Date: June 29, 2025
Time: 11 AM to 4 PM
Location: 1169 Winnipeg Street, Regina, Saskatchewan
Introduction:
Combining 25 years of experience, 29,000 briskets cooked, and fresh back from a 2-day intensive Camp Brisket experience in College Station, Texas, We're excited to announce Canada's most thorough and advanced Brisket Master Class.
Special for participants travelling from outside Saskatchewan:
$150 gift basket featuring BBQ Rubs and Accessories
Topics to be covered during class:
- Low & slow traditional brisket
- Hot & fast competition brisket (1st place recipe, all secrets revealed)
- Trimming styles: Back yard vs "New School Texas" vs competition
- Wrapping styles: When to use them. Paper, foil, foil boat, unwrapped
- Texas brisket: Top restaurants vs top competition teams: What's different?
- What is "New School Brisket"?
- Burnt Ends: History, Different versions. We cook them and taste them.
- Finishing: Temperatures, tenderness, holding
- Brisket Grades and grading process
- Equipment: Different strategies for pellet smokers, charcoal smokers, offsets, and drum smokers.
- Tallow: truth, fiction, or somewhere in the middle?
- Ageing
Vertical Tastings: A unique experience you'll never get anywhere else!
1.) Different grades, all cooked with the same rub on the same smoker: AA / select, AAA / choice, Prime, Wagyu
2.) Low & slow brisket vs hot & fast brisket
LIMITED SEATS AVAILABLE.
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