Second go at brisket

[Matsuya]

Interestingly the (Jamie Purviance) recipe calls for it to be barbecued in a tray until 160F then foiled. It came out okay - anyone try this?

[stretchie_]

Nope but seen some guys on Triple D smoke them in trays, and then they have the juice in the bottom. Going to try this once I am happy with doing brisket the other way

[SteveK]

Hi all,

Sorry to butt in on this thread, but I'm new to this forum and thought it would be the best place to ask for some advice.

I've been dabbling with smoking briskets over the past few months - I pick mine up from Smithfield for £4.50-£5.50/kg, that's for a whole brisket with the flat & point. They've turned out ok, but nothing like the brisket I've had over in the States. They just don't seem to have the marbling/fat that I'm looking for - probably down to the hormone injections the cattle are given in the US.

Would anyone here be able to advise about where I might be able to pick up a USDA brisket from in the UK (at a reasonable price!) as I'd be really keen to give it a go? An indicative costing would also be great.

Any help would be much appreciated, cheers!

[BRUN]

Turner & George might have what your looking for