Whole Smoking Brisket (Packer Cut)
The British Brisket Built for Low & Slow â With Flavour USDA Canât Match
A barbecue classic, smoking brisket is perhaps the most iconic low and slow BBQ cut. At Swaledale, our whole briskets are dry-aged on the bone for over 28 days, then expertly trimmed by our butchery team - making them ideal for traditional barbecue brisket cooking methods, whether in a smoker* or over charcoal.
Also known as a packer brisket, this primal cut is taken from the lower breast of the cow and includes both the point and flat muscles.
We supply many of the UKâs leading smoking restaurants, and our briskets are widely regarded as the only British brisket comparable to USDA options when it comes to the fat content required for proper smoking. A generous fat cap - both external and marbled throughout - is key to retaining moisture during long cooks.
Where we truly surpass USDA is in flavour. Our grass-fed, heritage breed beef is slow-grown to maturity on the lush, green pastures of the Yorkshire Dales, delivering a depth of flavour, richness, and savoury beefiness thatâs unmistakably British.
Jorge Thomas, Director of Swaledale Online Butchers, adds:
"I've smoked briskets with great success on my Monolith Kamado Grill â and several of the highly regarded smoking restaurants we supply recommend wrapping the beef in greaseproof paper once a decent bark has formed, whether itâs brisket or short ribs. While it might seem counterintuitive to introduce a barrier to the smoke, the truth is it takes time for the bark to develop, and wrapping helps lock in moisture for a juicier end result."
*Want the full setup? Our Whole Smoking Brisket is also available in a special set with the MEATER 2 Plus Smart Thermometer - ideal for weekend barbecues and long, slow cooks.
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Shipping & Returns
Shipping & Returns
Whole Smoking Brisket (Packer Cut)
Whole Smoking Brisket (Packer Cut)
The British Brisket Built for Low & Slow â With Flavour USDA Canât Match
A barbecue classic, smoking brisket is perhaps the most iconic low and slow BBQ cut. At Swaledale, our whole briskets are dry-aged on the bone for over 28 days, then expertly trimmed by our butchery team - making them ideal for traditional barbecue brisket cooking methods, whether in a smoker* or over charcoal.
Also known as a packer brisket, this primal cut is taken from the lower breast of the cow and includes both the point and flat muscles.
We supply many of the UKâs leading smoking restaurants, and our briskets are widely regarded as the only British brisket comparable to USDA options when it comes to the fat content required for proper smoking. A generous fat cap - both external and marbled throughout - is key to retaining moisture during long cooks.
Where we truly surpass USDA is in flavour. Our grass-fed, heritage breed beef is slow-grown to maturity on the lush, green pastures of the Yorkshire Dales, delivering a depth of flavour, richness, and savoury beefiness thatâs unmistakably British.
Jorge Thomas, Director of Swaledale Online Butchers, adds:
"I've smoked briskets with great success on my Monolith Kamado Grill â and several of the highly regarded smoking restaurants we supply recommend wrapping the beef in greaseproof paper once a decent bark has formed, whether itâs brisket or short ribs. While it might seem counterintuitive to introduce a barrier to the smoke, the truth is it takes time for the bark to develop, and wrapping helps lock in moisture for a juicier end result."
*Want the full setup? Our Whole Smoking Brisket is also available in a special set with the MEATER 2 Plus Smart Thermometer - ideal for weekend barbecues and long, slow cooks.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The British Brisket Built for Low & Slow â With Flavour USDA Canât Match
A barbecue classic, smoking brisket is perhaps the most iconic low and slow BBQ cut. At Swaledale, our whole briskets are dry-aged on the bone for over 28 days, then expertly trimmed by our butchery team - making them ideal for traditional barbecue brisket cooking methods, whether in a smoker* or over charcoal.
Also known as a packer brisket, this primal cut is taken from the lower breast of the cow and includes both the point and flat muscles.
We supply many of the UKâs leading smoking restaurants, and our briskets are widely regarded as the only British brisket comparable to USDA options when it comes to the fat content required for proper smoking. A generous fat cap - both external and marbled throughout - is key to retaining moisture during long cooks.
Where we truly surpass USDA is in flavour. Our grass-fed, heritage breed beef is slow-grown to maturity on the lush, green pastures of the Yorkshire Dales, delivering a depth of flavour, richness, and savoury beefiness thatâs unmistakably British.
Jorge Thomas, Director of Swaledale Online Butchers, adds:
"I've smoked briskets with great success on my Monolith Kamado Grill â and several of the highly regarded smoking restaurants we supply recommend wrapping the beef in greaseproof paper once a decent bark has formed, whether itâs brisket or short ribs. While it might seem counterintuitive to introduce a barrier to the smoke, the truth is it takes time for the bark to develop, and wrapping helps lock in moisture for a juicier end result."
*Want the full setup? Our Whole Smoking Brisket is also available in a special set with the MEATER 2 Plus Smart Thermometer - ideal for weekend barbecues and long, slow cooks.
