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where to buy brisket

Is brisket a cut of meat that I can get at a grocery chain or will I have to go to a butcher for it?

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  1. My go-to place isn't particularly chowy, but it is reliable. European meats in Kensington.

    2 Replies
    1. re: xtal

      Me too, xtal. I don't think 'chowy' has to mean expensive. European meats is quite reasonable. After reading the rest of this thread, I realize that they are usually doubles (not that I would have known the difference, since I wasn't brought up on brisket).

      1. re: xtal

        I second European for brisket.

      2. I was at Longo's today (York Mills location), they had some.

        9 Replies
        1. re: obstructionist

          The problem with supermarket brisket, is, that they stock only the first cut.
          Not very fatty, nor does it have the grain of the second cut,(which is used for corned beef as well).
          The second cut is much thicker, and much tastier, unless you want lean...then the first cut would be O.K.
          I sometimes luck out at SLM, otherwise I order it from Cumbrae.
          Was able to get a beautiful second cut from Cumbrae, some time ago.
          Last minute thought, and they had it in stock, but not in their showcase..
          Unfortunately many, many butchers attempt to pass of a little thicker cut of first as second cut.

          1. re: erly

            sorry I forgot to add that Longos sells only first cut.

            1. re: erly

              Is there a way to tell the difference by looking at it?

              1. re: pescatarian

                Nortown has doubles only very occasionally.
                The last time I was there they attempted to sell me a single telling me it was a double from a smaller cow.
                A double has two layers and a layer of fat between the layers.
                A double is very thick, the thicker the better.
                Smallest four inches thick, and even better if it is 5 - 6" or more.
                .They will give you a cut any size you want at Cumbrae,
                This is true brisket.
                You may like the taste of single, as some do.
                I personally would not touch it.

                1. re: erly

                  Yes erly, I did a buy once at Nortown for a very inadequate brisket. have been frequenting European Meats with much satisfaction for decades. Only went to Nortown as could not get so far south and the small convenience was less convenient!

                  1. re: erly

                    I have bought a double at Costco.


                2. re: erly

                  Agree. Cumbrae's provides a very nice brisket - a little pricier but I can really taste the difference. This year, we decided to be more budget conscious for putting on the seder for husband's family and bought a Costco brisket. It was good but I definitely missed the Cumbrae cut and quality.

                  1636 Bayview Ave, Toronto, ON M4G, CA

                  1. re: Mitzimouse

                    Depends on the use, I guess. If it's for low and slow BBQ, cheaper stuff is fine. European meats, T&T (if you are lucky) and a few other places regularly stock it at $2.99-$3.99 a pound.

                    Aside from quality, Cumbrae's also addresses the "how is it raised" ethical issues, which is another matter.

                    1636 Bayview Ave, Toronto, ON M4G, CA

                    1. re: grandgourmand

                      How does Jerry's do for Brisket? I have been really happy with everything else I have picked up from them.

              2. Nortown butcher at York Mills and Bayview is where I purchased my last brisket. Really nice cuts, always plenty in stock.

                1. The Healthy Butcher is the Best!

                  1 Reply
                  1. re: bitetoeat

                    The Healthy Butcher is an exceptional shop, stocking many interesting cuts not found elsewhere. However, when they first opened, they tried to charge me $11.99/lb for a brisket. I couldn't spend over a $100 for a brisket, not matter how good the meat was.

                    Cumbrae's charges $5.99/lb, which is a deal for the quality they offer. Like several people have noted, old school/European style butchers usually offer them at very reasonable prices.

                    Cattlemen's in Parkdale is good. Not so crazy about European meats.

                    There's a small butcher in Kensington Market (forget the name, but it's the one on Kensington Ave) that has supplied some really nice ones. To demonstrate how confusing terminoligy can be, I went in and asked for a whole brisket, by which I meant the point, not just the flat (I guess this is the double to some?). The woman took me to the freezer and explained that to them, the whole cut included quite a bit of the rib cage. It was probably around 20lbs or more!

