Brisket is a cut from the muscle in the lower underside of the chest between the front legs. It’s a muscle that supports a large amount of the beats body weight so has a large amount of connective tissue. This means that brisket is best cooked slowly over a large amount of time, but the wait is worth it as this cut develops a tasty flavour with meat that shreds and melts in your mouth.
Products we love with this cut:
- Rum & Que: Meat Juice
- The Four Saucemen: Beef Rub
