Brisket

[clairbare]

Think we will just take John up on his offer pop an order in to him before we plan a smoke, then a trip down to Brighton, maybe a sneaky taster of his cook for the day

[joker smoker]

Here's a nice little article on my favourite chunk of beef...http://www.barbecuen.com/brisket.htm

[Chris__M]

Don't overdo it on the seasoning with brisket. I like my beef to taste like beef A simple salt and pepper rub is delicious on brisket, or use the copycat recipe for Lawry's on here and use seasoned salt and cracked black pepper. You don't want a sweet rub that's the main thing.

I like to add a good shake of paprika into my salt and pepper.

[Steve]

Yup, a shot of paprika is good with S&P is good.

[Vic.]

[quote="clairbare"]

The bit of meat on those photos looks like a cut of bottom silverside, its got a triangle shape. I've cooked silverside before and it needs to be cooked slow to 185- 195F, its got tuff sinues running through it.

not sure whether brisket and bottom silverside is the same thing, it could be. I would ask your butcher not to take the fat off it, claire. He's dressing it up to sell it like sirloin or rib-eye

http://www.ehow.co.uk/how_4868784_cook- ... ooker.html

[Batch]

Sorry for the thread bump, but it answered my noob question perfectly so thanks.

swind_ed, if you are still around and still buying brisket off the same butcher - may I ask who you use? I'm also in Swindon, just bought a proq Frontier and after I've used it for a few(!) practice burns am keen to give brisket a go.

[TakingtheBrisket]

Sorry for the thread bump, but it answered my noob question perfectly so thanks.

swind_ed, if you are still around and still buying brisket off the same butcher - may I ask who you use? I'm also in Swindon, just bought a proq Frontier and after I've used it for a few(!) practice burns am keen to give brisket a go.

Think ed gets his meat from a sponsor now. If you're on facebook join this group on there and ask james lowe or mark burley. Alot of us get meat from them for comps

[Batch]

OK, thanks