British BBQ Society Forums

when you say seperate - do you litterally cut the joint into 2 pieces? My understanding of meat, cooking, seasoning is very basic lol my hubby (Mr Blue) will second that - he is the true cook in this house, I part cook (not meat) then leave him to add the flavour

We do intend to go to the class Toby is organising (we have even booked the childcare in anticipation) and I am sure we will pick up more information then but would you just salt and pepper your brisket if you were doing competition cooking? If not what flavours are the judges after? or is that question just damn right ridiculous to ask

So many questions - hope you peeps dont mind

What I mean is that the brisket will be two pieces of meat connected with a really thick fat layer. The larger piece will be flat and there'll be a smaller piece that's more... well pointy, hence the names

You might have to trim down a bit of the top fat before you can clearly see the two pieces.

I season with quite a bit more than s&p at competitions, I use a blend of brisket rubs and a couple of secret ingredients

If I'm not moving house on the 19th I'll be in Tongham to help Toby out with the class.

Hi Clair,

Here is a link to another website i go on which has a great guide for cooking brisket which i what i followed to cook my brisket last weekend and i was chuffed to bit's with how it turned out.

http://www.amazingribs.com/recipes/beef ... isket.html

Clair, You can always pick up a brisket from me [at wholesale prices] and i will show you the different types of trim you can do. Just call BBQ Shack.

Right here is my "brisket" from the butcher - have to say not convinced it is the right slab of meat £18 for a 2.5Kg/5+lb piece of cow

This is it straight out of the bag there is no fat to trim

Anyway we have it now (although John I was a bit too keen and got it before we managed to speak so next time I will be popping down to see you )

So any suggestions? Cooking times/temps

Also, do you rub this the night before it goes on the smoker or just as it goes on?

He literally cut open the vacpack and that was what it looked like - like he buys it in like that - he said they then cut them and roll them with fat (which i presume is from another part of the cow )

Was a there a flappy bit (The point) on the back side of that joint Clare?

no, it was the same both sides

Perhaps you need to find a new butchers? One that gets in full carcases will serve you needs a lot better than a butcher that is getting stuff pre-cut?

Maybe I'm just lucky round here? All our butchers have carcasses hanging in the back...