Beef Brisket

Raw beef brisket in one piece, for low-and-slow cooking in the oven or on a covered charcoal grill. Cook it gently for hours until it slices tender.

What it is. Brisket is the chest muscle, made of two parts: the lean flat and the fattier point. Tough when it’s raw, and tender once it’s cooked low and slow. Each version is one raw piece; the 10–11 kg version is a whole brisket.

Taste and texture. Deep beef flavor. Cook it long enough and the connective tissue melts, so the slices pull apart with a gentle tug.

How to cook it. Low and slow at 135 °C, in the oven or on a covered charcoal grill set up for indirect heat (coals to one side, meat on the other). Rub it with coarse salt and pepper overnight and cook it fat side up. When the crust is dark and doesn’t smudge (about 2 hours), wrap it tightly in butcher paper (foil works, but softens the bark). Keep cooking until it reads 93–95 °C inside and a probe slides in like butter: 3–4 hours total for 500 g, 4–5 for 1 kg. Bigger pieces take longer, so go by the probe, not the clock. Rest it wrapped for 30–60 minutes and slice pencil-thick against the grain. Serve with pickles, bread and a tangy coleslaw.

Pack and storage. Arrives vacuum-sealed, as one piece charged by its real weight: about 1–1.4 kg or 4–5 kg fresh, or 3.5–4 kg, 4–5 kg or 10–11 kg frozen, depending on the version. Fresh: keep it sealed in the fridge at 0–4 °C and use within 3 days of the packed date, or freeze it on the day of delivery. Frozen: keep it frozen at −18 °C and follow the supplier use-by date on the pack. Thaw in the fridge, never on the counter.

Where it comes from. Depending on the source you choose: Australian Black Angus, US beef graded USDA Prime, or our house line, Grillsons Select. Our butchers check every batch. Vacuum-sealed and packed the day it ships.