On Fri, 07 Nov 2003 16:31:16 GMT, "John O"
> wrote:

>> Brisket demands *long* cooking times, and rareness does not befit
>> it..........unless you're accustomed to eating jump boots.
>
>Jump boots? new or used?
>
>I'm no expert on cuts of meat, hell 'I don't know squat' is a better way to
>put it. So: what's the difference between a flank steak and a brisket?
>
Two different parts of the cow, for starters:

http://www.90meat.com/productsbeef.html

As you might guess from that diagram, the flank steak does less work
than the brisket, so it's more tender. Flank steaks lend themselves to
grilling over high heat. Brisket has to be cooked low-and-slow to
break down all of the connective tissue.


--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology