Texas brisket is a classic barbecue dish renowned for its smoky, tender, and flavourful meat. This recipe guides you through the process of preparing and smoking a beef brisket to perfection, ensuring a juicy and delicious result that’s perfect for any barbecue gathering.
Preparation:
Smoking Setup:
Wrapping and Finishing:
Resting and Serving:
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.
£69.00
We’ve found that the natural muscle fat in native breed brisket is great for a long and slow cook. The flat and is a single muscle. The flat end of the brisket is mostly made up of the single “flat” muscle. There may be some point muscle in there too depending on the size of the whole brisket.
If you have the Flat End, you’ll want to be careful with your cook times. Because it lacks the heavy internal fat of the point, it can dry out if pushed too hard. If you’re curing this for salt beef—a classic use for heritage breeds like ours – the uniform shape will give you those beautiful, clean slices across the grain.
A quick tip on the grain: When you go to carve this, ensure you are cutting 90 degrees against those long muscle fibers you can see on the surface. If you cut with them, it’ll be tough as old boots, regardless of how well it’s cooked!
The point end cut is also available if you’re looking to have some “burnt ends” or a whole brisket for a larger family BBQ
£69.00
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
Coleslaw: A tangy, crunchy mix of cabbage, carrots, and onions in a creamy dressing. Perfect for balancing the richness of the brisket.
Potato Salad: Classic, creamy, and hearty, this side complements the smoky flavours of the brisket with its mild and comforting taste.
Baked Beans: Sweet and savoury beans slow-cooked in a rich sauce, adding a perfect touch of sweetness to the meal.
Cornbread: Moist and slightly sweet, cornbread is a traditional favourite that pairs well with the smoky, tender brisket.
Grilled Corn on the Cob: Fresh corn charred to perfection, providing a sweet and smoky flavour that pairs well with brisket.
Pickled Vegetables: Crisp, tangy pickles cut through the richness of the brisket, offering a refreshing contrast.
Macaroni and Cheese: Creamy and cheesy pasta that adds a rich, comforting element to the meal.
Green Beans Almondine: Lightly sautéed green beans with toasted almonds, adding a fresh and nutty component to your plate.
Texas Toast: Thick slices of buttery, garlic toast, perfect for mopping up any delicious juices from the brisket.
