Max and JP, the brothers at the helm of BBQ Quebec, face off in a duel. Which of the two will make the tastiest brisket? The most tender? In the heat of the moment, they show Geneviève O’Gleman some of their best BBQ tips.
Beef brisket is made up of two muscles joined together by a large piece of fat. It is one of the most stressed parts of the animal as it uses these muscles to bend it’s head down to eat, making it rather tough meat. So brisket requires a slow cook time so the meat comes apart and the fat melts, giving us tender and absolutely delicious meat.
Inspired by a tradition from the Southern US, JP opts for a slow cooking time of at least 8 hours and uses a smoking technique.
With his busy schedule and role as a father, Max doesn’t have time to tend to a brisket all day. So, he developed his own technique, grilling brisket on any kind of barbecue, in a jiffy. The result: crispy texture on the outside, tender on the inside, halfway between a traditional brisket, bacon and jerky.
