Is This The Best U.K. Brisket Available?

[@WilsonsBBQ]

Have you cooked the XM Gold?

[@oktane2002]

A couple times. Love them, reminds me of the Choice Select briskets we used to get in the UK a few years back. The price is great for the size too. Nice job sir

[@jezzadenton8854]

Yes, we had it for Boxing day. Superb! Much better than the 1953...

[@marmaluke]

Very very soon 🙌

[@artustbbq1195]

Nice one dude. Showing off UK beef at its best.

[@psychosmurfer]

Great video and from my experience cannot go wrong with John Davidsons :) Keep up the great work.

[@WilsonsBBQ]

Thank’s for watching! Agreed!

[@drobbow]

Another brilliant video, thanks very much. I have been recommended these guys just recently, then this video pops up. Couldn't be better timed.

[@ianbiddulph3396]

Did two of these last year for friends after coming to your class at the shack (old shop). Went really well and everyone loved it going to be using them again this year.

[@KeithMoonMTB]

That looked fantastic our dave.

[@mark5904]

Glad you are back posting on youtube, keep em coming!

[@WilsonsBBQ]

Thanks! Will do!

[@andrewriley8110]

Will definitely try one of these. Best I have had to date was from Warrendale wagyu

[@jasonmaginnis9835]

Excellent cook

[@o0bananaman0o]

thanks for doing Celsius numbers also

[@kdranchaz3240]

You nailed this cook! Great job!

[@Sam-x5n3o]

Don’t suppose you’ve got a link for your warming oven have you? Trying to do a bit of research for the ideal one and struggling. Great videos btw really informative 👍

[@WilsonsBBQ]

It’s an Arisco BQ0

[@markburton4681]

hi great vid and great site ,im going to buy the same brisket .quick question .....my oven only goes as low as 155-160f 65-70 c would this be ok to hold my brisket for several hours ?

[@WilsonsBBQ]

Absolutely. Let the brisket cool down before going in of course

[@PaulIves1979]

Still not tried one of these, having had so many bad UK briskets in the past. Always use USA/AUS brisket, but I will definitely try one of these soon 💯 Good video mate 👍

[@7frodo7]

I had a brisket from my local butcher I just asked for a 3 kg brisket. I explained I wanted to smoke it as I know cuts are different here to the us. He also noted that to me aswell. I didn’t expect to get what he gave me it just about fit on my smoker (proQ frontier) was a decent cook 12 hrs kids ate it so all was good. 1st brisket cook aswell. It didn’t look like a packer brisket though.

[@ShinyRacer22]

Looks tremendous mate. I've cooked an XM gold from Davidsons and it was great. Swaledale is another good uk butcher for brisket, competitively priced, decent marbling and always delivered fresh

[@GHOLT81]

Thanks for another great video-do you never find that if you leave the silver skin on the underside it causes the brisket to curl slightly? Thanks again.

[@jonathangransden5836]

Cheers for the video Dave! Have just placed an order for a couple of these with jdb. I’ve been looking for a good alternative to the Creekstone Farms USDA for some time, so this is much appreciated. I tried an Irish grass fed “select” brisket last year but it had virtually no fat cap and was very thin, hopefully these XM Gold briskets will be as good as you make them look! 👍🏻🥳😎

[@Sam-x5n3o]

Great videos as always, really informative. Don’t suppose you’ve got a link for your food warmer oven have you? I’m trying to do some research into them but finding it difficult to know what’s best

[@cmnewcombe]

I have seen Brad at Chuds use what looks like the Sage Smart Oven Pro which is about £250 and looks extremely useful for other things as well as holding BBQ!

[@cmnewcombe]

kzbin.info/www/bejne/ZpDGoKN_m7mhr5osi=svzrkNE1s44vQSED

[@jackreid6461]

We’re you from are these available for sale?

[@StacyVictorino-gn7le]

Great job.

[@dansmith8512]

Love the video again. Ive got this brisket ready to cook in a few months. Sadly on an wsm. Is it worth it? can you still make good bbq on a wsm with big cuts of meat

[@WilsonsBBQ]

Absolutely you can! I know cooking with ry has done a lot of WSM stuff. Might be worth taking a look at his channel

[@dansmith8512]

@@WilsonsBBQ thanks. I'll check him out. Good luck and keep the videos coming

[@leeadler4221]

I have one in my freezer! Doing it next weekend 😎

[@celtic78910]

What are those stainless steel containers called? Quite a good idea so I don't get salt a pepper everywhere each time I do the rub. 😁

[@WilsonsBBQ]

Gastronorm tray

[@celtic78910]

Thanks mate will order one@@WilsonsBBQ

[@nr8]

Just copped one now even though I just ordered an Aberdeen Black Australian one yesterday from Bobs. Is that one any good too?

[@CornishCarnivore]

XML Gold are fantastic briskets and at a great price point. I have also found that more and more UK & Irish farms are producing Wagyu/Wagyu cross breeds. These grass-fed high fat animals produce some of the best beef I have ever tasted, and stand up well when cooked on a smoker. They're also far cheaper than other imported Wagyu. One for you to look out for. Warrendale Wagyu and Carbrooke Meats are two examples.

[@oso8595]

How do you like the 2:1 pepper to salt ratio

[@TheDarrenread]

Another great video. My question is at 90 pounds a brisket, how do you make money on selling cooked brisket? Say a ten hour cook, wood use, a half hour trim and the initial cost of meat!? Cheers Darren

[@WilsonsBBQ]

It’s a very good question. But the answer is, you just have to price it right. It will be expensive, but if people want it, they’ll buy it. Some places make little or no profit on brisket, and use it purely as a way to get people through the door. Break even on brisket and upsell the sides etc. the other thing is, you absolutely have to use the trim in order to make it viable, in my opinion. I turn my brisket trim into sausage.

