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Good evening, Yes, indeed, I thought the same thing when I read the name Pekelborst and googled it. After much confusion I called my butcher and he reassured me that the meat is fresh and this is how this particular produced calls this cut. I found a website with Dutch beef cuts with 3D photos...

Thanks Frits, indeed I saw that recipe and was already thinking about it. Maybe checking for your opinion- would you trim the upper part of this piece just like this fellow did in this other post, or would you put in the whole piece as it is in the Kamado? I have a Kamado Joe Classic...

Hi Frits! Thanks for your reaction. I actually asked this question to the butcher and is a raw piece, so it’s not cured. Maybe I wasn’t clear, but my intention is to make a Brisked on the Kamado low and slow, so pastrami is for sure out of the question!

Good day fellow BBQ'ers. First of all, apologies that my Dutch isn't very good, but I had a question for you all! I planned to do in the coming days a piece of brisket in my Kamado Joe. Getting a good piece of brisket in Amsterdam has proven a bit challenging though, and after going to my local...

Hi everyone! Sorry, my Dutch isn't very good but I share the passion with you all for cooking and BBQ in special. I look forward to getting to know you and learning from you all! Best regards, Javier