Brisket Bargain!

Tsquared

Well-Known Member
For South Vancouver Island food smokers, Country Grocer has whole briskets on for $3.49/lb! Picked up a nice one today: soon to be turned into brisket sammies!
T2
 
Esquimalt yesterday! not a bad price 4.31$ lb decent size.... smoked , corned beef or pastrami or ......?
 

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Dove into the Brisket yesterday, 3 corned beefs =( 5lb 6 oz ) in brine ( 12 days ) from the flat , one which will be smoked for Reubens ( my favorite sangy ) and the point =(7 lb 10 oz ) , dry rubbed will be smoked tomorrow ! ( the meat hook was from some ones post a while back ! had to get 2 one for cannon balls on the boat ) perfect evening for cooling the brine. oh yes the rub
 

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Smoked the point 10 hrs 230/260 deg 10hrs in Bradley ,cut the remainder of the flat parallel to the grain and then cut at right angle , might trim the cap down next time as mentioned ! Taking the flat out (corned beef) of the brine today 12 days later. Mabey Admin could amalgamate the two other Bargain meat threads together with the Great Cuts of meat thread ? just an idea, Happy New Gear to all
 

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Turned one of the corned beefs into Pastrami (soaked dried slathered in mustard n spices smoked then steamed) finally( started the process Dec 23/20) had our Rueben's mmmmm
 

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Picked up a nice AAA full packer beef brisket yesterday on sale for under $4/lb. Separated the point from the flat and will be slow apple wood smoking the point tomorrow and will be using the flat to make homemade pastrami and slow cooker beef dip roasts.20210107_135633.jpg
Separated the point from the flat and trimmed off almost all the fat from the flat cause it will be used for pastrami and beef dip roasts. Left one side of the point with 1/8" fat on it for the smoker.
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The point on the left with one side of it having some fat left on it and other side has most of the fat trimmed off. The flat is on the right.
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The flat cut into roasts for slow cooker beef dips and one for homemade pastrami.
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Prepped the 5.5 lb brisket point to go in the smoker this morning. Generously seasoned with freshly cracked black pepper and sea salt. Then into the smoker loaded with apple wood. Should be in for around 6 hrs @250 then it'll come out, get wrapped in butcher paper and go into an insullated cooler for another 2 hrs for the juices to all evenly distribute through the meat before cutting into it. 20210108_105018.jpg
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