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I wrapped after a couple of hours of stall. I really wanted to get it done by 6pm so I could get the burnt ends done in time for dinner.
I've spoken to the butcher since and he said to take in a photo of what I want and he'll sort it out for me. From what he described, it sounds like he can supply something more like an American brisket, in shape at least.
That pork looks great!
le_james
@kkg337
In all fairness, yours looks great as flats go - I find they never have quite the same appearance as a point when you photo them, but also they are always far moister than photos make them look. Did you wrap?
I've had the same issue with butchers in the past - intrigued to know what the point end is most used for in the UK once all the flats are cut off so I can ask for that bit instead - maybe it all goes for sandwich cuts?
Yesterdays pork:
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