British BBQ Society Forums

I've done a few briskets now and they've gone down well but I can't help feeling they could be more moist.

In one of the BBQ with Franklin videos on YouTube he wraps his Brisket in butchers paper, which seems to be what we call Kraft paper over here, to retain moisture. I was thinking of trying it on my next Brisket. Has anyone else tried it?

Also, I need to get on to my Butcher about getting briskets as big as they seem to get in the US, over here they seem small in comparison!

I've not tried it, but I want to. It seems the meat wouldn't get as steamed as it does in foil. Good luck getting a brisket the size they do in the USA, those cattle are hormone pumped monsters

You won't get european meat anywhere as big as in the States, as mentioned they are pumped full of hormones etc.

As an aside, 3 generations after the Pilgrim fathers landed the colonialists were, on average 3" taller and 30lb heavier than their european counterparts.

Mmm, tasty hormones.

I'll let you know what my butcher says

Worth noting most butchers I've used have resorted to continental breeds to get the big briskets. I've had some very big ones but the fat and collagen content is lower and they don't taste as good.

The best one I've ever cooked was a Longhorn from ELSCO and although they sell them as 6kg packers by the time you take the rib meat off it was a tiddler. Under 6lbs. But bugger me did it taste good with nothing but a simple rub and no fannying around pumping it full of Butchers and the like.