Cut from the breast, the packer cut brisket is perfect for barbecue aficionados and ideal for when you've got plenty of mouths to feed. Favoured primarily as a smoking cut, we ensure that a decent amount of fat is left to keep the inner meat moist after a long, slow cook.
If you require a broader coverage of the fat cap on the brisket, or even some extra trimming, please drop us a line in the Butcher's comments box, or email us direct.
RECIPE
RICHARD'S SMOKED BRISKET
INGREDIENTS
6kg Packer Cut Brisket
100g Great Cow Rub
30ml mustard of choice
- Set the smoker for 115c
- Coat the brisket all over with the mustard and evenly cover with the dry rub.
- Place the brisket in the smoker point end up.
- The brisket should be removed when it reaches 86-88c and that can be anything from 11-13 hours depending on the beef used. Many people crutch a brisket, which is to remove it when it reached 70c and wrap in tin foil with beef and fruit juice, but we don't believe this to be necessary as it masks the flavour of the beef and stops a proper bark forming.
- Don't worry is the brisket appears to have stopped cooking at about 70c. This is the 'stalling' period where the moisture in the beef begins to evaporate, cooling the beef and therefore stalling its cooking progress. This is perfectly normal, so don't panic, open any air vents in the BBQ or feel the need to foil it.