                  2. Adding some Places links for these places.

                    European Quality Meats
                    176 Baldwin St, Toronto, ON M5T, CA

                    Nortown Meats
                    303 York Mills Rd, Toronto, ON M2L, CA

                    3 Replies
                    1. re: Jacquilynne

                      My Loblaws (Christie & Dupont) has been carrying them of late (perhaps for the Jewish Holidays) I actually bought a 'double' last week, weighed about 8-9 pounds, it was great, I cooked it very slowly (325 oven) and it was one of the best I have had in a long time. I normally buy the 'single' cut....there is simply no comparison...I will buy a 'double' from now on.....Call Loblaws to make sure they have it in stock.

                      1. re: pearlD

                        As I have said the single is like a different cut entirely.
                        I have never seen a double, or for that matter any real brisket at any Loblaws.
                        I am going to call they to see if they will be carrying them, or if it was just a one time thing.
                        Thanks Pearl for the info.

                        1. re: erly

                          How much is everyone paying per pound for their briskets?

                          I am used to a different terminology as well. I call the leaner cut the flat cut and the fattier portion the point. A whole brisket is called a packer because it comes that way from the meat packing plant....

                          I have picked up a few at a Super WalMart in Buffalo recently and they sell for $1.68 per pound.

                      1. re: childofthestorm

                        Where? I saw only singles at Wilson; none at Warden.

                        1. re: embee

                          I got a double in Etobicoke once, but you're right, they often only have singles. European is my downtown spot.

                      2. Never bought any I'm afraid, but I did see some at the St. Lawrence market this morning- at the butchers when you first walk in.

                        1. My most reliable source is Nortown. They often have doubles (about 6 pounds at, I think, about $5.00/lb). They always have singles (about $1/lb more, but these are too lean).

                          The chain supermarkets sell brisket in Jewish and some Asian areas. I've never seen a double at a chain supermarket.

                          Stephen at Cumbrae's just told me that he can almost always supply one, BUT that you should always call in advance to be sure (or pre-order). They will not be on display, even when in stock.

                          Most European - style butchers will either stock briskets or can order one.

                          I recently saw only single briskets at the Wilson Costco (both kosher and not); they had no briskets at Warden.

                          I have never seen a packer brisket for retail sale in Toronto, but I'm sure that Nortown or Cumbrae's could provide one on order.

                          1. Isn't that a cut that would be available at the Chinese grocery stores? They often use it in Vietnamese Pho.

                            4 Replies
                            1. re: foodyDudey

                              I was told that T & T sells them and indeed they do...but not on the day I was there. I would say to call them first ( I was at the Cherry Street location). Don't know if they have the double or single brisket, as I found the double I was looking for at Loblaw's so didn't bother to check back with T & T.

                              1. re: pearlD

                                Saw it for $3.48 /lb on Sunday. Not sure what it was--single or double.

                                1. re: Zengarden

                                  For Toronto, that's a very good price.

                                  1. re: embee

                                    I paid $4.99/lb for a double at Nortown on Sunday. The single was $5.99/lb.

                            2. Goodfields at the north west corner of Steeles and Bathurst has as many double or single briskets you can carry out to your car always in stock and they always are a better price than Nortowns. Never ever had a bad brisket from that place and their service is the old fashioned way friendly, personal and smiles are free. Oh yes so are thier soup bones great for making Chulent in the winter time

                              1. If you are in the west end try the Butcher Shoppe on Shorncliffe ( Kipling and North Queen area). They sell to many restaurants and hotels and have a small retail outlet in back. The butcher there is very acommodating and will fetch you one from the inventory if he doesn;'t have one there.

                                11 Replies
                                1. re: ishmael

                                  Just had a chat with the butcher at Nortown, since several have said that they have found real double brisket there.
                                  They tell me that the thickest they ever get are the ones that they showed me to-day.
                                  Not one would qualify for my kind of brisket.
                                  I am sure that they are tasty in their own way, but a three inch brisket does not taste the same as a real double.
                                  It is leaner, and I am sure healthier., but taste wise, it is like apples and oranges.
                                  Strangely enough, on the way out I spied (and purchased) a real double brisket corned beef, ready to cook.

                                  1. re: erly

                                    Please explain what you mean by a "real" double, as I thought that a double consisted of the leaner flat section plus the more fatty humped section. In my mind a single is the leaner flat section by itself.

                                    1. re: Jean Georges

                                      Here's a good run down of the brisket, as used in BBQ circles, from a weber site.


                                      I'm wondering if the erly's double is actually the deckle cut?

                                      1. re: Pantz

                                        Great description and tons if useful information. Thanks!

