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Brisket

~200 answered questions
Parent Category: Beef and Veal
Brisket is cut from the chest area of beef or veal. Since the meat comes from this area, there is a good deal of connective tissue, it should be prepped correctly to come out with a tender end product. Briskets are usually slow cooked in a liquid, or kept basted to avoid issues with drying out in the amount of time it takes to tenderize.
I cook the brisket in water with the spice packet that comes with it (I put the spices in a tea ball or cheesecloth and discard them after the meat is done because they are pretty gross to bite into). After about an hour I add an onion, celery and carrots. After about two more hours I throw away the…
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peppercorns, garlic, & bay leaves. whole cloves optional.•8 allspice berries •1 teaspoon black peppercorns •2 bay leaves, crumbled •2 fresh thyme sprigs or about 1/2 teaspoon dried leaf thyme
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Brisket is best if it is cooked at a lower temperature. This takes longer but the result is a tender product. I like to use about a 300 degree oven. A smaller roast (4 or 5 pound) will take 3 to 5 hours. We usually buy a larger roast (15 pounds) and put it in the oven late at night at about 275 and …
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Calories in 8 oz of brisket There are:approx 448-496 calories in 8 ounces of reasonably lean braised beef brisketapprox 56-62 calories per ounce of reasonably lean braised beef brisketapprox 82 calories per ounce of lean and marbling braised beef brisketapprox 109 calories per ounce of lean and fat…
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I make brisket a lot...I eat it for 2 or 3 days. After that, it's pretty dry.
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Refrigerated and treated with vinegar should last a few months with the correct conditions.
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Estimate approximately 4oz per (Adult) guest. So that's 4 guests per pound of cooked meat or about 25 pounds of cooked brisket. Remember a brisket looses approximately 20% of it raw weight when cooked.Average brisket weights 9-12lbs lets call it 10lbs for easy math. when cooked it will serve at abou…
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The calorie content of a brisket sandwich depends on what ingredients are used to make the sandwich in addition to the brisket, the type of bread, and the quantities of all ingredients. Please feel free to ask the question again and include more details.
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Brisket is a cut of meat from the breast or lower chest.
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See related links below for some suggested websites.
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The beef brisket comes from the first primal cut on the under part of the beef steer. The brisket is almost like the breast area of the cow. Following your hand down the nose of the cow you will reach the chin. After the chin comes the front of the neck. As the neck travels down to the front of t…
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A 3 lb corned beef will take about 2 1/2 to 3 hrs. So 3 3 lb. Cuts will take 3hrs
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5 hoursThere are several ways and each uses different times. To slow cook the brisket with a smoke source plan on 8 to 12 hours at 200F.Smoking time varies from cook to cook, but one practice, which results in a very smoky and very tender brisket, is to smoke wrapped in aluminum foil for 12 hours ov…
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Traditionally, brisket is beef. So it would be made from cow.
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Brisket is a cut of beef from the underside of the ribcage of a steer. It is often cut into four pieces, the left and right flat brisket, and left and right point brisket.
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Sure you can reheat this food. Make sure the internal temperature comes to 165 degrees. This food can be frozen too.
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You can do this for up to 48 hours safely. Most marinates take less time than that to flavor the meat. Overnight is the preferred time.
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Biscuitrisk-it frisk-it
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if you have 50 people you have to make like 100 briskets cause some people might want extras Actually there are a few unknowns that the question does not explain - I will usually purchase 1 lb (trimmed) brisket per person. So if I am having 8 to 10 people to feed, I will prepare around 10 lbs. bris…
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you have to be sure not to leave it on one side for too longif you do it will just get burntyou have to keep turning it over every 5 minutes
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Reduce temp by 25 degrees.
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Marinate it in wine, pickle juice, or any other substance that breaks down the tissue - anything with an acid base. You can bake it very slowly at 175-200 degrees for a couple of hours then place it on the grill.
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1 pound = 16 ounces
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Depends on the amount and how is cooked, but I would say a lot. Lol.
