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Bone In Beef Brisket (1.15-1.30kg)

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Description

Bone in brisket is a high in flavour cut. It's ideal for long, low-temperature roasting or smoking to achieve a tender, melt-in-the-mouth texture. The rib bones add flavour and structure, typically requiring a long & slow cooking method to render down the fat.

Keeping the meat on the bone retains the moisture during the cooking process.

Cooking

How To Cook Bone-In Brisket

Season the meat.

Season the meat with salt and pepper or rub to flavour the meat before cooking.

Cook your meat from room temperature.

Don’t forget to bloom the meat. Meat shouldn't be cooked from cold! Allow to sit for half an hour outside of the fridge so the meat reaches room temperature. Remove any packaging and wait before cooking to bring the meat to temperature. This ensures consistency when cooking.

Use Tinfoil

Wrap completely in tinfoil, which helps to keep the moisture in.

Cook low and slow

Place on a roasting dish and cook for 5+ hours at 120-160° the longer you cook it the more tender it will be.

90 raised to the composed with power C

96 raised to the composed with power C