1. Reeltime

    Reeltime Well-Known Member

    Just gave it a salt and pepp rub and going in the smoke and charcoal , my son's dinner request before he leaves for Europe for the summer ..
    brisk .JPG
     
  2. ZENYO

    ZENYO Active Member

    Looks good. Where did you get the brisket from?
     
  3. Reeltime

    Reeltime Well-Known Member

    Trying out Beefway in Vancouver ZENYO ... i'll see how she taste later ....

    update pic A bbq shack in Texas Franklin's were spraying their brisket down with apple cider vinegar so i did the same ....
    IMG_5974.JPG
     
  4. ZENYO

    ZENYO Active Member

    man that looks good! looking to do a brisket soon in my electric smoker...
     
  5. Reeltime

    Reeltime Well-Known Member

    I put it in the big chief to smoke for an hr half with mesquite and hickory then indirect heat to slow cook in the weber , ill put up a video of this place we went to in Texas
    they were unreal they only put salt and pepper on there meats , the meat really shines through ..
     
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  6. Reeltime

    Reeltime Well-Known Member

    Wrapped it for the last hour and kept it on heat then rested it for an hour wrapped , i'd buy it again from Beefway ZENYO had good fat and and tasty
    brisket 1.jpg briskt.jpg
     
  7. Sotally Tober

    Sotally Tober Active Member

    Looks good.
    Drooling as I look at it, making me crave some brisket.

    I spray my brisket with 50/50 mix of apple juice and Jack Daniel's. A couple of sprays for the brisket and a few for the chef. :D Gotta have some fun while cooking.

    I foil wrap and let it rest it too.
     
  8. Reeltime

    Reeltime Well-Known Member

    Sotally Tober that sounds like a good mix ,apple and JD spray i'll have to try that on the next one and add some jd to the bbq sauce , the wrapping it sure keeps it moist in the end .

    made a quick bbq sauce also

    *brown sugar
    *soya sauce
    *lots of ketchup
    *garlic powder
    *lots of pepper for flavour and heat
    *apple cider vinegar

    low heat for a few hours
     
  9. Sotally Tober

    Sotally Tober Active Member

    I have purchased briskets from Hopcott Meats in Pitt Meadows, just across the Pitt River bridge.
    I call 1-2 days in advance to order the size I need or to make sure they have them in.

    http://www.hopcottmeats.ca/
     
  10. Rain City

    Rain City Well-Known Member

    Oh man you guys are the best. Who knew I could talk about this stuff here too!!?

    I've got mine rubbed and in the fridge right now. I make mine into Pastrami/Montreal Smoked Meat. I buy all my meat from Beefway too FS. I grew up down the street. I'll be smoking it tomorrow in my Primo XL. I'll post some pics and a recipe if anyones interested :)
     
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  11. Reeltime

    Reeltime Well-Known Member

    I know eh fish ,meat , the battles this forum is awesome lots of good guys, info and talks ..

    Montreal smoked please post up i love that stuff , i like trying new recipes .. my wife shops at banana grove for deli you probably know that place down the block
    when you were growing up.
     
  12. Rain City

    Rain City Well-Known Member

    Will do. And yes of course I know Bannana Grove, another East Van staple :)
     
  13. Reeltime

    Reeltime Well-Known Member

    @Rain City waiting for the recipe dying to try it out ..
     
  14. Tsquared

    Tsquared Well-Known Member

    Anyone know where to get brisket in Victoria?
    T2
     
  15. Rain City

    Rain City Well-Known Member

    Sorry I was up in PG chasing moose around :mad:

    http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html

    So here's the recipe I use. You'll read that the first step is brining the brisket like corned beef. I've done this at home but have also had it pre-done from Beefway. Both are fine but if you get it from the butcher make sure you change out the water when desalinating at least twice, otherwise it'll turn out too salty. For the rub I double the recipe for a whole brisket (10-12 pounds). I've tripled it amd found it was a little on the heavy side. The last thing I've learned is that the recipe calls for smoking up to 150 then steaming the rest of the way, I like to bring it up to 190. I've sort of learned that the steaming process can take forever, I've found the higher you take it in the smoking process the quicker it comes to temp when steaming. And last make sure you steam all the way to 203. Cut it thick, steam some light rye bread and ENJOY! I make this every year for Super Bowl.
     
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  16. Reeltime

    Reeltime Well-Known Member

    @Rain City Thank you! wow almost like Katz must be really good ,down in NY 2 years ago and ate there pretty impressive deli , i will be definitely be trying in out.

    That sucks no moose ,i was just up in PG this weekend ,my wife was counting moose antlers mounted on top of hunters rigs coming back from hunting one
    with a full head she got up to 9 .
     
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  17. Hookin'up

    Hookin'up Well-Known Member

    I just did one on Sunday too, followed the Traeger recipe, took roughly 9 hours, wrapped it at 160 IT, and pulled it at 205, had beautiful smoke ring and incredibly flavorful and moist
     
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  18. fishin solo

    fishin solo Well-Known Member

    got mine in the smoker this morning..... following franklins rub and spray..... debating what IT to pull it off lol
     
  19. Reeltime

    Reeltime Well-Known Member

    Nice! .. looking forward in seeing that chunk of meat , this video shows when he pulls out and wraps it and cutting it up which i did wrong once.
    his bbq sauce recipe to it's awesome.
     
  20. Rain City

    Rain City Well-Known Member

    Just give it the poke test. If your thermometer doesn't slide in like butter then wait! The temp when that happens can vary from 195-205. Do NOT pull it early
     

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