                                        It says the deckle is the hard fat and intercostal meat on the inside surface of the brisket and is normally removed by the butcher before sale. There doesn't seem to be a deckle cut.

                                        After reading the article I would say that a single is just the flat and a double is the flat and the point, called a "whole brisket". Note that the Weber article does not use thw words single or double at all.

                                        1. re: Jean Georges

                                          I bought a deckle cut of brisket at Hartman's Kosher Meats last year.

                                          At the time, I thought it was the just the point separated from the flat. It appeared to be like the point (definitely fattier than the flat) but was also a little bigger than most points. I braised it and it was extremely tender and moist.

                                          I've never seen one elsewhere and it doesn't get mentioned much in the BBQ world. Maybe it's just a cut you would see more in a Jewish/kosher butcher?

                                          I agree that most likely, erly is referring to a whole brisket, flat and point together. Size differences (i.e. a thinner brisket) are probaly due to trimming and also the actual size of the cow it came from.

                                        2. re: Pantz

                                          That is a great link, Pantz. Thanks.

                                        3. re: Jean Georges

                                          I guess it is what you grow up with.
                                          My grandmothers briskets, were always the same cut as you would see at any Jewish Deli, .when they bring out a corned beef.
                                          It is a preference of taste.
                                          As I have said certainly more fatty, but much tastier than the flatter part of the entire brisket.
                                          I don't know a thing about slow/smoker cooking, etc., and this might not be the right cut for southern style BBQ

                                        4. re: erly

                                          The double brisket I got on the weekend from Nortown had quite a lot of fat on it, including a layer of fat in the middle. I slow cooked it for 12 hours. Came out really nice and tasty.

                                          1. re: pescatarian

                                            Just checked with Butcher Shoppe. They have "packer briskets" -- point amd flat with all attached fat( not trimmed at all ) for about $3.00/lb
                                            They are usually AA or AAA Canadian product.

                                            1. re: ishmael

                                              How large a brisket are we talking about?

                                              1. re: embee

                                                8 to 10 lbs.--- probably yields 6 to 7 after removal of excess fat, so actual cost would be $4 to $4.50 per lb

                                      2. If anyone has a car and some time (and I'm assuming so if you are slow cooking/smoking brisket) i'd urge you to try the Farmers Market over in St. Jacobs. You'll get a quality cut with both the point and the flat, good layer of fat and chances are it will be grain fed/organic.

                                        That said, within the GTA, St. Lawrence is a good bet or Bruno's in Pickering is great.

                                        Sorry, like someone else said, i cannot justify paying $11.99 per/lb for brisket at Healthy Butcher. You shouldn't pay any more than $5 per/lb for that cut.

                                        2 Replies
                                        1. re: goodcookiedrift

                                          I agree, I can't understand the cost of brisket in Canada. Why is it just as expensive as prime rib some places? The USA has it right, you can pick one up almost anywhere and for a fair price.... I don't get it?

                                          Anyway, I remembered there's a place in Barrie of all places called Hovey's Gourmet meats that sells Certified Angus packer briskets for around $5 per pound. They come sealed in cryovac just like I get them in the states.

                                          I have gotten a brisket at European Quality Meats before but I they were trimmed virtually clean of any fat, I asked for one untrimmed because I wanted to smoke it. A guy came from the back, asked me what I was looking for and was basically told "Why would I want one with fat on it when these were already trimmed?" I didn't fight with him and took one, I haven't bothered to pick one up since.

                                          Here's a shot of the Euro brisket slow smoked:

                                          Here's a beauty I got from the states, notice how the fat content makes all the difference:

                                          1. re: Dr Butcher

                                            In Toronto, brisket is highly prized by the Jewish community, and therefore expensive. It is not widely available outside of Jewish neighbourhoods.

                                            Brisket IS common in parts of the US, but is considered difficult to cook well (typically as BBQ) and, therefore, costs less. In a Jewish area of the US, brisket will not be cheap. It's a good example of supply and demand. When you do manage to find brisket in a non-Jewish area of Toronto, odds are it will be cheaper.

                                            More mainstream examples of this process are flank steaks and lamb shanks. Flank steak was a bargain cut. Then its extreme leanness, previously considered a flaw, became a virtue. Now it is a very expensive cut. Lamb shank, once an incredible bargain cut, became trendy and tripled in price. Can you imagine someone actually paying for beef cheeks in 1970s Toronto?

