Steve Callahan’s menu is simple:

“Brisket,Brisket, Brisket off a 1100 lb Canadian Steer”. He lives in Red Deer, Alberta. In a separate email he explains his method. “I first plan to put it in a dry rub for 24 hrs. Then slow slow (200-225) smoke/roast cook it for 14hrs. Then mop it for the last hour with a sauce I make. If it turns out like the ones I have I made in the past it should be mouth watering. I serve it on a very fresh bun meat first then a good amount of sauce then heaped with coleslaw. along with a side of beans and some ice cold tall boys. The meat comes from a ranch in southern Alberta near High River.Cheers Steve”

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