Beef brisket & burnt ends

By Sam Burke, Corporate Chef at Meat and Livestock Australia

INGREDIENTS

Beef

• Macka's Black Angus Point End Brisket

• Cooking oil

• 300mls stock

Brisket Rub

• 60% Kosher salt

• 40% ground black peppe

Spritz

• 1/3 Apple cider vinegar

• 1/3 Beef Stock

• 1/3 Water

Method

1. Rub brisket all over with a mix of 60% kosher salt and 40% ground black pepper. Set aside for 15-30 minutes for the flavours to infuse.

2. Preheat barbeque to 135°C. Place brisket in barbeque, hood down and monitor internal temperature. Using the spritz, spray every 30-60 minutes to ensure meat remains moist and adds flavour. Cook until internal temp of 65°C.

3. Remove brisket and wrap brisket in foil (Texas crutch hold). Pour in stock, close foil and place back in barbeque to finish cooking to internal temperature of 95°C. Remove , open foil for 5 minutes to allow steam to escape, and re-wrap in foil and tea towels, place into an esky and rest for 1-2 hours.

4. Remove brisket from esky, unwrap, cut across the grain and serve

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