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
Cheers