Bonless Brisket

Boneless Brisket ( 5–7kg) Prices depend on weight
Low and slow never tasted so good.

Brisket is a butcher’s favourite for a reason — cut from the lower chest of the cow, it’s full of flavour, deeply marbled, and transforms into something special with time and care. Whether you’re braising, roasting, or firing up the smoker, this boneless beauty is the ultimate crowd-pleaser.

Perfect for American-style BBQ, this cut takes on smoke like a sponge and breaks down into juicy, pull-apart beef when cooked low and slow. But don’t stop there — brisket’s versatility also makes it ideal for pot roasts, chilli, or even salt beef. It’s the kind of cut that gives back more than it takes.

Sourced from British beef, expertly trimmed, and ready for your next long cook — this is comfort food, elevated.

🔥 George’s Top Tip:
Score the fat lightly, give it a dry rub the night before, and let it come to room temp before hitting the heat. Smoke it at 110–120°C for 8–10 hours, then wrap and rest. Serve with tangy slaw and a cold beer — you’ve just earned it.