If you smell gas:

1.Shut off the gas supply to the grill.

2.Open grill lid.

3.Extinguish any open flame.

4.If odor continues, immediately call your gas supplier.

Always raise the lid before lighting. Never bend over the grill when lighting. If the burner does not ignite:

1.Turn the control knob to Off, wait 5 minutes, and try igniting again.

2.Check the gas supply.

3.Check for obstructions in the gas line.

4.Check for spider webs in the venturi tubes (short tubes connecting burner to gas manifold). Plugged venturi tubes prevent the propane from flowing to the burner.

Location and Clearances

If your gas grill is to be close to the house or any other combustible surface, observe and follow the manufacturer’s instructions for clearances from combustible materials.
Safety Reminders

Always keep a fire extinguisher nearby.

Keep the area around and under the grill free from anything that might obstruct the flow of air for combustion and ventilation.

Do not install grill under overhead, unprotected combustible surfaces! Grills should be outdoors in a well-ventilated space, not in a garage or other enclosed area.

Do not store or use gasoline or any other flammable vapors or liquids near the barbecue or any other appliance.

Keep electrical supply cord and gas supply hose away from any heated surface.

Do not use charcoal in your grill; it will dissipate and plug the holes.

Do not operate your grill if there is a gas leak. Do not use a match to check for gas leaks otherwise you could figure in the Darwin Awards! Always use a soap water solution.

Do not disconnect any gas fittings while grill is being used.

If your barbecue does not ignite immediately, or if the burners go out during use, turn all controls Off and wait 5 minutes before attempting to relight.

Set the grill on a level surface out of traffic paths.

Keep young children and pets away from barbecue to prevent serious burns.

As soon as you are finished using the barbecue, turn Off the cylinder shutoff valve first and then turn the grill controls to Off. This allows gas in the gas lines to burn off.

Tighten and check all connections each time the cylinder is filled and reconnected to your grill.

If your tank is rusty or dented your propane dealer should check it. Propane cylinders require inspection, fitted with a new relief valve, and re-qualified 10 years from date of manufacture.

Testing for Gas Leaks

Check for gas leaks every time you disconnect and reconnect your gas fitting. Once all connections have been made and valve knob is in the Off position, turn gas on at the cylinder and check for leaks. Never test with a lighted match! Test with a soap water solution. Do not smoke while testing!

To prepare a soapy solution, mix one part dish detergent and one part water. Paint every joint in the pipeline. Bubbles, a hissing sound, or an obnoxious odor indicate gas leaks. Turn gas off and tighten any connection that appeared to be leaking. Retest for leaks.

Storing Your Gas Grill

When the grill is to be stored indoors, the cylinder must be disconnected from the grill and stored outdoors in a well-ventilated area. If the cylinder is not disconnected from the grill, the grill and cylinder must be stored outdoors in a well-ventilated area.

To ensure safety and good performance, your local dealer, your gas company, or a qualified serviceperson should handle all adjustments, servicing, and replacement parts such as burners, valves and regulators.

So there you have it, top advice for safe and successful gas grilling. Grill smart, not hard, to really enjoy your barbecue!

Want the best barbecue tips and advice? Want to impress friends and family with your beef grilling recipes? Then visit the Grilling Coach now.

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Indirect Method

The indirect method works much the same way as a convection oven. You operate one burner and place the food over the other. The operating burner provides the heat, surrounding and cooking the food on the other side of the grill allowing you to cook slowly without the food coming in contact with the flames.

Since the heat is circulating, it is not necessary to turn the food. All preheating and cooking is done with the lid down.

Surface Broiling with Lid Raised

This method of broiling exposes only the bottom side of the meat or food to cooking temperatures. It is the slowest method of cooking on a gas grill and is, therefore, suitable only for foods that cook quickly.

Surface Broiling with Lid Lowered or Closed

Foods cook more quickly when the lid is lowered because heat is confined in the grill and both the top and bottom surfaces of the food are exposed to cooking temperatures.

You will also get smokier flavor when you cook with the lid lowered, as there is more flaming and more smoke. Be careful not to overcook the food, though. When broiling steaks or hamburgers, use a High setting to sear the surface. This will help keep the meat inside moist and juicy without overcooking the center of the meat.

