It was a good brisket but a load of work to get it in a reasonable state. I've been talking with Olly about the trim, and hopefully he'll be able to get it a bit better going forward.
@@BunchofSwines Great video & good to read this - I'd pay a bit more per kilo for a cleaner trim as an 'amateur'. (Just got my Thursday delivery from Olly and looking forward to beef ribs this weekend!)
Looks good for UK brisket to be fair! Do you normally use USDA/Aussie? I've Had some horrors from grass fed brisket before, but just ordered a point from Ollie.
Cheers! Appreciate your review of this!
100% Welsh beef mate, not English as you suggested in the video so not a surprise it's so good!!
Looks good to me guys...I'm not shy of a bit of trimming so that looks right up my street...
great cook Ed - Olly will be a happy boy :)
It was a good brisket but a load of work to get it in a reasonable state. I've been talking with Olly about the trim, and hopefully he'll be able to get it a bit better going forward.
@@BunchofSwines good to hear - thanks Ed/Em
@@BunchofSwines Great video & good to read this - I'd pay a bit more per kilo for a cleaner trim as an 'amateur'. (Just got my Thursday delivery from Olly and looking forward to beef ribs this weekend!)
Have you looked at grid iron meats, they use rare breed beef and pork, would love to see some vids using their meat
Looks fantastic. What temp did you cook at mate?
300f all the way
Nice and secretive with whats in the "stock" lol - don't blame ya :)
Looks good for UK brisket to be fair! Do you normally use USDA/Aussie? I've Had some horrors from grass fed brisket before, but just ordered a point from Ollie.
Yeah, we normally use Aussie, USDA or Canadian. But the dairy brisket was great and I’ve cooked them again since this and they also came out great.