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Congratulations Toddstar, Good Score Mate
Have to agree with Chrisso Mate, only once or twice trialled Brisket to no avail :-(
I’m thinking us Aussie Bushwackers haven’t got the well below 100C for near on a days + waiting to ever so slowly break down a traditionally known sh@t cut such as Brisket.
Really Low & Slow & Long (keeping moisture up) must be the Yanky success I can only nuffy guesstimate
It’s cheap enough....who knows Brother, you might well ACE it first time if your cut has enough Butcher recommend goodness inside it naturally ready too
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