Roasting or Baking

You can make your gas grill an oven by closing the cover. Using burner adjustments and the heat indicator, you can control the temperature inside the grill and use it to bake, roast, or barbecue an incredible variety of foods.

Rotisserie Broiling

Rotisserie broiling has several advantages. The meat browns and cooks evenly on all surfaces and does not require constant attention. Whole turkeys, chickens, hams, and large roasts can be barbecued with delicious results. Exact degrees of doneness can be easily determined by the use of a meat thermometer.

Insert the spit rod lengthwise through the center of the meat, balancing it carefully. Secure with holding forks. Roll the spit in the palms of your hands to see if it is balanced. If the weight is not evenly distributed, the spit rod will stop turning once the heavier side of the meat rotates to the down side.

Flare-ups

Reasonable amounts of flaming and smoking are desired in broiling or cooking most kinds of meat because that is what produces the barbecue flavor, the essence of outdoor cooking. Of course, too much will cause burning and charring of the meat and should be avoided.

To reduce or eliminate flare-ups:

Trim surplus fat off meat or fowl before cooking.

Purchase lean cuts of meat and ground chuck or round for hamburgers.

Avoid pre-basted turkeys, as they are filled with oil and need careful watching for excessive flare-ups.

Cook with grids at top level and, if necessary, burner at lower setting.

Have a squirt bottle of apple juice handy to douse minor flare-ups. Use baking soda for grease fires.

Flaming can be controlled, in some cases, by adjusting the lid slightly open.

Smoking

Covered grills give wonderful added smoke flavor to meat, poultry, and fish. Smoking woods are available in chips or chunks. Chunks burn longer than chips and are better for foods with longer cooking times. Soak wood chips and chunks in water for about one hour before using. Use a handful or two of chips or two or three chunks at a time placing them evenly over the lava rocks, being careful not to smother the fire. The more wood used, the stronger the flavor.

Do not use wood that has been commercially treated with chemicals. Softwoods such as pine are not recommended, as they give the food a bitter flavor.

HICKORY has a definite “smoked” flavor — robust and western.

MESQUITE has a lighter “smoked” flavor — more southern in taste.

APPLE AND CHERRY WOODS have a more delicate flavor and are excellent with poultry.

NUT WOODS have a milder smoke flavor.

GRAPEVINE CUTTINGS have a subtle sweet flavor.

For additional flavoring, throw some garlic cloves, fresh or dried herbs, or fruit rinds on the rocks.

Cooking Times

A cooking time chart is not an exact guide for cooking with a gas grill because you will be cooking outdoors where temperatures and wind can influence the rate of cooking. Different grills, size of the meat, and how often the lid is raised also have an effect on the cooking times.

There is no better way to ensure good cooking results than careful attention to the food on the grill. If you are cooking thick cuts of meat or whole fowl, a meat thermometer is your best insurance of exact cooking results, but be careful as some meat thermometers, left in while cooking, can give false readings. Your best guide is your own experience in the use of your gas grill. You will soon become an expert in gauging the amount of time needed to cook various foods and meats to the desired degree of doneness.

High Setting (Approximately 550°F/290°C)

Use this setting for searing steaks and chops, for a fast warm-up or for burning food residue from the grills after you are finished cooking. You seldom use this setting for extended cooking.

Medium Setting (Approximately 450°F/230°C)

Use this setting for most grilling, roasting and baking as well as for hamburgers and vegetables.

Low Setting (Approximately 350°F/180°C)

Use this setting for rotisserie cooking and smoking. (Given temperatures will vary with the outside temperature and the amount of wind.)

Cleaning

Once you are finished cooking, burn off any food residue by setting the control to High, closing the lid and heating for 5 to 10 minutes or until the smoking stops. After turning the heat off, use a long-handled wire brush to clean the grills. Protect your hands with oven mitts. You do not have to clean your barbecue after every use, but if you wish to give it an occasional scrubbing, use a mild solution of soap and water and rinse thoroughly. Never use a commercial oven cleaner.

For a more thorough cleaning of the grill and briquettes, place a large piece of heavy-duty aluminum foil, shiny side down, on top of the cooking grill. Leave gaps on the sides of the grill open so you are covering only three-quarters of the cooking surface. Ignite the grill with the burners on High, close the lid and let heat for 10 minutes. Turn all burners off and let cool. Remove the foil.

In part 2 the Grilling Coach deals with preventive maintenance and safety.

