4 Responses for "Beef Brisket: Fat Side Up, or Fat Side Down?"

1. Javier December 24th, 2007 at 5:55 pm

   what is the best rub or most common to use with my Prime Rib roast bone in?

2. Jenn Beisser December 25th, 2007 at 11:52 am

   Hi Javier -

   The most common rub is to rub fresh crushed garlic first. Start the seasoning after you take the prime rib out of the refrigerator and while it’s coming to room temperature on your counter. The take some finely minced rosemary and rub that in. Next step? Salt and fresh ground pepper. Season the Classic and so good. To make life easier, mix your salt and pepper together in a little bowl and go ahead and taste it. You’ll definately want that black pepper flavor to be prominent.

3. Kelly March 5th, 2008 at 3:29 pm

   An easy recipe I have learned is to put a brisket in a baking pan and cover it with (2) cans of beef broth and (2) cans of onion soup. Cook @ 200F for an hour a pound (ex. 5lb=5hrs). Is this cooking time and temp correct or should the oven be at a higher temp? Thanks

4. Chef Erika March 5th, 2008 at 4:56 pm

   Generally speaking, you really shouldn’t cook meat at lower than 250 because there is potential for the meat to remain in the temperature danger zone long enough for bacteria to colonize and spread under warm and moist conditions. So I would recommend cooking the brisket at at least 250 degrees for less time to avoid contamination.