Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Brisket - Help a Canadian out?

Hi all,

Brisket is something that I have always enjoyed at BBQ joints throughout the US, however it is something that is not that common here in Canada. I recently found a brisket at a local grocery store and picked it up with plans to do it on my Traeger. I know that brisket needs to be done "low & slow" but other than that I don't know a whole lot. Wondering if anyone here can provide a beginners guide to brisket? Feel free to PM me if you don't want to post your secret recipe!

SS

dvdegeorge,

It was listed as a "Brisket roast" and was cryovac'd. It had the rounder shape of a roast, not flat. Does that change anything?

SS

Foiling is ok but you lose the texture and crunch of the bark when foiled

Just put the danged thing in the microwave for 3 hours!

byc Dave is another guru....come on Dave spill your beans

and the idiot shoveling the charcoal,... blah, blah, blah.

Cook it eat it, jot down a note or two, do it again.

foil/no foil, bark/no bark, fatty cut/lean cut, fat up/fat down depends on the temp/time spent in the cooker,..... and the idiot shoveling the charcoal,... blah, blah, blah.

Cook it eat it, jot down a note or two, do it again.

I was trained by Texans

Naaa they said main thing was to drink beer

Just put the danged thing in the microwave for 3 hours!

Are you kidding me?? Everyone knows you're supposed to boil it!

Mike

But then again, I'd spin a penguin if I came upon one.

Until fork tender?

Yeppers ! After all he is the author of "Fifty Shades of Bark"

Is this another well intentioned thread shot to Hades?

Sam is asking for help, not more comedy.

Sigh, ---next?

I'm guessing it to be about 5-6 lbs. It's in the freezer at the moment as I'm waiting for some warmer days run the smoker. -20C tends to eat up the fuel quick! It's supposed to get around freezing this weekend so I was thinking of doing it then.

SS

Is this another well intentioned thread shot to Hades?

Sam is asking for help, not more comedy.

Sigh, ---next?

Can't answer the question more plainly than I already did.

Few things are as simple as brisket.



Travis

yeah but you show NO love in your process. Just cook the dead flesh and eat!

BTW what is your unloved secret to a crusty bark when foiled? "I gots to know!"

[
Few things are as simple as brisket.

Travis

So, how do you really feel?

Clark is

Rotisserie....right?

And let me remind you all that the OP lives in Canaduh. You ever served BBQ to people that live that far north? You don't need to delve into the idiosyncracy of bark, rubs or any of that other schit.

As long as he follows 'flaves easy 1-2 process of cooking the fugging thing, those Canucks are gonna be so GD excited they won't know whether to keep eating or shove a hockey stick up their ass.



Travis

That's right. Once you drive one hour north of you across the 49th all we eat is hockey pucks and chicklets!

Seriously, thanks everyone for the input. I pulled the point out this morning to thaw in the fridge. Turns out it was 3.5lbs and cost $29 bucks. Considering the cost I would rather not end up with shoe leather. Thus the question.

SS

they look at you like you have a dick growing out of your forehead.



Travis

I wonder if that would make it legal to head butt chicks in the mouf?

Your mind works in mysterious ways big jelly !

Oh believe me, it's the same here on the Hi-Line.

More than once I have been asked "What did you say this is?" And when you reply "brisket" they look at you like you have a dick growing out of your forehead.
Travis

In his book, Myron Mixon, cooks his brisket @ 350 in the smoker and foils half way through pulling at 205.
I think he's an [bleep] but he's smart enough to say what he likes to eat and compete with are two different things.

Just me and the dawg here so a big cut of brisket isn't very practical for me.

I've done it Myron's way as way as the "campfire way" among others and all turned out good if I did my part.

Buy a digital therm with a long probe and go for it.

This is all making me want to cook a brisket this weekend! Any suggestions!? Do I use a big or small fork? That is the best way!!

SamSteele,

Motivational reading. Looks good on the coffee table and your friends will think you know what the heck you're doing.

Just unwrap the goddammmed thing for the last hour.

Now listen people, I've smoked/cooked/BBQ'd brisket every fugging way it can be done (on a conventional grill or smoker) and I have a fair amount of empirical data. You know what that data has shown me? It has shown me that it doesn't matter what wood you used, or whether you covered it in Tony Chacheres or some "home made" concoction that you insist makes all the difference in the world. As long as the smoke ring is between just enough, and not too much (which it will be if you follow my instructions) and as long as it passes the age old fork test, every swinging dick in the room is gonna be amazed by the fugging brisket.

Doesn't matter if I have served on the east coast, the midwest, Texas/Mexico or Montana. They all say the same thing. "HOLY FUGG THIS IS AMAZING!"

Well of course it is you stupid fuggs. I fugging made it.

And let me remind you all that the OP lives in Canaduh. You ever served BBQ to people that live that far north? You don't need to delve into the idiosyncracy of bark, rubs or any of that other schit.

As long as he follows 'flaves easy 1-2 process of cooking the fugging thing, those Canucks are gonna be so GD excited they won't know whether to keep eating or shove a hockey stick up their ass.



Travis

save it for prime rib ! an no foiling!!! "brown bag it" and no resting in a cooler !! rest sleeping bag ...no chit! ...I just did a brisket in my outdoor wood fired boiler...will be doing a butt and I'll take pics....stay tuned...

What do you mean by brown bagging a prime rib?



Travis