Want the best barbecue tips and advice? Want to impress friends and family with your grilling skills? Then visit the Grilling Coach now.

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pasta recipe

But before we get to this recipe, I would like to provide you with a few tips on how to buy the best quality ingredients for this dish.

Tips For Buying Your Vegetables

The key to this dish, or any dish that calls for fresh vegetables, is to educate yourself on how to choose the best ingredients. It can be confusing at the store with all of the different varieties, textures, sizes and shapes that vegetables are available in.

I try to only use organic fruits and vegetables. They may be more expensive, but they are tastier, higher in nutrients, and for the most part, free of any dangerous chemicals.

For this particular dish I use Roma or Plum tomatoes. A Roma tomato is a type of Plum tomato, and to the best of my knowledge, there is no real difference between the two. I like to use Plum or Roma tomatoes for cooking and making sauces. They are more meaty and have less seeds and juice than other varieties. They also taste better in my opinion.

Choose tomatoes that are heavy for their size and have a deep rich color. This deep rich color not only indicates a tastier tomato, but it also is an indication that the tomato has a higher supply of the healthy ingredient “lycopene”.

Smell the tomatoes. They should smell fresh and earthy.

Choose tomatoes that are smooth and free of cuts, blemishes and soft spots.

When choosing your squash , make sure it is firm and heavy for its size.

Examine the skin for any cuts or soft spots. Look at the stem and make certain it is not discolored or shriveled.

Choose squash that is smaller and younger as these are usually more tender.

THE PASTA

Am I really going to devote a section of this article to pasta? Can’t you just use any old pasta? Does it really make a difference?

In my opinion, yes, it does make a difference. There are many varieties of pastas on your supermarket shelves, but not all are created equal. I have tried many different brands of pasta and always find myself coming back to Barilla.

It just cooks up perfectly, every time. When I say perfectly, I mean “Al Dente”. When Pasta is cooked “Al Dente”, it should be firm, but not hard. Cooking pasta to this perfect state does require practice. Follow the instructions on the back of the box. They are usually quite accurate. My recommendation would be to taste the pasta a minute or two before the suggested cooking time is reached.

INGREDIENTS

Here are the ingredients that you will need. These measurements are by no means set in stone. Not everyone has the same preferences. You can easily adjust the ingredients below to suit your taste. Cooking is all about experimentation and I find that many of my recipes evolve over time.

1 Pound of Barilla Pasta - I use penne. I have tried other types of pasta like spaghetti and ziti, but penne seems to have the best texture and holds up the best with the ingredients in this dish.

3 - 4 Yellow Summer Squash Cut Into 1/2 Inch Pieces

3 - 4 Roma or Plum Tomatoes Cut Into 1/2 Inch Pieces

4 Cloves of Garlic Peeled and Smashed

1 - 2 Tablespoons Fresh Thyme Chopped

1 Cup of Torn Fresh Basil Leaves

1/4 Cup of Fresh Italian Parsley

1/4 Cup Asiago or Parmesan Cheese Plus a bit more for serving

Several Drizzles of Olive Oil

2 Tablespoons of Unsalted Butter

Salt and Pepper to taste

DIRECTIONS

Preheat oven to 400 Degrees.

Add your vegetables and garlic to a large baking sheet. Drizzle vegetables with olive oil and season with salt and pepper. Stir so that vegetables are coated well with the olive oil.

Put the vegetables in the preheated oven and roast , stirring occasionally, until vegetables are browned. Make sure they do not burn! It shouldn’t take longer then 30 minutes.

While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain pasta but reserve a cup or so of the pasta water. Return the pasta to the pot.

Add the roasted vegetables, fresh herbs, cheese, butter, a drizzle of olive oil and salt and pepper to the pasta.

If the mixture is dry, add some of the reserved pasta water.

Toss and serve. Top with cheese if desired.

Enjoy!

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Shepherds Pie or sometimes spelled Shepards Pie, is a dish that is served at pubs throughout England and Ireland. It is traditionally made with finely chopped or ground lamb topped with mashed potatoes. Ground or chopped beef is often substituted for the lamb. When beef is used, the dish is referred to as “Cottage Pie”.

