The trick to making delicious brisket is to cook it low and slow. In being a muscle-rich part of the beef, brisket requires a long cooking time over a low heat to allow the muscle time to melt without the meat drying out. For this reason, brisket is often basted or marinated before cooking to keep it moist. Brisket cooking time varies, but a general rule of thumb is 2.5-3 hours per kilogram. Brisket’s internal temperature should be at 90-95 degrees celsius when cooked.