Brisket is amazing!
With brisket, a long slow cook. We give this around five hours.
When you get the brisket there is around 20% fat on it. But once you cook and break it up you get this lovely type of pulled beef texture, lovely texture, the fat turns like a jelly, sumptuous.
We did one at the weekend, did it as a roast. Cooked potatoes and veg with it. Sliced it and served it as the Sunday Roast.
But a lot of people would cook it, break it off. A nice bit of homemade barbecue sauce and mix it up and put it on like a nice bap or something.
Made by TB