I am not a big fan of Lamb, so I used ground beef in the recipe that follows. My wife and I absolutely loved this dish and will certainly make it again in the future. The ground beef was excellent, but I think the next time I make this, I will try using a braised beef instead. I am thinking that some left over meat from a pot roast would work wonderfully in this dish.

Well, let’s get on with the recipe shall we? I am quite confident that you and your family will fall in love with this dish and make it again and again.

Please forgive me if any of the measurements in this recipe are not spot on accurate. I rarely follow recipes and tend to taste as I go along. I recommend you do the same and try to use the ingredients below as a guide.

The Mashed Potatoes:

I experimented and used three types of dairy with the potatoes. The result was a very fluffy and creamy mashed potatoes which worked wonderfully with the rest of the ingredients. Again, the ingredients below are a guide. I would add a little of each ingredient at a time and taste as you go. Like it creamier? Then add a bit more cream. Need more salt? Add a bit more. You could add a touch of garlic powder or freshly roasted garlic to these potatoes as well for an exciting variation.

About 5 Potatoes (I use Russets) Peeled and Cut Into Cubes

2 Tablespoons Sour Cream

1 Tablespoons Softened Cream Cheese

1 Tablespoon Butter

Salt and Freshly Ground Black Pepper

Pie Filling:

2 tablespoons Extra Virgin Olive Oil

1 Pound Ground Beef or Lamb

2 Carrots Peeled and Chopped

1 Onion Chopped

About 1/2 Cup Frozen Peas

Gravy:

2 Tablespoons Butter

2 Tablespoons All Purpose Flour

1 Cup Beef Stock or Broth

A Healthy Squirt Worcestershire Sauce

Tsp Freshly Chopped Thyme

The Garnish:

Paprika

Freshly Chopped Parsley Leaves

Directions:

Get a pot large enough to hold your potatoes with room to spare and fill with cold water. Add a generous pinch of salt to the water and then add your potatoes. Boil the potatoes in the salted water until tender. It should only take about 10-12 minutes. You can check the potatoes for doneness by piercing with a toothpick or fork. Drain the potatoes and add them to a large bowl. Add your sour cream, cream cheese, butter, salt and pepper. Mash the potatoes and stir until smooth. Set Aside.

While the potatoes are cooking, preheat a large skillet over medium high heat. Add the oil to the pan, then add the ground beef or lamb. Season the meat with a bit of salt and pepper. Brown the meat, crumbling it as you brown. If you are using meat that is high in fat, try and spoon out some of the drippings as you cook.

Add your chopped carrots and onions to the ground beef. Cook your vegetables with the meat for 5 minutes or so, stirring often. You can then remove from heat.

Now we are going to make our gravy. Grab another skillet and over medium heat cook 2 tablespoons of butter and 2 tablespoons of flour together for a few minutes, stirring often. Make certain to keep an eye on this mixture because it can burn. If it burns, the butter can turn bitter, and you will have to start over. You will only need to cook the butter and flour for a minute or so until it mixes together and is smooth.

Add your beef broth or stock,Worcestershire Sauce, and fresh thyme to the flour and butter mixture. Stir and allow gravy to thicken. It should only take a minute or so.

Add the gravy to your meat and veggies and stir in your frozen peas.

Preheat your oven broiler to high.

Now grab a relatively small round or rectangular baking dish and fill it with your meat and veggie mixture.

Top the mixture with your mashed potatoes and spread evenly over the mixture. Sprinkle some paprika on top and broil around 5 - 6 inches from the heat until the potatoes are evenly browned.

Sprinkle some freshly chopped parsley on top and serve.

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While cooking baked potatoes is not rocket science, there are a few steps you should take to ensure you make the perfect baked potato every time.

Make sure you are cooking the right potato. Does this really make a difference? In my opinion yes. I have tried to bake several different potatoes and the one that provides the best flavor is the Russet Potato.

You will only need two ingredients to cook a delicious spud: Kosher Salt and Canola Oil. Make sure you use kosher salt and not regular table salt. Kosher salt has large crunchy crystals that really give your potato a unique flavor and texture. If you don’t have canola oil, you can use vegetable or olive oil. That should work fine.

Preheat your oven to 350 degrees.

The first step is to wash the potato with a stiff brush under cold water. You can purchase a vegetable brush at any local home goods store, like Bed Bath and Beyond for instance. They are not expensive at all and very handy to have around.

