Brisket is one of the best slow-cooking barbecue meats. It has a supreme blend of flavour and tenderness when it is cooked to perfection. This versatile, delectable cut is located between the front legs and is part of the breast. It is made up of the superficial and deep pectorals. Brisket tends to be smoky and fragrant as well as it being one of the least expensive cuts, so it’s no surprise when it comes to it being one of the most loved cuts.
This joint is best cooked low and slow. Remove all packaging and allow to breathe for 10 minutes. Oil and season surface of meat and sear all over in a hot frying pan, before transferring to a roasting tray and placing in the oven. 180°C, Fan 160°C, Gas 4.
60 MINS per 500g + 30 MINS
Remove from the oven, cover with foil and rest for 15 min before carving.