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.
Ian (verified owner) –
Jared Tovee (verified owner) –
This was my first order and from Grid Iron and safe to safe I was not disappointed. I went with 6Kg and received 6.3Kg. Great fat content and surprisingly generous marbling. I split the point and flat and put the point straight in my smoker, after 8 hours it came out perfect. My friends and I could not stop eating it. Normally I would say it was the chef and the rub but the taste of this meat was just spot on, a real sexy beef tastes and once sliced up it passed the bend over the finger test. Will definitely be returning for my next cook up.
Bernard McElroy (verified owner) –
A fabulous piece of meat which I smoked for 7 hours – perfect
James mackenzie (verified owner) –
really nice marbling through the meat perfect for smoking
Gary Thompson (verified owner) –
This was an excellent brisket. Good fat content so it was tender and could be cut with a butter knife after cooking on the Big Green Egg. Best brisket I have ever bought.
Craig Bown (verified owner) –
Another excellent brisket, requested by family who remembered the last one. Great flavor, good depth, tender but with good eating texture everyone commented how much they liked it. This brisket had a surprisingly small amount of fat compared to the previous one. I like enough covering of fat that it self bastes. It was so good ( maybe I am a great cook ) that we were little disappointed there was not more of it ( it was in the advertised range of 5 to 6kg) weighing 5.1kg. ”Native breed” has me asking what breed of beef is it ? What age etc. Keep up the good work we will be back for more.
Mervyn Scott (verified owner) –
Slow smoked. Very nice and tender and moist cooked for 8 hours at 120c
Henry Marling (verified owner) –
Ordered for my offset smoker, low and slow for 11+ hours. Came out beautifully. So nice my Mrs has ordered another brisket this weekend for me to stay up all night cooking for the in laws.
Gary Reed (verified owner) –
Andrew Pattison (verified owner) –
Arrived well within temperature and very well packed, the brisket was well trimmed with great marbling throughout, smoked up a treat and was incredibly tender and juicy. Highly recommended
Stephen Frost (verified owner) –
The meat was brilliant quality and arrived in perfect condition.
The only reason I did not give it 5 stars is that the whole fat cap had been removed.
I appreciate the effort that went into the butchery but for Low and Slow smoking I kinda wanted the fat cap left on.
Having said that, it was a very tasty piece of meat.
Tris Thomas (verified owner) –
A great joint of meat, and great service
Scott James (verified owner) –
john Noakes (verified owner) –
was nice but again was on the turn about a week before use by date, didn’t have much fat on top of it so was a little bit dry but still tasted decent
Danny Warr (verified owner) –
Reason for the 3 star is it was a joint cut, which made smoking a little difficult but still a lovely bit of beef.