FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
FRESH, NOT FROZEN
DELIVERY FREE OVER £50
PICK DELIVERY DATE AT CHECKOUT
FROM LOCAL FARMS
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)
£121.00
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)
| Preferred Cut | Point End (about 3kg), Flat End (about 3kg), Whole Brisket (5-6kg) |
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Triph Stavrou (verified owner) –
Product and service both 10/0
Gokay Karabulut (verified owner) –
I have bought this brisket 2 times. The first one was great for the price! I have been smoking briskets for years using my Traeger pellet smoker and have smoked briskets from Texas, Valencia, Scotland and other regions. The first purchase was quite good.
The second one was quite big, 6.7kg to be exact, but it came out a quite chewy and stringy with very hard sinews.
Peter Adams (verified owner) –
matt mellor (verified owner) –
This was my first order with grid iron and my first ever brisket. Both were amazing. Ordering was easy, delivery was great, packaging perfect. After 12 hours on a Webber style kettle BBQ, the meat was sensational. I will be ordering again.
cinderella Menezes (verified owner) –
Very impressed! Will definitely buy again from here!
Tim Tottman (verified owner) –
I’ve been seriously BBQing for 7 or 8 years now, and always bar once used the same online butcher. The results of my brisket have always been mediocre at best.
Your briskets have been a total game changer for me! They are a whole new level. At only £10 more than the old company , there’s no question. I won’t be buying briskets from anywhere else from now on.
All my BBQing friends have been blow away and I’ve pointed them all in your direction!
Please keep up the great work!
Kindest regards
Tim
Glenn Cadman (verified owner) –
fantastic quality product, delivered on time and great communication
Andy Dunn (verified owner) –
The Brisket was trimmed really well before I had even opened it I did t need to do a lot more to be honest. I asked for extra fat to make my own dripping and got plenty .
Delivery was rapid!
I smoked it on the pellet smoker for a gathering the following day and it impressed everyone.
If I’m honest it was a tiny bit dry on one part but that was solely my fault.
Il be back!
Paul Leason (verified owner) –
Arrived on time, perfectly packaged and trimmed to a spot on degree ( still enough to allow me to harvest some tallow without leaving it at all lean). c.20 hours @ 110c on Kamado BBQ then 3 hours rest delivered a delicious centre piece to our coronation street party – c30 folk seemed universally chuffed with the result and very little left over at the end. Will order again for the next gathering Iam sure, thank you
andrew johnston (verified owner) –
The brisket was slightly heavier than expected. Well trimmed. Tasted wonderful (12 hour cook). Team dealt quickly and well with a couple of queries
Mark Holmes (verified owner) –
Ordered this Brisket after looking at loads of other websites and I wasn’t disappointed. Will definitely order again.
James Bailey (verified owner) –
Purchased from grid iron after reading all the great reviews and I was not disappointed. Excellent quality meat, trimmed well by the butcher, 15 hours smoking and it came out great!
Bryan McKinny (verified owner) –
I have been smoking Grid Iron Brisket for 2 years now, you can’t go wrong. Great meat at a good price.
Christopher Moore (verified owner) –
a++++
Matthew Welland (verified owner) –