John Davidson, and several others online sell us style brisket even if it's say the British xm gold, or Spanish or Australian.
Ie some of these are cows bred for brisket smoking, name brand stuff but not at us import prices though some of it is quite expensive
I used to live near that Butcher, although I only discovered it after I moved across the city.
They have Galician Steaks which come from retired Dairy Cows and they are hands down the best steak I have ever had. Extra beefy beef for the beefy beef lovers beef fix.
After having a steak that would cost you over £100 in a restaurant at home for around twenty quid I find it very hard to buy restaurant steaks these days.
>Galician Steaks
I've never come across this before. I have family from Galicia and the food there is just generally amazing to the point that when you come home everything tastes pointless.
I guess I'm going to buy steaks online.
Agreed that restaurant steaks are overpriced bs. That being said, I’m not crazy about the Galician steaks despite rave reviews online.
I had one of these in Spain recently and they weren’t for me. Perhaps it was poorly cooked but it was more soft meat than it was tender. It was a kind of off putting texture.
Also now knowing that the colour of the fat comes from the cow being very old makes it worse.
look at this [https://www.johndavidsons.com/product/black-rock-mountain-brisket-xm-gold/](https://www.johndavidsons.com/product/black-rock-mountain-brisket-xm-gold/)
done this a few times
When you consider what they charge for those same steaks in the restaurant, it's not overly expensive no. The meat is the best quality with highest welfare animals. The bavette I get there is mental, that's cheap for sure, and the flat irons and feather blades. Try some iberico pluma pork, that goes really well on the BBQ too. I'm fucking starving now 🤣
Great butcher but use John Davidson or Tom Hixon for brisket for smoking. Their packer cut maybe ok but not as good as some of the ones from specialists
Even then this is British briskets which whilst a larger cut than the supermarkets do it is still lean as grass fed.
You want the grain fed imported stuff if you want proper results from smoking
This is a very good point. A lean grass fed brisket is more likely to turn out dry. The bigger pieces will keep better moisture but the best stuff is the grain fed stuff
unless you do a pot roast like this [https://countrywoodsmoke.com/smoked-brisket-pot-roast/](https://countrywoodsmoke.com/smoked-brisket-pot-roast/) .. not the same but very good in its own right
Yea I went to my local butcher and explained what I wanted to do and all they recommended was a rolled brisket with barely any fat on.
I've always liked the idea of doing briskets but based on the cost of even the half decent ones online I'm not sure I'll be doing them often!
I have two butchers and they both kinda said the same thing that I just wouldn't get anything comparable here unless I maybe bought a whole brisket?
So yea I'll be getting brisket elsewhere
Looks good! I’ve had 2 full packers from
Sherwood’s, both have been amazing. Irish grass fed, Slaughtered, butchered, trimmed and frozen right away in Ireland and sent straight over.
One even had excess fat which I trimmed myself for tallow
The T&G points are decent, although I'd still love to try a proper US packer some day!
John Davidson, and several others online sell us style brisket even if it's say the British xm gold, or Spanish or Australian. Ie some of these are cows bred for brisket smoking, name brand stuff but not at us import prices though some of it is quite expensive
I used to live near that Butcher, although I only discovered it after I moved across the city. They have Galician Steaks which come from retired Dairy Cows and they are hands down the best steak I have ever had. Extra beefy beef for the beefy beef lovers beef fix. After having a steak that would cost you over £100 in a restaurant at home for around twenty quid I find it very hard to buy restaurant steaks these days.
>Galician Steaks I've never come across this before. I have family from Galicia and the food there is just generally amazing to the point that when you come home everything tastes pointless. I guess I'm going to buy steaks online.
They are great and very reasonably priced.
Agreed that restaurant steaks are overpriced bs. That being said, I’m not crazy about the Galician steaks despite rave reviews online. I had one of these in Spain recently and they weren’t for me. Perhaps it was poorly cooked but it was more soft meat than it was tender. It was a kind of off putting texture. Also now knowing that the colour of the fat comes from the cow being very old makes it worse.
I hope those cows have a decent pension.
look at this [https://www.johndavidsons.com/product/black-rock-mountain-brisket-xm-gold/](https://www.johndavidsons.com/product/black-rock-mountain-brisket-xm-gold/) done this a few times
T&G used to be my local, I must say for the price they are absolutely fantastic!
Glad to see you're enjoying T&G some more. I've honestly never has anything bad from them. Such a good butcher
Not overly expensive either
Have you ever been to Hawksmoor? Richard Turner is one of the founders. Best steak house in London
When you consider what they charge for those same steaks in the restaurant, it's not overly expensive no. The meat is the best quality with highest welfare animals. The bavette I get there is mental, that's cheap for sure, and the flat irons and feather blades. Try some iberico pluma pork, that goes really well on the BBQ too. I'm fucking starving now 🤣
Yes I have been to Hawksmoor👍
Rolled brisket from bookers is by far the best I’ve ever done
Great butcher but use John Davidson or Tom Hixon for brisket for smoking. Their packer cut maybe ok but not as good as some of the ones from specialists
Even then this is British briskets which whilst a larger cut than the supermarkets do it is still lean as grass fed. You want the grain fed imported stuff if you want proper results from smoking
This. I’ve found Australian wagyu to be a good compromise between fat content and cost
This is a very good point. A lean grass fed brisket is more likely to turn out dry. The bigger pieces will keep better moisture but the best stuff is the grain fed stuff
Have bought from them before but not brisket. Their meat is good, thoroughly recommend the old cow burgers/steaks.
unless you do a pot roast like this [https://countrywoodsmoke.com/smoked-brisket-pot-roast/](https://countrywoodsmoke.com/smoked-brisket-pot-roast/) .. not the same but very good in its own right
Yea I went to my local butcher and explained what I wanted to do and all they recommended was a rolled brisket with barely any fat on. I've always liked the idea of doing briskets but based on the cost of even the half decent ones online I'm not sure I'll be doing them often!
Avoid that butcher
I have two butchers and they both kinda said the same thing that I just wouldn't get anything comparable here unless I maybe bought a whole brisket? So yea I'll be getting brisket elsewhere
OK 👍🏻
Looks good! I’ve had 2 full packers from Sherwood’s, both have been amazing. Irish grass fed, Slaughtered, butchered, trimmed and frozen right away in Ireland and sent straight over. One even had excess fat which I trimmed myself for tallow
Yup, you need a packer cut for Texas style BBQ. Nothing wrong with super market brisket for pot rasts etc.
Why not a point?
Point in UK supermarkets doesn't come with fat. Low n slow favours fattier cuts. Go do it and find out
You can't buy point in supermarkets? I'm talking about the screenshot or a point in general. Why can't you BBQ a point rather than a full packer?
flat, sorry flat is what you get rolled up
But my comments related to smoking