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I live in France, so it is quite tricky to get the same cuts. Brisket as we know it is not a standard cut here, and as that part is used for boiling or braising, then cutting it up and leaving the bones in is a natural way to sell it.

Sorry, this has probably been discussed already, but I appreciate the direct advice. I just got back from my butcher and the only brisket he can get now is pre-cut into slabs about 6 inches wide with the bone in. They look like giant ribs. I assume this is the flat only. Basically one brisket...

Great news for us is that the addition of the heat shield will now allow the WSM to pass European standards and be sold here in France as well.

I just find it hard to get thick ribs to render properly, and not have chunks of fat in them when you bite down. Any suggestions on how long they might take?

I ordered 10 racks for the Smokefest tomorrow, and when I unpacked them, I found them to be really thick. They are all 1" to 1-1/2" thick. I am used to doing the BRITU recipe for about 4 or 4.5 hours with much thinner ribs. Any tips or suggestions for cooking time or tricks to get flavor into...

I have to say, that I have meant to do this, as he is always curious. The brisket would have done the trick, but we ate it all!. Should have seen the butcher's face when I told him I was going to Fry the turkey last Christmas! BBQ is popular in the German part of Switzerland, and in Germany...

I know there have been a lot of excellent posts about brisket on this forum, as I read most of them before I went for the Euro-Brisket adventure last weekend. Thanks to all the contributors! The difference here is that I live in France, where there is no packer grade, or anything else. Just a...