[Sobeys] Beef Brisket (whole) $2.99/lb, Campbell's Chunky Soup 3/$5 - May 21-27, 2020 (Ontario)
- May 27, 2020
May 21-27, 2020
Beef brisket (whole, cryovac packaged) $2.99/lb
Campbell's Chunky Soup (540mL) 3 for $5
May 20th, 2020 12:22 am
Nearby Sobeys locations:
May 20th, 2020 12:41 am
May 20th, 2020 12:49 am
May 20th, 2020 1:16 am
I've only ever done from my local butcher or from Costco. I've been curious about AA VS AA. Why never again?
May 20th, 2020 1:29 am
May 20th, 2020 1:40 am
May 20th, 2020 1:43 am
May 20th, 2020 2:03 am
Damn it...wished I saw this before buying the campbells chunky soup today. It was like $2.67 I think (or in that ballpark) at Valu-Mart. Only bought 4 as I can't seem to find the chicken sausage gumbo flavor at many stores or that it is sold out often. You do get some nice chunks of meat in this and more spiciness/heat then the jerk chicken. I find adding 1/4 can of water helps if you're just eating it straight out the can or keep it at it's normal strength and add some fresh broccoli & carrots.
May 20th, 2020 2:04 am
May 20th, 2020 6:33 am
Would you mind elaborating more please? I always thought the grading was mainly on the marbling, where the brisket is not really a cut that is known for that to begin with?
May 20th, 2020 7:01 am
You're not wrong about marbling, but brisket is actually a fatty cut (what makes it tough is the connective tissue), since we don't cut and cook brisket like a steak, it just doesn't get thought of the same way. I've never compared AA to AAA, but what's important is that in the flyer that "whole" brisket looks completely trimmed. If you want to throw it on the bbq for low and slow, you'll want some fat cap. Totally trimmed like that is good for hot and fast...if it's well marbled, which AA probably isn't. If you want to braise it, pot roast style, this would probably work just fine.
May 20th, 2020 7:07 am
AAA/prime has a lot more intramuscular fat, so you can cook it much longer while keeping it moist. (You may call this marbling). When smoking AA you typically can't get it to the doneness level you want without turning it into a piece of cardboard. Smoking brisket (like any long cook) the doneness is based more on feel than temperature. IE: you want it to be probe soft, which could happen at 200-205*, but that isn't always the case, could be 195.. You need the fat to keep it from drying out. You'll have a hard time getting the 'jello' effect using a lower quality grade. Tons of great vids online to learn more about it, and different cooking methods.. Wrapping vs not wrapping.. Butchers paper vs foil, etc..
May 20th, 2020 7:10 am
May 20th, 2020 8:13 am
Anova have a lazy man's smoke recipe - 50 hrs sous vide and 3 hrs on smoker... with a 50 hr sous vide cook I bet you could make a workboot tender.
May 20th, 2020 8:41 am
Yeah, there are work arounds for cheaper meats..plymouthhater wrote: ↑ Anova have a lazy man's smoke recipe - 50 hrs sous vide and 3 hrs on smoker... with a 50 hr sous vide cook I bet you could make a workboot tender.
https://recipes.anovaculinary.com/recip ... -brisket-1