                                        2. Bump. Buying a smoker where can i get some brisket. Sorry cant do a question mark as my keyboard appears to be in french mode.

                                          24 Replies
                                          1. re: Crispy skin

                                            When you read through the thread, doubles (fat strip in the center) can be found, or ordered, at Nortown, Cumbrae's, The Butcher Shoppe, Kensington market, and possibly SLM.
                                            If you want an introductory, lower cost single brisket, then T&T or other Asian markets will have it. This is what I would use on a learning curve, and probably after trying back ribs and pulled pork..

                                            1. re: jayt90

                                              My local Loblaws (Dupont & Christie) is a pretty reliable spot for Brisket, as jayt90 says get a 'double'...you could call them first (ask to speak to Craig/Carmelo in the Meat Department..they are both very helpful) just to make sure they have Briskets in stock.

                                              1. re: pearlD

                                                I've had well trimmed briskets from both the Butcher Shoppe in Etobicoke and European but found them equally satisfactory for low and slow cooking. They are just a different product than you would get in Texas. Served about 70 people faux BBQ from 2 x 18 lb. whole briskets from Butcher Shoppe last summer, ( i don't know the term "double" either), and had lots left even after offering seconds.

                                                Canadian butchers have been very well trained by their customers to trim more than Americans who seem to have life-long romances with fat. Their cattle is fattier too, so they have a head start.

                                                1. re: iamafoodie

                                                  Some of the competition guys use Chicago 58 Food Products Ltd.
                                                  Tel: 416-603-4244

                                              2. re: jayt90

                                                T&T usually cuts the necessary fat cap off as they don't offer the product for smoking intentions but probably for Chinese braising....I have tried to get a packer cut style from them but have not overcome the language barrier so I have shied away from it.

                                                1. re: ebay3392

                                                  I managed it once at Cherry St. The briskets had just come off a truck and were still wrapped in plastic. I pointed and the guy cut it where I asked. At under $3/lb for AAA, I figured it was worth paying for some extra fat rather than risking any trim.

                                                  I was able to communicate well enough to get the message that I was just lucky (or, in his opinion, probably nuts). Ordering in advance didn't appear possible, though it could be different if you speak the language. Unfortunately, I couldn't get any extra, lacking space to store 30 lbs of brisket.

                                                  Nortown and Cumbrae's will presumably let you order what you want, and it'll be good, but boy will you pay!

                                                  1. re: embee

                                                    Hey em.

                                                    I just called Toronto Wholesale Meats. They said they could order brisket and you could get it in the cryo (packer/not trimmed) and it would be $3.99/lb. They'd need a couple days lead time for it.



                                                    1. re: Davwud

                                                      This could be a good source, although it was way in the background in my memory bank, so I googled it. No web site, but they use a couple of internet directory services, like this one with a map:

                                                      They are on a Hwy 7 street corner, but dangerously close to 407, which I usually stumble onto when I'm looking for something nearby!

                                                      They have a provincial plant number and use federally inspected meat, so they probably cure meats, or make sausages but not from pork, though I'm only guessing.

                                                      1. re: jayt90

                                                        They used to be just off Caledonia and had lots of pork products for the many Italians in that area. As far as I know, they didn't do any curing. Just fresh stuff.


                                                        1. re: Davwud

                                                          That's probably what jogged my memory, the McRoberts address. So now we have two different phone numbers, and some uncertainty of where they are.

                                                          1. re: jayt90

                                                            They are no longer on McRoberts.


                                                      2. re: Davwud

                                                        Thanks for the info. $3.99 is a very high price for a packer brisket, though.

                                                        1. re: embee

                                                          Well first of all, if it's such a hard to find/specialty item, shouldn't one expect to pay a bit of a premium??

                                                          Secondly, what is a decent price?? While it didn't seem low, I didn't think it was all that high.

                                                          When I used to frequent the McRoberts store their prices were decent. Nothing special but seemed to be okay. Slightly more than Highland Farms but better meat.


                                                          1. re: Davwud

                                                            A packer brisket should be well under $3.00/lb. It would wholesale for closer to $2.00 - perhaps less. Trimmed brisket, in quantity, isn't much more than $2.00 wholesale. At 15 - 20 pounds, an extra dollar or more per pound is a helluva lot of money.

