Brisket on or off the bone

Brisket, steaks, roasts, ground beef or any beef recipes.

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thicko
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Brisket on or off the bone

Postby thicko » Tue Apr 16, 2013 5:34 am

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
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BluDawg
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Re: Brisket on or off the bone

Postby BluDawg » Tue Apr 16, 2013 9:14 am

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
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thicko
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Re: Brisket on or off the bone

Postby thicko » Fri Apr 19, 2013 6:40 pm

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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