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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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