Once the potato is clean, grab a fork and poke a bunch of deep holes into your potato. This will help moisture escape while the potato is cooking.

Dry the potato and then coat it with oil.

Put a light coating of kosher salt on the potato. I like to gently roll the potato in the salt to make sure it sticks while cooking.

Pop the potato in the preheated oven directly on the oven rack. Place some aluminum foil underneath the potato to catch any drippings.

You will want to bake the potato for about 1 hour or until the skin of the potato feels crisp and the flesh inside is soft.

Here is how to make that fancy cut on the potato that you see in restaurants. Grab a fork and cut a dotted link across the potato from end to end. Then grab both ends at the same time and push together toward one another, and it should pop open. Be careful and watch out for the hot steam!

Enjoy!

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Grilled Blackened Salmon

Here is the Cedar Plank Blackened Salmon Video:

The cedar plank imparts a subtle but wonderful smoky flavor to the salmon while grilling. After using the cedar plank I will never grill salmon any other way.

Make certain that you soak the cedar plank for at least four hours, or overnight. The soaking will help lessen the chance of the cedar plank catching fire.

There are a variety of different blackening spice mixtures that you can make. Below is only one example:

- 4 teaspoons paprika
- 1 teaspoon ground dried oregano
- 1 teaspoon ground dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon finely ground black pepper
- 1/2 teaspoon finely ground white pepper
- 1/2 teaspoon garlic powder

Directions:
Mix all spices together and store in an air-tight container. You should then store the container in a cool dark place.

Enjoy!

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Cooking corn on the grill

There is nothing more satisfying than fresh sweet summer corn cooked on the grill. Not only is grilled corn on the cob tasty, it is also one of the most affordable side dishes on the face of this earth. It is also very easy to make.

INSTRUCTIONS:

The first step is to remove any leaves from the corn husk and the tough outer layers of the corn husks, saving a few husks to use as twine. Then peel back the remaining corn husks , being careful not to remove the corn husks completely as we will need to have the husks in tact while grilling. The corn husks act as a protective barrier to prevent the corn from being burned and they also allow the corn to steam by keeping water trapped inside. The corn husks also impart a delicious smoky flavor to the corn.

Once you have carefully pulled back the corn husks, remove the silk . The silk is that string like substance that covers the corn. Remove as much of the silk as possible.

Next we are going to soak the corn in cold water. Soaking the corn helps to keep the corn moist while grilling.

Grab yourself a large pot and fill it with water or you can fill your kitchen sink with water. Add the corn and allow it to soak in the water for 30 minutes to an hour. Once the corn has finished soaking, go ahead and shake off any excess water.

Now let’s prepare the grill.

If you are using a gas grill, preheat the grill and get those grates nice and hot. When the grates have become hot, lower your heat to medium to medium high.

If you are using a charcoal grill, light your charcoal and let them burn until your coals are medium-hot.

Prepare the Corn

Gently pull back the husks of the corn and brush with olive oil or butter.

Then, using one of the tougher corn husks that you saved, tie that around the top end of the corn. This will keep the corn sealed while grilling.

Grill It!

Place the corn on the grill and cook , turning occasionally. The cooking time for corn on the cob will be approximately 15-20 minutes.

Once the corn has finished cooking, remove from the grill. Carefully peel back the husks. Use caution, corn will be very hot. Add butter , salt and pepper, or you can try the delicious recipe below:

GRILLED MEXICAN CORN ON THE COB ( ELOTE )

INGREDIENTS:

8 Ears of Corn

1/2 Cup of Mayo

1 Cup of Grated Parmesan or Cotija Cheese

1 Tsp Chili Powder

1/2 Tsp Cumin

1/4 Tsp Salt

1/4 Tsp Black Pepper

1 to 2 Limes

In a small bowl combine the mayo and the lime juice.

In another small bowl combine cheese and the spices.

Brush the cooked corn with mayo mixture then sprinkle on the cheese and spice mixture. Serve immediately. Enjoy!

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simple steak marinade

This marinade also makes a  wonderful salad dressing.

