Black Angus Point End Brisket – MB2+ (8–9kg) This whole Black Angus Point End Brisket is a serious cut for serious barbecue enthusiasts. Weighing between 8–9kg and boasting a marbling score of 2+, it offers great flavour, tenderness, and performance whether you're smoking low and slow or roasting in the oven. Sourced from quality Black Angus cattle, this brisket delivers consistent results for competitions, events, or large gatherings.

Recipe Idea: Texas-Style Smoked Brisket Trim any excess fat, leaving a ¼-inch fat cap. Generously season with a simple rub of kosher salt, coarse black pepper, garlic powder, and paprika. Let rest for 1 hour at room temperature. Preheat your smoker to 120°C (250°F). Place the brisket fat side up and smoke over indirect heat using hardwood (oak or hickory preferred) for 8–10 hours or until the internal temperature reaches 92–95°C. Wrap in butcher’s paper at around 75°C internal temp to retain moisture. Once done, rest the brisket in a cooler or warm oven (covered) for at least 1 hour before slicing against the grain. Serve with pickles, fresh bread, and your favourite BBQ sauce.