Talk:Brisket

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Contents 1 Merge from Beef Brisket 2 'Health Benefits' section 3 Picture? 4 Cooking method change

[edit] Merge from Beef Brisket

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)

see Talk:Beef Brisket (let's keep it all together in one place)... ++Lar: t/c 05:10, 10 April 2006 (UTC)

I proceeded with the redirect, removed the merge tag here, and added the etymology. MCB 21:27, 10 April 2006 (UTC)

[edit] 'Health Benefits' section

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)

[edit] Picture?

I see someone has requested a picture for this page. I have a photo of barbecued/smoked beef brisket which might be appropriate, though it would probably need to be cropped. I'm not really sure. If you have an opinion on the matter please check it out here: [1] Thanks -Stardust8212 13:36, 16 October 2006 (UTC)

Actually here is just the brisket, it's not a great picture but maybe its better than no picture? [2] Stardust8212

The top left corner cropped would be ok; not a great picture IS better than none. thanks for digging up some photographic action for this article. cheers. JoeSmack ^Talk(p-review!) 15:45, 16 October 2006 (UTC)

[edit] Cooking method change

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)