BBQ Carving Boards & Prep Stations.
Made for Brisket, Not the Kitchen.

Kitchen chopping boards are designed for vegetables and small portions of meat. Brisket cooks have three problems a kitchen board cannot solve.

Size: A full packer brisket runs 60 to 75cm long. Most kitchen boards top out at 35 to 40cm. You end up carving in two batches or losing slices off the edge.

Juice run-off: A well-rested brisket releases serious volumes of jus when sliced. Without a deep perimeter channel, the juices run off the board onto the bench and floor.

Stability: Slicing a brisket with a sharp knife on a board that slides around is genuinely dangerous. Carving boards have heavy-duty rubber feet and serious weight (10 to 12kg on a Large Australian Brisket Board) so the board does not move under pressure.

The Australian Brisket Board Large at 700 × 450mm is built for this exact job. The Medium at 600 × 400mm handles a full brisket comfortably for home cooks.

Three sizes, three different buyers. Here is the framework that works for most cooks.

Brisket Board Mini (400 × 400mm): the kitchen-bench size. Fits everyday prep, smaller cuts, vegetables. The entry-point to the range with the same handcrafted quality as the bigger boards. Good as a second board for cooks who already own a Medium or Large.

Brisket Board Medium (600 × 400mm): the all-rounder, and the most popular size in the range. Handles a full brisket comfortably, pulled pork, full racks of ribs. Versatile enough to live on the kitchen bench, come out for entertaining as a serving platter, and double as the BBQ board on cook days. If you are buying one Brisket Board for everything, buy the Medium.

Brisket Board Large (700 × 450mm): the pitmaster's flagship. 10 to 12kg of solid hardwood, built for full packer briskets, pairs of pork shoulders, full racks of ribs side by side. Comp teams, BBQ restaurants, and serious home pitmasters. Heavy, but heavy is the feature.

If you cook brisket once or twice a month at home, the Medium is the right pick. If you cook competition or volume, go Large. If you want a second board for kitchen prep alongside an existing big board, go Mini.

The Hark BBQ Prep Station is a 4-in-1 collapsible tub designed for the messy reality of BBQ prep. One piece of gear does four jobs.

1. Prep: trim brisket fat, season pork shoulder, marinate ribs, all inside the tub. Contains the mess.

2. Carve: the lid lifts off and flips over to become a cutting board sized to fit the tub. Carve straight on the lid, drop the slices into the tub below as you go.

3. Serve: present the finished meat from the tub at the table, or transfer to a platter once everyone is seated.

4. Store: pop the lid back on, refrigerate the leftovers in the same tub.

When the cook is done, the tub folds flat to 4.2cm and stows in a drawer. BPA-free food-grade plastic. The Medium 8L suits smaller cooks and families. The Large 16L doubles the capacity for full briskets and bigger crowds.

The Hark Prep Station works particularly well as a complement to the Australian Brisket Board: prep on the Hark, carve on the Brisket Board, serve from the Hark.

Reclaimed hardwood is durable, but it is not dishwasher-safe. Care correctly and it will outlast you.

After every use: scrape off the bigger debris with the back of a knife, then wipe down with hot soapy water and a sponge. Rinse and pat dry immediately. Do not soak the board in water and do not put it through the dishwasher. Either will warp or crack the wood.

Monthly: rub food-grade mineral oil or beeswax into the wood with a clean cloth. Let it soak in overnight, then wipe off the excess. This keeps the timber sealed against moisture and stops it drying out.

Quarterly or after heavy use: light sand with fine-grit sandpaper (220-grit) to smooth out any knife scoring, then re-oil. The board comes back to factory finish.

For stains and odours: rub coarse salt and half a lemon into the wood, let it sit for 10 minutes, then wipe off. Natural antibacterial action without chemicals.

Store on its edge or hanging, never flat on a wet bench. The Australian Brisket Board comes with a lifetime warranty, but proper care means you will never need to use it.

Both have their place. The decision comes down to volume of use, knife care, and where it lives.

Hardwood (Australian Brisket Board): better for the knife edge (wood self-heals from cuts), more attractive for serving and entertaining, lifetime durability with care, and weighs enough to stay put. Downsides: needs oiling, not dishwasher-safe, heavier to move (which is also a feature for stability).

Food-grade plastic (Hark Prep Station lid): dishwasher-safe, lightweight, easier to sanitise, no oiling needed. Particularly good for raw meat prep where you want to wash the board at high temperatures. Downsides: dulls knife edges faster than wood, plastic boards develop deep grooves over time that hold bacteria, and they look less premium for serving.

The practical answer for most BBQ cooks: own both. The Hark Prep Station for raw meat prep (trimming, marinating, anything you want to wash hot). The Australian Brisket Board for the actual carving and the serving. Different jobs, different tools.

Yes. Across the Sydney metro area we offer same-day or next-business-day delivery on carving boards and prep stations. Orders dispatch from our Wetherill Park showroom in Sydney's west.

For the rest of Australia, boards ship through our standard parcel service. The Brisket Board Large is genuinely heavy (10 to 12kg) and freight reflects that, so factor it in. The Mini and Medium boards plus the Hark Prep Stations all freight at standard parcel rates.

Pickup from the showroom is also available any business day. Worth visiting in person if you are weighing up the Medium versus Large Brisket Board, since the weight and feel of a 10kg+ hardwood slab is the kind of thing you want to lift before you commit.