Skins88
Well-Known Member
Let us know how the boat method works out. The whole Brisket thing is fun, cause everyone is searching for edges and perfection. Always something new to try on the next cook.
Cuts of meat on sale
- Thread starter fish brain
- Start date
If any of you guys in the lower mainland are looking for a good deal on regular ground beef, The Mad Butcher in Abbotsford has 10lbs packaged into 1lb logs of frozen reg ground beef for $20 everyday. They have lean ground too but more expensive, not positive on price as I always buy regular.
Sotally Tober
Well-Known Member
Ribs on sale at Costco
Sotally Tober
Well-Known Member
Brisket also on sale at Costco
Copper Moon
Well-Known Member
Save On Foods AAA striploin on sale $8/lb starting tomorrow, 4 days only
Sea Chaser
Crew Member
Grabbed a couple packs this morning . Look ok seems to range 13-20 dollar packs of 3
Brian Reiber
Well-Known Member
I picked up 3 of them last night. I asked the butcher to look in the freezer for some smaller ones and was able to get them around the 6kg weight. One was even less than that. At the end of the day I think I got it down to just over $4.50/lb The flats are going into pastrami and I'll save the points for smoked brisket. The excess fat goes into my grind with our spring bears.
Prawn Star
Active Member
I picked up two at save on the other day for $3.99 lb. No room in the freezer for more.
Brian Reiber
Well-Known Member
Was that a local item? When I checked the Save On Flyer and when I went to the Ladysmith Store they were $4.99/lb but I have seen several people here reference the $3.99/lb deal
IronNoggin
Well-Known Member
Picked up a few packages yesterday. Average was 18 clams each.
BarBeed a couple up last night.
Well marbled and rather delicious.
Picking up a couple more this afternoon...
Nog
Copper Moon
Well-Known Member
I went back for more too
Captain PartyMarty
Crew Member
I followed this:
A Smoked Pastrami Recipe That's Close To Katz's
If you've ever wondered how to make pastrami then we've got you covered. Moist, tender, and full of flavor, this is the ultimate homemade smoked pastrami recipe. So what is pastrami? Simply put, it's Jewish barbecue, i.e. corned beef that has been smoked. This is about as close to Katz's...
amazingribs.com
Brian Reiber
Well-Known Member
Looks delicious. How long did you cure it for. I've made that recipe 3x now and I really like it but this last batch I brined for 7 days and the nitrites didn't penetrate fully. I ended up with some brown in the center. I see you did too but not as bad as mine.
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Rain City
Crew Member
When I do that recipe I get the briskets pre-corned from the butcher. Saves a lot of time. They do it for a minimum of 10 days. The original recipe also called for smoking it to a higher internal temp. He's since revised it to only bring it up to the stall before removing and then steaming the next day. I still prefer to smoke it all the way because you get a better bark and the steaming process seams to take less time. I've actually even started foregoing the steaming and sousviding smaller pieces instead.
Brian Reiber
Well-Known Member
I can definitely see how buying corned beef would save a lot of time. I don't mind the work of brining the brisket but it does take up a lot of fridge space and I do tend to get impatient and try to sneak it out early. I've made this mistake twice now. I either need to go back to a 10+ day brine or perhaps try injecting. I smoke mine all the way through rather than steaming as I really like a nice bark. I try for 204 F but usually get impatient around 190-195 and it is still delicious. I haven't tried the Texas crutch on pastrami but I usually do it on my smoked brisket.
Sea Chaser
Crew Member
You just use the flat of the brisket? Looks amazing I gotta try this
