Our Dedham Vale Beef short-rib is hand selected for marbling and sourced from a select few local farms who raise their cows on vast pastures and are grass fed for life. Beef short-rib is the holy grail for any pitmaster looking to impress for this years family barbecue.
Add your favourite barbecue rub. Cook between 200f-250f until the internal temperature of the brisket is around 160f. Then wrap the Brisket in foil and add some apple juice to the foil in order to tenderise the meat and add a sweeter flavour. Then put the wrapped brisket back on the heat until the internal temperature is around 203f. There should be no resistance when prodding the meat with a fork. Then let it rest for an hour.