FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £70
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
A full British native-breed beef brisket containing both the flat and point, butcher-trimmed and prepared for long, slow cooking.
At 5.5–6kg, this is a substantial sharing cut for smoking, low-and-slow barbecue or slow roasting. The flat gives clean slices; the richer point is ideal for more succulent pieces or burnt ends.
Approx. weight: 5.5–6kg
Serves: 10+ depending on appetite, sides and trimming loss.
£125.00
A whole brisket, often called a full packer brisket, contains both main muscles: the flatter, leaner flat and the thicker, more marbled point. The two muscles run in different directions and are separated by a seam of fat, which is why a whole brisket gives a mixture of clean slices and richer, softer meat from the same cook.
Our whole briskets come from British, grass-fed native-breed cattle selected for flavour and slow maturation. The beef is naturally well suited to long cooking, with marbling and connective tissue that soften over time and help produce a deeply beefy, succulent result.
Our butchers remove the heaviest excess exterior fat while retaining a useful outer covering for smoking. As this is a natural whole cut, shape, thickness and fat distribution will vary from animal to animal.
For Texas-style brisket, season generously and cook indirectly at approximately 107–121°C. Keep the temperature steady until a good bark has formed and the internal temperature is around 70°C, then wrap in butcher paper or foil if you prefer.
Continue cooking until the brisket is usually around 93–96°C internally. Temperature is only a guide: the better test is tenderness. A probe should slide into the thickest parts of the brisket with very little resistance.
For a 5.5–6kg whole brisket, allow roughly 12–16 hours or longer, depending on thickness, cooking temperature and the individual joint.
Rest the brisket wrapped for at least an hour; a longer warm hold can be even better. Slice the flat across the grain. The grain changes direction in the point, so turn or separate that section before slicing to keep the meat tender.
It means the brisket contains both the flat and point muscles rather than only one half of the cut.
A 5.5–6kg whole brisket will usually serve at least 10 people, depending on appetite, side dishes and trimming loss.
Our butchers remove the heaviest excess fat but leave a useful outer covering for smoking. You can do some final shaping at home to suit your smoker or preferred cooking method.
Allow roughly 12–16 hours or longer. Thickness and tenderness matter more than a fixed cooking time.
Brisket is commonly ready around 93–96°C, but the decisive test is probe tenderness rather than temperature alone.
Always slice across the grain. The grain direction changes between the flat and point, so the sections may need to be separated or turned before carving.
We also sell the brisket flat end for easier slicing and the richer brisket point end, which is particularly good for burnt ends.
For more detail, see our guide to cooking Texas brisket.
Stefan Lisowski (verified owner) –
Beautifully butchered piece of meat cooked it in a weber smokey mountain for 12 hours melted in the mouth .Awesome flavour
Stephen Bentley (verified owner) –
Cooked beautifully in the smoker. Great value.
kenneth gallacher (verified owner) –
I ordered a full brisket for a jubilee bbq, it was my first time smoking such a large joint so i was a little wary.
Using a heat beads snake formation on a weber kettle it took around 14 hours and was so easy it was astonishing.
The meat itself was absolutely amazing, honestly I am a pretty good cook and my guests are always keen to see what i come up with, well this just blew them away.
Tender and so tasty it really was the star of the show.
Phil Mansell (verified owner) –
Each oder is delivered promptly and is great quality. Will keep using and would recommend to anyone.
Carl Adkin (verified owner) –
The brisket was fantastic slow cooked on the bbq.
Scott Tolliday (verified owner) –
Ben Rousseau (verified owner) –
Meat was ok, although had hoped for something not quite so lean. However customer service – or lack of – was poor. The labelling on the meat was confusing and when contacted to clarify had no response. I think i tried three times. I also had a question pre-delivery that was ignored. Even when I provided feedback there was no response. There are better online meat providers out there that also care about their customers enough to at least acknowledge contact!
Marc (verified owner) –
andrew lorck (verified owner) –
Chelsea Wilson (verified owner) –
Absoloutly loved smoking this stunning cut, I would have liked a little more fat on it but everyone enjoyed it immensely well worth the 12hr cook
Adam Furniss (verified owner) –
Simon Bolton (verified owner) –
Harry Seekings (verified owner) –
Clearly a high quality piece of meat. However the fat cap had been almost entirely removed which made smoking the meat tricky – required 11 hours to get to 195°F but in the meantime the meat away from the core dries out more than is ideal. I love this company and will use them again. Just wish they would do a slightly more American-style whole brisket, less severely trimmed.
Nicola Goldsmith (verified owner) –
Shame about the chef first time! However, the second attempt at low and slow brisket was a great success. Can’t wait to get some more to make salt beef with.
Dean Sockalingum (verified owner) –
Superb point end of brisket that cooked so easily!!