[@skatman3278]

Found this video looking for a good source of brisket. Everywhere I've been in the UK the cuts are far too lean. Just wondering - why you increase your temps to 275°F while conventional wisdom states to keep at 225°F for the duration of the cook? Not doubting your method as the results look great. Just wondering.

[@WilsonsBBQ]

In my experience 275 gets the same outcome as 225 but quicker, and with better fat render due to the higher temps. 275 is still plenty low and slow enough. 225 is unnecessarily low to me.

[@skatman3278]

@@WilsonsBBQ interesting. I'll have to give it a go. My current brisket up here (moved from Bristol to near Manchester) is always turning out quite dry. I'm using the same technique as before, but I think the meat just isn't as good. I'm also tempted to try a completely uncovered method.

[@carpNcoffee]

Check out Grid Iron meat. Yorkshire heritage, fine marbling!

[@WilsonsBBQ]

Grid iron are excellent. I would recommend their briskets, and all of their products to everyone. My first ever brisket cook was a grid iron

[@MikeStribling-mo9wj]

Have you ever bought any weight other than the biggest one (i noticed there was 4.5kg all the way up to 6+) If so did you have the same results??

[@WilsonsBBQ]

I dont generally buy less than 6kg. Typically, the larger ones will have a thicker fat cap, and although you’ll need to trim more, that extra fat translates into the intramuscular fat too - so they’ll (more often than not) be more marbled.

[@MikeStribling-mo9wj]

@@WilsonsBBQ thankyou for the reply and advice 👌👍

[@Amocoru]

Even in the US most places have horrible briskets unless you overpay by a truckload. The average brisket near me even at a Walmart is upwards of $150 US for horrible quality. I buy 1-2 a year from Porter Road when they're available and about the same for dino ribs. I don't want to break the bank but I want a quality product and unless you live in TX that is very hard to achieve. Looks beautiful btw. Thanks for sharing! Also, you say grass fed. Do you mean grass fed, grass finish or is it grass fed grain finish? Just trying to help share the info for the UK audience trying to keep it as authentic as possible. I personally find the grass finish very off-putting and I'm trying to help those that might share my sentiment! Thanks so much.

[@VicBarry]

Nice video dude - Similar scenario here in Ireland, really hard to get something big and decent, generally find cash and carrys seem to have the biggest, but fat cap is hit and miss (granted all Irish beef is grass fed so decent fat caps are another story). One or two of the butchers are now offering Snake River Farms and Creekstone, but prices are insane.

[@WilsonsBBQ]

I believe the XM gold are Irish! May be worth seeing if you can get hold of one. They’re by Black Rock if that’s any help. Love creekstones, back before covid they were about £90 for a 6kg 😐

[@VicBarry]

@@WilsonsBBQ ooohhhh great stuff mate. I’ll check that out. Yeah prices are crazy. That 6kg from where I’m looking (Higgins Butchers) works out at around €170 / £145. 😅

[@aidzumo2760]

What weight would you recommend for the xm gold

[@WilsonsBBQ]

I go for either the 6 or 6.5kg

[@craggleroks]

....immediately heads to John Davidsons....

[@ConorCody]

You need to open a restaurant the uk is needing this id travel hours for this

[@TheCypriot96]

Or go to a local butcher ? Brisket is usually cheaper than the £15/kilo you paid. Probably can get it for around 10-12/kilo if u live outside london

[@Orcaben1]

i don't know where you live but i never found anything like this in hertfordshire after 2017, sussex or Hampshire, most butchers don't actually butcher their own meat anymore. My local butchers on the isle of wight does, however their prices are higher than this, WAY higher than this, you're looking into the £30 per kilo range!

[@CMC_TX]

Someone mentioned Walmart..NO! NEVER EVER GET YOUR MEAT THERE.. YOU CAN GOOGLE WHY...

[@lh6433]

Every time I order from JD the packaging is damaged or broken. They never help and end up having to a claim.

[@CMC_TX]

Im a 6th generation Texan...watching curiously

[@NicksGotBeef]

Happens to coincide with a sale of the Xm gold. Coincidence… hehe

[@WilsonsBBQ]

I posted this video a week early as I got the sale email!

[@nickjparker1979]

love the channel and content. I'm subscribed, but the jump cuts are too often in my opinion. I'm not a creator so please don't take offence. Just my feedback. Meat cooking is immense 🤤

[@WilsonsBBQ]

Appreciate the feedback! Taken on board! Thank’s a lot for watching!

[@meeshker]

Throw away £10 worth of meat , good start

[@WilsonsBBQ]

If your first thought was that the trim would be thrown away, then maybe you need to think more creatively about cooking. The trim likely ended up in either sausage, burgers or tacos. I never throw a single gram of meat away.

[@simonwesternfield]

The quality of this video is horrendous. If you’re going to do a video to teach people put some effort in rather than just recording a cook you are already doing, big 👎 from me. Far better brisket videos out there

[@Claznay]

£90 quid though for one cook🥲

[@Sam-x5n3o]

Don’t suppose you’ve got a link for your warming oven have you? Trying to do a bit of research for the ideal one and struggling. Great videos btw really informative

[@Sam-x5n3o]

Don’t suppose you’ve got a link for your warming oven have you? Trying to do a bit of research for the ideal one and struggling. Great videos btw really informative