Cuts of meat on sale

[IronNoggin]

No Frills - Whole Chickens @ $ 1.99 / pound

 

[dradons]

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.

I did just the flat and cured for 3 days. So probably a bit thinner than yours for better penetration.

I did not steam. Only used the smoker/kamado and cooked at 225 until it stalled at 170. Then wrapped in foil until 204.

 

[Rain City]

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.

The hot new method is the boat. Look it up.

 

[Brian Reiber]

The hot new method is the boat. Look it up.

Did you find it to be noticeably better?

 

[Rain City]

Did you find it to be noticeably better?

I haven't tried it. I usually just wrap. But this does seem like a good option. You try it first

 

[Brian Reiber]

Maybe next time. I saw a few folks talking about it (probably in this thread) awhile ago. I didn't look into it too much because to be honest smoked brisket using the foil or butcher paper is so damn delicious that I can't imagine it getting any better. But what the heck, why not try something new. In the meantime I need to figure out my curing issues. I've had so many successful batches and all of a sudden things have gone side ways. I've run two pastrami batches and two back bacon batches now where I didn't get cure penetration all the way to the center. I probably should go back to square one and do a batch from the recipe. I've had so many successful batches that I think I've gotten a bit cavalier and kind of just winging it. Clearly, I've made some changes that I shouldn't have. Maybe Wolf can chime in with some tips.

 

[Sotally Tober]

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.

Do you have any recommendations on where to buy a good corned beef?

 

[Rain City]

Do you have any recommendations on where to buy a good corned beef?

Beefway in Vancouver. Not cheap though

 

[Sotally Tober]

Beefway in Vancouver. Not cheap though

Thanks!
Yeah, I have bought some from Hopcott Meats in Pitt Meadows. It was good and definitely was not cheap.

 

[Brian Reiber]

Thanks!
Yeah, I have bought some from Hopcott Meats in Pitt Meadows. It was good and definitely was not cheap.

It really isn't that hard or expensive to do yourself. It is an extra step though and the long cure time does occupy fridge space for a bit.

 

[Copper Moon]

Buy Low Foods
May 29, AAA top sirloin steaks $6/lb

 

[Whitebuck]

Anybody use blackjack butcher on Nanaimo in Van? Seen some decent prices for steaks...

 

[Rain City]

Anybody use blackjack butcher on Nanaimo in Van? Seen some decent prices for steaks...

Never heard of it

 

[rivergal]

FreshCo has chicken legs or thighs on for $2.00/lb until Wednesday.

 

[sasqman]

FreshCo has chicken legs or thighs on for $2.00/lb until Wednesday.

Crab bait!

 

[Rain City]

Crab bait!

Seriously. That's cheaper than buying just bones these days.

 

[Rain City]

Costco has brisket on for 9.99 kg again.

 

[Sea Chaser]

Costco has brisket on for 9.99 kg again.

Better cook up your 2 in the freezer so the wife allows you to get some more

 

[walleyes]

Our local butcher posted this last night. I’ll be loading up a the steak for sure, maybe some beef patties and sausage. This is a local family run shop, well above average quality of meat. Their product is second to none.

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[Prawn Star]

Our local butcher posted this last night. I’ll be loading up a the steak for sure, maybe some beef patties and sausage. This is a local family run shop, well above average quality of meat. Their product is second to none.

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I go to Hamels every time I go to Cold Lake.