New to Low N Slow

AndyLowNSlow · Post by **AndyLowNSlow** » 12 Jun 2013, 19:19

Hey guys im andy from the midlands i have a street food business cooking chilli brisket and pork but i havent started smoking yet, i have a pro q on order and cant wait to get started, iv read so much on smoking brisket and pork its over whelming is there a particular thread on these two i could check.

My main problem is what part of the brisket to get i dont know if i can source a packer cut so should i just ask for a whole brisket and smoke that?

Hope some one can help

Andy

The Foodtaster · Post by **The Foodtaster** » 12 Jun 2013, 20:09

Welcome to The Forum

tommo666 · Post by **tommo666** » 12 Jun 2013, 20:22

Hi Andy
There's plenty of info here often with links to other places.

This site does a packer brisket but they're not the cheapest: http://www.eastlondonsteak.co.uk/ they also do other BBQ friendly meats.

Gary Morris · Post by **Gary Morris** » 12 Jun 2013, 20:58

Hi Andy
I'm new to smoking, but I've read online that the brisket has two parts, the flat and point, the flat is what you need as the point has quite a bit of fat. Will you be curing it first? Hope this helps, but please check the details elsewhere, as I don't want to mislead you.

Gary

keith157 · Post by **keith157** » 13 Jun 2013, 02:09

I don't see the need to cure it or you are on the pastrami route rather than pure brisket. Absolutely nothing wrong with pastrami OR salt beef they just are different to low n slow brisket.

Smoky Joe · Post by **Smoky Joe** » 13 Jun 2013, 09:26

Hi Andy

The point is amazing on a Brisket you just need to cook it at a higher temperature and this is where you get burnt ends. I have to say last time I did a whole brisket I thought the point was one of the best bits. Welcome to the forum.

Gav

AndyLowNSlow · Post by **AndyLowNSlow** » 13 Jun 2013, 09:32

So for the sliced smoked brisket am i right in thinknig i need a butcher to cut me the flat, and then the point can do for my burnt ends, if i cant get a butcher do do this, i live in a small village what should i use, maybe just a whole brisket, every where i go they come rolled

Toby · Post by **Toby** » 13 Jun 2013, 09:50

Andy, you can do a great job by unrolling a brisket from a cash and carry, brisket is brisket but as you have heard there are two key areas the flat and the point, have a look at these vids we did a few years back which goes through the cooking process

http://www.bbbqs.com/Forum/viewtopic.php?f=17&t=2898

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