Brisket on or off the bone
Posted: 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
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