                                                            It's not a hard to find item because of scarcity. It's hard to find because virtually everyone who sells brisket in Toronto cuts and trims it before sale. This means labour cost and waste - a lot of waste. In short, it should sell for much less than cut and trimmed product.

                                                            Most of Nortown's clientele wants "first cut" brisket, which is the flat with virtually all fat removed. It is usually braised or otherwise cooked in liquid. They also sell "second cut", which is the double. It has the flat and some deckle with the "in-between" strip of fat intact but most of the outside fat trimmed off. The pieces typically weigh between 3 and 6 pounds.

                                                            The point piece on its own can be well marbled, but is much too thin to use for pastrami or BBQ. I wish it would work better, since this piece cures in days rather than weeks.

                                                            At T&T, the packers are delivered directly to the meat counter. All they would need to do is hand the plastic bag across the counter. However, their clientele uses this cut thinly sliced in soups or cut in chunks for stewing. The whole briskets are extensively trimmed and cut into (I think) three pieces. They were recently charging $2.99 for AAA, and never more than $3.99. Were it not for the language barrier, I might be able to pre-order.

                                                            At $4.99 for a packer, a Cumbrae's prime might actually be cheaper.

                                                            1. re: embee

                                                              While I have encountered a language barrier at the meat and fish counters of T&T, I wonder if that could be overcome by asking for someone with fluent English, such as a student. I have found the younger cashiers to be very fluent, and probably students.

                                                              1. re: embee

                                                                I just realized that there's a typo above. It should read "at $3.99 for a packer..."

                                                                1. re: embee

                                                                  You mean Cumbrae's charges $3.99 a lb for packer brisket?

                                                                  1. re: grandgourmand

                                                                    Hardly, though it would sure be nice....

                                                                    I've never actually asked about one, and I probably should. What I meant was that I could advance order a prime double, sized and trimmed to specification, for whatever their current price might be. I haven't bought one there in ages, but the last time I did, I paid something like $6.99.

                                                                    A packer is a huge piece of meat with an enormous amount of waste. I don't really want the large "first cut" section with no deckle, and I don't really want the thin end of the point (though it does have its uses). What I REALLY want is a specific double section that has not been trimmed.

                                                                    Since most retailers won't cut and trim the meat as I want it, the packer shifts to me what should be the butcher's role. At $2.00/lb, it's worth the effort. By $4/lb, accounting for the waste, Cumbrae's wouldn't cost any more.

                                                                    Next time I'm at T&T, I'll try to find someone with enough English to attempt a pre-order. Since the entire bagged packer is cut at the store, it should be possible to get what I want. I'm certainly going to try.

                                                                  2. re: embee

                                                                    you mean at T&T I assume for that price. I did an inquiry in Mississauga location and the the worker said to ask for Howard to pre-order...i nearly did try it but wife decided she wanted to head Buffalo bound so I waited as I get mine typically at Wegmans where they have it cryovac packed and usually 3-4 to choose from.

                                                                    1. re: ebay3392

                                                                      I didn't buy a packer at T&T. What I lucked into was the bagged packers sitting behind the meat counter. I got exactly the cut I wanted, which was also the biggest piece that would fit into my fridge. The price was $2.99.

                                                                      Ah Wegman's. If only they would jump a few miles across the lake instead of expanding hundreds of miles south. Not in my lifetime, eh.

                                                                      1. re: ebay3392

                                                                        I was at Wegman's yesterday and their "1st cut" cryovac briskets were $4.69/lb.
                                                                        Cheaper to get it here.


                                                                        1. re: Davwud

                                                                          That is their standard price, I was lucky the last few times I was there for I got it for $2.99/lb with their daily specials...you are right at that price, stick local.

                                                                          1. re: Davwud

                                                                            Just did a jump to the USA....across the street from Wegmans, Walmart of all places, packer brisket $1.89 pp...got a 14lb for 23 dollars and change....Wegmans was above price for the flat they sell...woo hoo...

                                                        2. re: Crispy skin

                                                          Try mediumrare butcher in Etobicoke. Need to call and order ahead though.

