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.
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) –