A flavorful and underrated cut needing simply salt and pepper. It cooks rather slowly, and the fatty bits get deliciously caramelised. Boneless. This whole brisket is perfect for the smoking enthusiast. Spice up, and throw onto the smoker. Usually cooked in 8-10hrs on a 120 degree. Internal temp to 97 degrees.
Approx 3.5-4kg
