British BBQ Society Forums

Hi folks,

Just back from the butchers and asked for a 2kg brisket. He gave me this. Cost: £17. Actual weight 2.3kg







Fist time buying a brisket and first time using a butchers.

My questions are:

1. Does this seem expensive to you?
2. Does this brisket look OK? A lot of fat and bone... I'm worried that there is very little meat.

Sorry for being a complete novice by the way!

Hi it looks to me as a cross section through the brisket. I don't think there's anything wrong with it. The briskets I've seen bbq'd are point and flat, trimmed with no bone. I googaled brisket and there's lots of pics and diagrames to show. Some one with more experience will surly post.

Cheers Gary. Yep... doesn't look like the ones I've seen vids of. Prob my fault... I said on the bone.

I'll be lucky if there's 1kg of meat on this.

but it will taste like heaven!! I'm dribbling just thinking about it.

Gary

I use a site called 'east london steak company' (http://www.eastlondonsteak.co.uk/) as a yard stick as they sell most cuts of meat. They are a gourmet/gastro/foodie butcher selling heritage breeds. So the prices tend to reflect that.

Judging by the colour of the meat it looks to have been well dry aged, should be good! Bone in brisket is very much a UK thing from what I understand

If a butcher tried to give that to me as a brisket i would be kicking off and questioning their skill & knowledge as a butcher

Don't worry though as you've got some good meat, but it's defiantly not what you asked for. To cook this i would be tempted to break it down so you'll have a bit of flat and also a couple of beef ribs to cook.

If you want to do this the brisket part of this is the thin layer of meat that is furthest away from the bones. Cut this off then you can trim up the flat and the ribs and cook them both at the same time and it'll be some good eating.

Cheers for all your input lads.

OK... it's been a bit of a stressful evening deciding what to do with this. My mate (who's a butcher) popped round and told me that this is, indeed, brisket... just not the cut I was after! He reckons that it would feed 4 people comfortably (I have 15 guests coming) so I decided to put it in the freezer and slow cook it for the family as a special treat another time. Plus is I'll get more to myself this way!

So... I stuck to what I know best and went and got this:





NO BONE!

I'm not planning on doing sliced beef brisket. I'm planning on making Pepper Stout Beef - https://www.google.co.uk/url?sa=t&rct=j ... ub5XUA_2tA

All's well that ends well I suppose...

I have done the rolled brisket and un-rolled it. Turns out great, i recommend injecting because most of the fat is trimmed leaving a really lean hunk of meat..

I agree with Ed, but that's because I know what I want and what it looks like. As a first time buyer not knowing what to look for I'd probably get shafted as well.
My main question though is if your mate is a butcher why go elsewhere, especially if he was to be one of the guests