Carnivore Confidential

Greetings Carnivores,

I know I’ve been noticeably absent from Blogging for quite some time and, I really have no good excuse other than a complete and TOTAL writers block that only seemed to compound itself as more and more time slipped away. Spring turned into Summer, Summer into Fall and now … I’m firmly in the grip of another frosty Canadian deep freeze.

But, I digress.

My motivation for todays offering comes from my good buddy Steve. He recently purchased his very first electric pellet smoker and has been happily churning out smoked EVERYTHING from Ribs, Wings and Chicken to cheese.

Yesterday I got a message from him saying he wanted to try his very first Brisket and, was in need of some direction regarding what he should be looking for from a butchers point of view.

While I am “somewhat” proficient in the Smokie Arts (I’m not even HALF as good as my friends at,   click here: Patrons of the Pit). I do however, have some expertise in the explanation and selection of the Brisket.

Steve’s question was … “what am I looking for in a Brisket”

Well Steve, the brisket is a heavily marbled, fairly fatty, tough piece of meat from the front quarter of the beef carcass and, it must be cooked low and slow over a number of hours. This low, slow attention to detail, renders this tough cut into something quite magical if treated properly with love, patience and, SMOKE!

Ok so, the whole Brisket itself is rather large and consists of two muscles: the top muscle is known as the Brisket “Point or Deckle” and is heavily marbled. Separating the Point (Deckle) from the bottom muscle, simply known as the “Flat” is a thick layer of heavy fat.

In the above photo, the Brisket is laying with the “Flat” on top and the “Point” (Deckle) on the bottom. When cooking the whole Brisket, you’ll want to remove some of the heavy fat between the two muscles and, I always cook these with the “Flat” muscle side down on the grill. This will promote beautiful basting while the fat renders and bathes the Brisket in moisture.

I myself prefer the Brisket point only because all the buttery internal fat, when rendered over a long low cook is truly something to be savored.

*insert mouth-watering here* 🙂

That’s it for today Carnivores but please, for everything BBQ go and check out Patrons of the Pit … besides being excellent wordsmiths, they are legendary BBQ GAWDS! And, they’ll be able to send you in the right direction 🙂

Stay tuned and … please click “follow” at the top of the page (Carnivore Confidential). You’ll get an email notice every time I write something new. And, … no need to worry about being bombarded with junk … WordPress is VERY responsible 🙂

Until next time Carnivores, stay hungry and as usual, please follow my posts on Twitter @DougieDee and like and share them on Facebook http://www.facebook.com/carnivoreconfidential