The British Brisket Built for Low and Slow, With Flavour USDA Can’t Match
A barbecue classic, smoking brisket is perhaps the most iconic low and slow BBQ cut. At Swaledale, our whole briskets are dry-aged on the bone for over 28 days, then expertly trimmed by our butchery team - making them ideal for traditional barbecue brisket cooking methods, whether in a smoker* or over charcoal.

Also known as a packer brisket, this primal cut is taken from the lower breast of the cow and includes both the point and flat muscles.

We supply many of the UK’s leading smoking restaurants, and our briskets are widely regarded as the only British brisket comparable to USDA options when it comes to the fat content required for proper smoking. A generous fat cap - both external and marbled throughout - is key to retaining moisture during long cooks.

Where we truly surpass USDA is in flavour. Our grass-fed, heritage breed beef is slow-grown to maturity on the lush, green pastures of the Yorkshire Dales, delivering a depth of flavour, richness, and savoury beefiness that’s unmistakably British.

Jorge Thomas, Founder of Swaledale Butchers, adds:
“I’ve smoked briskets with great success on my Monolith Kamado Grill, and several of the highly regarded smoking restaurants we supply recommend wrapping the beef in greaseproof paper once a decent bark has formed, whether it’s brisket or short ribs. Whilst it might seem counterintuitive to introduce a barrier to the smoke, the truth is that bark takes time to develop, and wrapping helps lock in moisture for a juicier end result.”

*Want the full setup? Our Whole Smoking Brisket is also available as part of a special set with the MEATER Pro Smart Thermometer, ideal for weekend barbecues and long, slow cooks.