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Topic: Brisket

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	Brisket - Wikipedia, the free encyclopedia
		Brisket is a cut of meat from the breast or lower chest.
		While all meat animals have a brisket, the term is most often used to describe beef or veal.
		The beef brisket is one of the eight beef primal cuts.
	en.wikipedia.org /wiki/Brisket (292 words)

	Barbecue'n On The Internet - According to Smoky Hale -Building A Better Brisket
		Brisket, corned, cured, simmered with proper seasonings and sliced thinly across the grain is magnificent as the essential basis for a Reuben sandwich and, thus prepared, has also brought comfort and sustenance to multitudes as the prime constituent of corned beef hash.
		As the pits were passed to new generations, rendering a brisket edible became a rite of passage: a challenge that could not be refused.
		Of course, it is difficult to overcook the brisket.
	www.barbecuen.com /brisket.htm (2781 words)

	Brisket from B to T - Article and recipes on TexasCooking.com (via CobWeb/3.1 planetlab2.isi.jhu.edu) (Site not responding. Last check: 2007-11-03)
		The packer trimmed brisket is used by the commercial barbecue establishments, and will have a lot of fat on it which makes it self-basting on the pit.
		While the brisket is in the cooler, every four or five hours, give it a good massage through the plastic to keep the seasoning paste in full contact with the meat.
		An undercooked brisket is one of the toughest substances known to mankind.
	www.texascooking.com.cob-web.org:8888 /features/apr99brisket.htm (1712 words)

	Recipes 5765 - Brisket - OU.ORG
		Brisket, that quintessential cut of meat that seems to grace our tables anytime we have to serve more than 6 is back in favor these days with the rush to cut carbs.
		While the cow is the usual source of the brisket the availability (both on the web and in the main stream marketplace) of kosher bison, its lower fat content and its competitive price have made it almost as popular as beef brisket.
		No matter which cut you choose, the brisket requires a long slow moist cooking, must be cut across the grain and is equally delicious whether the accompanying sauce is sweet or savory.
	www.ou.org /shabbat/recipes/5765/sukkot65.htm (1507 words)

	Barbecue'n On The Internet - Championship Barbecuing Techniques - Brisket - Home of Barbecue, Barbeque & BBQ!
		We have judged brisket around the country and have found that most teams (and we assume the backyard chefs) really suffer when it come time for the brisket to be judged.
		To demonstrate effective barbecuing of the brisket, we are going to spend some time showing you how and what to look for in selecting a brisket, how to begin preparing the brisket as well as cooking and proper slicing to achieve optimum results needed to serve competition quality brisket.
		As you may be aware, the brisket comes from the front (chest) of the cow, between and in front of the animal's front legs.
	www.barbecuen.com /champ-brisket.htm (3003 words)

	What is brisket?
		Brisket is a cut of beef —; taken from the breast and foreshank of the animal below the first five ribs.
		Brisket is usually sold without the bone, and comes in one of two sections: flat cut, with less fat and a higher price, and the fattier point cut.
		Because it is a tough piece of meat, brisket requires long, slow cooking to break down the connective tissue that makes it tough.
	www.ochef.com /65.htm (116 words)

	My Favorite Brisket by Joan Nathan
		Brisket comes from the front quarters of the steer, the chest area.
		Brisket needs to be simmered slowly to transform it into the succulent morsels I remember as a child.
		Look for the grain — that is, the muscle lines of the brisket — and, with a sharp knife, cut across the grain.
	www.leitesculinaria.com /recipes/cookbook/brisket_nathan.html (475 words)

	Canadian Jewish News (Site not responding. Last check: 2007-11-03)
		And brisket is back in favour these days as a result of the rush to cut carbs.
		Brisket is taken from the breast section under the first five ribs and divided into two sections, the first cut and second cut.
		No matter which cut you choose, the brisket requires a long, slow moist cooking, must be cut across the grain and is equally delicious whether the accompanying sauce is sweet or savoury.
	www.cjnews.com /viewarticle.asp?id=4303 (1350 words)

	Brisket - Midnight Cook - The Virtual Weber Bullet
		I took the first internal temperature reading at 12:30pm and found that the brisket on the top grate was at 181°F. I left the Polder thermometer probe in the brisket and continued to monitor the internal temp.
		I wrapped each brisket in foil and kept them warm in an ice chest until I was ready to serve them, as seen in Picture 3.
		The Polder showed that the internal temp of the first brisket was 165°F when I cut into it at 2:30pm, and 140°F for the second brisket at 4:30pm.
	www.virtualweberbullet.com /brisket2.html (1412 words)

