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brisket    音标拼音: [br'ɪskət]
n. 胸部,胸肉

胸部,胸肉

brisket
n 1: a cut of meat from the breast or lower chest especially of
beef


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  • The Beginners Foolproof Guide to Perfect Brisket EVERY TIME!
    The Beginner's Foolproof Guide to Perfect Brisket EVERY TIME! I was asked by a beginner to smoking brisket how I smoke my brisket, so I thought I'd make a how to guide and share my method with those of you who are new to smoking brisket that need some confidence Maybe you have ruined a brisket or two and are scared to try again
  • General question about brisket and internal temperature
    I cook brisket by temp up to about 190-200F then no more temp checking only probing everywhere for tenderness The probe should go in and out with the same resistance as pushing the probe into a jar of creamy peanut butter Then it’s done
  • How Long to Cook Brisket Or Misconception of the 1 to 1. 5 hours per . . .
    A brisket should rest at least 30 minutes and up to 2 to 4 hours in a warm ice chest Using the 1 to 1 5 hour rule and your brisket is around 12 pounds, a cooking time of between 12 and 18 hours depending on the above mentioned factors A lot of cooks use the toothpick test, when the toothpick slides in like butter with no resistance its ready
  • First brisket on the 26 | The Virtual Weber Bulletin Board
    The small Weber rack is actually too narrow to work good for ribs imo, because they flop all over the place but it works decent for supporting a big brisket In spite of this shortcoming the 18 does an admirable job with briskets of any reasonable size
  • Brisket - Simplified and Reliable Dinner Timing - Smoking Meat Forums
    8:00 put the brisket and diced fat trimmings into the smoker 1:00 to 2:00 place in the foil boat, baste with rendered tallow fat and cover (not tight against the brisket) and back in the smoker…
  • Brisket secret: mustard and pickle juice? | The Virtual Weber . . .
    I've read, in more than one discussion, that one of the "secrets" supposedly used by brisket maestros in Texas is to slather the meat with a thin coating of mustard and pickle juice, then apply the rub (the exact ingredients being open to speculation ) But in all the discussions I've seen, no
  • Brisket on UDS - Smoking Meat Forums
    Rick, its your first brisket on a UDS Please tell me you are going to post some pics I need all the help I can get of meat on a UDS so I'll be pushed over that last ledge and finally build mine All of you with a UDS are sure gaining in popularity
  • 3-2-1 for brisket? - Smoking Meat Forums
    jajlanderson- With brisket (Whole packer, flat or point) the time that it takes to cook them is well beyond the 5 hour window that Jeff uses for 3-2-1 ribs With large muscle meats such as brisket and butts, it's a matter of cooking to temperature and not by the clock
  • 17 pound brisket . . . - Smoking Meat Forums
    For brisket (and holy cow! 17 pounds is huge! But go big or go home, I always say) you want to go to an internal temp of 190°-195° for slicing, 200°-205° for pulling
  • How Long to Cook a Brisket or The Misconception of the 1 to 1. 5 hour . . .
    A brisket should rest at least 30 minutes and up to 2 to 4 hours in a warm ice chest Using the 1 to 1 5 hour rule and your brisket is around 12 pounds, a cooking time of between 12 and 18 hours depending on the above mentioned factors A lot of cooks use the toothpick test, when the toothpick slides in like butter with no resistance its ready





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