by brisketman | Nov 27, 2013 | Poultry, Recipes
How to Prepare a Deconstructed Turkey You will need a meat thermometer Keep this in mind…Your Turkey Will Cook Fast! Your turkey has been divided into drumsticks, thighs, wings and breast. Your turkey may or may not be seasoned. The breast may or may not be...
by brisketman | Nov 7, 2013 | Beef, Tips and Tales
Mister Brisket has never been a big proponent of dry aging beef. In our experience we’ve found it has no discernible impact on flavor. Enter Geoff Hewitt, a resident of New Franklin, who found us on the internet. Hewitt emailed and wanted to know how we felt...
by brisketman | May 22, 2013 | Beef, Recipes
Start off with a Meyers All-Natural Angus Brisket (Whole Packer 13 to 16 lbs…when available) Put it in a full disposable foil pan. Inject with the following combination every inch (left to right; up and down): 20 oz water 6 oz Simply Apple Juice 6 oz Peach...
by brisketman | Apr 25, 2013 | Beef, Tips and Tales
People have a lot of opinions about what constitutes a really good hot dog. And at Mister Brisket, we’re no different. But here’s the thing–Mister Brisket is not just a Butcher Shop. We’re also a research institute. If we sell a product,...
by brisketman | Nov 8, 2012 | Poultry, Tips and Tales
A common customer request at Thanksgiving is for a “wonderful, fresh turkey.” The wonderful part is easy–we sell you an Empire Kosher Turkey, you follow our instructions and get a great result. But the fresh part–well, that’s...
