brisket

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brisket

(brĭs′kĭt)
n.
The chest of an animal.

brisket

the mass of connective tissue and fat covering the anterior part of the chest in ruminants. Lies at the most ventral part of the neck, between the front legs and covering the anterior end of the sternum.

brisket disease
see altitude sickness.
brisket edema
an important indication of generalized edema due to congestive heart failure or hypoproteinemia. Also caused by local venous obstruction, e.g. due to thymic lymphosarcoma or injury due to sharp edges or too high fronts on feed troughs.
References in periodicals archive ?
Brisket may be trimmed or untrimmed and frequently comes vacuum-packed in plastic wrap.
A barbecued brisket takes much longer to cook--up to 13 hours if smoked at around 230 degrees.
On top of the long cook at low temperatures with a high finishing temperature, a good barbecue pitmaster must season the brisket so it develops a good "bark" and deliver the right amount of smoke to the meat.
Your first step is to prepare the brisket for the smoker.
Your goal should be to have the brisket as uniform in thickness as is reasonable, without trimming away too much meat.
In contrast, nonkosher brisket wholesales between $1.
Though Passover has made brisket a hot commodity for delis across the San Fernando Valley, none of the dozen largest delis in the Valley reported exhausted supplies.
If there's a shortage of brisket, you can tell them it's all here at Weiler's,'' said Gail Mousis, owner of the popular Northridge nosh spot.
Sprinkle brisket with pepper and cover roasting pan tightly with foil.
Meanwhile, about 1 1/2 hours before brisketis scheduled to be done, pierce each sweet potato with a fork and set on oven rack alongside or above brisket.
When brisket is tender, uncover pan andreturn it to the oven to brown the meat slightly, about 15 minutes.
Meanwhile, about 1 1/2 hours before brisketis scheduled to be done, pierce each potato with a fork and set on even rack alongside or above brisket.