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Packer Cut Brisket

Packer Cut Brisket

Slow cook or smoke

Choose the whole untrimmed big daddy, containing the flat and the point, or a smaller cut with just one or the other. This Brisket has a wonderful fat content and works perfectly in a smoker.

3kg (point end)
- +
3kg (the flat)
- +
6kg (whole)
- +


Richard’s Smoked Brisket


6 kg Packer Cut Brisket

100 g T&G Classic Rub

30 ml mustard of choice


Set smoker for 115c.

Coat the brisket all over with the mustard and evenly cover with the dry rub. Place the brisket point side up into the smoker. The brisket should be removed when it reaches 86-88c and that can be anything from 11-13 hours depending on the beef used. Many people crutch a brisket, which is to remove when it reaches 70c and wrap it in tin foil with beef juices and fruit juices, but we do not believe this is necessary as it masks the flavour of the beef and stops a proper bark forming.Do not worry if the brisket appears to have stopped cooking at about 70c. This is the ‘stalling’ period where the moisture in the beef begins to evaporate, cooling the beef and therefore stalling its cooking progress. this is perfectly normal so do not panic, or open any air vents in the barbecue or feel the need to foil it.