Whole Beef Brisket, On Sale @ Loblaws this week--$3.99lb

It's a bit too cool to get the Bradley out to smoke it, but I found a recipe on the internet to do it in the oven.

If I can find the right size, I might buy one and try it. I figure about 10lbs, cut it in half, cook half and freeze the other half to cook later.

SDC

Here is the recipe I plan to try.

SDC

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Looks like a very good find SDCaller, I like brisket but don't want to ruin mostly fish smoker
Can probably smoke a finished product a little bit too.

3rd time lucky.

Monday at Loblaws in Barrie, couldn't find a decent brisket I liked.

Tuesday at Zehrs in Barrie, still couldn't find what i liked.

Today, had to go to Orillia, so I checked Zehrs and found what I liked aT 14LBS.

Prep tomorrow and cook on Friday.


SDC

Ralph same here Zehyrs had only monster briskets, I lucked out and had two 14 lbers set aside by the butcher. Im prepping mine Friday smoke overnight Saturday. If all goes well Sunday Dinner. Are you trying the new recipe? I sticking with original way.

Hey Robert.

The Bradley doesn't work well in cold weather, so I'm trying the new recipe.

Ralph

Not the best brisket I've ever bought!

When I was at Loblaws in Barrie on Monday, they had briskets, but they were big and looked quite fatty--hence no purchase.

On Tuesday at Zehrs in Barrie, they didn't have any briskets.

On Wednesday the one I got at Zehrs in Orillia didn't look too bad.

Well, today I opened it to prep for cooking tomorrow. I had to trim off 4.5lbs of fat. Other briskets I have bought, I usually trimmed off between 1.5-2.5lbs of fat.

Anyways, I cut it in half and will do the "flat" tomorrow. Right now it has been dry rubbed and is sitting in the fridge. The "point" has been vaccum sealed and now in the freezer for another day.

We shall see how that new recipe works.

SDC

Did the "flat" of the brisket today, using the new recipe.

Worked very well. Came out tender, juicy and tasty.

Only changes I made, I cooked at 275 degrees as ours is a convection oven.

When I turned it over half way through, I took off 4 cups of liquid, which was mostly broth--not a lot of fat.

Started it fat side up and put it fat side down at the half way point.

I used an immersion blender to puree the sauce.

I would certainly do this recipe again.

SDC