Sucklebuster Texas Brisket Rub
£12.49
340g
Brisket of beef on the bone needs to be slowly cooked at a low temperature due to the collagen fibres that make up the significant connective tissue in the cut. The slow cooking helps tenderise the brisket, as the collagen gelatinises, resulting in more tender beef and makes it perfect for soup. Also great for smoking.
Typical Per 100g
Energy | 584kJ/139kcal |
Fat | 6.1g of which Saturates 2.5g |
Carbohydrates | 0.0g of which Sugars 0.0g |
Protein | 21g |
Salt | 0.15g |