Brisket Question

Eoin · May 2019

I've done a few pieces of Silverside (top rump) on the Egg and it's come out really well, the last one being about 7 lbs. I'm keen to do a brisket now and have been talking to the local farm shop about getting hold of a full packer. The US terminology / cuts are not used by most butchers here, so I'm having to explain to him what I want. I asked him to look it up, but any leads as to useful information / pictures that I can take along and show him would be appreciated.

lousubcap · May 2019

Here's a link that shows in US terms:

https://www.smoker-cooking.com/whole-beef-brisket.html Try google and packer brisket pictures to get more options. FWIW-

Edit:

Here's a link that shows where on the carcass the cut is from:

https://aggiemeat.tamu.edu/120-beef-brisket-deckle-off-boneless/

On this side of the pond it is designated NAMP -120. (North American Meat Professionals).

fishlessman · May 2019

im down the road from an old english butcher shop, they sell the briskets and corned beef rolled up and tied for boiling in a pot. only place ive ever seen or even heard that. im also thinking a butcher shop in a jewish neighborhood would have it. now google says brisket is an old english word, we got the term from you guys. definatly bring a pic, you want the fatty point section and the flat section attached for a whole packer

Eoin · May 2019

fishlessman said:

im down the road from an old english butcher shop, they sell the briskets and corned beef rolled up and tied for boiling in a pot. only place ive ever seen or even heard that. im also thinking a butcher shop in a jewish neighborhood would have it. now google says brisket is an old english word, we got the term from you guys. definatly bring a pic, you want the fatty point section and the flat section attached for a whole packer

That's what they had as standard, rolled and tied. Anne bought a piece of that, maybe 4 lbs, it's in the freezer.

Eoin · May 2019

lousubcap said:

Here's a link that shows in US terms:
https://www.smoker-cooking.com/whole-beef-brisket.html Try google and packer brisket pictures to get more options. FWIW-
Edit:
Here's a link that shows where on the carcass the cut is from:
https://aggiemeat.tamu.edu/120-beef-brisket-deckle-off-boneless/
On this side of the pond it is designated NAMP -120. (North American Meat Professionals).

That second link is great, I'll be explaining to a butcher how to cut a brisket. I hope he doesn't ask me to show him on the carcass.

fishlessman · May 2019

Eoin said:

fishlessman said:

im down the road from an old english butcher shop, they sell the briskets and corned beef rolled up and tied for boiling in a pot. only place ive ever seen or even heard that. im also thinking a butcher shop in a jewish neighborhood would have it. now google says brisket is an old english word, we got the term from you guys. definatly bring a pic, you want the fatty point section and the flat section attached for a whole packer

That's what they had as standard, rolled and tied. Anne bought a piece of that, maybe 4 lbs, it's in the freezer.

the problem you may find is that for boiling, pretty much all the fat is removed before tying. you want a good fat layer for bbq

HeavyG · May 2019

Have your butcher give this shop a call. Perhaps they can help describe what/where/how - https://www.turnerandgeorge.co.uk/packer-cut-brisket.html

Eoin · May 2019

HeavyG said:

Have your butcher give this shop a call. Perhaps they can help describe what/where/how - https://www.turnerandgeorge.co.uk/packer-cut-brisket.html

I've seen them, I like to buy my meat locally though, hopefully this guy can work it out.

HeavyG · May 2019

Eoin said:

HeavyG said:

Have your butcher give this shop a call. Perhaps they can help describe what/where/how - https://www.turnerandgeorge.co.uk/packer-cut-brisket.html

I've seen them, I like to buy my meat locally though, hopefully this guy can work it out.

Right. I just thought that if your local butcher wasn't quite understanding what a full packer brisket was that he could talk, one pro to another, to a butcher that does know what/how to cut one from the carcass.

Good luck in any case.

HeavyG · May 2019

https://www.youtube.com/watch?v=WrOzwoMKzH4

Brisket is in the last third of the film

Eoin · May 2019

I went in today and the brisket cut is very thin and very lean, I can see why it's rolled, because it's too thin to cook as it is. This was from a Belgian Blue, which is a big beast, but bred for lean prime cuts - there's not the market here for slow cook beef cuts. Might have to give the mail order guy a go.

Eoin · May 2019

I also found this one. https://www.johndavidsons.com/pitmaster-bbq/brisket-love

They have grain fed Australian beef as well - what we get here is largely grass fed and lean. Wagyu too, but at a price! How do the fancy prices compare to SRF in the US?

DoubleEgger · May 2019

Eoin said:

I also found this one. https://www.johndavidsons.com/pitmaster-bbq/brisket-love

They have grain fed Australian beef as well - what we get here is largely grass fed and lean. Wagyu too, but at a price! How do the fancy prices compare to SRF in the US?

The Wagyu prices seem pretty similar.

jtcBoynton · May 2019

He may find the IMPS document on beef useful.

https://www.ams.usda.gov/sites/default/files/media/IMPS_100_Fresh_Beef%5B1%5D.pdf

Brisket Question

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