from The American Heritage® Dictionary of the English Language, 4th Edition
- n. The chest of an animal.
- n. The ribs and meat taken from the chest of an animal.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. The chest of an animal
- n. A cut of meat taken from this area, especially from the section under the first five ribs
from the GNU version of the Collaborative International Dictionary of English
- n. That part of the breast of an animal which extends from the fore legs back beneath the ribs; also applied to the fore part of a horse, from the shoulders to the bottom of the chest.
from The Century Dictionary and Cyclopedia
- n. The breast of an animal, or that part of the breast that lies next to the ribs; in a horse, the part extending from the neck at the shoulder down to the fore legs.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a cut of meat from the breast or lower chest especially of beef
I am told that or flank steak and lean brisket from the flat section are also good, but I have not used them.
Those hot links are absolutely outstanding and the brisket is nice and smoky.
Corned beef brisket is not often found in Mexico, but when it is, it is called pecho curado.
Here in central Texas, good brisket is easy to find.
Seriously though, brisket is definitely a Texan tradition.
I'm a Fort Worth gal born and raised and brisket is a way of life!
Ribs etc. are not really worth it, and the brisket is too lean to be eaten any other way that with melted cheese and fried onions on top.
And I love Hill Country, I've been a couple of times and its moist brisket is indeed excellent!
"The brisket is beautifully cooked but, served as it is without broth, its lovely flavor gets lost in the intensity of the smoke and sweet that pervades all the food here."
(topped with Rhesus Pieces) and the BBQ beef brisket from the Gene Autry Smokehouse.