What cut of beef is this?

[giblet]

And how would I cook it?

Asked a butcher I use from time to time for some brisket. He didn't seem too clued up so showed him the wiki article which has a diagram showing where the brisket is located. This is what he got back from his supplier -

Top
http://i216.photobucket.com/albums/cc17 ... 307556.jpg

Bottom
http://i216.photobucket.com/albums/cc17 ... 8fa0f1.jpg

Doesn't look like brisket to me! Folks on another forum have suggested chuck or blade. Any idea what it is, and if I should still have a stab at slow cooking it on a Weber kettle?

Cheers

[keith157]

I'd say it's possibly chuck, it will go low and slow but there isn't a lot of fat or connective tissue. Over to someone who knows more, don't want to give you the wrong idea

[JEC]

Suggestion number one change your butcher! If they don't know what brisket is then they only sell meat and have no role in the cutting, fair enough if you were asking for Tri-tip but brisket that's nuts!! It is most likely blade or maybe chuck which is OK if cooked low but will never be as tasty as brisket, it would normally be cut in to cubes and used for stew etc... If you are struggling with getting meat and have a Morrison's nearby try them as they have an instore butcher who should be a little more clued up than your normal butcher

[keith157]

What JEC said, Brisket isn't an American term they should know what you were talking about. Second the suggestion of a Morrisons. It's going to be easier to sell you the boned Brisket rather than spend their time and money cutting rolling and packing it.

[Steve]

It's not brisket. Doesn't look like the chuck I get (which incidentally is much tastier than brisket) but there are a couple of different chuck cuts so I can't be sure.

It does look a bit like clod to me, but I've only ever seen one uncooked clod.

[keith157]

That clod was me on Sunday. It could be the clod, but it seems to be quite a big squarish piece

[giblet]

Thanks for the replies. I ended up having a stab at cooking it in the kettle.

prepped - http://i216.photobucket.com/albums/cc17 ... ccffca.jpg

done - http://i216.photobucket.com/albums/cc17 ... acab75.jpg

Didn't work well as I mucked up on both the rub and cooking times. It was far too dry due to a combination of a lack of fat on the meat and leaving it on the bbq too long as I had to go to work later on in the day. I had injected it with beef broth prior and during cooking in an attempt to keep it moist but that didn't help.

Ah well, at least the smoke ring looks semi decent!

[giblet]

My next outing on the bbq was something a little more simple and it worked quite well. Butterflied chickens in Nandos marinade http://i216.photobucket.com/albums/cc17 ... 6bc78b.jpg