starting in cold water, there is no shocking it! OR if you burn yourself with something hot, your initial reaction is to tense up and your muscles contract. If you were to start out cold and increase heat to your skin you will remain relaxed until the heat reaches a point of pain. But cooking slower the better the Brisket only remains relaxed and does have time to shrink due to high heat. I hope this helps explain where I'm coming from in this cooking process. Most people don't have the time to cook food for that long. But if you plan your day and want to appreciate the difference between the times of cooking, you can set it and forget it and sit down at the end of the day to a king's feast after you have been golfing-fishing with family, etc.
Hi Lou, You dont need to take a temp, just let the beast cook for a long time. Even turn your oven down lower to 180-200 and leave over night. set and forget. stay safe buddy. barry
How many lbs of brisket is that? How do you reduce the sauce? Simmer it uncovered on stove top? How long?
If you follow the recipe you wont have to reduce the sauce. the piece of brisket was about 3-4lbs.
If my future wife asked me to make this
I will
Are you Australian?
Stolen Valour Chef Shirt methinks ?🤣🤣
Looks overcooked. dry.