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.
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.