Trim off the rough parts of a brisket of beef or any of the cheaper cuts.
"Public School Domestic Science" by Mrs. J. Hoodless
Brisket or Breast 10.
"The Veterinarian" by Chas. J. Korinek
The hunters aim a little above the brisket, and behind the fore-shoulder.
"The Boy Hunters" by Captain Mayne Reid
As a matter of fact, an elephant's heart lies against the brisket, about ten or eleven inches from the bottom of the breast.
"In Africa" by John T. McCutcheon
If he comes around again, I'm going to take a skillet and bang him in the brisket.
"Project Mastodon" by Clifford Donald Simak
At last he cried, 'Cleave him to the brisket,' but without conviction.
"Peter and Wendy" by James Matthew Barrie
If it was to be Brisket, let it be Brisket.
"The Struggles of Brown, Jones, and Robinson" by Anthony Trollope
An ideal deer scalp includes the neck skin entire to swell of shoulders and brisket.
"Taxidermy" by Leon Luther Pray
To know this, one has but to look at his deep shoulders and his massive brisket.
"Dwellers in the Hills" by Melville Davisson Post
After a variable time swelling may also appear in the legs and under the chest and brisket.
"Special Report on Diseases of Cattle" by U.S. Department of Agriculture
When he jumped, you would sure get 'im right about the point of the brisket.
"Slave Narratives: a Folk History of Slavery in the United States From Interviews with Former Slaves." by Work Projects Administration
A cut is made down the inside of the forelegs across the breast to the point of the brisket and another down the back of the hindlegs.
"The Boy Scouts in A Trapper's Camp" by Thornton W. Burgess
Do I ask the cannibal to break off the pernicious use of tobacco because I dislike the flavor of it in his brisket?
"Cordwood" by Edgar Wilson (Bill) Nye
The rump had been boiled, and the brisket, along with the cheeks, roasted.
"Caribbee" by Thomas Hoover
He cut the sleek, black skin from the withers to the brisket as the bull lay.
"The Witch Doctor and other Rhodesian Studies" by Frank Worthington
Shoulders thin at the top, brisket light, the whole fore-quarter thin in front and gradually increasing in depth and width backwards.
"Herd Record of the Association of Breeders of Thorough-Bred Neat Stock" by Various
For pressed corn beef the nicest cut is the brisket.
"A Course of Lectures on the Principles of Domestic Economy and Cookery" by Juliet Corson
Captain Brisket, greatly interested, drew first his glass and then his chair a yard nearer.
"The Strand Magazine, Volume XXVII, Issue 160, April, 1904" by Various
The brisket, cross rib and rump are the best portions.
"The Hotel St. Francis Cook Book" by Victor Hirtzler
These might be the briskets and veiny pieces he refers to.
"The Works of Charles and Mary Lamb" by Charles Lamb
If you have a spare day and you want to immerse yourself in a great barbecue experience, consider giving beef brisket a try.
4 pound fresh beef brisket .
For the brisket and rub.
1 trimmed brisket (5 to 6 pounds), with a layer of fat at least 1/4-inch thick.
Could Tony and Eva be reconciling over a plate of brisket .
Gail Simmons's Horseradish Brisket .
Brisket, baby back ribs get a Caribbean twist.
Scott Miller, executive chef of The Pasta Shop in Oakland and Berkeley, shares a recipe for a home version of the brisket the store sells at Hanukkah.
The nice thing about cooking a monster brisket for Hanukkah - aside, of course, from the fact that the meat can be mouth-meltingly delicious - is that it is a dish you can mostly ignore as it cooks.
The nice thing about cooking a monster brisket for Hanukkah — aside, of course, from the fact the meat can be mouth meltingly delicious — is that it is a dish you can mostly ignore as it cooks.
The nice thing about cooking a monster brisket for Hanukkah — aside, of course, from the fact that the meat can be mouth meltingly delicious — is that it is a dish you can mostly ignore as it cooks.
The nice thing about cooking a monster brisket — aside, of course, from the fact that the meat can be mouth meltingly delicious — is that it is a dish you can mostly ignore as it cooks.
Ground smoked brisket, pork or sausage, or any combination.
Nick Komp of Wauwatosa bites into a grilled brisket-cheddar sandwich from the Hot Cheese stand at Miller Park.
The challenge consists of a full rack of ribs, one pound pork, one pound brisket, one pound chicken and one pound of French fries.