Well on to the recipe:

INGREDIENTS

1/8 Cup Red Wine Vinegar
1/8 Cup Balsamic Vinegar
1/8 Cup Rice Vinegar
1/4 Cup of Sesame Oil
1/8 - 1/4 Cup of Brown Sugar (Depending on how Sweet You Like It)
2 Cloves of Garlic Minced
1/8 Tsp of Freshly Ground Black Pepper
The Juice and Zest Of One Lime
1 TBS Of BBQ Sauce
1 TBS Ketchup

DIRECTIONS:

Whisk all ingredients together in a small bowl. Taste and adjust seasonings if desired.

Add your favorite cut of steak to a non reactive container such as glass or food grade plastic.

Pour the steak marinade over the meat. Cover and refrigerate.

The amount of time you marinate the steak depends on the cut of meat. For tougher cuts of meat like London Broil, marinade over night. For tender steaks like rib-eye or t-bone, marinate for an hour or two.

There you have it. I hope you enjoy this delicious and simple steak marinade!

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Cooking brisket in the oven

Did you know that at one time, brisket was considered a very poor quality meat? History has it, that two brothers from Germany, back in the 1950’s decided to smoke up some leftover brisket they had. They left the brisket inside their smokehouse for an entire weekend. When they returned to work they sliced up the meat and served it to their customers. The meat was so flavorful and tender that it quickly became a hit.

I remember the first time I had the pleasure of eating beef brisket. It was at this fabulous little Barbecue Restaurant in Croton-On-Hudson, NY called Memphis Maes.

New York isn’t known for its BBQ, so my wife and I were a bit skeptical. But after we took our first bite of the “Texas BBQ Beef Brisket”, we became believers! My wife then looked at me and said , “You have to make this!” Not wanting to let the lovely wife down, I took it upon myself to try and recreate the BBQ brisket at home. I don’t own a smoker, so I needed to improvise and cook the brisket in the oven.

Believe it or not, the oven makes a pretty darn good BBQ brisket. Many BBQ enthusiasts will tell you that a smoker is the only way to cook brisket, but I can tell you from experience this is simply not the case.

The secret to a good beef brisket is to cook it nice and slow at around 225 degrees for several hours. So if you are looking for a quick and easy meal tonight, cooking brisket in the oven is not the way to go.

You will have to prepare this particular recipe one day in advance and you will need to plan some extra time to cook the brisket as it takes several hours to finish cooking.

Lets Talk About Dry Rubs

There are a variety of different dry rub recipes you can use for your beef brisket. One such recipe is listed below. Don’t be shy with your dry rub. You want to really coat the brisket well. Its not called a rub for nothing, so really rub those spices into the meat with your hands. After the rub has been applied put the brisket in the fridge and let it marinade over night.

DRY RUB

- 1/4 Cup Paprika

- 1/4 Cup Light Brown Sugar

- 2 Tbs Chili Powder

- 2 Tbs Kosher Salt

- 2 Tbs Freshly Cracked Black Pepper

- 1 1/3 Tbs Granulated Garlic

- 1 1/3 Tbs Granulated Onion

- 2 Tsp Ground Cumin

THE SAUCE

We need some type of liquid to slowly braise the brisket in the oven. Braising is an excellent way to cook brisket in the oven because it keeps the brisket moist and very tender.

What I do is mix some good quality store bought barbecue sauce with a little beef broth to thin it a bit. I like to use a smoke flavored barbecue sauce. To give it a little more smoky flavor, I also add a few drops of liquid smoke. This makes a very tasty braising liquid.

LETS START COOKING ALREADY!

Before we start cooking, lets do a little preparation.

Remove the brisket from the fridge and leave it on the counter for 30 minutes or so to allow it to come to room temperature.

Get yourself a baking dish with a tight fitting lid big enough to hold your brisket.

Mix equal parts of barbecue sauce and beef broth. I like to make enough so that the brisket is at least half submerged. Pour this mixture into your baking dish.

Pre-heat your oven to 225 Degrees.

Heat up a large pan over medium heat and add enough oil to cover the pan. Add the brisket to the pan and brown on all sides until it forms a nice crust.

Place the browned brisket into the baking dish with the braising liquid. Put the lid on and place it in the pre-heated oven.

About half way through the cooking process, flip the brisket over so that the other side has time to cook in the braising liquid.

The brisket is done when it is fork tender and has an internal temperature of around 185-200 degrees F. The amount of time it takes to cook a brisket in the oven really depends on the weight of the brisket. Figure 1 1/2 to 2 hours per pound of meat.

There you have it. My recipe for cooking brisket in the oven.

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