Australian Butchers' Guild
- Meat Beef
- Cut Brisket
Boneless beef brisket is minced, marinated, and formed into snack‑sized “bombs” that deliver the flavour of burnt ends without the long smoking process. Perfect for time‑poor customers looking for big flavour and easy cooking.
Ingredients
| Ingredients | Preparation | 12 units | 24 units | 48 units |
| Beef Point End Brisket | Mince once through 7mm plate | 1kg | 2kg | 4kg |
| Brown Sugar | 15gr | 30gr | 60gr | |
| Garlic Powder | 10gr | 20gr | 40gr | |
| Onion Powder | 10gr | 20gr | 40gr | |
| Smoked Paprika | 15gr | 30gr | 60gr | |
| Chipotle Pepper/mix | 15gr | 30gr | 60gr | |
| Black pepper | Ground | 2gr | 4gr | 8gr |
| Salt | 2gr | 4gr | 8gr | |
| Beef Bacon | use navel end/ streaky | 12 | 24 | 48 |
| Liquid Smoke | Optional |
Preparation
Butchers Preparation:
- Trim excess fat from point end brisket
- Pass through mince once using the 7mm plate
- Mix spice mix together and add to the mince (add liquid smoke at this step)
- Roll mince mixture into 80gr balls
- Wrap each ball with one slice of beef bacon
- Use a food grade band or skewer to secure bacon around the meat ball
- Brush smoky BBQ sauce over the top and garnish for display
Cooking Instructions:
Oven - 180c for 25-30mins (turn occassionally)
Air Fryer - 180c for 12 - 14 minutes (turn occassionally)
BBQ - Medium heat for 25 minutes (turning frequently to brown)
Brush extra smoky sauce over the bombs five minutes before finishing cooking.