argh, tough brisket, help!!
I put the almost 7 pound brisket in a 250 degree oven 6 hours ago and just checked it, it's not even remotely tender. I guess that means it has to roast quite a while longer? It's almost 9 pm, does this mean I have to stay up til midnight or later, or should I bump up the heat? I read you are supposed to bake it low and slow so it doesn't dry out. I can't continue to bake it tomorrow cause I have to bake the turkey breast and the sides at a different temp. Might be a late night, blech.