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.
£61.50
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.
The flat end is simpler to carve than the point end as the grain of the muscle runs in one direction.
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 point end cut is also available if you’re looking to have some “burnt ends” or a whole brisket for a larger family BBQ
£61.50
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)
£112.75
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.
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