The Village Butcher are big fans of the BBQ and Smoking meat, and we think you can’t go wrong with beef brisket. Beef Brisket is notorious for being a tougher cut of meat making it the perfect cut of meat for low and slow cooking, especially on a smoker.
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Shop our full range of magnificent beef briskets and experience the beloved taste of America. Our mouth-watering brisket range includes the highest quality and expertly trimmed cuts giving you a rich flavour when cooked low and slow. Discover our Packer Brisket and beef briskets and shop our beef meats online.
We work with trusted farms to ensure top-grade beef for every brisket cut. Each brisket is carefully prepared for the best cooking experience, they are known for their rich marbling unbeatable texture.
Brisket is a fantastic cut of meat and is known for its rich flavour and tenderness. When cooked low and slow it becomes incredibly tender and flavourful.
Slow cooking brisket is the best way to achieve a flavourful result. A popular method is smoking the brisket for several hours until it reaches the perfect level of tenderness.
There is the whole packer brisket which includes both the flat and point muscles. The brisket flat which is leaner and rectangular in shape and perfect for slicing. Finally, the brisket point which is more marbled and fattier which is ideal for burnt ends or shredding.
A classic brisket rub includes:
Feel free to customise this with additional spices like cumin and chili powder.
Brisket is done when it reaches an internal temperature of 90.5℃ to 96℃ and it should feel tender when probed with a fork or thermometer. You should then rest the brisket for at least 30 minutes before you slice.
If you’re putting it in the fridge, store it in an airtight container for up to 4 days. If freezing, wrap it tightly in plastic wrap and foil and you can freeze it for up to 3 months. When reheating, gently reheat it in the oven at 150℃ with a little bit of beef broth to retain its moisture.
