DELIVERY IS FREE ON ORDERS OVER £50
Choose your delivery date at the checkout.

FRESH, NOT FROZEN

DELIVERY FREE OVER £45

PICK DELIVERY DATE AT CHECKOUT

FROM LOCAL FARMS

Native Breed Beef – Whole Brisket -5-6kg

Experience the ultimate in meaty indulgence with Grid Iron Meat’s native breed beef whole brisket.

Sourced from trusted farms and aged to perfection, our briskets are marbled to perfection, ensuring every bite is succulent and full of flavour. Ideal for smoking, this cut of meat is the perfect choice for meat lovers who want to take their BBQ game to the next level. Whether you’re a seasoned pitmaster or a newcomer to the world of smoking, our whole brisket is a must-try.

This is a British, grass fed, native breed brisket, which is different to a US, grain fed brisket. Our briskets have much more intramuscular fat, due to the lifestyle and age of the breeds (they take longer to mature). When untrimmed there is more fat cap than meat! Our butchers trim the brisket, leaving a small amount of outer fat for smoking.

We also have a half brisket (flat end) and a half brisket (point end)

£89.50

Approximate Weight: 5-6kg
Serves: 10 people +
Shelf life: min 10 days
Delivery: Choose date at checkout

Related Recipes from The Grid Iron Gourmet

Recipes for this coming soon

Smoking a brisket is a rite of passage for any true meat lover, and Grid Iron Meat has the perfect cut for the job.

Our native breed beef brisket is a thing of beauty – a marbled masterpiece that practically begs to be slow-smoked to perfection. Whether you’re a seasoned pitmaster or a newcomer to the world of smoking, our whole brisket is a must-try.

When you buy a brisket from Grid Iron Meat, you’re not just getting any old cut of meat. Our native breed beef is sourced from trusted farms and is aged to perfection, ensuring the best possible flavour and texture. And because we believe in quality over quantity, we only stock a limited number of briskets at any one time – so when you see one available, you know you’re in for a treat.

But what sets our brisket apart from the rest? It’s all in the marbling. Our native breed beef is naturally high in intramuscular fat, which means that when it’s slow-cooked over low heat, it practically melts in your mouth. And because we only source whole briskets, you can be sure that every bite will be as succulent and flavourful as the last.

Of course, smoking a brisket takes time and effort – but we believe it’s worth it for the end result. And with our whole briskets, you can rest assured that you’re getting the perfect cut for the job. So why not take your BBQ game to the next level and try a brisket from Grid Iron Meat today? Your taste buds will thank you.

Here are some suggestions for smoking a brisket

Classic Texas-style: Rub the brisket with a blend of 15g salt, 15g black pepper, and 10g garlic powder, and smoke it with oak or hickory wood at a temperature of around 107-121°C for 10-12 hours.

Coffee Rub: Coat the brisket with a rub made from 20g ground coffee, 10g paprika, 10g brown sugar, 5g salt, and 5g black pepper, and smoke it with oak or hickory wood at a temperature of around 107-121°C for 10-12 hours.

Mustard and Herb: Rub the brisket with a mixture of 15g Dijon mustard, 15g dried herbs (such as thyme, rosemary, and oregano), and 10g garlic powder, and smoke it with fruitwood (such as apple or cherry) at a temperature of around 107-121°C for 10-12 hours.

Remember to use a meat thermometer to ensure that the internal temperature of the brisket reaches 93-96°C for maximum tenderness and flavour. Enjoy!

These tips from experienced pitmasters can help you achieve the perfect smoked brisket every time. Remember to have fun and enjoy the process!

“The key to a great brisket is low and slow. Don’t rush the cooking process, and be patient. Let the smoke and the heat work their magic.” – Aaron Franklin, pitmaster and owner of Franklin Barbecue.

“Don’t be afraid to experiment with different wood types and rubs. Every pitmaster has their own style, and you should find what works best for you.” – Tootsie Tomanetz, pitmaster at Snow’s BBQ.

“A whole brisket is a big piece of meat, and it can be intimidating. But remember, it’s just meat. Treat it with respect, and it will reward you with incredible flavour.” – Daniel Vaughn, BBQ editor at Texas Monthly.

“The most important thing when smoking a brisket is to be patient. It’s not a race, and you can’t rush the process. Trust the process and let the brisket do its thing.” – Chris Lilly, pitmaster at Big Bob Gibson Bar-B-Q.

“When cooking a whole brisket, I like to wrap it in butcher paper after a few hours in the smoker. This helps to keep the moisture in and creates a nice bark on the outside.” – Jess Pryles, author of “Hardcore Carnivore“.

We also have a half brisket (flat end) and a half brisket (point end)

 

 

Order by 5 PM for next day dispatch.

Free Delivery over £50. 

Choose your delivery date.

Our butchers tips

Smoking a brisket is a rite of passage for any true meat lover, and Grid Iron Meat has the perfect cut for the job.

Our native breed beef brisket is a thing of beauty – a marbled masterpiece that practically begs to be slow-smoked to perfection. Whether you’re a seasoned pitmaster or a newcomer to the world of smoking, our whole brisket is a must-try.

