Cooking a brisket at 450 degrees Fahrenheit (232 degrees Celsius) is not recommended. Brisket is a tough cut of meat that requires low and slow cooking to become tender and flavorful. High heat cooking at 450 degrees Fahrenheit will likely result in a dry and tough brisket.
For optimal results, it's generally recommended to cook brisket at a lower temperature, around 225-250 degrees Fahrenheit (107-121 degrees Celsius), for a longer period of time. This slow cooking allows the collagen in the meat to break down and tenderize the brisket.
The cooking time for a brisket can vary depending on the size and thickness of the meat, but as a general guideline, you can estimate around 1.5 to 2 hours of cooking time per pound of brisket. However, brisket is best cooked to tenderness rather than relying solely on time. It's recommended to use a meat thermometer to check the internal temperature of the brisket. The ideal internal temperature for a tender brisket is around 195-203 degrees Fahrenheit (90-95 degrees Celsius).
Remember to also consider resting time. After cooking, it's important to let the brisket rest for at least 15-30 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful brisket.
Ultimately, cooking times may vary, so it's always a good idea to monitor the internal temperature of the brisket and adjust the cooking time accordingly to achieve the desired level of tenderness.