British BBQ Society Forums

Anyone else thinking of importing Mavericks should consider getting them from a store where they sell spare probes and buy some with the order, I bought 2 Mavericks in August last year and 2 of the 4 probes have failed, 90 day warranty on them so I have to import more.
Oh and I never wash them, only ...

Ive added two, only one local to me, Cook & Butcher Thatcham, Pete is the owner, he works from the carcass so he can cut anything, anyhow including full briskets, very accommodating and a nice chap.

The other is by my parents in the north east, Bolams of Sedgefield, this place is amazing although ...

By brined i think he means a wet brine which in this case is the process of making ham whether it's sat in the brining solution or injected over some days. Overnight is a pointless task due to the amount of fat within the shoulder. A dry rub/brine is always used in our case of low n slow

Yes I'm ...

And none of my shoulders have tasted like ham....., none...., never, ....ever, lol.

Thanks gents, I had not thought of it becoming more like ham!

Time to try some different rubs, any recommendations? I've not ventured beyond Memphis Dust as yet :oops:

If you have tried the dust I'm suprised you posted this question! Unless there's more than one Memphis dust! If your on the same ...

I have a wholesaler nearby (near Dorchester) where I can get brisket at £4 but usually just the flat. Fine if you're doing it to make chili out of.
maybe i will start a new thread, try and find a butcher!

There's a link to a map somewhere, think admin should pin it to top of threads

Yeah I ...

BraaiMeesterWannabe wrote:I have a wholesaler nearby (near Dorchester) where I can get brisket at £4 but usually just the flat. Fine if you're doing it to make chili out of.

maybe i will start a new thread, try and find a butcher who maybe has lower overheads and therefore cheaper prices.

I get it for £4.50 per kg from the local butchers so it does seem pretty dear, unless it's a really good breed.

Yeah I think he is a bit on the expensive side, he never made any mention of 'rare breed', I guess I am still on the look out for a good butcher AND good prices, I can recommend one 250 ...

BraaiMeesterWannabe wrote:He probably charges that trimmed because of the weight of meat he trims off

Yeah he said it has saved him a bit of work.

Thanks for the replies guys, makes me feel a lot better, was thinking I had just wasted £37! Maybe I still have as I have yet to cook it, I should prob of let him trim it for me but he said he normally charges £10 a Kilo, don't know if it would of been cheaper or not.