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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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.