Hello all-
Been smoking meats for some time in the states and recently moved to Poland with my family. Long story short, bbq restaurants are non-existent here in terms of what Americans think of and we are in the middle of planning to open our own. At any rate, while tweaking and translating recipes to utilize as many local ingredients as possible I’ve found a huge problem: I can’t find brisket! Poland butchers its meat differently so there’s no direct translation to the brisket cut. Admittedly, ive always just gone to an American butcher and asked for brisket or pork shoulder, ribs etc and was oblivious to specific anatomy and butchering practices. Anyway, my question is if anyone could help me better explain to a butcher the brisket? Considering our plans, I’m really just concerned with the point but I just want to be able to clearly explain what we are needing.
Thanks all in advance!
Been smoking meats for some time in the states and recently moved to Poland with my family. Long story short, bbq restaurants are non-existent here in terms of what Americans think of and we are in the middle of planning to open our own. At any rate, while tweaking and translating recipes to utilize as many local ingredients as possible I’ve found a huge problem: I can’t find brisket! Poland butchers its meat differently so there’s no direct translation to the brisket cut. Admittedly, ive always just gone to an American butcher and asked for brisket or pork shoulder, ribs etc and was oblivious to specific anatomy and butchering practices. Anyway, my question is if anyone could help me better explain to a butcher the brisket? Considering our plans, I’m really just concerned with the point but I just want to be able to clearly explain what we are needing.
Thanks all in advance!