Whole Smoking Brisket (Packer Cut) Size:4 kg replace the dry-cured smoked ham

replace the dry-cured smoked ham hock or bacon with smoked tongue

Sitting down to a white tablecloth in a traditional corner of Chinatown

with rice and other accompanying dishes to pick at

particularly when served medium-rare

Expertly prepared by Swaledale's experienced butchery team

Whole Smoking Brisket (Packer Cut) Size:4 kg replace the dry-cured smoked hamThe British Brisket Built for Low and Slow, With Flavour USDA Cant 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