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.
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.
- Serves: 4
- Prepare: 20 Minutes
- Cook: 6 Hours
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Ingredients
- 2 kg organic beef point end of brisket
- coarse sea salt
- organic pepper
- organic marrow bones / bone marrow
Method
- Set your barbecue or smoker to 140°C -150°C
- Take your brisket and coat with a generous layer of salt and pepper
- Lay your Brisket on the indirect side of your barbecue or into your smoker, the fattier end towards the heat
- Smoke at 140°C -150°C for between 6-8 hours
- Scoop the bone marrow out from your bones and put it to the side for later
- After you have smoked your organic brisket, coat it with the bone marrow and wrap it in tin foil
- Pop back into the smoker until all the bone marrow has melted – you will be left with a juicy and tender joint of meat
- Let the brisket rest for an hour and serve with the excess juices to enjoy the full succulent flavour
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC BEEF?
Living active, free-range lives, our organic grass-fed beef is a nutrient-dense food. We farm our cattle in harmony with nature, grazing livestock in turn helps to regenerate the health of our soil. At The Organic Butchery, we select only the highest-quality cuts to deliver pure, distinctive flavour every time.
Frequently asked questions
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By definition, organic beef in the UK is fed on a diet predominantly made up of grass. However this won't necessarily make it 100% grass fed, this is not an organic standard. We supplement our organic beef’s diets when grass alone isn’t up to doing the job. As part of our regular crop rotation, we plant some cereals, such as barley, alongside nutritious legumes like peas. These can be grown together in the same field and harvested as a ‘whole crop’. That means the stalk and seed are cut and stored together, so there’s no by-product and no waste. It also means the cattle get a balanced meal with plenty of roughage.
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There are many fantastic cuts of beef that you can roast, these include organic beef rump roast, topside, beef sirloin joint and silverside. Organic beef silverside is a beef roasting joint cut from the external muscle at the top of the beef animal's hind leg, it is a lean joint, with open texture and perfect for making classic roast beef. Because there's no internal marbling in this cut, and as it's done a lot of work, our butchers wrap the joint in fat, tying it securely with string. This ensures that the silverside stays succulent and juicy when roasted, with the flavours from the fat permeating through the meat as it cooks.
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Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery. Coombe Farm Organic is certified organic by the Soil Association.