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Date Posted: 22:33:42 02/08/02 Fri
Author: Ron
Author Host/IP: 106-67-dialup-mtl.axess.com / 216.162.67.106
Subject: Schwartz's

Well, I went to Shwartz's earlier this evening and bought a seven pound brisket for 55$ which is not given considering it's a traditionnally cheap piece of meat.
It wasn't busy. I mean there was no elbow to elbow lineup like there is usually crowding the narrow entrance. At lunchtime this crowd mushrooms onto the sidewalk no matter what the wheather, blizzards and all. Most folks sort of squeeze their way in with relative regards to whom was there first.
Not busy meant maybe five or six free seats and no line up. This gave me a chance to talk with the slicer behind the counter where I ordered the brisket. Being a Smoked Meat slicer in Montreal is like being a suchi chef in Japan. It's an art. I never had a tough slice of meat in my sandwich. Imagine the responsibilities on your shoulder? You can't afford to screw up not even one slice, especially at Shwartz's. You're the team slugger and have to hit a home run everytime. You're the first role at the Bolshoi.
We talked and he taught me where to begin cutting the brisket and how to follow the grain. No wonder everytime I made brisket it was tough. I didn't know from what end to cut it. He even made the first cut in the brisket I bought as a guide for when I slice it tommorow just in case I forget.

He also told me about the nine day barrel process. No brining. I was surprised to find out that they cook their briskets for only eight hours at a higher temperature than your typical smoke. He didn't specified what temperature but guessed it sat at around 300-350. He wasn't in on this secret obviously. I didn't bother asking him what the spices where but I was grateful for the slicing lesson. It was a short conversation, no more than ten minutes and by the time I left I had to squeeze my way out the door through a waitng crowd.
Well, I can't wait until tommorow and I think I will try that high temp thing on the smoker this year. I talked to a cook last year who suggested I put my brisket in the oven first at 350 before finishing it on the smoker which was an idea I rejected like anathema but now I'm starting to put two and two together...

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