Quote:
Originally Posted by Baby Lee
I usually have a pretty large brisket. If you're around 2lbs, you will probably be all right with anything over 55-60 min for the meat only part.
Extending the time a bit is all cooking times are measured from when you get steam production, not when you put it on the stove [or turn it on in the case of IP]
|
Oh okay, I get it. Yes, the warm up time can add quite a bit of time vs the time spent cooking under pressure.