British BBQ Society Forums

Ok chaps i know similar post have been done but i have spent a good 20min scolling through posts and cant seem to find a definate answer on this.

I am cooking for about 10 on sunday doing pork shoulder and want to do brisket. Going to do a long cook starting sat afternoon and want a big peice of brisket for this. I have a great butcher, do i simply ask the butcher for a big peice of flat untrimmed brisket ? do i also get the point with it or not bother and just cook the flat ? do i seperate the point and the flat to cook or get a smaller peice with both attached together and cook it this way?

any help would be brilliant. going to ring the butcher tomorrow to get it ordered

many thanks in advance

Mike

I asked my butcher for a full brisket off the bone. It should have the flat already on it. Weather you decide to separate the flat from the point that will up to you, but I do. Some people trim a little and others trim right down to the meat. What cooker are you going to use? You might want to look at some videos on utube as it is a very good learning tool for BBQ.
http://www.youtube.com/watch?v=exD0MGt5uzU


http://www.youtube.com/watch?v=VmTzdMHu5KU

Regards

Eddie

My experience is that most butchers I've tried know what brisket is - but they are used to rolling it to provide a roasting joint.

Most of them won't be getting in whole of half carcasses in to butcher themselves - but worth asking, butcher I use orders one in especially.

You want an unrolled brisket - personally don't think you need a whole one even for that number of people.

But it is definately worth trying to do the burnt ends - they are worth the effort!

thanks for the replys chaps,

my apologies i meant to say it will be done on a WSM 47" I agree with i probably dont need a whole brisket as we are also doing pigs head slow cooked with pineapple and pork shoulder, ribs sausages and chicken thighs (we have 2 other 57" webber kettles)

really want to do the burnt ends so thinking about asking for about half the joint with the flat and point fat end so its a good sized chunk.

will let you know how it goes ...

Reading this thread has got me thinking (dangerous I know) Have any of you guys in the UK ever cooked a rolled brisket on a smoker? Kind of thinking along the lines of low and slow like a pork butt, after all that is kind of what happens cooking it unrolled? Any thoughts?

Not seen a rolled brisket on this side of the pond ( why would I !!!! ) I don't cook brisket very often as it can be a bit pricey over here and would rather spend the money on a rib steak.

Good luck, if your butcher gets his animals in on carcass it's traditionally on a Monday if not he should be able to pick one up at a market any day of the week (cryvac not fresh but no difference after cooking).
Let us know how much he charged and for what.

I think I've found a local butcher that can do this for me. Seems quite pricey though, about £30 for a full brisket, does that sound about right? I suppose it is quite a lot of meat!

MrJaba wrote:I think I've found a local butcher that can do this for me. Seems quite pricey though, about £30 for a full brisket, does that sound about right? I suppose it is quite a lot of meat!

What is the price per kg?

£11/kg

I thought brisket was supposed to be a cheap cut of meat!

Would this be a good diagram to give them on how I'd like it trimmed?
http://ocbarbecue.blogspot.co.uk/2012/0 ... -trim.html

I pay £7.00 per Kg