Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Fabulous piece of Brisket. Dry brined and left wrapped in the fridge over night before cooking it low and slow for 6 hours in the oven. Wonderful flavour. Will definitely buy again.”
“I’ve had 3 or 4 briskets from swaledale. Generally of a good quality with some marbling through the flat but it does vary significantly the cut you get. I don’t mind too much but some cuts are clearly superior to others. Also level of pretrim / fat cap a bit inconsistent which is fine but I’d default to letting me trim it”
“I smoked the brisket for 11 hrs at 240F, wrapping it in butchers paper after 4 hrs, finally when it hit 205F I foil wrapped and stood it in a cool box for 1 hr, when I opened this package and sliced into it I knew it was spot on, the reaction of my wife and friends was quite humbling, I’m not a pit-master by any means but they all declared this brisket the equal of the BBQ venues we recently experienced in Texas and Arizona. This is quality meat which makes beginners like me look good. I will be ordering again. By the way the meat Rub used was the Holy Cow rub by Meat Church. - try it and tell me it’s not awesome”
“I have previously looked to source grain fed briskets for smoking but thought id give this a go based on the description.
Smoked it overnight for 9 hours the last couple wrapped with some tallow id rendered from a light trim before it went on. Then rested for 3 hours, wrapped in towels in a coolbox. The results were incredible. This will be my goto brisket from now on.”
“Low and slow smoke for this brisket. rubbed only in salt and pepper. Dome temp 110 celcius until internal temp reached 93 celcius. Tool about 8 hours and was wrapped for last 2 hours. Turned out will defo buy and cook this again.”
