Hello folks. One of the main reasons I asked Jeff to start this group is because it is so hard to get the cuts of meat here that are discussed on the other side of the pond. It is a terminology thing I beleive. Other contributing factors were the rationing after WWII and then the "mad cow" scare. Folks got away from asking for large cuts and then butchers weren't allowed to sell beef on the bone. Try going to your local butcher and asking for beef ribs. Things are getting easier now and I hope we as a group can hurry them along.
I am still working on what to order for a chuck roast so if anyone has had some luck please post. I can now order a brisket from the local butcher or meat wholesaler ( wholesaler is best option IMHO ). What you ask for is point end of brisket, removed from the bone, untrimmed and with the silverskin removed. If the butcher doesn't understand silverskin, it's the connective membrane on the bone side of the brisket. If the silverskin is still attached it won't hurt the brisket like with ribs and can easily be trimmed away after cooking. Now this won't be a "packer trim" like they get in the states but it's as close as I have gotten. It is more fatty so you can trim before you smoke if you wish but I just smoke as is and trim when I slice. As for beef ribs; try asking for untrimmed thick end of rib. Nice cut of meat for low and slow. If anyone else has some helpful tips this is the place to post 'em. Hope this helps. Keep Smokin!
Edited by KC5TPY - 11/6/13 at 3:09pm