Low 'n' Slow BBQ Smoking

Low & Slow BBQ Smoking

We have been smoking meat for thousands of years; but what we once did for the sake of preservation, we now do for taste and texture. Smoking takes time and patience, but it has a transformative power that can work wonders on even the toughest cut of meat.

Traditionally we have smoked meats like ribs, brisket and shoulder, but we are not limited to these options. The art of smoking has found itself well matched to those cuts which can seem tough or unappealing, if not cooked low and slow. But in actual fact, any cut of meat can be smoked, so why not try something new. We cook low and slow to give the smoke time to penetrate the meat and work its magic. This process breaks down the collagen (connective tissue) turning it into gelatine, tenderises the meat, and keeps the meat moist and succulent.

22 products

More about Low & Slow BBQ Smoking

Cooking on a smoking BBQ over a lower temperature for a long period of time is quite different to searing over direct heat (flame), and cuts require very specific preparation to maximise moisture retention and eating quality. Swaledale’s slow-grown heritage breeds produce some of the very best cuts to gently smoke on your BBQ over a low heat; the fat content is absolutely ideal for keeping the meat beautifully moist and naturally basted. Through working with some of the UK's finest BBQ smoking restaurants, our team have honed cut preparation to meet the demands of professional chefs; these prepared cuts are all available to purchase in this special collection designed for the creative home chef.