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My quest for beef brisket in the UK

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Bobs family butchers in hatfield gets rave reviews from people buying online . and he is very experienced with british bbq teams meat supply 

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3 hours ago, Raptor72 said:

Bobs family butchers in hatfield gets rave reviews from people buying online . and he is very experienced with british bbq teams meat supply 

Fantastic butcher, overnight delivery USDA, Canadian and Aussie briskets

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19 minutes ago, ExclusiveBBQ said:

Heard good things but £15 delivery... 🤐

True, have to fill the box up to make it worthwhile

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Just been watching Aaron Franklins Masterclass series for Texan BBQ in 16 series, what an informative series of videos. Never been a big fan of brisket but wow does he make them look appetising. Really well filmed high quality series of prep and cook of Brisket and other meats. This man knows his stuff.

 

Edited by sotv
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Was doing some research to see what's available at the moment and found this butcher with a nice selection of Briskets here from around the world.

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3 hours ago, sotv said:

Was doing some research to see what's available at the moment and found this butcher with a nice selection of Briskets here from around the world.

They have a good choice but it is sadly quite expensive.

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53 minutes ago, Simon said:

They have a good choice but it is sadly quite expensive.

Fair enough, there are some pricey ones on there, but the majority are around the £10-12 a kg mark, which I thought was the going rate for a full packer Brisket? May have to do a bit more research then. 

Personally have my eye on the Australian Jacks Creek Brisket to cook over Easter for the family, unless I can see a better one, as never really had the equipment to cook a full sized brisket before.

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On 2/7/2020 at 6:31 PM, sotv said:

Fair enough, there are some pricey ones on there, but the majority are around the £10-12 a kg mark, which I thought was the going rate for a full packer Brisket? May have to do a bit more research then. 

Personally have my eye on the Australian Jacks Creek Brisket to cook over Easter for the family, unless I can see a better one, as never really had the equipment to cook a full sized brisket before.

That will be a great brisket, probably quite a bit of fat to trim, render it down for roast potatoes

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3 hours ago, Mick said:

That will be a great brisket, probably quite a bit of fat to trim, render it down for roast potatoes

Haven't rendered fat down in a long time, but sounds a good idea. I've used the crock pot method and 1/2 cup of water in the past, so will try it.

Don't suppose you have any tips for taking the silverskin off something like this. Never had much luck even with smaller pieces of beef, as it tends to tear and break off in small pieces for me and I end up giving up 😀 

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Maybe raise an edge with back of a teaspoon and then use a piece of kitchen to hold and then pull? Like is done with ribs?

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The last nice brisket I bought was from my local butcher and that was about 10 quid a kilo. I put on the WSM overnight and hours more about 16 18 in all and wow, one of the best briskets I have done. Brisket used to be cheap but now it is a proper expensive cut.  I did a rolled LIDL version in an instant pot the other day came out nice almost pulled but with enough structure to just about cut , even better in sandwiches the next day when it was easier to cut  (the fat left being==giving it more firmness as it cooled)

 

I thin it is worth it especially if there are two of you and you can get  a dinner each and a lunch or another dinner out of it.  I think with beef cold cuts the next day is good,not so much pork unless it is a ham or gammon and not lamb

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21 hours ago, sotv said:

Haven't rendered fat down in a long time, but sounds a good idea. I've used the crock pot method and 1/2 cup of water in the past, so will try it.

Don't suppose you have any tips for taking the silverskin off something like this. Never had much luck even with smaller pieces of beef, as it tends to tear and break off in small pieces for me and I end up giving up 😀 

For the silverskin a very sharp knife and don't over do it, no need to take it all off

Also I leave a fair bit of fat on the fat side 

Edited by Mick
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So after this chat about brisket I decided to get one out of the freezer, I will make another thread and show the cook, will post it in the beef section

Edited by Mick

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looking forward to seeing the cook. I think I’ll make sure I get a bit more practice before I give it a go. 

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