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The elusive Brisket

PostPosted: 20 Jul 2017, 16:06
by YorkshireSmoker
Hi All.
Try as I might I cannot get a decent brisket from a local Yorkshire butcher. All I seem to get are grass fed lumps of toughness with little or no fat content or fat covering. I have had some success but not the mind blowing butter texture I got from the USDA packer cut I tried when I was in the states.
I like to cook the whole thing, point and flat, at the same time.
Anyone got any ideas where I can source a decent packer cut?
WSM - 18.5
Maverick remote thermometer

Re: The elusive Brisket

PostPosted: 24 Jul 2017, 11:15
by derekmiller
Talk to James at

If he hasn't got USDA get the Aussie brisket, just as good.

Re: The elusive Brisket

PostPosted: 26 Jul 2017, 10:46
by Leodensian
Either James or Mark Burley Both do excellent BBQ cuts and can source the best quality USDA or Aussie briskets. Can personally vouch for Bob as won a selection of ribs from the last BBQ magazine which were all excellent. And he even threw in a tub of A&O Moomami