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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Only logged in customers who have purchased this product may leave a review.
Simon Perkins (verified owner) –
After many failed, inedible attempts at smoked brisket using meat from my local butcher this was a game changer! It looks like the grass fed briskets you see on YouTube that they use in the US.
I smoked for 6 hours, wrapped for 6 hours and rested for about an hour. The result was succulent and tender brisket.
I also kept some on hold, wrapped in foil in the oven at 65C for 18 hours. This was even better and a great option if you want to prepare the day before
Monique Moody (verified owner) –
Excellent quality of meat. Juicy delicious! Perfect
Chris Clark (verified owner) –
Meat arrived on time and cold. It’s fantastic quality and really tasty%21 Smoked it for a LONG time and it was perfect. Fell apart%21
Colin Christian (verified owner) –
Great quality and excellent delivery service. Would buy again.
Helen Waudby (verified owner) –
neil meharg (verified owner) –
I regularly make salt beef and after years of difficlty sourcing high quality whole briskets I stumbled across Gridiron. Not the cheapest but you really get what you pay for .. high quality meat with wonderful marbling and ALWAYS overweight to the discription. Having had many briskets I now use Gridiron for many different cuts and they have never disappointed. I have recommended to a few friends who are fussy about their meat and all are happy and continue to use
Graeme Hewitt (verified owner) –
Lovely meat and lots of of fat to remove
Justin Kumaran (verified owner) –
The freshest, best trimmed brisket I’ve had in the UK
Steven Coleman (verified owner) –
Glynn Taylor (verified owner) –
Got a great meat with lots of flavour
Cut into strips and frozen most for other meals
Very enjoyable – no frills just taste.
Evren Olgun-Knight (verified owner) –
I had really high hopes for the brisket given the description. I had asked to leave the fat cap on but most of it had been removed.
Also, it didn’t have as much marbling as I would have hoped.
I wrapped in foil, I dont think there is enough marbling to wrap in paper.
There’s a lot of good reviews on the page, so I may have just had a one off.
Any way the hunt for a UK brisket that can stand up to a low and slow cook without wrapping in foil continues!
Jamie Graham (verified owner) –
Normally Grid iron is my go to for brisket. However this was a bit over trimmed leaving some exposed parts of meat on top.
Christopher Hey (verified owner) –
Lovely Brisket, smoked for 14 hours, came out amazing. Will definitely be ordering again.
ROBERT ASHCROFT (verified owner) –
First time I’ve ordered from Grid Iron and will definitely use again. Perfectly trimmed, all I had to do was season and put in the smoker for 12 hours. Friends and Family agreed it was the best brisket I’d ever cooked. Nice one!
Ian Hallam (verified owner) –
1st time buyer. Great service & great meat!