Hello all I'm fairly new to low and slow cooking so I'm trying to familurise myself with the different cuts of meat and what exactly is available to us in the UK.
I'm keen on trying beef brisket , I understand it's the hardest to get right etc and won't be trying it for a while yet , I'm just trying to establish what the dos and donts are when purchasing one .
I recently contacted my local butcher who recommended a pot roast instead? ..... he told me the brisket is very fatty .
Anyway so my question is what exactly am I looking for ..... any particular type of cut to stay clear of etc and any chartristics to look for .
Sorry about the essay
Many thanks
Lee.