	BBQ FAQ Section 10.2.1
		For Texas-Style barbecued brisket, we use the whole brisket, containing both the 'flat' and the 'point', untrimmed of fat, known in the industry as the 'Packer's cut'.
		Back at the smoker, after the twelve hours are completed, generously slather the brisket with a basting sauce (not a barbecue sauce), wrap it tightly in aluminum foil, and return to the smoker.
		If the brisket was put into the Cryovac package at the packing plant it will last refrigerated for three to four weeks past the packing date as long as the seal isn't broken.
	www.bbq-porch.org /faq/10-2-1.asp (4269 words)

	Brisket
		He left it all weekend in his smokehouse and on Monday as they were serving their que, pork, sausage and chicken, he cut a slice and put on each lunch..
		The brisket of old time was over half fat, but with the better cows of these days we get lots better beef brisket.
		If I slow cook my brisket for 18 to 20 hours, they are always too dry for me. But remember, any ol' boy can be like the blind dog an find a better way to do it.
	members.tripod.com /~DanGill/Beef.htm (3143 words)

	Cow Lick Slow Smoked Brisket Recipe. Dizzy Pig BBQ Recipes. Fantastic recipes for the grill, smoker or in the kitchen.
		The brisket is cut from the chest muscle of the cow, a heavily used, and therefore, tough, cut of meat.
		Surrounding the brisket are a couple items that will also be used to get some flavor into the brisket; some of our still-in-development Brisket Brew BBQ Sauce will go on the finished brisket, and some Jack Daniel barrel chips that will give a nice ‘Tennessee sippin’ whiskey’ aroma to the cook.
		After this 8 lb brisket has been on for about 14 hours, it is up to 187 internal and it is passing the ‘tenderness test’; insertion of a fork into the brisket and giving a slight twist.
	www.dizzypigbbq.com /recipesBrisket.html (829 words)

	BBQ Lodge - Whole Brisket Smoked on the WSM
		The brisket is wrapped in foil and allowed to rest for about 35 minutes before serving.
		The brisket was a little dry at the ends but still tender.
		I measured internal temperature at the thickest part of the brisket and I suspect that the thinner ends of the brisket had a higher internal temperature which resulted in the ends being drier.
	www.bbqlodge.com /brisket/brisket.htm (617 words)

	All Night Brisket Smoke - A Barbecue Tradition
		The big nine and a half pound brisket is sitting on the kitchen table, the quarter inch fat cap has been scored diagonally and the deep red flesh covered in my secret blend of herbs and spices and looking like a real beauty.
		I carry the brisket out of the house on a big oak cutting board and carefully place it on the center rack of the smoker where I feel the heat is the best, shut the door, and start the timer.
		Sometimes, during an all night brisket smoke I will only let it reach 180 or so and will then wrap it in foil and then in several thick towels and place it in a cooler with several pillows to hold it until we are ready to eat.
	www.smoking-meat.com /brisket-smoke.html (1006 words)

	4th of July Brisket (Site not responding. Last check: 2007-11-03)
		I have a medium Egg however and was always concerned that a brisket might not fit so I put off cooking one until now.
		The general rule is 1 1/2 hour per pound but as this was a fairly small cut by brisket standards I felt it had had enough time so I pulled it.
		I eat a lot of brisket down here in Texas and this one was up to my standards and beyond.
	homepage.mac.com /ravnhaus/BBQ/7.4.02brisket.html (535 words)

	Brisket (Site not responding. Last check: 2007-11-03)
		Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides.
		While brisket is cooking, heat a large skillet over medium high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes.
		Brisket may be returned to casserole dish and allowed to cool, then served the next day.
	webpages.charter.net /chogyoji/brisket.htm (235 words)

	Brisket and onions - The Boston Globe
		Sprinkle the brisket on both sides with a generous amount of salt and pepper.
		Cook the brisket for 2 more hours, adding water to the pan if it seems dry.
		The brisket should be tender enough to cut with a fork.
	www.boston.com /ae/food/articles/2005/01/19/brisket_and_onions (125 words)

	Beef Brisket and Corned Beef Recipes and Cooking Instructions (via CobWeb/3.1 planetlab2.isi.jhu.edu) (Site not responding. Last check: 2007-11-03)
		Brisket is one of the least tender cuts of beef, but it can be made tender and the flavor is tough to beat.
		Brisket is a beef cut taken from the breast section beneath the first five ribs, behind foreshank.
		Fresh brisket is an inexpensive boneless cut that requires long, slow cooking to break down the collagen in the connective muscle tissues achieve tenderness.
	homecooking.about.com.cob-web.org:8888 /library/weekly/aa042400a.htm (517 words)

	ABC News: Favorite Recipe: Wolfgang Puck's Brisket
		Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth.
		If the brisket is not completely covered with liquid, add enough extra stock, broth or water to cover.
		Cook until the brisket is fork tender, 2 to 2½ hours.
	abcnews.go.com /GMA/Recipes/story?id=1271451 (713 words)

