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Grid Iron Meat

Brisket Burnt Ends (3kg Point End)

These smoky, sticky, and melt-in-the-mouth burnt ends are made from the point end of a brisket, perfect for barbecue lovers who appreciate rich flavour and irresistible texture. Ideal for a special weekend cook on your smoker or BBQ.

INGREDIENTS
  • 3kg point end brisket
  • 3 tbsp yellow mustard
  • 4–5 tbsp barbecue rub (homemade or shop-bought)
  • 200ml beef stock
  • 150ml barbecue sauce
  • 2 tbsp honey
  • 2 tbsp brown sugar
METHOD

  1. Trim the brisket point of any thick surface fat, leaving about 1cm of fat cap intact.
  2. Rub the brisket all over with yellow mustard, then generously coat with your barbecue rub. Let it sit at room temperature while you preheat your smoker.
  3. Set your smoker to 110–120°C with a good smoking wood (oak, hickory or fruit wood). Place the brisket on the smoker and cook for about 6–7 hours, until it reaches an internal temperature of around 90°C and has a dark bark.
  4. Remove from the smoker and rest for 15 minutes. Cut the brisket into 2–3cm cubes.
  5. Place the cubes in a large foil tray, drizzle with beef stock, barbecue sauce, honey, and sprinkle with brown sugar. Toss to coat evenly.
  6. Return the tray to the smoker at the same temperature for another 1–2 hours, stirring occasionally, until the burnt ends are sticky, caramelised, and incredibly tender.
  7. Serve hot with extra barbecue sauce on the side.

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Native Breed Beef – Brisket – Point End – 3kg

This is an aged half brisket, point end, from North Yorkshire, grass fed, native breed beef.

We’ve found that the natural muscle fat in native breed brisket is great for a long and slow cook. The point end usually has two muscles but is mostly made up of the point muscle. There will be some flat muscle in there too depending on the size of the whole brisket.

The point end is great for “burnt ends” and has a layer of fat running between the two muscles.

If you’d like to discuss the cut or the preparation, please get in touch before you order and we’ll be more than happy to help.

The flat end cut is also available if you’re looking to have something simpler to carve or a whole brisket for a family BBQ.

£61.50

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Sides:

  • Creamy coleslaw with apple and mustard.
  • Buttery cornbread with a honey glaze.
  • Pickles or quick-pickled onions.
  • Macaroni and cheese.
  • Smoked pit beans.

Matches:

  • Flavours like chipotle, molasses, and black pepper.
  • Fresh parsley or coriander for brightness.
  • Vinegar-based sauces for acidity.
  • Toasted brioche buns for serving.
  • Jalapeños for heat.

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Preparation Time: 30 minutes (including trimming and rubbing).
Cooking Time: 8–9 hours (including smoking and finishing).

Hot Tips

Spritz the brisket every hour with apple juice or cider vinegar during the first smoke to keep it moist.

Rest the burnt ends loosely covered for 10–15 minutes before serving.

You can finish the final stage in an oven if needed, but the smoker gives best results.

Pairings

Red Wine

  • Zinfandel with jammy fruit and spice.
  • Shiraz with smoky undertones.

White Wine

  • Full-bodied Chardonnay.
  • Off-dry Riesling for balance.

Beer & Cider

  • Amber ale or brown ale.
  • Dry craft cider.

Non-Alcoholic

  • Sweet iced tea.
  • Cola with lime.
  • Ginger beer.

 

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