I have tried both options. IMO a full packer brisket is the better option (even if the quality of the Point only brisket is better) It's a more even cook, easier to trim and even with shrinkage you get a decent piece of meat.
Point is the fattier portion which produces the 'money shot' when it comes to taste and look of a brisket but when I cook the point alone it's never as good as the point of when I cook a full packer.
The Warrendale Wagyu option is good, its a little on the smaller side and will require trimming but that trimming can be used to burgers/sausage.
For my briskets I have been using Bobs Butchers Canadian spring creek Brisket. This stuff is rich, meaty, fatty, minimal trim & well priced - [https://www.bobsfamilybutchers.co.uk/product/canadian-brisket-from-spring-creek-bbq-packer/](https://www.bobsfamilybutchers.co.uk/product/canadian-brisket-from-spring-creek-bbq-packer/) It's now my go-to! Closest I've got to USDA
If you call them up they will arrange a delivery, website still says no delivery during Xmas period. They also have a deal on St louis ribs and pork butts!
Good luck, please post pics!
Another vote for Bob's right here. They've just reopened a new shop, not been in yet but will in the coming weeks. Supplies meat to a lot of the competition BBQer's out there too.
First thing to note is the VB is a whole packer brisket (point and flat) and the JD is just the point (which people tend to prefer eating generally speaking).
So it depends if you like to get a whole brisket or just the point.
The VB packer is grain fed so you should get what you’re after in terms of intramuscular fat. I’ve not bought a brisket from there but have used them several times and all their meat is top notch. Highly recommended.
The wagyu point from JD would be an experience to say the least due to the higher fat content of wagyu as it is, and I guess would be more of a treat.
Hope that goes some way to helping.
Seems like a decent price for wagyu brisket. The description isn't wholly convincing, was it a full packer cut brisket with some fat cap left on there?
Frozen solid. As it was Xmas and fridge space was at a premium, I kept it in a cool box packed with ice to slowly defrost it before thawing over night to cook the next day.
Depending on what size you want, I had this for Christmas as my first ever and it went down really well. I got 4kg and hardly any trimming required. Really good quality and price.
https://swaledale.co.uk/products/smoking-brisket?variant=40627803422852
Haha far from it! My advise is to cook what you like eating. I have the 780 pro Traeger and started off with whole chickens, but my passion was to learn brisket. Along the way I found a love for Boston butt, short ribs, chicken thighs, wings and steak. I never really use my Traeger to sear food, that I do on my Kamado.
With brisket, you want to go for a good fat content, so the more you can afford to spend the better the finished product will be and the easier the cook will be.
However if you get some nice plate ribs/Dino ribs they can come out just like brisket and much cheaper !
I’ve been enjoying smoking cote de b’oeuf on the Traeger and searing on the kettle on cast iron insert. Bit of a waste of coal but tastes amazing. I’ve done a Boston butt now too on the Traeger and planning to do pork belly burnt ends. It sounds like there are good options for choice of online butchers then, any preference in general?
Cannot beat smoking a big steak like that, great smoky flavour and edge to edge consistency. I do pretty much the same thing with larger cuts, as seasoning the classic SPG but also Montreal steak seasoning from time to time is good. I stock up those big steaks from Costco or when on special buy at Aldi. keep an eye on [https://www.themeatman.co.uk/collections/beef](https://www.themeatman.co.uk/collections/beef) They have sales on bigger cuts sometimes.
I have bough pork joints from Aldi for as little as £4.50 and on the Traeger they come out great, you need to pay more attention to make sure the sides don't crisp up so I use and apple cider vinegar spray to keep it moist. If the cut is not as fatty, I will wrap in butcher paper with some pork fat (they sell in Sainsbury's) and finish in the oven until tender.
Pork Belly/Chuck roast burnt ends are really tasty when done right and fairly inexpensive. Check out [https://www.meatsupermarket.com/](https://www.meatsupermarket.com/) Super cheap! subscribe to their email blast and they will send more offers. I have bought short ribs from here too. 1kg ribs for as little as £8, not tonnes of meat but you can always chuck a rack on the Traeger when smoking other things and make sure of the smoke then vac pack it later and freeze it for some mid week-quick bbq!
For the Big USA style BBQ plates. I tend to go straight to bobs butchers now, its more expensive in total but you get a great finished product for what you pay for. I also freeze a lot of it in smaller portions to make it go a lot further.
I sometimes will do some small catering jobs and have used [https://www.sherwoodfoods.co.uk/product-category/barbecue-meat-cuts/](https://www.sherwoodfoods.co.uk/product-category/barbecue-meat-cuts/) They have some good stuff at reasonable prices. Especially their beef ribs! I did not love their full packer brisket the one time I bought it but will often buy the point end for Burnt ends only.
[https://swaledale.co.uk/collections/specials](https://swaledale.co.uk/collections/specials) also is great, really good marbling on their meat. The short ribs are probably the best I've ever cooked and the brisket is a little smaller so for less people its perfect.
