Biltong Chief

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KERRY COOL (TRACK & TRACE)

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Beef Brisket Roll 1.8-2kg

$348.00

Braai, BBQ, Roast! Slow heat. Tied with Butcher’s string. ~1.8-2.0kg portioned. Frozen.

GRASS-FED (180-210 DAYS) & GRAIN FINISHED (120-160 DAYS) BEEF BRISKET ROLL

44 in stock

Purchase this product now and earn 348 Tribal Points!

Beef brisket is one of the most flavourful cuts of beef.  Brisket is quite a tough piece of meat, which is why it requires slow cooking to make sure everything breaks down, leaving you with a tender, juicy piece of meat.

Smoking and braising are your two best options for cooking brisket

Ingredients

Beef

Allergens

None

Storage & Preparation

– leave in fridge the night before to defrost
– in the morning before cooking, season with Biltong Chief’s Smoked Cajun Meat Rub
– take out of the fridge 1 hour before cooking to rest at room temp. and remove netting
– prepare a water / spray bottle for a brine solution. Try make around 200ml+ with 2 parts water, 1 part oil, 1 part lemon juice / apple cider vinegar & rub ingredients

– use the brine solution for the last 60min+ of cooking on direct flame for flavour and colour on the brisket
– suggest wrapping with shiny-side in foil, cooking slow and low on the BBQ for at least 3 hours. Consider no foil if you are able to roast for longer

– cook with fire on low flames for at least 2 hours keeping lid closed. Remove the foil for the last hour and spray the brisket liberally every 10mins, briefly opening the lid and closing the lid in between.

– increase the heat towards the end of the hour if the meat is not sufficiently coloured
– if you have a thermometer, when the internal temperature of your brisket hits around 200F you can remove. Let rest for 30mins and slice thinly