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.
Aaron Turner (verified owner) –
We were delighted when the meat arrived as it was actually 6.5kg and looked very good. The packaging was great and the temperature of the meat on arrival was great. Sadly the trimming of the meat was badly done and there were lots of bare patches on the flat cap side where the fat had been completely trimmed down to the meat. This made it very hard to keep the meat moist.
Robert Hutchinson (verified owner) –
Gavin Pearce (verified owner) –
Unbelievably large brisket flat, very thick, throughout, flats are consistent, but usually thinner, this was outstanding, better than most usda flats I’ve bought,
I have already bought another, and will again! Don’t hesitate to get this, it’s a good size bit of meat that cooks great low and slow.
Joanna Tyler (verified owner) –
Simon Barrow (verified owner) –
The fatty end was to die for, excellent after 7 hours in a low over with a good rub
Scott Smith (verified owner) –
3kg Flat end brisket Slow smoked this for over for 6 well worth the wait. Great quality and value for money
Daryl Shapland (verified owner) –
Steve Bamforth (verified owner) –
I ordered the flat brisket. I froze this ready for this weekend. Today, after defrosting i prepared my brisket ready for smoking. In my opinion the flat has not been separated correctly from the point. If anything, This brisket looks like it has just been cut in half. The meat however looks like good quality.
Richard Burgan (verified owner) –
Weight range stated 5.5 to 6.5kg but brisket delivered was just over 5kg. Wasn’t expecting much marbling of fat as grass fed so needs some fat cap, unfortunately most of it has been removed.
Sean O’Halloran (verified owner) –
Arrived perfectly packaged and on ice. High quality meat which cooked up perfectly. Highly recommend
Elizabeth Hayes (verified owner) –
In the Kamado Joe for 8hrs… stunning!!!!
Paul Rowley (verified owner) –
First time I have used Gridiron and I was very impressed. The half brisket (flat end) I bought was top quality. It came in at 3.4kg & was well trimmed. Smoked on the Kamado for 8 hours & tasted superb, very tender! It fed 6 greedy people & loads left over for packed lunches, so great value. Will be ordering more soon.
Clare Treharne (verified owner) –
Really good meat and really good service. Would recommend.
Ian Bauly (verified owner) –
Philippa Rich (verified owner) –
I ordered a brisket for my first smoking attempt, delivery was really fast and arrived in excellent condition. All went very well and fed a load of people, and tasted incredible. Can’t wait for next summer and lots more bbq fun