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.
Michael Brigham (verified owner) –
Nicky Inglis (verified owner) –
Great piece of meat as usual
A+++++
Michael Walker (verified owner) –
I don’t know why it’s so difficult for local butchers to provide things like whole briskets and pork loin ribs but after wasting several attempts, I’ve given up! Grid iron is always reliable and the meat is top quality to the point where a friend has now asked me to feed his wedding guests with smoked brisket! No sleep for me the night before then!
I once had an issue with what was delivered but when I contacted Ian, the response was more than I could’ve hoped for!
I haved cooked dozens of briskets in my offset smoker and sourced them from local butchers and famous online butchers but I will always recommend Grid Iron for quality and service.
John Harding (verified owner) –
Bas Louis (verified owner) –
My first but definitely not last order from The Grid Iron. Brisket was perfect and went down a treat. Prompt delivery and excellent customer service.
Terence (verified owner) –
Just learning how to smoke a brisket next time I might phone up and ask to leave a bit more fat on to self baste but saying that very tender
Michael Baines (verified owner) –
Andrew Bishton (verified owner) –
Ollie Querales (verified owner) –
Delivered on time.
It was slowed BBQ’ed and everyone loved it
William (verified owner) –
Made an awesome smoked brisket for a party. Was also able to do burnt ends. Brisket heaven!
Bill Horne (verified owner) –
I buy brisket quite regularly for smoking, this is a beautiful piece of meat which smokes in about 5hrs, highly recommend you give it a go, even if you roast in the oven! Enjoy.
William Skidelsky (verified owner) –
I was very impressed with the service and the quality of the whole brisket I ordered from Grid Iron. It was a lovely piece of meat which I smoked, Texan style, for 14 hours on my Big Green Egg. Guests described it as “outrageous”. Nuff said.
Anthony Hoyles (verified owner) –
A beautiful Rib of beef. It arrived on time, very well packaged, including two reusable freezer bags. The meat was delicious and melted in the mouth when cooked (12hrs in the smoker).
Alexander Ridgers (verified owner) –
James Yates (verified owner) –
Cracking bit of meat, delicious after about 10 hours in a smoker! Delivery and packaging were both spot on too.