Trenchmore Wagyu Flat Brisket
Our Trenchmore Beef Brisket is exclusive to Hog & Brisket and is always from one single farm in Sussex. Trenchmore's take on Wagyu is the perfect cross-breed of a Sussex cow & Red Wagyu Bull. This cross makes a high level of inter muscular fats, that wagyu is famous for, for a tender, flavoursome, succulent eating experience. Brisket is one of the most challenging cuts of beef to cook, even for a professional; but it's well worth the challenge because cooked right you're in for a mouth watering experience. Barbeque-ing and Trenchmore go hand in hand for a match made in heaven!
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.