British BBQ Society Forums

Aris, FYI I did a brisket last weekend from frozen. Just defrosted it slowly (took the best part of a day) before smoking, it came out great

aris, if you do get a brisket from your butcher don't forget to take him some of the cooked meat. It could well make him more amenable to future requests

I got a 4.5k packer brisket from them to try this weekend. Cooked it overnight last night for 12-13 hours until it got up to 195 in the flat then rested it for a couple of hours.

This was my first overnight low and slow cook, so probably did it all wrong but the end result was pretty tasty, but Aaron Franklin has nothing to fear from me!

I need to learn how to trim the meat first, as this one looked different to the ones I've seen in all the YouTube videos with no fat cap to speak Of on the scale i was expecting. Couple of before and after images attached. (Sorry about link to Twitter - had issues uploading photo from the iPad)

http://twitter.com/jk22262/status/31554 ... 81/photo/1
http://twitter.com/jk22262/status/31580 ... 21/photo/1

Jk,

You got the brisket from booker? Do you have the invoice still, and what was the product code?

most of the youtube vids will come from the states. You will never find a fatcap like you see in those vids in the UK unless its been specially imported. Due to legislation we are not alowed to inject hormones into our cattle which is why our meat lacks the size and fat of theirs.

It does look like a good piece of brisket, I am more interested in the fat running through it rather than on the top.

aris wrote:Jk,

You got the brisket from booker? Do you have the invoice still, and what was the product code?

No, this was from the East London Steak Co.

Their website says the briskest are 6kg - how I'd yoursend up at 4.5kg?

I ordered 3x the regular flat brisket and asked for a packer cut in the special request field when ordering. TBH, I totally missed that they now do a 6kg Packer cut as a standalone item until I saw it here.