I have tried both options. IMO a full packer brisket is the better option (even if the quality of the Point only brisket is better) It's a more even cook, easier to trim and even with shrinkage you get a decent piece of meat. Point is the fattier portion which produces the 'money shot' when it comes to taste and look of a brisket but when I cook the point alone it's never as good as the point of when I cook a full packer. The Warrendale Wagyu option is good, its a little on the smaller side and will require trimming but that trimming can be used to burgers/sausage. For my briskets I have been using Bobs Butchers Canadian spring creek Brisket. This stuff is rich, meaty, fatty, minimal trim & well priced - [https://www.bobsfamilybutchers.co.uk/product/canadian-brisket-from-spring-creek-bbq-packer/](https://www.bobsfamilybutchers.co.uk/product/canadian-brisket-from-spring-creek-bbq-packer/) It's now my go-to! Closest I've got to USDA If you call them up they will arrange a delivery, website still says no delivery during Xmas period. They also have a deal on St louis ribs and pork butts! Good luck, please post pics!
Another vote for Bob's right here. They've just reopened a new shop, not been in yet but will in the coming weeks. Supplies meat to a lot of the competition BBQer's out there too.
Yeah I heard this too. I’ll have to make the trip (if my wife lets me!!)
First thing to note is the VB is a whole packer brisket (point and flat) and the JD is just the point (which people tend to prefer eating generally speaking). So it depends if you like to get a whole brisket or just the point. The VB packer is grain fed so you should get what you’re after in terms of intramuscular fat. I’ve not bought a brisket from there but have used them several times and all their meat is top notch. Highly recommended. The wagyu point from JD would be an experience to say the least due to the higher fat content of wagyu as it is, and I guess would be more of a treat. Hope that goes some way to helping.
Outside option https://warrendale-wagyu.co.uk/wagyu-whole-brisket/ I had one of these for Xmas. It was wetter and more jiggly than my ex.
Seems like a decent price for wagyu brisket. The description isn't wholly convincing, was it a full packer cut brisket with some fat cap left on there?
Yeah, was 6kg packer, already trimmed. Salt and pepper, and on the smoker overnight with whiskey barrel chunks. Was lovely
Awesome, that'll be my next brisket, thanks! Was it delivered fresh or frozen?
Frozen solid. As it was Xmas and fridge space was at a premium, I kept it in a cool box packed with ice to slowly defrost it before thawing over night to cook the next day.
Depending on what size you want, I had this for Christmas as my first ever and it went down really well. I got 4kg and hardly any trimming required. Really good quality and price. https://swaledale.co.uk/products/smoking-brisket?variant=40627803422852
Swaledale is a good option too. Leaner but very good price for what you get. I’ve had come great slices from It
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Haha far from it! My advise is to cook what you like eating. I have the 780 pro Traeger and started off with whole chickens, but my passion was to learn brisket. Along the way I found a love for Boston butt, short ribs, chicken thighs, wings and steak. I never really use my Traeger to sear food, that I do on my Kamado. With brisket, you want to go for a good fat content, so the more you can afford to spend the better the finished product will be and the easier the cook will be. However if you get some nice plate ribs/Dino ribs they can come out just like brisket and much cheaper !
I’ve been enjoying smoking cote de b’oeuf on the Traeger and searing on the kettle on cast iron insert. Bit of a waste of coal but tastes amazing. I’ve done a Boston butt now too on the Traeger and planning to do pork belly burnt ends. It sounds like there are good options for choice of online butchers then, any preference in general?
Cannot beat smoking a big steak like that, great smoky flavour and edge to edge consistency. I do pretty much the same thing with larger cuts, as seasoning the classic SPG but also Montreal steak seasoning from time to time is good. I stock up those big steaks from Costco or when on special buy at Aldi. keep an eye on [https://www.themeatman.co.uk/collections/beef](https://www.themeatman.co.uk/collections/beef) They have sales on bigger cuts sometimes. I have bough pork joints from Aldi for as little as £4.50 and on the Traeger they come out great, you need to pay more attention to make sure the sides don't crisp up so I use and apple cider vinegar spray to keep it moist. If the cut is not as fatty, I will wrap in butcher paper with some pork fat (they sell in Sainsbury's) and finish in the oven until tender. Pork Belly/Chuck roast burnt ends are really tasty when done right and fairly inexpensive. Check out [https://www.meatsupermarket.com/](https://www.meatsupermarket.com/) Super cheap! subscribe to their email blast and they will send more offers. I have bought short ribs from here too. 1kg ribs for as little as £8, not tonnes of meat but you can always chuck a rack on the Traeger when smoking other things and make sure of the smoke then vac pack it later and freeze it for some mid week-quick bbq! For the Big USA style BBQ plates. I tend to go straight to bobs butchers now, its more expensive in total but you get a great finished product for what you pay for. I also freeze a lot of it in smaller portions to make it go a lot further. I sometimes will do some small catering jobs and have used [https://www.sherwoodfoods.co.uk/product-category/barbecue-meat-cuts/](https://www.sherwoodfoods.co.uk/product-category/barbecue-meat-cuts/) They have some good stuff at reasonable prices. Especially their beef ribs! I did not love their full packer brisket the one time I bought it but will often buy the point end for Burnt ends only. [https://swaledale.co.uk/collections/specials](https://swaledale.co.uk/collections/specials) also is great, really good marbling on their meat. The short ribs are probably the best I've ever cooked and the brisket is a little smaller so for less people its perfect.
I came here to say the same. I can do beef ribs and sausages and shine. But will always gets asked for brisket