When you buy a brisket from Grid Iron Meat, you’re not just getting any old cut of meat. Our native breed beef is sourced from trusted farms and is aged to perfection, ensuring the best possible flavour and texture. And because we believe in quality over quantity, we only stock a limited number of briskets at any one time – so when you see one available, you know you’re in for a treat.

But what sets our brisket apart from the rest? It’s all in the marbling. Our native breed beef is naturally high in intramuscular fat, which means that when it’s slow-cooked over low heat, it practically melts in your mouth. And because we only source whole briskets, you can be sure that every bite will be as succulent and flavourful as the last.

Of course, smoking a brisket takes time and effort – but we believe it’s worth it for the end result. And with our whole briskets, you can rest assured that you’re getting the perfect cut for the job. So why not take your BBQ game to the next level and try a brisket from Grid Iron Meat today? Your taste buds will thank you.

Here are some suggestions for smoking a brisket

Classic Texas-style: Rub the brisket with a blend of 15g salt, 15g black pepper, and 10g garlic powder, and smoke it with oak or hickory wood at a temperature of around 107-121°C for 10-12 hours.

Coffee Rub: Coat the brisket with a rub made from 20g ground coffee, 10g paprika, 10g brown sugar, 5g salt, and 5g black pepper, and smoke it with oak or hickory wood at a temperature of around 107-121°C for 10-12 hours.

Mustard and Herb: Rub the brisket with a mixture of 15g Dijon mustard, 15g dried herbs (such as thyme, rosemary, and oregano), and 10g garlic powder, and smoke it with fruitwood (such as apple or cherry) at a temperature of around 107-121°C for 10-12 hours.

Remember to use a meat thermometer to ensure that the internal temperature of the brisket reaches 93-96°C for maximum tenderness and flavour. Enjoy!

These tips from experienced pitmasters can help you achieve the perfect smoked brisket every time. Remember to have fun and enjoy the process!

“The key to a great brisket is low and slow. Don’t rush the cooking process, and be patient. Let the smoke and the heat work their magic.” – Aaron Franklin, pitmaster and owner of Franklin Barbecue.

“Don’t be afraid to experiment with different wood types and rubs. Every pitmaster has their own style, and you should find what works best for you.” – Tootsie Tomanetz, pitmaster at Snow’s BBQ.

“A whole brisket is a big piece of meat, and it can be intimidating. But remember, it’s just meat. Treat it with respect, and it will reward you with incredible flavour.” – Daniel Vaughn, BBQ editor at Texas Monthly.

“The most important thing when smoking a brisket is to be patient. It’s not a race, and you can’t rush the process. Trust the process and let the brisket do its thing.” – Chris Lilly, pitmaster at Big Bob Gibson Bar-B-Q.

“When cooking a whole brisket, I like to wrap it in butcher paper after a few hours in the smoker. This helps to keep the moisture in and creates a nice bark on the outside.” – Jess Pryles, author of “Hardcore Carnivore“.

We also have a half brisket (flat end) and a half brisket (point end)

 

 

We prepare your order in our butchery on the day before delivery to ensure that everything reaches you in the best condition.

UK MAINLAND DELIVERIES

We deliver on a next day service throughout the UK mainland (please see below for restrictions). Your order is shipped in an insulated box.

Our delivery service allows you to pick a delivery date in advance when you reach the checkout. Our delivery days are Tuesday to Friday.

We use a courier service. They will notify you on the morning of delivery with an estimated time for delivery.

Delivery is free on orders over £50. (under £50 = £12.95) Sorry This is due to the cost involved in our chilled packaging and courier cost.

 

Restricted Areas

WE PROVIDE A TWO DAY SERVICE TO THE FOLLOWING AREAS. THIS IS NOT SUITABLE IN VERY HOT WEATHER These are:

Scottish Mainland – AB30, AB33-AB36, DD8, DD9, FK16

Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41

Scottish Offshore – HS1-HS9, IV41-IV51, IV54-IV56, KA27-KA28, KW15-KW17, PA20, PA41-PA49, PA62-PA76, PH42-PH44, ZE1-ZE3 –

Northern Ireland – WE ARE UNABLE TO SHIP TO NORTHERN IRELAND AT THE MOMENT

FREE LOCAL DELIVERY ON ORDERS OVER £25

WE’RE NOW OFFERING FREE DELIVERY IN CERTAIN POST CODE AREAS AROUND SKIPTON, ILKLEY, OTLEY, HARROGATE, RIPON, PATELY BRIDGE AND GRASSINGTON.

The post codes included are the following: HG1, HG2, HG3, HG4, LS21, LS29, BD20, BD23.

When you get to the checkout and enter your delivery address, you should automatically qualify for this option. If this doesn’t happen, please let us know. 

Our delivery days will be Thursday & Friday each week. Please select the day you would prefer, we’ll be in touch if there’s a problem. If you need something on a different day, please get in touch and we’ll do our very best to help.