	UJC - Beef Brisket with Onion-Lemon Marmalade Recipe
		Sprinkle brisket with pepper and cover roasting pan tightly with foil.
		Bake in a 300 oven until brisket is very tender when pierced, about four hours.
		When brisket is tender, uncover pan and return it to the oven (raise temperature to 450) to brown the meat slightly, about 20 minutes.
	www.ujc.org /content_display.html?ArticleID=112793 (203 words)

	Beef Brisket Recipes - Beef Recipes - All Recipes
		This moist fork-tender brisket is a popular entree hearty appetites appreciate.
		SUBMITTED BY: Cathy G. Beef brisket is rubbed with spices and liquid smoke, and refrigerated overnight.
		Brisket rubbed with ketchup and garlic salt cooks all day in a slow cooker with onions and water.
	allrecipes.com /recipes/meat-and-poultry/beef/brisket/main.aspx (343 words)

	Tender Brisket Recipe \| Recipezaar
		The brisket will fall apart and is great for sandwiches for school lunches.
		Trim excess fat from brisket and sprinkle liberally with Lawry's season salt and fl pepper, both sides and ends.
		(Brisket can be browned in cast iron skillet in olive oil if you wish) Shake Zesty Italian and pour half the bottle into the foil lined baking pan.
	www.recipezaar.com /41374 (432 words)

	U-M CCC - Nutrition: Recipes of the Month - Brisket with Portobello Mushrooms and Dried Cranberries (Site not responding. Last check: 2007-11-03)
		Sprinkle brisket on all sides with salt and pepper.
		Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated).
		Transfer sliced brisket and sauce to platter and serve.
	www.cancer.med.umich.edu /learn/reccranbrisket.htm (180 words)

	Esquire:Feature Story:6. [ Brisket ]: Barbecued Brisket
		In a heavy skillet, sear both sides of brisket in olive oil.
		Place in oven until brisket is tender, about 3 hours.
		Slice brisket thinly against the grain and serve, topped with sauce.
	www.esquire.com /features/articles/2002/021001_mfe_brisket.html (129 words)

	Deli Style Brisket - Allrecipes
		For gravy, remove brisket from the slow cooker, and increase temperature to High.
		Had not tried cooking Brisket, although loved eating it, as always sounded complicated to make, until I found this recipe.
		Based on other reviews and my preference......I had a 4 1/2 lb brisket, browned it quickly, then made as recipe suggested except I added some hot sauce (for flavor) and I used (chicken) broth instead of water.
	beef.allrecipes.com /AZ/DeliStyleBrisket.asp?addtobox=1 (364 words)

	The Passover Brisket Caper
		The butcher came out with the brisket already wrapped and in brown paper and string.
		She also had a brisket tale to tell.
		My cousin down south (names and places must be withheld to protect the guilty) told me that her husband's cousin, who had handled the butcher's wife's divorce, had to go out of town to get his brisket.
	www.jewishmag.co.il /101mag/passoverbrisket/passoverbrisket.htm (1315 words)

	Grandma's Brisket (Site not responding. Last check: 2007-11-03)
		Spread the mustard, then ketchup, over the seasoned brisket and place in an ovenproof Dutch oven or similar covered pan.
		Pour white wine and beef stock around the brisket so you don't rinse off the seasonings.
		Sauce: While brisket is reheating, melt margarine in saucepan.
	www.azcentral.com /home/recipes/articles/0320brisket20rec1.html (210 words)

	the people's regime: column
		Put the brisket on fat side up, and choke the air intake down to practically nothing.
		When the internal temperature of the brisket is 190, the tough connective tissues are breaking down, making it tender.
		As with ribs, it is important to have friends around helping you with the brisket; you can see how much work it takes.
	www.peoplesregime.com /column.php?id=297 (901 words)

	Recipes - Brisket
		Stay indoors and keep your cool to create this wonderful brisket.
		The time you invest in this brisket will pay big dividends.
		Although this recipe requires a covered grill and lots of time, it is worth the effort.
	www.txbeef.org /recipes.php3?Brisket (104 words)

	Brisket Recipes like Apple Cider Brisket Recipe, Apple Glazed Beef Brisket Recipe, Barbecue Beef Recipe, Barbecue (via ... (Site not responding. Last check: 2007-11-03)
		Ingredients: beef brisket (3- or 4-pound), liquid smoke, Salt to taste, onion powder or to taste, garlic powder or to taste...
		Ingredients: wood chips, soaked in cold water for 1 to 2 hours, beef brisket (5 to 6-pound size) with a layer of fat at least 1/4 inch thick, cayenne pepper, salt, dry mustard...
		Ingredients: (3-pound) beef brisket, onions, peeled and quartered, carrots, peeled and cut into 2-inch pieces, ribs celery, peeled and cut into 2-inch pieces, bay leaf...
	www.cdkitchen.com.cob-web.org:8888 /recipes/cat/437/0.shtml (681 words)

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