Talk:Brisket

message: The term Pot Roast is almost never used in the UK (except as a reference to a US cooking method), the description listed would normally be defined as a 'stew' although that would normally have the meat cubed before cooking.
I'm not aware of any UK cooking tradition which uses the full cut in this way.
Antsnest (talk) 18:45, 30 October 2011 (UTC)
thread_title:  UK Reference 

message: Below is a video that was produced all about brisket.  If you want to add it into the entry feel free.
http://feedmebubbe.com/FeedMeBubbe/Download/Feed_Stream23.htm
--71.88.106.67 (talk) 00:34, 2 October 2008 (UTC)
thread_title:  For your consideration. 

message: This cannot be a brisket article of merit if it does not include any mention of the dry rub seasoning used in most of Texas, cooking it for 12+ hours and using a pit which will recycle the moisture from the fat.  The moisture/fat will drip through the brisket, land on the floor of the pit, vaporize due to the heat to moisten the air and thus keep the brisket extra moist.  —Preceding unsigned comment added by 12.155.35.130 (talk) 18:44, 30 July 2008 (UTC)
thread_title:  This cannot be a brisket article 

message: I propose as an alternative simply redirecting Beef Brisket here. That article is, to be frank, unsourced nonsense, and really, there is nothing of any encyclopedic value to be merged. MCB 17:28, 9 April 2006 (UTC)
replies: text: see Talk:Beef Brisket (let's keep it all together in one place)... ++Lar: t/c 05:10, 10 April 2006 (UTC)
replies: text: I proceeded with the redirect, removed the merge tag here, and added the etymology. MCB 21:27, 10 April 2006 (UTC)
thread_title:  Merge from [[Beef Brisket]] 

message: I'm removing this. The user, Site400, is extremely reminiscent of linkspam if one looks at his contribs. Anyways, I'm removing the section as it comes directly from the 'reference' he added (fooddatabase.com, a dieting site) and said site is copyrighted, all rights reserved.  If the table isn't there the reference should be removed as well, as I am also doing. JoeSmack Talk 16:02, 9 August 2006 (UTC)
thread_title:  'Health Benefits' section  

message: I'm sorry, i couldn't click away after reading what was written about brisket. I am from Texas, and if there is one thing every good Texas boy knows how to cook, it's a decent brisket. My dad can barely cook water, but he can do brisket. What simply everybody knows, and what had to be reflected here, were two things: the fat and the non-direct cooking method. The fat goes on top, and you don't set the brisket right over the fire, those two things are common to just about every brisket cooked in the south, are about all you need to know about brisket, and amazingly weren't relected. The previous article also made big reference to smoke from drippings on the fire, but drippings smoke even when away from the main heat source, and again, this is bar-b-que, NOT to be cooked directly over the heat source. Otherwise, you're grilling. Guyanakoolaid 08:11, 3 January 2007 (UTC)
thread_title:  Cooking method change 

message: Can anyone tell me the AGE the animal must be before (bovine or veal) it is slaughter for briskets?--Kataquaz (talk) 07:55, 11 July 2008 (UTC)
replies: text: The age brackets for various types of veal can be found in the veal article. Veal brisket is difficult to find in some regions (including the U.S.), but I have seen it in Europe and had a very nice veal brisket slow-cooked in wine in the French-speaking part of Switzerland. --MCB (talk) 17:11, 11 July 2008 (UTC)
thread_title:  Veal 

message: I am a newbie here so I leave this suggestion with the hopes that someone more experienced will know what to do. Here is a good article on barbecue beef brisket, how it is cooked in Texas and in competition, with a good recipe. http://www.amazingribs.com/recipes/beef/texas_brisket.html Quedude (talk) 18:36, 4 March 2009 (UTC)
replies: text: WP:COI problems aside, it's too ad-heavy and should not be included per WP:ELNO #5. --Ronz (talk) 17:09, 22 April 2009 (UTC)
thread_title: Barbecue Brisket

message: How can something be boiled at a "low temperature"? If it has been brought to the boil, then the temperature will be constant whether it is being simmered or boiled hard. Perhaps this should be changed to "boiled gently". --MichaelGG (talk) 07:00, 15 September 2016 (UTC)
replies: text: Wouldn't "simmered" be more accurate? --jpgordon𝄢𝄆 𝄐𝄇  14:27, 15 September 2016 (UTC)
thread_title: Korea cooking method