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Brisket in Dublin

  • 22-03-2019 1:47pm
    #1
    Johnnyhpipe
    Closed Accounts Posts: 748 ✭✭✭


    Hi,

    I’m looking for a bitchers in Dublin where I’d get brisket? Im not sure if brisket means something different between Ireland and US...but last time I bought ‘brisket’, the Dublin butcher assured me thats what it was, and it certainly was not..

    Any recommendations please?? Looking to smoke it low n slow!


Comments

  • #2
    odyssey06
    Registered Users Posts: 27,793 ✭✭✭✭odyssey06


    If you search on this thread you'll see some discussion of Brisket:
    https://www.boards.ie/vbulletin/showthread.php?p=106526170

    James Whelan has an online presence and several butchers around Dublin:
    http://www.jameswhelanbutchers.com/proddetail.php?prod=6172

    "To follow knowledge like a sinking star..." (Tennyson's Ulysses)



  • #3
    The Hill Billy
    Registered Users Posts: 22,744 ✭✭✭✭The Hill Billy


    Why did you think that the butcher didn't give you brisket?


  • #4
    laros
    Registered Users Posts: 861 ✭✭✭laros


    The Hill Billy wrote: »
    Why did you think that the butcher didn't give you brisket?

    Maybe the butcher gave the o/p corned beef brisket


  • #5
    Muahahaha
    Registered Users Posts: 19,609 ✭✭✭✭Muahahaha


    iirc from the BBQ thread someone said that our cut of brisket is not the same cut as what you would get if you asked for it in the States. Likely just a difference between how American and Irish butchers are trained. I can't remember exactly what the difference is (something to do with the fat cap?) but someone on that thread explained it. They also specified what exactly to ask your butcher for if you want it American style


  • #6
    Johnnyhpipe
    Closed Accounts Posts: 748 ✭✭✭Johnnyhpipe


    The Hill Billy wrote: »
    Why did you think that the butcher didn't give you brisket?

    It didnt have a fat cap, point or a flat. It was just a lump of lean cheap rubbish that didn’t cool well at all. The place I got it from was actually linked above... very surprising as I’ve used them for a lot of good stuff over the years


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  • #7
    laros
    Registered Users Posts: 861 ✭✭✭laros


    Johnnyhpipe wrote: »
    It didnt have a fat cap, point or a flat. It was just a lump of lean cheap rubbish that didn’t cool well at all. The place I got it from was actually linked above... very surprising as I’ve used them for a lot of good stuff over the years

    I think the cut you need is called "End Cap" over here.... At least that's what my local shop calls it... A lot of Brazilian lads use it. I'm in county Offaly by the way....


  • #8
    tedpan
    Moderators, Recreation & Hobbies Moderators Posts: 4,627 Mod ✭✭✭✭tedpan


    Marks and Spencer's do a brisket, ready in 30 mins


  • #9
    The Hill Billy
    Registered Users Posts: 22,744 ✭✭✭✭The Hill Billy


    Were you buying a whole brisket? No layer of fat is odd alright. I usually buy the flat as the end is too fatty for my liking.

    Des Byrne or Aidan O'Brien - both are Skerries-based butchers - could sort you out. You may need to ring ahead & order though.


  • #10
    dudara
    Registered Users Posts: 33,519 ✭✭✭✭dudara


    The kind of cut you want for BBQ/slow cooking isn’t often readily available in butcher shops. They tend to have differently trimmed versions for pot-roasting etc.

    However, if you talk to your butcher, they should be able to do the cut you need. A whole uncut brisket usually needs to be ordered in, it’s not something they tend to carry normally.

    I’ve gotten briskets several times from the Village Butcher, Ranelagh. But any good butcher should be able to sort you out.


  • #11
    vicwatson
    Registered Users Posts: 28,403 ✭✭✭✭vicwatson


    And note James Whelan is owned by Dunnes Stores


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  • #12
    dudara
    Registered Users Posts: 33,519 ✭✭✭✭dudara


    I think the retail side was bought by Dunnes. IIRC, the butchery part of the business is still owned by Whelan’s. Whelan also still runs the business, just doesn’t own it anymore


  • #13
    Johnnyhpipe
    Closed Accounts Posts: 748 ✭✭✭Johnnyhpipe


    tedpan wrote: »
    Marks and Spencer's do a brisket, ready in 30 mins

    Where’s the fun in that?!


  • #14
    neris
    Registered Users Posts: 20,032 ✭✭✭✭neris


    You need what the yanks call a full packer. It's a good few kilos whole & untrimmed. There is a difference in the meat here compared to the American brisket you see. Ours isn't as fatty due to the way our cattle are bred and reared


  • #15
    Muahahaha
    Registered Users Posts: 19,609 ✭✭✭✭Muahahaha


    neris wrote: »
    You need what the yanks call a full packer. It's a good few kilos whole & untrimmed. There is a difference in the meat here compared to the American brisket you see. Ours isn't as fatty due to the way our cattle are bred and reared

    Remember reading before that in the States they feed the cattle angel dust which is a fattening agent and is illegal for farmers to use here or anywhere within the EU. There was a case here in Co.Monaghan a couple of years back where a farmer got caught feeding it to his herd to increase the price he got at the abbatoir. The reason he got caught was because Customs were searching his farm for evidence of diesel laundering when they came across the angel dust so he ending up getting done on the double.


  • #16
    Lady Haywire
    Registered Users Posts: 5,181 ✭✭✭Lady Haywire


    Muahahaha wrote: »
    Remember reading before that in the States they feed the cattle angel dust which is a fattening agent and is illegal for farmers to use here or anywhere within the EU. There was a case here in Co.Monaghan a couple of years back where a farmer got caught feeding it to his herd to increase the price he got at the abbatoir. The reason he got caught was because Customs were searching his farm for evidence of diesel laundering when they came across the angel dust so he ending up getting done on the double.

    Illegal in the US too. Fattier beef there tends to be from feeding & breeding. A lot of Angus breeding in the cattle: who naturally have more marbled meat. Couple that with a high grain diet instead of grass & those would be the main causes for fattier meat.


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