Packer Cut Brisket

Packer Cut Brisket

Brisket is an incredibly flavoursome cut of beef that brings rich taste to your meals. Its versatility means you can slow cook it in an oven or smoke it on the BBQ. This cut always delivers immense flavour and is a joy to cook for any occasion.

Our brisket is carefully hand selected by our expert butchers to ensure top quality. It is supplied as the flat and point sections combined, known as the Packer Cut. This makes it perfect for smoking or slow roasting.

Each brisket is matured for 28 days to enhance tenderness and depth of flavour. The maturation process improves texture, making slow cooking yield deliciously tender meat.

How to cook Brisket

Our 28-day matured brisket is chosen to provide you with high-quality, tender meat. Whether you slow cook it in the oven or smoke it on a BBQ, it always offers amazing flavour. The flat and point together give you great versatility in cooking styles.

Brisket is often underestimated, considered tougher or lesser than other roasting joints. However, slow cooking transforms it into an absolute delicacy with rich flavours and succulent texture.

Our preferred method is smoking the brisket in a dedicated smoker for over 8 hours. You can easily adjust your barbecue to act as a smoker for this process. First, we explain this method, then show you how to make a pot roast if you don't have a smoker.

Please note if you are inexperienced with using a barbecue or don't own a standalone BBQ, the pot roast recipe below is the safer option. Do not leave your barbecue unattended at any point.

Smoker Recipe

• Begin by brining the brisket before smoking. Make a brine with water, salt, sugar, and your chosen aromatics. Use ingredients like bay leaves and peppercorns.
• Place the brisket in the brine solution, making sure it is fully covered. Then refrigerate it for 24 hours to ensure proper flavour infusion and moisture retention.

Once your meat is brined, you should prepare your barbecue:

• Start by cooking down your charcoal coals. Use lump wood charcoal, and wait until they become almost white-hot. This may take some time.
• Add hardwood pieces soaked in water to create smoke. This adds a rich smoky flavour to the brisket during cooking.
• Place a heatproof container of water inside the BBQ, ideally made from foil. This helps maintain moisture in the cooking environment.

Use the temperature gauge on your barbecue to monitor and regulate the heat. Keep the temperature between 110°C and 130°C. If it drops below 110°C, add more coals. If it goes above 130°C, add more water to keep things moist.

• Prepare the brisket for smoking by removing it from the brine and patting it dry thoroughly. This step is essential for the rub to stick properly.
• Season the brisket with your preferred dry rub. We recommend a blend of smoked paprika, salt, garlic, and cayenne pepper for bold flavour.

Make sure you cover the entire surface of the brisket evenly with the dry rub to maximize taste.

• Place the brisket on the grill inside the smoker. Let it smoke for around 8 hours. Use a meat thermometer to check doneness; the internal temperature should be over 90°C.

If you don't own a dedicated barbecue or smoker, don't worry. You can cook the brisket deliciously in your oven or slow cooker instead.

Pot Roast Recipe

This is an easy method that guarantees tender results with minimal fuss.

• Start by seasoning the brisket with salt and pepper on all sides to bring out its natural taste.
• Sear the brisket in a hot, heatproof pan on all sides. If you own a cast iron pot, sear directly in this as it can be used throughout the cooking process. Once seared, take the pot off the heat.
• In your oven-proof pot, add a variety of vegetables. Include whole garlic cloves, onion quarters, carrots, parsnips, and any other vegetables you like. Keep them in larger chunks so they do not turn to mush.
• Place the seared brisket over the bed of vegetables.
• Add enough beef stock to cover the vegetables and pour in one cup of wine for added depth of flavour.
• Put the covered pot into the oven and cook at 170°C for about 3 hours. The brisket is done when it easily shreds with a fork. If necessary, add extra beef stock to maintain moisture.

Enjoy the rich, tender brisket created through this simple pot roast recipe.

Happy Cooking!

Looking for more low and slow inspiration? Browse our full Low & Slow Meats collection for brisket, beef short ribs, ox cheeks, pork shoulder and more — all expertly prepared by our butchers and delivered across our mainland UK delivery area.

Cooking guide: See our Slow Cooked Beef Brisket Guide for smoker temperatures, oven methods and resting advice.