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.
Jeremy Rose (verified owner) –
Delivered on time. Biggest piece of beef I’ve ever cooked. Arrived perfectly trimmed so very little extra to do. 5 hours smoking then 6 hours wrapped in foil all on my Kamado Joe at 240F. Then 2 hours resting wrapped in a towel in a cool box.
Simple mustard, salt and pepper Rub.
It was absolutely delicious!
Francesca Marsh (verified owner) –
Superb piece of brisket which we BBQ’d long and low. Moist, full of flavour and everyone said it was delicious. Best piece of brisket we have ever had.
Robert Davidson (verified owner) –
So good I forgot to get a good photo. First smoked brisket, was worried it would be too dry using flat only – total nonsense, it was great. It seemed to go through the stall quicker than I expected, but spent longer than expected between 170 and 200 (US recipe!) finishing off wrapped.
Phillip Dyson (verified owner) –
Hi, the meat was nice but I ordered the point and got a flat so was not what I expected
Daniel Lewis (verified owner) –
I ordered 3kg but it was closer to 4, it arrived still cold down to wiltshire. I will be ordering again
Kevin Johnson (verified owner) –
I have bought brisket from 4 other suppliers, but this brisket came out the best. Perhaps I had the benefit of experience but, honestly, I think the meat itself played a part. The entire brisket stayed moist and tasted incredible – even days after it was cooked.
Jamie (verified owner) –
Kate Sutton (verified owner) –
Huge! Delicious piece of meat, cooked on our smoker.
Arrived well packaged – would have no hesitation in ordering more meat from you.
BRUCE MAPSON (verified owner) –
I telephoned on Wednesday to ask for a whole brisket that I needed by next day…no not much notice given on my part. The brisket arrived the very next morning, well packaged with ice blocks. It was an excellent piece of meat, and as an ex butcher of 25 years I know what I’m talking about. Shall deffo be using Ian again.
Gary Lambert (verified owner) –
First time buying meat online, first time attempting a low and slow with a brisket. Ordered a 5-6kg brisket and what arrived was nearly 7kg of Brontosaurus! Seriously, this was bigger than the children! It arrived bang on time, really well packaged, excellently prepared and after 12 hours in the smoker it was to die for! Price was excellent for the quality and service. We’re just waiting for the Gout to settle and we’ll be ordering the next batch of meat from Gridiron. Top quality all round and great that its a sustainable uk company too.
Matthew Munro (verified owner) –
Ordered for the first time from Grid Iron as I was after some brisket point for smoking. After 10 hours I was left with the most beautiful, succulent piece of beef brisket that I’ve ever tasted. Amazing meat, amazing quality, amazing service and I’ll never order meat from anyone else ever again.
Ashley Johnson (verified owner) –
Ian Lucas (verified owner) –
I have smoked two of these now, the first one had an decent amount of fat that required little trimming, I cooked it for 7 hours unwrapped to form a nice bark, then wrapped it in butcher paper and continued to cook for 10 hours. The result was amazing, juicy and tender as a smoked brisket should be.
The second brisket was very lean, I cooked it unwrapped for 6 hours to form a bark and then wrapped it in butcher paper and continued to cook for 10 hours. The end result was a dry brisket. If you get a lean brisket, wrap it in foil to keep it moist.
Leo Dillon (verified owner) –
Gary English (verified owner) –
Great service from Grid Iron Meat, I would 100% recommend and I will buy again,
The native breed Brisket was too lean for what I wanted, I had hoped for nice marbling, but none,
Next time I’ll try Aberdeen Angus or wagu