British BBQ Society Forums

http://youtu.be/yaMgt1Altys

Quite long and detailed

Remember what Aaron does will not translate to British meat. Ours is much leaner and unless you are buying USDA or similar grade it will likely dry out

Surely the ideas and techniques are the same within the parameters of whatever meat you use?

Not at all, this is a common mistake. He uses USDA prime, which is similar in marbeling to wagyu. Use the same techniques over here and you will have a dry piece of meat.

Toby is (of course) absolutely right - just ask your butcher to set aside a whole brisket and you won't recognise it from this video

It helps if you can see the meat before you buy.

These guys sell USDA brisket

http://www.tomhixson.co.uk/beef/cuts/brisket-22.html

It doesn't say it's Prime, but it probably is as we don't tend to import the cheaper stuff.

Also try these guys

http://www.turnerandgeorge.co.uk/contact.html/

The marbling on their Spanish beef is at least as good as USDA Prime.

British beef? Marbling much harder to find....

tom Hixson can't cant get USDA prime, the usda is the choice which is a grade below however a lot better than most of the briskets over here.

I'm surprised asda hasnt bought more stuff like that over, being part of walmart. Think they are missing a trick there.

More disappointed with Costco!

Toby wrote:More disappointed with Costco!

Very true. Not sure what scale Costco is. I know Walmart is huge.