In this module of our online course we discuss the topic of Brisket. We have video chapters showing every stage of the process, along with a downloadable cheatsheet for you to refer to.

Join us as we cook alongside you ensuring you nail this cook everytime and become the backyard hero of your own barbecue area.

WHAT IS BRISKET?

A working muscle from the front part of the cow. A hard cut to get right. Pitmaster status 10/10. This cut has often caught out even the most experienced pitmaster, as you have to take a cut that is thin at one end and girthy at the other, and cook it all to perfection.