Description

Description
This is a full “packer” brisket, including both the point and flat ends, squared off and ready for low & slow barbecue cooking. Trimmed to leave the right amount of fat so you can add your chosen rub or seasoning.

Minimum weight 4kg.

Cooking Guide (Low & Slow BBQ)

• Remove from the fridge 1 hour before cooking.

• Trim further if required, leaving a fat cap of 5–8mm.

• Season generously with your preferred rub (see below).

• Cook low and slow at 110–120°C for around 8–12 hours until the internal temperature reaches:

  • 93–95°C for slicing

  • 95–98°C for pulling

• Wrap in butcher’s paper or foil once bark has formed (typically after 4–6 hours).

• Rest wrapped for at least 1 hour before slicing across the grain.

Homemade Rub Ideas

Classic BBQ Brisket Rub

• 3 tbsp sea salt

• 3 tbsp cracked black pepper

• 2 tbsp smoked paprika

• 1 tbsp garlic granules

• 1 tbsp onion granules

• 1 TSP cayenne pepper (optional)
  Mix well and coat evenly before cooking.

Sweet & Spicy Brisket Rub

• 3 tbsp soft brown sugar

• 2 tbsp sea salt

• 2 tbsp smoked paprika

• 1 tbsp ground cumin

• 1 tbsp chilli powder

• 1 TSP Mustard powder

• 1 TSP black pepper
  Combine all ingredients, rub into the brisket and leave for at least 1 hour before cooking.

Looking for a smaller joint?
Try our Point End Brisket – 2kg, ideal for the same low & slow cooking but in a more manageable size.