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

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 page ...

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.