                                                        3. What is the pork equivalent of a brisket? And what is it like slow smoked?

                                                          1 Reply
                                                          1. re: Paulustrious


                                                            This can help. I've never seen pork labelled as brisket. But I bet it is great slow smoked.

                                                            My limited understanding of pig anatomy is that parts of the belly, i.e. closer to the front, are equivalent to a brisket. If you google something on cuts of beef to locate the brisket, it looks like its right behind what would be the picnic roast on a pig (i.e. lower half of the shoulder).

                                                          2. Hmm. Just a side note. My relatives buy their brisket at Le Bifteque in Montreal, and drive it over packed in styrofoam. Not sure if it's actually that much better, but I say trust Jewish ladies who've been doing this all their lives.

                                                            2 Replies
                                                            1. re: mikefly

                                                              So, would organic or free range (grass-fed) beef be too tough or too lean to make a good brisket? I've only made a couple myself. They were not doubles and were grocery store purchased. One was okay, but not spectacular. The only was very dry. I chalked it up to inexperience at the time, but in retrospect I think the meat was far too lean. I've since learned that it's best to trim away the fat after cooking and skim the fat from the juices if I want a leaner meal. The fat HAS to be there during the slow cooking. I'd like to try it again with a double brisket, but I don't want to use a US beef or anything factory bred and raised. Where can I get something high quality that will have enough fat to be juicy and tender?

                                                              1. re: 1sweetpea

                                                                You need a thick layer of fat on your meat to keep it moist while cooking especially if you are using the oven....not reccomended! If you buy a whole brisket or packer cut it has the flat, the point, and all the fat still on it and will cook up great. What the grocery store usually sells is a flat cut brisket that has been trimmed and is meant to be braised or cooked wrapped up in foil to prevent dry meat like you described. Grass fed beef tends to be leaner from the get go so you would want to use a water bath or keep it wrapped even in a smoker. If all else fails you can you use one of those injectors to "lard" the meat with fat or oil to help it stay moist while cooking......another trick is to let the meat stand for about 10 minutes after you remove from the heat to allow some of the moisture from the pan to soak back into the meat.

                                                            2. I picked up an 11lb'er today at European Meats on Jutland. Still in it's cryo. $2.79/lb.
                                                              It has a date with my smoker on Saturday.


                                                              5 Replies
                                                              1. re: Davwud

                                                                Nice price on that.

                                                                I haven't made a brisket yet. Might want to try that sometime.

                                                                1. re: Davwud

                                                                  WOW....I like that price!!! Did you have to pre-order it over the phone first? Is that a price special or everyday ?

                                                                  1. re: ebay3392

                                                                    Nope, walked in and enquired.

                                                                    I don't want anyone to take this the wrong way. But look for someone who looks like they know something. I asked a woman, she went in the back and returned to say they didn't have one. A youngish man heard her, asked what I was looking for and said, "Sure we do." He returned with an 11 lb packer.


                                                                  2. re: Davwud

                                                                    Folks, we've split a discussion of smoking Davwud's brisket over to the Home Cooking board. You can find it at the link below:


                                                                    1. re: The Chowhound Team

                                                                      I like the brisket at Whitehouse meats. I normally head out to Bloor St W and pick it up. The last time we had it was for the holiday season and was yummy

                                                                  3. Gasparro's on Bloor, just east of Ossington. Phone and order ahead.

                                                                    1. Theres a European Meats in Etobicoke right near Dimpflmeiers (Kipling & Jutland I think). They will have it.

                                                                      But if I didn't need it right away I'd trust the quality from Medium Rare more.. so I second that reccomendation as well

                                                                      1. I find Highland Farms stores have great brisket at good prices. Although not usually on display, one of the butchers will cut and trim a piece upon request.

                                                                        Highland Farms
                                                                        850 Ellesmere Rd, Toronto, ON M1P, CA

                                                                        5 Replies
                                                                        1. re: Tolf81

                                                                          I've had very good luck with Briskets from my Loblaw's at Dupont & Christie and I have noticed that they carry them on a pretty frequent basis (not just around the Jewish Holidays). I would give them a call, as I said they have been really good and I have been getting 'doubles' without any difficulty. Make sure to speak directly with the Butcher(s) Craig/Paul..they're very helpful.

