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  • @dancing james + anyone else who had an input...

    Fancy smoking brisket this weekend.

    1. Good place (centrally or SE if possible) to pick up a nice cut - probably just half - flat or point end?
    2. Smoking tips? Should i just rub and leave until ~86 degrees or foil wrap at some point?

    Please and thank you.

  • be really careful, what british butchers call brisket is very different from the americans

    often a british brisket is various bits of meat tied up together, not the one big lump the yanks get. if your butcher does not understand what you mean by an american style brisket, just walk away.

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