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brisket    音标拼音: [br'ɪskət]
n. 胸部,胸肉

胸部,胸肉

brisket
n 1: a cut of meat from the breast or lower chest especially of
beef


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  • The Beginners Foolproof Guide to Perfect Brisket EVERY TIME!
    The Beginner's Foolproof Guide to Perfect Brisket EVERY TIME! I was asked by a beginner to smoking brisket how I smoke my brisket, so I thought I'd make a how to guide and share my method with those of you who are new to smoking brisket that need some confidence Maybe you have ruined a brisket or two and are scared to try again
  • Brisket in freezer for 2 years - should I toss it out?
    A few weeks back someone gave me a brisket that they were no longer planning to cook, during the time they had it they stored it in a deep freeze (I'm assuming a chest type freezer, they specifically said deep freeze leading me to think something more than your average kitchen freezer)
  • Tips for small brisket - Smoking Meat Forums
    The brisket is really on the small side, just over 8 5 pounds and is quite a bit smaller than any briskets I’ve ever smoked before, usually I’ve done ones that are 12-15 pounds I wonder if anyone here has any special tips or considerations to keep in mind as I smoke such a small one
  • Brisket - Simplified and Reliable Dinner Timing
    7:20-7:30 Prep smoker chamber temp 265 and rub dress the brisket: 8:00 put the brisket and diced fat trimmings into the smoker 1:00 to 2:00 place in the foil boat, baste with rendered tallow fat and cover (not tight against the brisket) and back in the smoker…
  • Brisket for 30 . . . for Christmas - Smoking Meat Forums
    Brisket; yes, absolutely full packer, I mean after it's cooked and rested and cooled in the fridge THEN slicing The only reason I think about that is so I can make the slices a little more equal as it's easier to slice than when it's warmed up No reason for start time besides letting it do a bit of the cooking while I get some sleep!
  • Dry brining Brisket - Smoking Meat Forums
    Put the brisket in fridge for one to two hours NOT OVERNIGHT! No need to rinse off the salt as it will be drawn into the meat during the cook For a rub, you could use old school cracked black pepper, onion powder, and garlic powder Do not add more salt If you opt for a rub, use one or make one without salt
  • Smoking a small 2lb brisket. - Smoking Meat Forums
    I am smoking a 2 5lb brisket today as well I do small briskets because it is just the two of us I am going to try parchment paper today but when I used foil the bark was fine The below brisket was 4 pounds and the bark was fine for me It was cooked at 230 and foiled at 165
  • Bottom of my brisket keeps getting burnt! - Smoking Meat Forums
    It’s a smaller or mid-sized grill and set up just like Treagar It was a great grill but when doing slow and low with brisket and butts I had the same dry jerky problem on the bottom of the meat Rotating didn’t work because the grill surface was to small, this was worse for brisket and better for butts but still the same problem
  • Do you measure temp in the flat or point for brisket?
    Lots of us separate the two cuts when making brisket I know I prefer to do that But if not, use the flat portion as your temp guide But try to think of it like this Wrap when it stalls When the temp climb just dies, it's time to wrap Pull when it's TENDER Start checking about 195 ish and don't panic if you're not happy with the
  • Christmas Brisket Cook Time - Smoking Meat Forums
    Smoking a Brisket for a family group of 18 that will be served as Christmas Eve Dinner I have smoked briskets in the past, but they were usually around the 12-14lb range Since I am cooking for such a large group I decided to get a larger brisket to yield more protein and am curious what time I should start the brisket





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