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first of all if you cook your brisket straight in the oven with out boiling it first, it will be as salty as bacon. This will taste great with a couple of wines ect. So the best way is to bring to the boil in water first,then baste with olive oil, dust with pepper to taste, then roast at 140 degrees…
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Beef brisket should be cooked to 145 F and remain at that temperature for at least four minuets.
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First you must sanitize your hands by placing them into a pot of boiling water. Once this is done, you must dunk the brisket in toilet water. This will neutralize the salty taste. Real funny. this is a serious question not meant for answers like that.
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After browning the brisket (and onions) sufficiently I add vegetables and beef stock to pan. I cover very tightly with aluminum foil and cook at 325 for at least 3 but up to 4 hours. I take out of oven, let pan sit at room temp for 30 minutes and then right to the fridge without removing or openin…
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hi my name is jill. i like to eat poo. :)
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Smoked brisket can last 3 to 4 weeks in the refrigerator. This is because smoked meat is precooked and designed to be kept a long time.
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The average brisket weighs about 12 pounds. There are some briskets that are as low as 7 pounds but most will be between 7 and 12.
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A brisket should generally be braised at a low temperature for a long period of time. The best bet is to place the brisket in a braising pan with liquid covered with foil, set the oven to 275F and then keep checking the roast over the next 4-6 hours until it is tender enough to fall apart. When sl…
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Risitto with a light cheese sauce accompanied by grilled onions to expoliate the natural flavors of the rice and provide a delightful contrast for the pallet. Beans and crisp garlic bread wouldn't be out of the question either. For desert i would recommend cherry ice cream or tiramisu. Make sure the…
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Brisket is a noun.
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882 and a half.
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Cooked brisket should not be unrefrigerated for more than 2 hours. At that point, it should be re-heated or refrigerated.
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Cooked meat should not be left at room temperature for more than 2 hours. At that point, it should be refrigerated or reheated. Cooked meat should be cooled at room temperature for an hour then refrigerated. After 2 hours it is not considered safe at room temperature. Food needs to be kept above 140…
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Potatoes, carrots and onions are often served with brisket.If it is bar-b-qued, it is normally served with beans and potato salad.
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Figure to use 1/2 lb. per person or a max. of 20 persons with well trimmed brisket.
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2-4 hours on high and 6 on low.... low tasted better!
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It depends on the thickness of the slice.
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It depends upon the thickness of the slices.
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It is the chest area of the animal, between the neck and the start of the front 'arms.'
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You cannot marinate with a glaze. It will not penetrate the meat. The fat on the outside should be trimmed to about 1/8th to 1/4 inch of a "fat cap". I would suggest marinating in some red wine ( a nice merlot or cabernet) and orange juice with some mint or thyme or both. Put the glaze on at the end…
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You should cook it in the oven at 350 for 2 hours in some kind of liquid (broth is the most common).
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brisket is beef
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So it will not be oily or salty
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fat off
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Ellen says "allow at least 2 pounds raw well trimmed for each 5 people and I go for 2 pounds for 4 if they are heavy eaters or it is self serve." SOURCE: http://www.ellenskitchen.com/forum/messages/8118.html
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Yes, any kind of food can be frozen.
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Here's an easy recipe: B-B-Q BRISKET OF BEEF Powdered garlic 1 pkg. onion soup mix 1 can coke 1 c. catsup 1 brisket of beef (3 or 4 lb.) Sprinkle brisket with garlic. Mix coke, soup mix and catsup together. Pour mixture over brisket. Bake at 325 degrees for 3 hours (loosely cover pan with tin…
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The brisket is a cut of meat from the breast or lower chest of an animal (every animal has a brisket, although the term is most often used to refer to beef). The tri-tip comes from the bottom sirloin portion, and is a small triangular muscle. There are very few similarities between the two - brisket…
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On an average of 1/2 lb per person, you would need 100 lbs of brisket.
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The brisket is a cut of meat from the lower chest. It is generally very sought after and one of the tastiest cuts of meat from a cow.
