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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Ralph Pulman (verified owner) –
This was nearly perfect. Very high quality meat cooked for 12 hours in a smoker. Shame the chef is still learning the craft! Great products. Helpful staff.
Bill Horne (verified owner) –
Smoked a 5.4kg brisket low n slow for 14hrs with only salt & pepper, don’t need fancy rubs when the meat is this good!
Thomas Chatham (verified owner) –
This beef came out very well low and slow on the bbq. Would have liked a bit more fat left on but other than that no complaints l.
Duane Elgey (verified owner) –
Lovely piece of meat. Smoked this for 12 hours. Could have had a little more fat throughout but really lovely
Richard Hewitt (verified owner) –
Grid Iron understand the requirements for large BBQ cuts (quite rare to find in the UK). This was quality meat, delivered on-time and tasted great.
Tracy Wilson (verified owner) –
It’s hard to get a decent piece of brisket, but this is more than decent it’s superb
Matt Davies (verified owner) –
second time ive had a full packet from gridiron. The first one was perfect. Smoked for 12 hrs it came at moist and flavourful so I thought id dropped lucky with the one I had so I bought another,i didnt drop lucky first time around because the second was just as good. I wont go anywhere else for my brisket now. Highly recommended
Luke Hatfield (verified owner) –
Cooked up really well, bits of it were a bit thin so made those into burnt ends but on the main it was tasty and juicy!
Howard Newcombe (verified owner) –
Alexandria Green (verified owner) –
After an 8 hour smoke it was beautiful.
Alexander Chung (verified owner) –
Excellent sized brisket. Well worth the 8hr+ slow cook.
darren hornby (verified owner) –
Ordered my brisket last minute, nothing to much trouble , managed to get it the day after, great piece of meat .
Smoked it low and slow came out great
Robert Greer (verified owner) –
Lovely looking bit of beef. Smoked in a warm for 13 hrs. Came out fantastic. Would recommend and will be ordering again.
Philip George (verified owner) –
Janet Knox (verified owner) –
I ordered a whole beef brisket, it came on the day and I was extremely pleased. A huge piece of beef arrived which looked amazing. I had to cut it in half, froze half and cooked the other long and slowly in my Aga, it was delicious. I would definitely recommend Grid Iron meat company and I would use them again.