Buy Beef Brisket online in Melbourne 

Beef brisket is cut from the lower chest, one of the toughest raw cuts and one of the greatest cooked. It is dense with collagen that only breaks down past an internal 90C, which is why brisket demands the long haul. Around 28g protein per 100g cooked. Smoke or braise at 110 to 120C for 8 to 12 hours, pulling it at an internal 95C, by feel and temperature rather than the clock.

Rest wrapped for at least an hour before slicing thinly against the grain. Brisket loses roughly 40% of its weight cooking, so allow 400 to 500g raw per person. Beyond barbecue it is the classic cut for corned beef, pastrami and slow-braised pot roast. A simple salt and pepper rub is traditional for smoked brisket.