Brisket

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 140F AFTER being heated to AT LEAST 160F.

It is the chest area of the animal, between the neck and the start of the front 'arms.'

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.

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. brisket - this might be two 5 lb. briskets as long as it adds up to roughly one pound per person (before cooking).

Length of time taken to cook chicken varies depending on type, temperature and size.

The manufacturers of electric roasters say food should take the same length of time as it would in a regular oven at the same temperature.

For a 3 to 4 lb chicken I'd allow an hour and 45 minutes at 350 degrees and add 10 to15 minutes for each additional pound of weight.

The only safe way to tell if it's done is to use a thermometer in the breast. It should be at least 165 degrees.

You wash the beef off.Put the roast in a small roasting pan. Then season roast with seasoning.Fill roaster half way with water. Set oven to 350. Let this slow cook for about an hour an a half. Check roast after this time but may need to add more water , so this does not cover the roast. Let this cook for about another hour and a half or until roast falls apart when fork is placed in it.

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 about 8 lbs and so you would buy 3 briskets that each weigh slightly more than 10 lbs.

Brisket is a very fatty coarse meat that shrinks markedly when cooked; when smoking, experienced grill masters expect 40-50% shrinkage. Even cooked low and slow in the oven, you lose at least 1/3. In addition, unless you are just making sandwiches, 1 pound cooked only serves 3 people in party type situations. I allow 1 pound raw for each 2 persons. ellenskitchen.com

I would make 15 -16 pounds

Try to get it to 145F and into your lunch box

before your neighbor comes back out of the

house to check on his Brisket..Hurry & DENY!

Chance Rakkasan..101st ABN Div Vietnam....

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 the cow you will notice that the cow starts to curve as your hand travels toward the bottom of the cow. This area is almost like the breast of the cow but far away from the udder. The brisket is the cut of meat from the breast to right before your hand meets the leg on the under side of the cow. Here are the cuts of meat from the brisket (traveling from brisket to the hind of the cow): # Brisket # Fore Shank # Short Plate # Flank # bottom portion of the Round

fat off

I have been paying anywhere from 1.89 to 2.39 a pound at walmart in Florida

For a plate sale, it's generally recommended to allocate about 1/3 to 1/2 pound of cooked brisket per person. Therefore, for 450 people, you would need approximately 150 to 225 pounds of cooked brisket. Keep in mind that brisket shrinks during cooking, so it's advisable to start with a larger raw weight, typically around 60% more, resulting in about 375 to 450 pounds of raw brisket. Adjustments can be made based on the specific appetite of your guests and other menu items.

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.