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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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