Brisket is the "king cut" of low‑and‑slow cooking — and one of our proudest ranges. Here's how to pick the right one and treat it well.
Which brisket is which?
- Brisket joint (1–5kg) — the classic. Ideal for oven roasts and your first smoke.
- Rolled & tied brisket — neatly tied for an even, easy‑carving roast.
- Diced brisket — pre‑cut for stews, curries and quick braises.
- Full packer (5kg+, grass‑fed) — point and flat together; the serious BBQ smoker's choice. Leaner grass‑fed profile; allow time and fuel.
- Smoked / dry-aged/smoky brisket slices — for ready‑to‑enjoy or short‑finish convenience.
Cooking brisket, the golden rule: low and slow. It's a hard‑working muscle full of connective tissue, which only turns meltingly tender with time and gentle heat.
- Season (or marinate) generously.
- Cook low and slow — oven or smoker — for several hours, until the meat is probe‑tender.
- Rest well before slicing against the grain, or shred for tacos and sandwiches.
This is not a weeknight cut — it's a weekend project that rewards patience like few others.
Sizing it. Brisket loses weight as it cooks, so buy generously — see How much meat per person?
FAQs
- What's the difference between a joint and a full packer? The joint is a manageable roast/first‑smoke size; the full packer is the whole primal (5kg+) for dedicated BBQ.
- Can I cook brisket quickly? No — it needs hours of low, slow heat. For speed, choose a steak cut instead.
- Smoked slices vs raw brisket? Smoked slices are ready to enjoy or warm through; raw brisket is yours to cook from scratch.