Brisket

Our Brisket is cut from the breast of the animal. It comes with a fat cap and has beautiful marbling throughout.

This is the perfect cut for braising, smoking or curing for corned beef. It's traditionally cooked low and slow to ensure tenderness of the final product.

Serving Suggestion  1kg: 4 - 6 people

Cooking Suggestion - Smoke at 120°C until the internal temperature is 90°C (approx 12 hours). Alternatively slow cook on a wire rack cover in a oven at 140°C for 6 - 8 hours.