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Guest
Guest
Dear all,
I'm looking for advice on brisket, my problem comes from the fact that in UK we cannot walk into a supermarket and by brisket as most of you can. I have to go to a butcher and order it, most brisket is minced or used for sausages etc the only other brisket available is boned and rolled.
My local butcher supplied me with a brisket last week weighing 7lbs, it was on the bone and to be honest didn't look anyhting like the pictures Chris has posted on the web site. Having no idea what to do with the lump of meat in terms of trying to relate it to the info generally supplied I just put it on the WSM as it came from the butcher.
I started it at 11am and took it off the WSM at 8pm with an internal temp of 185 degrees, having never eaten brisket let alone smoked beef, I didn't have any idea what to expect. Meat was very moist, tender and tasted pretty good, however it did have rather a lot of fat surrounding the meat.
I would like to cook this properly so I wondered whether you can enlighten me on the finer points of brisket. I have listed some questions below and I would be very grateful if anyone can help me out with the answers.
1 Should the brisket be on bone ?
2 If not how should I remove the bone to get the correct joint.
3 People talk about point and flat, I have no idea which way is up!
4 My joint was layered bone thin meat then a large vein of fat and the a much thicker layer of meat was I supposed to remove the fat?
5 People say about trimming obviously I just didn't know what to trim.
6 Faced with large beef bones on one side and skin on the other I just couldn't seem where to apply any rub ?
Hopefully I'll get there when I get some proper knowledge drummed into me by Chris and all the other very knowledgable folk who use this board.
Regards from London,
Iain
I'm looking for advice on brisket, my problem comes from the fact that in UK we cannot walk into a supermarket and by brisket as most of you can. I have to go to a butcher and order it, most brisket is minced or used for sausages etc the only other brisket available is boned and rolled.
My local butcher supplied me with a brisket last week weighing 7lbs, it was on the bone and to be honest didn't look anyhting like the pictures Chris has posted on the web site. Having no idea what to do with the lump of meat in terms of trying to relate it to the info generally supplied I just put it on the WSM as it came from the butcher.
I started it at 11am and took it off the WSM at 8pm with an internal temp of 185 degrees, having never eaten brisket let alone smoked beef, I didn't have any idea what to expect. Meat was very moist, tender and tasted pretty good, however it did have rather a lot of fat surrounding the meat.
I would like to cook this properly so I wondered whether you can enlighten me on the finer points of brisket. I have listed some questions below and I would be very grateful if anyone can help me out with the answers.
1 Should the brisket be on bone ?
2 If not how should I remove the bone to get the correct joint.
3 People talk about point and flat, I have no idea which way is up!
4 My joint was layered bone thin meat then a large vein of fat and the a much thicker layer of meat was I supposed to remove the fat?
5 People say about trimming obviously I just didn't know what to trim.
6 Faced with large beef bones on one side and skin on the other I just couldn't seem where to apply any rub ?
Hopefully I'll get there when I get some proper knowledge drummed into me by Chris and all the other very knowledgable folk who use this board.
Regards from London,
Iain