A richer, fattier half brisket for smoking, slow BBQ and burnt ends. Approximately 3kg, serving 6–8. This is the Point End section, not a whole packer brisket. Its natural seam fat and Point muscle make it especially suited to low-and-slow cooking.
£69.00
A richer, fattier half brisket for smoking, slow barbecue and burnt ends.
Our approximately 3kg beef brisket Point End comes from the thicker, fattier section of the brisket. It is an excellent choice for low-and-slow barbecue, delivering rich flavour and tender meat when cooked gently over several hours.
Brisket contains two main muscles: the Point and the Flat. The Point End is the richer, fattier section, with a natural seam of fat between the muscles. Depending on the size and shape of the original brisket, your joint may also contain some of the Flat muscle.
This natural variation is part of the cut and makes the Point particularly suited to long, slow cooking.
The Point’s fat distribution helps it remain rich and succulent during slow cooking. It is particularly well suited to making burnt ends, where smoked brisket is cubed and returned to the barbecue to develop a caramelised finish.
For detailed instructions see Grid Iron Gourmet’s Brisket Burnt Ends – 3kg Point End and Brisket Burnt Ends on the Kamado Grill.
For a leaner joint with a more consistent grain for carving, choose our 3kg Brisket Flat End. For a larger barbecue involving both Point and Flat muscles, choose our Whole Beef Brisket – 5.5–6kg, the full-packer option.
The Point End is best cooked slowly using a smoker, barbecue or suitable oven method. Allow sufficient time for connective tissue to soften and rest the joint before slicing. Keep refrigerated and follow the use-by date on the packaging. The current product specification states a minimum 10-day shelf life.
Steven Shephard (verified owner) –
Carla Munoz Slaughter (verified owner) –
Trevor Wakefield (verified owner) –
Great roast, cold cuts, and then curry
Miranda West (verified owner) –
Ryan Williams (verified owner) –
This cut of meat was one of the best pieces of brisket I’ve smoked. Juicy, moist and tender when cooked. A quality product.
Dave Sadler (verified owner) –
The best brisket I have EVER had. Smoked for 12+ hours. Will definitley order again
Gordon Craig (verified owner) –
The Brisket was first class. We enjoyed it in the company of my daughter and son-in-law, my 87th birthday. I had tried to speak to someone to ask for fat not to be cut off the joint BUT was unable to speak to anyone. I left a voice mail message and, thankfully, “Ian” emailed to say the message was received and a note left to the butcher to leave extra fat on the joint. It would have been nice to speak with a real live person.
The Osso Buco and the bacon look very nice, but we are yet to eat them.
Really first class brisket joint, we will be back!!!!
Simon Bicknell (verified owner) –
Alex Yiu (verified owner) –
Too much fat and not the right type of beef brisket for cooking clear beef brisket soup in Chinese style. Won’t buy it again as it is not value for money
Luke Mears (verified owner) –
Top quality brisket, cooked it in a big green egg the whole family loved it.
Thomas Cook (verified owner) –
Really good!
Neil Muir (verified owner) –
paul russell (verified owner) –