Smoking Brisket

A barbecue classic, Smoking Brisket is perhaps the most iconic low and slow BBQ cut. Swaledale Butchers' briskets are dry-aged on the bone for >28 days before being perfectly trimmed by our expert butchery team for slow smoking. 

Smoking Brisket, also known as Packer or Point End Brisket, is a primal cut of beef from the lower breast of the cow and comprises both the point and flat.

We supply many of the UK's finest smoking restaurants. Consequently, our briskets are regarded as THE only British produced briskets comparable to USDA briskets in terms of the fat content being high enough to retain moisture. As such, there is a generous fat content which is of prime importance when slow smoking. The fat is predominantly on the surface but also internally.

When it comes to flavour we far exceed USDA. Our grass-fed, heritage breed cattle are slow grown to maturity on the lush, green pastures of the Yorkshire Dales producing smoking briskets with a deep, savoury and rich beefiness.

Jorge Thomas, director of Swaledale Online Butchers, adds:

I've smoked briskets with success on my Monolith Kamado Grill – and some of the highly-regarded smoking restaurants we supply advocate wrapping the beef in greaseproof paper once an initial 'bark' has been achieved, for both short ribs and briskets. Whilst this may seem counterintuitive, given this is a barrier to the smoke, in reality it takes a good while for the bark to form and the result is moist and juicy.

Buy Our Classic Smoking Brisket Online Today.

Grass-fed beef