Smoked Point End of Beef Brisket with Bone Marrow

We've teamed up with editor of UK BBQ magazine and host of @CountryWoodSmoke, Marcus Bawden, on a delicious cooking method to get the best out of your brisket. He uses whisky chunks and apple wood charcoal for a beautiful smoky finish. Our Organic Point-End Brisket has a lovely covering of fat and marbling throughout making it perfect for cooking low and slow.