Well, brisket is the cut of meat from the lower chest of cattle. This muscle supports over 60% of cattle’s weight, which makes it a perfect cut for being slowly cooked and smoked. We choose to smoke ours over Applewood, but any hardwood would be good.
Our brisket is sourced mainly from the UK and Ireland with some from the EU, from suppliers that we have long relationships with.
All the cattle we use are raised in the traditional British and European way, out in the pastures during the summer months and then fed on vegetables, silage and grain in the winter months. As we know winters can be tough here!
Using brisket means that we have been able to make a softer jerky which is still ideal to snack on.