Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“Smoked for an hour then slowly pot roasted. This looks like becoming the go to recipe for Sunday’s beef! Can’t wait to cook the Cote de Bouef in the woodfired oven too”
“Amazing quality. I have had three briskets so far and they have been incredible. I smoked them for 8 hours with Oak chunk on my weber kettle at around 150C/300F until internal 95C/203F. So juicy and plenty for different meals. Would highly recommend.”
“Best brisket I've ever smoked on the bbq, It's not huge so it was a "short" 7 hour cook and then rested for 2 hours. The meat was soft like butter, super juicy, flavorful and has been enough for 3 meals for 3 people.
The brisket arrived trimmed well, I only needed to cut off a few small bits of hard solid fat and one small flap of beef that wouldn't have survived. The fat was put in the smoker to render out tallow to use when wrapping later and this definitely helped with moistness.”
“Absolutely outstanding meat quality. Smoked on a Kamado Joe for 12 hours at 225F and it was like butter. Much better fat content compared to other British Beef I’ve smoked. Will 100% be buying again. Amazing service too. Shout out to Jorge for personally calling me when I filled out the contact form with a question.”
“Dry brined this overnight, used a simple rub and then smoked for about 4hrs in a pit barrel cooker till I got a nice coloured bark I then wrapped tightly in foil, with a little beef dripping and cooked for another 2 hours till it it probed very tender, rested for 3 hrs in a cooler wrapped in towels and the result was very good indeed. First time using swaledale and it won't be the last”
“I was a little apprehensive on ordering this brisket as I had been practicing on rolled briskets and although they were okay, they were cheap, however the quality of this cooked piece of "packer" brisket exceeded my expectations and the family.
Shipping was as expected, flawless and exactly what was promised.
I opened the meat early on Sunday morning 6am, coated it with salt and pepper, probably a 70/30 mix as the kids don't like a lot of pepper, set my weber kettle up with a snake method and hit the 225 range on the kettle, added some oak chunks, probes were in the flat and point end to monitor temp, 7:30am it went on, 3.5 hours later it hit 160 internal so I wrapped it in foil, then it took a further 5 hours to hit 200, took it off and then rested it in a coolbox wrapped in a towel for 2.5 hours.
Before resting it was very wobbly which was also a good indicator, upon cutting the meat I was so pleased and then the taste, this is like butter, the fat is a gorgeous yellow hue and just tastes amazing.
Will look forward to doing this again”
“I am new to the smoking world. I bought a Traeger 780 6 months back with the quest to conquer a brisket, I love eating brisket and after 10s of hours looking on YouTube I convinced myself to take the plunge and a buy a pallet smoker. I have made 4-5 briskets now and they have all been terrible, It's mainly having lack of experience but also the quality of the meat I bought and the lack of patience resulted in a bad final product which left me disheartened and wanting to give up. Short ribs are a lot easier and there is of course smoked chicken.
But Brisket cooked right is the holy grail.. and that's what this piece of meat is!
This brisket comes pre-trimmed, is a good size enough to feed 8-10 people, not massive so not so intermediating, it has an excellent fat cap and all around excellent marbling (better flavor). I patted the meat down, used yellow mustard as a binder and liberally applied kosher salt and cracked black pepper only. Put at 200F in my smoker at 11.30pm until 7am where I cranked it up to 250F until a crispy dark bark was formed and temperature was 160F. Then before wrapping I put beef dripping on the non fat side and finished in a low oven for 2.5 hours until 203F - This thing was like butter and my whole house smelt like Franklins BBQ!
I let it rest for 2 hours, could have gone another 2hours but I was hungry! until temp was 170f and we cut into this thing with ease.. it was smoky, juicy, the fat rendered out so well, seasoned to perfection. I did struggle spearing the point and the flat (need more carving experience) but even still, the juice and taste was amazing. We ate a lot more then I thought possible!
Its a fairly simple cook as far as good BBQ is, I put it all down to this amazing piece of brisket. I will only be buying my briskets from Swaledale from now on. I give it my full recommendation and cannot thank them enough for this top top quality piece of Beef!”
