Resto Reco: This Mississauga BBQ restaurant smokes their beef brisket for 16 hours
Published June 27, 2021 at 7:54 pm
Mad Ox BBQ Smokehouse & Grill, which opened in Mississauga this past October, touts itself as the city’s first true BBQ smokehouse. While the restaurant hasn’t been able to open for indoor dining yet, having opened in the middle of the pandemic, many residents have gotten a chance to try their dishes via takeout and delivery.
The restaurant’s most distinct trait is their “low and slow” method of smoking their (100 per cent halal) meat, with a belief that perfect meat takes time and care. Take their Angus Beef Brisket, for example, which is smoked for up to 16 hours. Just how good is it?
The half-pound of Mad Ox’s Angus Beef Brisket comes with pickles, pickled red onions, your choice of two sides, and your choice of a house sauce. I went with a side of waffle fries, sweet & spicy cornbread, and their “Mad Hot Sauce.”
To start, the waffle fries were perfectly crispy and well-seasoned. Who doesn’t love waffle fries, right? The cornbread comes with honey butter on the side to give it some much welcomed sweetness and moisture.
Finally, to get to the main course: The Angus Beef Brisket blew me away within the first few bites. The meat is tender and juicy all the way through. The savoury flavour pairs well with the zesty crunch of the red onions and pickles and their house-made hot sauce adds a nice kick to the dish. While I don’t have brisket too often, it’s clear that Mad Ox’s “low and slow” method is worth all the time that goes into it.
Mad Ox smokes their meat low and slow, with their Angus Beef Brisket smoked for up to 16 hours and their Beef Back Ribs smoked for hours until tender. The brisket and the sides all came in big, hearty portions, making the meal feel well worth the price. Additionally, all of their meat is 100 per cent halal.
Mad Ox BBQ is one of the only BBQ and smokehouse restaurants in Mississauga. The large portions, house-made sides, and smokey Angus Beef Brisket should definitely be on your list to try.Insauga's Editorial Standards and Policies