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You can season it with a dry rub of any blend of seasonings, be careful not to mix too many flavors. Soak your wood chips really good with water, the more water the more smoke. Burn the chips, without an open flame, over hot coals. Maintain temp. (check different temps & times for different meat…
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This works for me I cook brisket a lot. Between 8-10lbs I keep my temp on the smoker between 275 300f for up to 6 hours it turns out perfect every time.
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It depends on how you like your beef. I'd put the oven on 375 and put the beef in for anywhere from 35-45 min. Checking it every 15 or 20 min. until it's done as you desire. It's possible it may need to be cooked longer, as different ovens handle it differently.
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"Atin" (עטין).
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If it is only a month or less after the expiration date, there should be no problem. No you cant it would have tiny bacteria worms in it
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I cook frozen brisket in foil in a slow cooker , I put smoked applewood rub on it and wrap it in foil and poke a few holes in the foil as to make a stream tent. It will slowly cook awesome!!!!! I do no believe that it make a difference thawed or frozen, however I think it makes it more moist to cook…
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You CAN cook frozen meats in a slow cooker/crock pot, however, it will take MUCH longer than the original recipe/thawed meat. Just be sure you account for the added time in cooking.
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180c and 20 minutes per pound. Add an extra 20 minutes at the end depending on how you like your beef.
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I would estimate about a half pound per person. In other words, quite a lot!
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To marinate beef brisket, you should use dried chanterelle mushrooms, tomato paste, cranberry sauce, onions, and simple spices like salt and pepper obviously.
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the marinate stuff you put on it, the meat will be very flavorful considering that the marinate was on it that long
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Yes, you can! - that being said, don't try to pass it as real brisket. Before this weekend I found myself asking the same question after inviting guests over for a bbq, only to find myself completely unable to find any brisket that wasn't "corned". First thing I did was to cut a top round with the g…
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No, corned beef needs to have a long moist cook. If that makes sense
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To cook corned beef brisket in a Dutch oven it must be submerged in broth of sorts and slow cooked several hours.
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Try to get it to 145F and into your lunch boxbefore your neighbor comes back out of thehouse to check on his Brisket..Hurry & DENY!Chance Rakkasan..101st ABN Div Vietnam....
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pigAt least 8 to 10 hours.
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305 for 2 hours 45 minutes. I promise you can't go wrong with that!
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5 to 10 pounds in one cut is the normal range.
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A general rule of thumb for large gatherings is 1/4 pound of meat (main dish) per anticipated guest. The decision to make here is how much of each meat, when the overall total is going to be 75 pounds.
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Yes, it freezes and keeps that way very well.
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Yes, half the brisket (forward-most section of the chest) would be included in a half cow carcass from a butcher.
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Brisket of beef is kosher provided the animal has been raised and slaughtered under the provisions of Jewish religion.
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After searing the meat in a frying pan for 3-4 minutes to seal in juices, cook for 7-8 hours on low in a slow cooker.
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Nothing major. The meat can keep cooking if it is hot enough, or it can warm the contents of the fridge. Not putting hot meat into a fridge is a holdover from true ice boxes, where the hot meat could melt the ice.
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An 8 pound brisket takes 6-7 hours to cook in the oven. Brisket is cooked once its internal temperature reaches 160 degrees Fahrenheit. See link below for details.
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If you use microwave technology it will be about 20 minutes depending how you like it
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It depends on if you can fit both pieces in the pot without them touching.
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You can't really remove the salt but a great trick that I have used cooking corned beef for hundreds of people is after you slice the corned beef and it's still warm, lightly drizzle each slice with Karo light corn syrup arranging them on a platter cover with foil and let rest in a warm oven about 1…
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The brisket is equivalent to the chest on a human. It is on the front part of the cow, in front of the forelegs to a third of the way up the neck. It is not the loose skin hanging from the neck, rather the brisket is where what is called the dewlap starts. When felt it will feel like a partly deflat…
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If you keep a cooked brisket in a fridge it will last 3 to 4 days. Also if kept in a freezer it will last sometimes even a year.
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If it was frozen before it was cooked then yes u can re freeze it.
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from a hardwere shop
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