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.
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!