Full Packer Brisket, 6.5kg - 7.5kg

Our Full Irish Packer Brisket (6.5–7.5kg) is a true statement piece for low-and-slow cooking - a full, untrimmed brisket combining both the point and flat muscles for maximum flavour, tenderness, and marbling. This is the same cut favoured by pitmasters and chefs who know that time, patience, and grass-fed quality create unforgettable results.

At iDevour, we source only from our grass-fed Irish herds, naturally raised on open, emerald pastures. The result is beef with genuine integrity - rich, buttery fat, deep colour, and exceptional texture. Whether smoked on the barbecue, slow-roasted to perfection, or cooked until it yields effortlessly to the fork, this brisket delivers the true, soulful taste of Irish beef.

Hand prepared by our expert butchers and delivered fresh, our Full Packer Brisket is ideal for sharing feasts, weekend cooks, and serious flavour enthusiasts. Pure, honest, and perfectly crafted - the iDevour way.


Smoking Method:

Ingredients:
1 x iDevour Full Packer Brisket, Grass Fed
50g black pepper
50g course sea salt

Trim any thick fat from your brisket, leaving a small amount of fat on the top. Set the fat aside, you will use this later.

Remove all silver skin from underneath.

Next, mix the salt and pepper to make a rub and massage them into the brisket, all over.

Heat your smoker to around 120ºC (250f). If you use a kamado-style smoker, you should include both heat deflectors for indirect cooking.

Once heated, add your smoking wood (oak is best for brisket)

Then, 10 mins later place your brisket in the smoker and close the lid.

Don't look at it for at least the first 3 hours, just let it smoke.

After this, you can spritz any parts that need it with beer, stock, or apple cider vinegar every 30-60 mins.

Once the bark is set and it looks nice and dark, (usually around 80ºC (175f) internal temperature) wrap it with butcher’s paper and some beef tallow or butter.

Place the wrapped brisket back in the smoker and let it cook until it feels soft like butter, usually around 93ºC (198f-207f).

Remove the brisket from the smoker, keeping it wrapped in butcher paper.

Place the brisket into a cooler or box to rest (you can also wrap it in towels for additional insulation!).

Rest for at least 2-4 hours.

Slice against the grain and devour.