                                                                          1. re: pearlD

                                                                            Both of these great butchers have now left the Loblaws at Dupont and Christie, pretty sure that Craig is at the new Loblaws (Portland Street...downtown) don't know where "Carmelo (not Paul my name mistake), as I said previously went). The meat mgr at Christie is rude/unhelpful and downright nasty...if he is the only one there I will not order anything from him and yes, I have complained in writing to management twice. Three times and I switch stores..it's that bad!

                                                                          2. re: Tolf81

                                                                            What is Highland Farms price per pound if you don't mind me asking?

                                                                            Highland Farms
                                                                            850 Ellesmere Rd, Toronto, ON M1P, CA

                                                                            1. re: Tolf81

                                                                              Just got a smoker so looking for brisket sources and came across this thread. Highland Farms (Matheson & 10) prices are not so good. $5.49 for either packer OR a trimmed point. I questioned "butcher" about the lack of price difference. He shrugged.

                                                                              I passed.

                                                                              Highland Farms
                                                                              850 Ellesmere Rd, Toronto, ON M1P, CA

                                                                              Highland Farms
                                                                              3300 Rutherford Rd, Vaughan, ON L4K 5Z2, CA

                                                                              1. re: voyager_663rd

                                                                                Price is not bad as HF claims to have Canada AAA. I can't see even a sale price going below $4./lb.
                                                                                A trimmed point may have too much fat cut off; you could ask them to bring out what they have, and make your choice.

                                                                            2. I usually get mine at Nortown on Eglington

                                                                              1. Believe it or not, I picked up a wonderful brisket at No Frills Centerpoint mall not long ago. It's your basic AA grade and there was no difference in price between the point or the double 'brust' which my mother used to call it. $3.99lb. I'm pretty sure that's regular price. I got a big one and cut it into two. Made the 2nd one last night and it came out great as usual. Mind you, I know how to make a brisket but it helps when you start with a good quality one.

                                                                                1. I bought one in cryovac today at Skyland, 3715 Lawrence Av. East. There were 2 in a bin of 8 that were well marbled, at $3.29/lb. The packer is Excel (Canada). I'll have the point end BBQ'd by Friday, the other half will be corned.

                                                                                  2 Replies
                                                                                  1. re: jayt90

                                                                                    Brisket has risen in price since this original post, considerably. All meats have, if you are getting $3.29lb for brisket it's a good deal, really is.

                                                                                    1. re: BusterRhino

                                                                                      The thing is, I don't know the grade, just that is Canadian beef from Excel, part of Cargill.
                                                                                      The marbling looks good from the outside, but it is difficult for me to judge; so, as I said, I'll report later this week. It was $29 for the package.
                                                                                      The larger Asian stores are often good price-wise for pork, chicken, or cheaper beef cuts.

                                                                                  2. I always buy brisket at Costco at Wilson and Dufferin. Unlike many supermarket briskets, the meat is AAA. As with all meat in the case at Costco, the price varies almost daily but is still a good value.

                                                                                    2 Replies
                                                                                    1. re: Big Kahuna 1

                                                                                      Thanks for all the new info. I gave up trying to find online and went direct to each meat manager and asked.

                                                                                      Great Canadian Super Store can't even ORDER it as it's off their order list.

                                                                                      Fortino's has it at $3.99 untrimmed (4.50 trimmed) so that's best for me. Not a normal item but they said they do get some in on a semi-regular basis.

                                                                                      Thanks for the tips (pun intended :) )

                                                                                      1. re: Big Kahuna 1

                                                                                        The Costco briskets are well trimmed, say, "lean". But you can ask them to give you the point, flat, or deckle, well marbled. Just find out how to order this on the day the brisket comes in.

                                                                                      2. Grace Meat Market downtown on College St.

                                                                                        Grace Meat
                                                                                        644 College St, Toronto, ON M6G, CA

                                                                                        2 Replies
                                                                                        1. re: smill

                                                                                          Ask Costco meat manager for a whole brisket and they will sell it to you....they normally trim their meat to max 1/4 in trim to put in the case, but will sell you a whole brisket if you ask for it....at least they will in the U.S.

                                                                                          1. re: redbonesrock

                                                                                            Just got back from Skyland grocery store bought my brisket 14lb for 2.69$pr lb the cant tell what grade it is but I am assuming it is Select,it is not brisket from Canada.On the packaging it has a label with the company name, SWIFT. My total came to 39$