100% Pedigree Native Angus® Full (Packer) Brisket
Regarded as the pinnacle of the BBQ pit master’s repertoire - this full packer brisket truly is, royalty in beef form.
The ‘packer’ brisket includes both of the main brisket muscles of choice - the fattier, well marbled brisket point and the leaner, meatier brisket flat, for a true BBQ feast that’s bound to send your guests mad for more.
Smoked gently over low heat for prolonged periods of time (the slower the better!) it takes on a whole new dimension of flavour that will feed a tonne of guests with beautiful brisket slices and the all important, melt in the mouth burnt ends that are to die for.
Our favourite flavour profile is a simple stonehouse seasoning (salt, pepper and garlic), which allows the beef to really speak for itself.
We understand that everyone has their own preferences when it comes to trimming spec, so our full packer is un-trimmed, meaning you can keep as little or as much of the fat cap on the brisket as you want. We like to trim ours to about 1cm of a covering and then round out the flat end to give it a more even shape for even cooking. The added bonus of course is that we get to use the trimmings to make a few burgers while we wait for the brisket to cook - win win!
We can trim to YOUR spec... or why not pop in and DIY ?
Native Angus® - The Blueprint of Aberdeen Angus Beef
Our Slow grown Native Angus® cattle are 100% grass fed on our own lush, untreated Durham pastures. The beef is hung on the bone and dry aged for at least 3 weeks. It develops an intense depth of flavour and delicious texture. The meat from the ‘Slow Grown’ Native Angus® is finely marbled and produces beef of an outstanding eating quality.