Low & Slow BBQ Smoking
For centuries, humans have smoked meat — originally as a preservation technique, now as a way to achieve incredible taste and texture. Smoking meat requires time and patience, but it transforms even the toughest cuts into tender, flavour-packed delights, perfect for BBQ enthusiasts and home cooks alike.
Traditional BBQ smoking centres around cuts like pork ribs, beef brisket, and pork shoulder, but the possibilities extend far beyond these favourites. Smoking is especially suited to cuts that might seem tough or less appealing, as the low-and-slow method allows the smoke to deeply penetrate the meat, breaking down collagen into gelatine, tenderising the fibres, and locking in moisture for succulent results.
Any cut of meat can be smoked, including lamb, venison, or even chicken, making it a versatile technique for adventurous cooks. Whether you're preparing smoked beef brisket for a backyard barbecue, slow-smoked pork ribs for a family feast, or experimenting with smoked venison or lamb, this cooking style unlocks bold, smoky flavours that elevate every dish.
19 products
Mastering the Art of Low & Slow BBQ Smoking
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Benefits of Swaledale Butchers
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Always Fresh, Never Frozen®
Orders received before 9am are freshly prepared and shipped via DPD on an overnight service. We deliver to UK mainland addresses only, excluding Northern Ireland, the Channel Islands, the Isle of Man, the Isles of Scilly, and Scottish Highlands and Islands postcodes.
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Unparalleled Quality
For over ten years, our meat has been celebrated in Britain’s finest restaurant kitchens. We’re proud to work with native breed farmers and to support traditional, high-welfare farming, with an increasing focus on regenerative practices. These values define Swaledale Butchers.
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Sustainable & Traceable
We work with around 30 trusted farms and local abattoirs to ensure high welfare standards and full traceability from farm to butchery for every product we sell.
