How Aaron Franklin trims brisket

[aris]

http://youtu.be/yaMgt1Altys

Quite long and detailed

[Toby]

Remember what Aaron does will not translate to British meat. Ours is much leaner and unless you are buying USDA or similar grade it will likely dry out

[aris]

Surely the ideas and techniques are the same within the parameters of whatever meat you use?

[Toby]

Not at all, this is a common mistake. He uses USDA prime, which is similar in marbeling to wagyu. Use the same techniques over here and you will have a dry piece of meat.

[JBBQ]

Toby is (of course) absolutely right - just ask your butcher to set aside a whole brisket and you won't recognise it from this video

[thelawnet]

It helps if you can see the meat before you buy.

These guys sell USDA brisket

http://www.tomhixson.co.uk/beef/cuts/brisket-22.html

It doesn't say it's Prime, but it probably is as we don't tend to import the cheaper stuff.

Also try these guys

http://www.turnerandgeorge.co.uk/contact.html/

The marbling on their Spanish beef is at least as good as USDA Prime.

British beef? Marbling much harder to find....

[Toby]

tom Hixson can't cant get USDA prime, the usda is the choice which is a grade below however a lot better than most of the briskets over here.

[essexsmoker]

I'm surprised asda hasnt bought more stuff like that over, being part of walmart. Think they are missing a trick there.

[Toby]

More disappointed with Costco!

[essexsmoker]

More disappointed with Costco!

Very true. Not sure what scale Costco is. I know Walmart is huge.