Image from @joes_bbq_shack on Instagram using our Organic Smoked Flat Brisket
When it comes to summer barbecue centrepieces, few cuts make an impression quite like brisket. Rich, deeply flavoured and melt-in-the-mouth tender when done right, brisket is a true BBQ classic. But for many home cooks, it can also feel intimidating—something only the realm of low-and-slow professionals or Texan pitmasters.
At Eversfield Organic, we believe everyone should feel confident cooking great organic meat at home. That’s why we’ve created this guide to help you take on the brisket with your everyday BBQ setup—and get restaurant-worthy results.
Why Brisket is Worth the Effort
Brisket is a hardworking cut from the breast of the animal, which means it’s naturally tougher than some quick-cooking steaks. But that’s also what makes it perfect for slow barbecue cooking. With time, care, and quality organic beef, the connective tissues break down into unbeatably tender strands, full of flavour.
Plus, it’s a great way to impress guests—brisket is hearty, dramatic on a plate, and pairs beautifully with BBQ sides like slaws, pickles, and grilled veg.
Choosing Your Brisket: Organic Makes the Difference
Start with the best ingredients. Organic brisket from Eversfield Organic comes from grass-fed, ethically reared British cattle. That means better flavour, better texture, and a natural marbling that keeps it juicy throughout the cook.
Our briskets are expertly butchered and trimmed, making them ideal for home BBQ cooking without the stress.
How to Cook Brisket on a Standard BBQ
You don’t need a smoker or fancy equipment. A standard kettle BBQ with a lid will do the trick.
What You’ll Need:
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1 organic brisket (approx. 2–3kg for home BBQ)
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BBQ with lid (charcoal or gas)
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Foil or butcher’s paper
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Meat thermometer (highly recommended)
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Charcoal (if using a charcoal BBQ)
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Wood chips (optional for added smoke)
Step 1: Prep Your Brisket
Start the night before:
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Trim (if needed): Our brisket usually arrives well-prepped, but you can trim any excess fat, leaving a thin layer to help it stay moist.
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Apply the rub: Use a dry rub to build a flavour crust, or "bark". A classic rub might include:
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Sea salt
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Cracked black pepper
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Smoked paprika
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Garlic granules
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Onion powder
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Brown sugar
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A hint of cayenne (optional)
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Wrap in cling film or parchment and let it marinate overnight in the fridge.
Step 2: Set Up for Indirect Cooking
The key to brisket is low and slow—think 110–130°C (230–265°F). You want indirect heat, so the brisket cooks evenly without burning.
Charcoal BBQ:
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Place lit charcoal to one side of the grill.
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Put a foil tray of water underneath the meat (on the opposite side) to create a moist cooking environment.
Gas BBQ:
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Light one or two burners and place the brisket on the unlit side.
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Keep the lid closed as much as possible.
Add soaked wood chips for a smoky flavour (applewood or hickory work well).
Step 3: The Cook
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Place the brisket fat-side up on the grill grates above the unlit zone.
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Close the lid and maintain temperature between 110–130°C.
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Slow cook for several hours—around 1 hour per 500g is a good rule of thumb.
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Use a meat thermometer to monitor internal temp. You’re aiming for:
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70–75°C (for wrapping)
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90–95°C (for doneness)
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Step 4: Wrap & Finish
Once your brisket hits 70–75°C internally, wrap it tightly in butcher’s paper or foil. This helps retain moisture while finishing the cook.
Return it to the BBQ until the internal temp hits 90–95°C. When the probe slides in like butter, it’s ready.
Step 5: Rest & Serve
This part is crucial. Let the brisket rest for at least 1 hour, wrapped and placed in a cool box or warm oven. This allows juices to redistribute, keeping it moist and tender.
What About the Smoke Ring?
That beautiful pink-purple colouring, known as the smoke ring, is the holy grail of BBQ brisket. It’s caused by a chemical reaction between the meat's surface and smoke—something you’ll get naturally with wood chips or real charcoal, especially on organic brisket with good myoglobin content.
Pairings and Sides
Brisket is rich, which means it pairs beautifully with sharp, fresh flavours and contrasting textures. Try it with:
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Grilled sweetcorn with lime
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Herby potato salad or mustard slaw
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Pickled red onions or gherkins
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Flatbreads and chimichurri
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Grilled courgettes or aubergine
And don’t forget to save any leftovers for sandwiches the next day—they’re heavenly!
Final Thoughts: Brisket is for Everyone
Don’t let brisket intimidate you. With a bit of patience and the right organic cut, you’ll be serving up BBQ brisket that rivals the pros. It’s more than just a meal—it’s a celebration of great meat, real flavour, and sharing food outdoors.
At Eversfield Organic, we’re proud to offer organic British brisket that’s butchered to order and delivered fresh, chilled, and ready to cook—so you can focus on enjoying the BBQ without worrying about where your meat comes from.
