When it comes to BBQ, there is nothing quite like a brisket. This cut of meat is known for its rich flavor and tenderness, making it a favorite amongst pit masters. However, cooking a brisket can be a bit of a process, often taking upwards of 12 hours.
If you don’t have that kind of time on your hands, you may be wondering if it’s possible to partially cook a brisket and finish it later. The answer is yes! Partial cooking a brisket is actually quite simple and can be done in just a few hours.
- Preheat oven to 350 degrees F (175 degrees C)
- Place brisket in a large roasting pan
- Rub all over with garlic, onion, salt, and pepper
- Spread 1/2 cup of the ketchup over the top of the brisket
- Bake uncovered for 3 hours in the preheated oven, or until almost tender when pierced with a fork
- Remove from oven and spread remaining ketchup over the top of brisket
- 7 double-wrap tightly in aluminum foil and return to oven; bake for 2 more hours, or until very tender
What are the Benefits of Cooking a Brisket Partially
When you cook a brisket partially, you can enjoy a number of benefits. For one, it allows you to cook the meat more evenly. This is because when you partial cook a brisket, the meat is exposed to heat more evenly on all sides.
Additionally, partial cooking can help to prevent overcooking, which can make the meat tough and dry. Finally, partial cooking can also help to lock in flavor and juices, making for a tastier final product.
Additionally, Partial Cooking Can Also Help to Make the Brisket Easier to Slice
When it comes to smoking a brisket, there are a lot of different methods out there. Some people like to cook their brisket low and slow, while others opt for a quicker method. No matter what method you use, one thing that is important is making sure that the brisket is cooked through before slicing into it.
Additionally, partial cooking can also help to make the brisket easier to slice. If you are cooking your brisket low and slow, you will want to cook it until it reaches an internal temperature of 190 degrees Fahrenheit. At this temperature, the brisket will be tender and easy to slice.
If you are using a quicker cooking method, you will still want to aim for an internal temperature of 190 degrees Fahrenheit. However, since the meat will be cooked at a higher temperature, it may not be as tender as if it were cooked low and slow. Regardless, both methods will result in a delicious smoked brisket that can be enjoyed by all!
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If you’re short on time, you can partially cook a brisket and finish it later. This technique is called par-cooking, and it’s a great way to get a head start on dinner. Here’s how to do it:
First, preheat your oven to 300 degrees Fahrenheit. Then, rub the brisket with olive oil and season it with salt, pepper, and any other spices you like. Next, place the brisket in a roasting pan and bake it for about 3 hours, or until it’s fork-tender.
Once the brisket is cooked, remove it from the oven and let it cool slightly. Then, wrap it tightly in foil or plastic wrap and refrigerate it until you’re ready to finish cooking it. When you’re ready to eat, reheat the brisket in a 350 degree Fahrenheit oven for about 30 minutes.
Slice and serve as desired.