Description

Description
The point end of the brisket, trimmed and ready for low & slow barbecue cooking. With slightly more fat and marbling than the flat end, it delivers rich flavour and juicy texture throughout the cook.

Available in 2kg size.

Cooking Guide (Low & Slow BBQ)

• Remove from the fridge 1 hour before cooking.

• Leave a fat cap of ~5-8mm to help keep moisture.

• Season with your preferred rub (see below).

• Cook at 110–120°C for around 8–10 hours until the internal temperature reaches:

  • 93–95 °C for slicing

  • 95-98 °C for pulling

• Wrap in butcher’s paper or foil once the bark forms (usually after 4-6 hours).

• Rest wrapped for at least 1 hour before slicing against the grain.

Homemade Rub Ideas

Classic BBQ Brisket Rub

• 3 tbsp sea salt

• 3 tbsp cracked black pepper

• 2 tbsp smoked paprika

• 1 tbsp garlic granules

• 1 tbsp onion granules

• 1 TSP cayenne (optional)

Sweet & Spicy Brisket Rub

• 3 tbsp soft brown sugar

• 2 tbsp sea salt

• 2 tbsp smoked paprika

• 1 tbsp ground cumin

• 1 tbsp chilli powder

• 1 TSP Mustard powder

• 1 TSP black pepper

Rub into the brisket and leave for at least 1 hour before cooking.

Looking for a larger option?
For a bigger joint with the full “packer” cut, see our Flat Brisket – Whole, minimum 4kg.