I am in the UK where we have different cuts of meat. I have just got me a smoker and would like to try a brisket US style.
Our brisket normally comes boned and rolled ready for slow roasting in the oven.
It is still possible to get it as it was, on the bone and covered in fat. My question, how should I ask my butcher to prepare it. Should it be 'on' or 'off' the bone, do I ask him to leave the fat on?
Many thanks Mike UK
Brisket on or off the bone
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Re: Brisket on or off the bone
Off the bone leave the fat, You want to trim that(Fat) yourself there are plenty of videos and Tutorials on line on how to trim one.
this one is Very good
http://www.youtube.com/watch?v=VmTzdMHu5KU
this one is Very good
http://www.youtube.com/watch?v=VmTzdMHu5KU
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ECB
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- Pilgrim
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Re: Brisket on or off the bone
BluDawg wrote:Off the bone leave the fat, You want to trim that(Fat) yourself there are plenty of videos and Tutorials on line on how to trim one.
this one is Very good
http://www.youtube.com/watch?v=VmTzdMHu5KU
Thanks for reply, I have found a lot of the video's very helpful. Mike
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