Brisket is cut from the chest of the cow and is fatty and full-flavoured and lends itself to very slow cooking to melt the fat and connective tissue. Any butcher who breaks down carcasses will have brisket, but its versatility means it may end up in sausages or mince so it's a good idea to call ahead if your dinner party depends on it. Brisket point end is the cut to order for pulled beef.
Memphis-style red spice rub
1/4 cup paprika
1 tablespoon brown sugar
1 tablespoon white sugar
1 tablespoon coarse salt
1 1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon mustard powder
1 teaspoon crushed garlic
1.8kg-2kg Point End Brisket
- To prepare slow-cooked pulled beef brisket, combine all spices with crushed garlic and mix through to create spice rub.
- Smear the meat with the rub, coating it thoroughly. Wrap in plastic wrap and refrigerate for several hours or up to two days.
- Bring to room temperature and don't sear before roasting. (If not using a spice rub, season the meat with salt and pepper and brown thoroughly on all sides in a hot pan with oil.)
- Place meat in a roasting pan, add liquid or your own favourite stock and cover by pleating two sheets of foil together to make a cover. Roast at 150°C for 4 hours or until falling off the bone.
- Check your roasting pan still has enough liquid while cooking and top up if needed.
- Rest the meat for 30 minutes then pull it apart with two forks. Make a sauce from the pan juices, if suitable, or top with a shop-bought barbecue sauce.