Aussie BBQ Forum

Grill Pro Australia wrote:

JPete wrote:The butcher i met today reckoned that cos this is a little lean, maybe consider rolling the brisket and keeping it in place with a metal skewer - but i havent really seen or heard of this before? i cook in a weber...whats the thought on rolling it?

He would be talking about the "Flat" not the "Point"

I've never heard of rolling the Flat, I actually wont cook it anymore, its hugely overrated in my opinion. My recommendation would be to cook the Point only as its marbled with Fat and is a much nicer part of the Brisket.

Try Chuck & prep it the same way, I think it is better than Brisket anyway.

I found this too. I bought a brisket for a texas bbq party I was putting on. First attempt... "that's not a brisket :-\".. well, I guess I'll freeze the deboned beef flank.

Second attempt... well, that's a brisket, but its so tiny, thin and pathetic looking. Just like that picture previously posted in this thread actually.

I also bought a nice big whole chuck which looked like I thought the brisket should've

Guess which turned out devine... and guess which turned out tasting like I find aussie brisket always does

Maybe I'm just not a fan of that greasy brisket flavour. US brisket doesn't seem to have that taste.

I'd now recommend using a whole chuck, when you want to do a "brisket". Just works better.

So the next question is how to get a good brisket? Need to find the right butcher, or would most butchers be able to give you the right bit of meat when you ask? I've been to a couple of butchers for brisket before, and each time have been given a fairly flat bit of meat (an inch to an inch and a half thick), weighing 1-1.5kg in total. I haven't seen any larger bits of meat, though can appreciate that they wouldn't tend to put a whole brisket in the window display. When I've cooked them they've been tasty, but always a bit dry. Could easily be my cooking technique though! Would an Aussie butcher recognise the term 'whole brisket packer' or 'whole brisket point?'

Ta. Actually one of those suppliers is one of the ones I'd mentioned above - I'll have to go back and ask them for a bigger chunk!