As I promised I have some picts of a typical British brisket "joint" from a supermarket. There just ain't a lot you can do with that. No matter what I've tried there just isn't enuff fat for it to turn out good. No amount of sauce or mop seems to help. I have NOT tried a brine yet, maybe? This is typical of British meat. Fortunately the local village butcher is willing to get me what I want, so long as we can converse and I explain what it is. Different names here. And a slightly different taste. The British feed animals on barley, changes the flavor. A couple months ago I took Ms. KC out for a meal to 1 of the 2 places in the area where I can get a half/way decent steak. I ordered a ribeye and the waiter asked if I was aware that a ribeye was a "fatty" cut of steak? So apparently they must have had complaints about the ribeye. Well trimmed, unsmoked back bacon is the norm here although you can get "smoked streaky bacon" (belly bacon ) in supermarkets. NEVER had it in a pub or restaurant for breakfast. This "joint" got treated as I normally do and it was braised, covered in the oven. Slow cooker with liquid works well too. BTW. 15 years ago I had to order my cheap offset smoker from Germany. Couldn't find one here. Gettin better here now. Just thought you might be interested in seein the differences. Keep Smokin!