Australian Butchers' Guild
- Meat Beef
- Cut Brisket
This cut is full of flavour and is popular with on-trend USA style Pittmaster cooking. Value adding this cut will help your customers try this style of cooking.
Ingredients
| Ingredient | 1 Unit | 4 Units | 10 Units |
| Beef Brisket | 1kg | 4kg | 10kg |
| Brisket Dry Rub | 100g | 400g | 1kg |
| Pittmaster Sauce | Description | 1 Units | 4 Units | 10 Units |
| Tomato Passata | 500ml | 2L | 5L | |
| Worcestershire Sauce | 40ml | 160ml | 400ml | |
| Brown Suagr | 100g | 400g | 1kg | |
| Red Wine Vinegar | 60ml | 240ml | 600ml | |
| Treacle | 75ml | 300ml | 750ml | |
| Cayenne Pepper | 0.25 tsp | 1 tsp | 2.5 tsp | |
| Ground Cinnamon | 10g | 40g | 100g | |
| Mustard Powder | 10g | 40g | 100g | |
| Smoked Paprika | 20g | 80g | 200g | |
| Garlic Cloves | Minced | 2 | 8 | 20 |
| Brown Onion | Fine Diced | 1 | 4 | 10 |
| Vegetable Oil | 20ml | 80ml | 200ml | |
| Salt | 5g | 20g | 50g |
Preparation
BUTCHER – PREPARATION/METHOD
Coat brisket with dry rub and vacuum seal or display fresh.
Pittmaster Sauce
1. Sauté onion and garlic in oil.
2. Add all other ingredients and simmer for 5-10 minutes.
3. Remove from heat and allow to cool.
CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat a kettle style BBQ. Place brisket on the grill.
2. Cook on medium-low heat for 2 hours with wood chips on the coals.
3. Place brisket onto foil, add Pittmaster sauce then wrap in the foil and cook for a further 1-2 hours depending on the heat of your BBQ.
SERVING SUGGESTION
Serve in sliders or burritos with coleslaw and black beans - great for entertaining.
MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS
Sell sauce seperately.
