Native Breed Beef Whole Brisket – 5.5–6kg

What is a whole brisket?

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.

British native-breed beef for low-and-slow cooking

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.

Best uses

• Texas-style smoked brisket
• Low-and-slow barbecue
• Kamado, pellet or offset smokers
• Large gatherings and celebrations
• Sliced brisket from the flat with richer point meat served separately
• Burnt ends made from the point

How to cook a whole brisket

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.

Resting and carving

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.

Whole brisket FAQs

What does “whole brisket” mean?

It means the brisket contains both the flat and point muscles rather than only one half of the cut.

How many people will it feed?

A 5.5–6kg whole brisket will usually serve at least 10 people, depending on appetite, side dishes and trimming loss.

Does it arrive fully trimmed?

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.

How long does it take to smoke?

Allow roughly 12–16 hours or longer. Thickness and tenderness matter more than a fixed cooking time.

What internal temperature should I aim for?

Brisket is commonly ready around 93–96°C, but the decisive test is probe tenderness rather than temperature alone.

How should I slice brisket?

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.

Prefer a smaller brisket?

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.