Grass Fed Brisket | Rich Flavour & Perfect for Smoking The most flavoursome cut on the beast, our Grass-Fed Brisket needs no introduction. Superb smoked over a wood fire and equally good as a pot-roast indoors over the winter months — our grass fed brisket is big on flavour with a superb texture once fully cooked through. In terms of trimming, our skilled butchers trim out an appropriate amount of fat, leaving a little on to baste throughout the cook, ensuring succulent and tender beef upon completion. Why You'll Love It 🔥 Packed with Rich, Beefy Flavour – Perfect for smoking, roasting, or slow cooking. 🥩 Expertly Trimmed – Enough fat left on for self-basting, ensuring juicy, tender results. 🌿 Grass-Fed & Pasture-Raised – From native British cattle raised on small, independent farms committed to sustainable practices. A Cut Above the Rest Each brisket starts its life as a whole untrimmed packer cut (pictured), giving you the option to cook whole or slice into portions. The natural marbling and expertly trimmed fat cap help lock in moisture and flavour during long cooks, making this the ideal choice for barbecue enthusiasts and home cooks alike. Also explore our Short Ribs for another exceptional low-and-slow cut, or Diced Beef for a ready-to-go slow cook option. Order Now Order before 11am Tuesday to Friday for next-day delivery. Cut fresh in-house, vacuum-packed and shipped in insulated packaging with ice packs. Frequently Asked Questions .tjb-faq details { border-bottom: 1px solid #e8ddd4; margin-bottom: 0; } .tjb-faq details:first-of-type { border-top: 1px solid #e8ddd4; } .tjb-faq summary { list-style: none; display: flex; justify-content: space-between; align-items: center; padding: 14px 4px; cursor: pointer; font-weight: 600; font-size: 14px; color: #1a1208; } .tjb-faq summary::-webkit-details-marker { display: none; } .tjb-faq summary::after { content: '▶'; font-size: 10px; color: #b45309; transition: transform 0.2s ease; flex-shrink: 0; margin-left: 12px; } .tjb-faq details[open] summary::after { transform: rotate(90deg); } .tjb-faq details p { padding: 0 4px 14px; margin: 0; color: #5a4a3a; font-size: 14px; line-height: 1.7; } What is brisket? Brisket is cut from the breast of the animal — a heavily worked muscle packed with connective tissue and fat. This makes it perfect for long, low cooks where the collagen converts to gelatin, creating that signature melt-in-the-mouth texture. It's the king of BBQ cuts and equally brilliant pot-roasted or braised indoors. How do I smoke a brisket? Trim the fat cap to approximately 1cm. Season generously with salt and pepper (or your preferred rub). Smoke at 110-120°C over oak or hickory for 12-16 hours until the internal temperature reaches 95-98°C and the meat feels probe-tender. Rest for at least 1 hour wrapped in butcher's paper before slicing against the grain. How do I pot-roast brisket? Sear all over in a very hot pan with beef dripping. Transfer to a lidded casserole with onions, carrots, celery, garlic, red wine and beef stock. Cook at 140°C for 4-5 hours until completely tender. The liquid reduces to a rich sauce. Rest for 20 minutes before slicing or pulling. Where does the beef come from? From native grass-fed British cattle raised on small, independent UK farms committed to regenerative farming. Selected for flavour, not fast growth. Do you offer next-day delivery? Yes — order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Free delivery on orders over £95, otherwise £6.50. { "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What is brisket?", "acceptedAnswer": { "@type": "Answer", "text": "Brisket is cut from the breast of the animal, a heavily worked muscle rich in connective tissue and fat. This makes it ideal for long, slow cooking, allowing the collagen to break down into gelatin and create its signature tender, melt-in-the-mouth texture. It is a favourite for barbecue smoking, pot roasting, and braising." } }, { "@type": "Question", "name": "How do I smoke a brisket?", "acceptedAnswer": { "@type": "Answer", "text": "Trim the fat cap to approximately 1cm and season generously with salt and pepper or your preferred rub. Smoke at 110–120°C over oak or hickory for 12–16 hours until the internal temperature reaches 95–98°C and the meat is probe-tender. Rest for at least 1 hour wrapped in butcher's paper before slicing against the grain." } }, { "@type": "Question", "name": "How do I pot-roast brisket?", "acceptedAnswer": { "@type": "Answer", "text": "Sear the brisket in a very hot pan with beef dripping, then transfer it to a lidded casserole with onions, carrots, celery, garlic, red wine, and beef stock. Cook at 140°C for 4–5 hours until completely tender. Rest for around 20 minutes before slicing or pulling, allowing the cooking liquid to reduce into a rich sauce." } }, { "@type": "Question", "name": "Where does the beef come from?", "acceptedAnswer": { "@type": "Answer", "text": "The beef comes from native grass-fed British cattle raised on small, independent UK farms committed to regenerative farming. The cattle are selected for flavour rather than rapid growth." } }, { "@type": "Question", "name": "Do you offer next-day delivery?", "acceptedAnswer": { "@type": "Answer", "text": "Yes. Order before 11am Tuesday to Friday for next-day delivery across the UK mainland. Delivery is free on orders over £95; otherwise, delivery costs £6.50." } } ] }
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