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UK brisket is a braising cut and tends to only use the flat of the brisket. BBQ brisket uses either a whole brisket (packer) or the point end.
kkg337-
I think that's exactly what I got, despite discussing with the butcher what I wanted, and sending them a link to Turner & George's brisket point page!
The butcher is otherwise great. When I wanted to do pulled pork, he got half a pig out the fridge and asked where I wanted it cut, so I got exactly what I needed. For brisket, as you say, their default is the flat and rolled Sunday lunch type.
le_james
I got the Signals/Billows set up over the weekend. The hole in the Weber took a £30 Screwfix drill bit but it all went smoothly. The Thermoworks 1.18" adapter for the Billows fits nicely in the BBQ Guru universal adapter, a bit of info that I couldn't find for certain before I purchased. It held a 225 +/- 10 all day, through snow and sunshine.
My brisket from the local butcher wasn't quite what I expected, much wider and flatter, but it came out nice, and I finished the thin end in a maple syrup, butter, and sugar glaze.