Beef Brisket Meat / Pulled Beef
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/Breakout River Meats dry-aged fresh body grass-fed beef.
Uses: Can be used for a rolled brisket roast (pot roast) but is becoming incresingly popular for American style pulled beef, slow BBQ smoking and oven cooking.
Pulled beef recipe - cover 1.5kg of lightly scored brisket with a mix of 1/4 cup brown sugar, 1/4 cup worstershire sauce, 1/4 cup smoked paprika, 1 tbls ground coriander seed, 1 tbls onion powder, 1 tsp chopped thyme, 1 tbls cracked pepper, 2 tbls garlic powder (you can add extra of a flavour if you really like it) 3 cups water. Coat the outer of the brisket and marinade overnight, then slow roast for 12-24 hours at about 90°c or until it falls apart when picked up.
Pull apart by hands (use food gloves) then serve on rolls with some warmed up Jordo's BBQ Sauce or other homemade BBQ sauce drizzled over the top, see pictures.
Note: you can also cook for up to 48 hours at around 70°c but check the water situation and add more water and mix juices if needed (depends on roasting dish). If cooking for 48 hours flip the brisket about every 8-12 hours.
Jordo's favourite #2: Marinade in Jordo's BBQ Sauce, and follow the instructions above.
See also: The closest meat to Beef Brisket for American style BBQ is Beef Ribs, see the beef ribs section for similar cooking ideas.