Brisket

305 for 2 hours 45 minutes. I promise you can't go wrong with that!

Eating meat doesn't raise blood sugar very much if at all. However, there may be other items in the making of the brisket that may raise it a little.

Brisket disease, also known as high-altitude disease or brisket edema, primarily affects cattle when they are moved to high-altitude environments. It is characterized by fluid accumulation in the brisket area and can lead to respiratory distress due to reduced oxygen availability. The condition is typically caused by hypoxia, which triggers an increase in pulmonary arterial pressure, resulting in edema. Management includes acclimatization to altitude and, in some cases, medications to alleviate symptoms.

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

Storage temperature below 0 deg F, years if you dont mind frostburn on the meat - the taste will be blander but nutritionally should be good.

Pecho.

Yes, half the brisket (forward-most section of the chest) would be included in a half cow carcass from a butcher.

You can find Oven-Roasted Beef Brisket recipes from websites such as All Recipes. The site also offers videos which shows the process of making a high quality beef brisket.

Is just the recipe Jewish, or are the people eating it Jewish as well? Because if they are, then you don't want to use flank steak.

Flank steak comes from the back half of the animal, which is tricky to deal with under kashrut, or Jewish dietary law, which forbids eating the "thigh". The prohibition is usually taken to mean not simply the literal thigh, but the sciatic nerve itself and certain particular blood vessels.

Making sure these are completely removed is a complicated and finicky process, so most of the time people just punt and sell the hindquarters to non-kosher butchers, where this isn't an issue.

Kosher butchers sometimes sell "kosher flank steak" which is actually a different cut of meat entirely... often chuck. That could possibly be used instead of brisket.

Finally, one issue that has nothing to do with kosher: flank steak is one of the toughest cuts of beef there is. While it's technically possible to use it in place of the brisket (which is also regarded as a tough cut, though not as tough as flank) you may not care for the results.

Cook brisket with the fat side up, so the fat melts and basts the meat as it flows down into the pan. It is also a good idea to have some of the fat removed by the butcher before beginning to cook it.

Around 5-6 the Lowest is 4

yes, the longer and slower you cook it the better it is

The plural of brisket is briskets.

As in "these briskets look tasty".

fat off

5 minutes on each side

A 45-pound brisket typically yields about 30-35% of its weight in cooked meat after trimming and cooking. This means you can expect approximately 13 to 16 pounds of cooked brisket. As a general guideline, cooked brisket serves about 0.5 pounds per person, so a 45-pound brisket can feed approximately 26 to 32 people, depending on portion sizes and whether other dishes are served.

Beef brisket can be safely stored in the freezer for up to 6 to 12 months while maintaining its best quality. While it may still be safe to eat beyond this time frame, the texture and flavor may deteriorate. To ensure optimal freshness, wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container or freezer bag. Always label the package with the date to keep track of storage time.

You should cook it in the oven at 350 for 2 hours in some kind of liquid (broth is the most common).