Packer cut Brisket - advice needed

[BraaiMeesterWannabe]

Has anyone tried a packer cut brisket from Turner and George? If so your feedback would be welcomed.

http://www.turnerandgeorge.co.uk/packer ... isket.html

[robbo1982]

Looks awesome... Reasonable price as far as I can tell!

[essexsmoker]

Does look good, Seems a good price per kilo from what I remember.

[YetiDave]

Looks like a nice bit of meat, but check around butchers - the one I go to sells brisket at £6/kg

[BraaiMeesterWannabe]

Thanks guys

[essexsmoker]

Having looked at their other prices they are quite expensive but that does look good, so maybe worth it. Get one and try it so you know what it's like but keep looking around.

[robbo1982]

I paid 10 quid a kg from barbecoa. I would imagine barbecoa is toppy.

[Scantily]

I cooked one of these a few weeks back, beautiful cut of meat and tasted delicious, very intensely beefy flavour. It produced the best burnt ends I've ever eaten, make sure you do the meat justice and make sure they're cooked properly otherwise you'll be missing out.

After the whole brisket is cooked and tender in the flat, separate the point, wrap the flat in foil and keep it warm somewhere. Apply some rub to the exposed area on the point and put it back on the smoker for another 4-6 hours, at this point internal temperature is irrelevant. You want to cook it until it has a great dark almost crusty bark all over and is almost fall apart tender, once it's reached this point cube it up and pour over a sauce made from au jus and your favourite BBQ sauce.

The point muscle on these isn't massive, so make sure you cherish every mouthful!

[essexsmoker]

God I'm hungry now. Mmmm.

[BraaiMeesterWannabe]

Mmmm