Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“A little disappointed with the brisket as there was a large bald spot on the fat cap and the fat cap was quite thin to boot considering the price I was expecting a lot better.”
“I've been using a London-based online butcher for my smoking joints for the past couple of years since I started smoking meat. I had an old pal of mine attending my retirement BBQ this weekend who thinks that all the best things in life are from "Gods Country" or Yorkshire as we know it. I'd decided I was going to do an overnight Brisket but thought I'd seek out a Yorkshire grown joint to see how it compared to the Australian Grass Fed briskets that I'd bee using with fantastic results.
I ordered the packer cut from Swaledale and it was delivered bang on time by DPD on the day that I needed it. The cut was well packed and still suitable chilled even though we were experiencing pretty hot weather that weekend. The cut weighed 4.17kg which is a bit smaller than the ones I'd previously smoked but a perfect size for the number of folk we were feeds plus a bit left over and a few send offs with folk when they departed. More than enough for 14 people.
I trimmed the fat cap, Mohawk and sides but to be fair I think next time I may be tempted to leave it on as most of the fat rendered very easily and what remained was absolutely very tasty. I got enough fat and trim to freeze and make a few burgers at a later date.
I smoked this overnight on a Traeger Pellet Smoker for 10 hours on 190F and then raised it to 250f for about an hour and then wrapped in it butcher paper and sat it in a floil boat aiming for 205f. It took about 4 hours and then I rested it for about 4 hours in a cool box wrapped in a towel.
Maybe my gobby Yorkshire mate is right and all things Yorkshire are a cut above the rest but what I can say is that this joint was the talk of the party. There were other meats smoked that day but this is the one that everyone was, and still is, talking about.
Beautiful flavour, cooked really nicely and a quality service all round.”
