Cut from the breast of the carcase, requires a long, low cook by either braising or smoking. Do that, though, and the flavours in this cut are incomparable.
POT ROASTED BRISKET
2kg Bone-in Brisket, 100ml vegetable oil, 100g Great Cow Rub, 100ml beer (Meantime Pale Ale works very well) or red wine to spray, wrapping mixture (100g light brown muscovado sugar, 100g unsalted butter) 250ml bottle of good quality BBQ sauce.
- Season the joint heavily with the T&G Rub and allow to sit at room temperature for 1 hour.
- Pre-heat oven to 130oC.
- Using your hands or a brush, evenly but lightly coat the brisket with the vegetable oil. If you have a remote thermometer, insert the probe in the thickest part of the joint.
- Place in the oven on a high sided oven tray, fat side down. After 2 hours spray with the beer or wine, and then continue to do so every hour. Cook for about 4 hours or until the internal temperature reaches 75oC.
- Meanwhile, combine the muscovado sugar and the butter to make the wrapping mixture.
- Remove the joint from the oven and reserve the juices. Lay out a double sheet of aluminium foil and place the joint in the middle. Cover the joint with the wrapping mixture. Securely wrap the joint in the foil and place back in the oven and cook for another 2 hours or until the internal temperature reaches 90oC.
- Meanwhile, combine the sauce with the reserved juices.
- Remove the joint, coat with the sauce and leave to rest on warm plate (not too hot to touch) for at least 30mins.
- Slice the joint against the grain (across the fibres in the meat, not along them) into 1/8 inch (5mm) slices, dredging in the sauce as you go. You may notice the direction of the grain changes as you carve – don't let it throw you, just change direction to make sure you're always cutting across the lines in the meat. Lightly sprinkle with T&G Rub and serve! (Delicious with mashed potato and gravy!)