Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“This Brisket was smoked for 10 hours, it will serve 10 beautifully tender slices.
Loved every bite.
I cooked this on the Masterbuilt 1050 gravity fed smoker and it cooled this perfectly, trim off the hard fat for best results as this does nor render down.
Will be buying here again very soon.”
“Outstanding cut. Smoked it "Texas Style" at 225-250F on a Kamado Joe, wrapped it during the stall at approx 165F to balance smoke/bark/juiciness and pulled it at 200F. Rested for 90min. The taste and texture were amazing.
Tip for the butcher: fat layer should be kept to 5-7mm at the most. The item received had more fat than needed in some areas, so it required minor trimming to even it out before smoking.”
“Smoked one of these over hickory wood for 10hrs at the weekend and rested for 3hrs.......
To say it was tender and juicy would be an understatement........
It was straight out of the top drawer.....very impressed with the whole package from the trimming to the quality and flavour..........
Highly recommend swaledale Brisket, which will now be my go to..............
Many thanks.......”
