Please help me find the right meat cuts in the UK...

[Richard Sharpe]

The clocks change this weekend in the UK, and I'm getting in the mood for some smokin'!

Thanks mainly to the help I've received from this forum, I'm now able to do some pretty good ribs. I'd now like to expand my menu (and waistline) a little more and start to look at pork butt and brisket. Unfortunately, these cuts are proving more difficult to source here in the UK...

The following web links give a fairly representative idea of what I can get from the 'supermarket butcher'. Note that the beef brisket and pork "neck end" (I figure that this is the butt equivalent) are "rolled and boned". Does this make them unsuitable for our purposes?

http://www.greatbritishkitchen.co.uk/cg_beef.htm

http://www.greatbritishkitchen.co.uk/cg_pork.htm

As always, any advice is much appreciated.

cheers!

 

[K Kruger]

Cut the stupid little strings they've tied the brisket with and you're fine there. By-pass it though if it's been pre-salted.

Pork shoulder (hand) is the butt equivalent (though butt might include a bit of the 'neck') but you could use neck as well. See if you can get bone-in shoulder. If not, leave it rolled and proceed.