brisket

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brisket

(brĭs′kĭt)
n.
The chest of an animal.
The American Heritage® Medical Dictionary Copyright © 2007, 2004 by Houghton Mifflin Company. Published by Houghton Mifflin Company. All rights reserved.
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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.
For a 1/4-pound brisket, 1/4 cup of coarse salt and cup of coarsely ground pepper will work well.
Mix together port, brown sugar, and marjoram;stir until sugar dissolves, then pour evenly over brisket. 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.
Spoon marmalade over brisket, then garnish with reserved chilled lemon slices and kale leaves.
Trim and discard excess fat from brisket.Place meat in a 12- by 18-inch roasting pan; set aside.
Sprinkle brisket with pepper and pourwine over meat.