Which brisket

[Shaft]

I've just had a great brisket from Albert Matthews nice thick point excellent marbling. The full packer cut wasn't on the website but they where more than helpful in supplying what I wanted and understood the American style cuts. I also inquired about a Boston Butt, which they also understood without having to explain it was the neck-end of Shoulder.

I live close to Albert Matthews which is great to find a local supplier. Chris Matthews, Albert's son delivered it to me and we had a good chat about smoking and BBQ. Albert loves his big green egg. Chris said he would probably start marketing the American cuts on the website as they are becoming so popular.

Photo: https://goo.gl/photos/Gwc4sbt5qnqdJ8co7

[Kiska95]

Good one, sent them an email, Thanks

[Toby]

That's the marvbeling you would expect in the point from English cattle, have you got a pic of the flat?

[Shaft]

The picture is not as good for the flat as I took through the plastic but you can see that its pretty good in my opinion

https://goo.gl/photos/hpGKRe529n1o1tbH9

[Gav Iscon]

I'm defro with Chris on this one.

I tried the rolled version even bought a big piece (5KG) from a meat wholesaler/retailer who has loads of whole cows from local farms hanging in his chiller but when the strings were cut it was very thin, all lean (just silver skin) with another piece of meat packed inside. Obviously you wouldn't notice it if you were doing a pot roast. These guys don't want to cut in an American fashion and wont change for 1 brisket. Its stack em high, show them lean and sell them cheap.....

That wouldn't be Bolams by any chance?

[Kiska95]

Yep!

[Kiska95]

Chris at Albert Mathews is up and running on the Website with the Packer Cut Brisket, a Lovely guy worth patronising I think!