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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.
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QUOTE (mydogbites @ Mar 15, 2023 - 07:47 pm)
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.
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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.