The Slow Char: Why Low & Slow Barbecuing is the Soul of Summer Cooking

There's a certain romance to barbecuing low and slow. It's not the frenetic rush of searing steaks in minutes, but the quiet satisfaction of coaxing deep flavour from meat over hours. Coals glow gently, the scent of woodsmoke curls into the air, and the grain of the meat begins to relax - loosening to tenderness while fat slowly renders, basting from within.

Patience is the secret ingredient. Slow cooking gives time for collagen to break down into gelatine, making each bite succulent. Gentle heat preserves juices, while the Maillard reaction works slowly on the surface, creating that dark, flavour-packed bark. And when smoke is involved, it permeates every fibre without overpowering.

This is the method that transforms briskets into glistening slices of beef that yield to the touch, and pork shoulders into soft, pull-apart strands rich with their own juices. The patient cook is rewarded with a rich char and a concentrated depth of flavour that fast cooking simply cannot deliver.

From Texas to Yorkshire - The Cuts Worth Waiting For

In Texas, brisket is the king of the pit - rubbed in spices, cooked for 12 hours, and sliced with reverence. In the Carolinas, the humble pork shoulder (Boston Butt) reigns supreme, roasted slowly until it can be pulled apart with nothing more than a fork. Here in the UK, we've embraced these traditions while giving them our own twist.

Cuts we love for low and slow:

• Beef Brisket - marbled and forgiving, it drinks in smoke like a fine whisky takes on oak.
• Boston Butt (Pork Shoulder) - the essential pulled pork cut, rich with intramuscular fat for succulence.
• Beef Short Ribs - smoky, sticky, and deeply satisfying after a long cook.
• Lamb Shoulder - underrated on the barbecue, where slow cooking unlocks its full sweetness.

Slow-Cooked Recipes to Try Tonight

Ready to lean into the wait? These three Farmison favourites showcase the best of low and slow cooking:

1. Make BBQ Beef Brisket - A development chef-perfected brisket recipe, slow-smoked and wrapped to achieve a rich bark and tender heart.
2. Cook Boston Butt - A classic pork shoulder prepared low and slow until it's perfectly tender, ideal for sandwiches or hearty sharing plates.
3. 5-Hour Shoulder of Lamb - Bone-in lamb, Mediterranean-inspired, slow-cooked in aromatics and olives to tender, mosaic-like perfection.

Pitmaster's Essentials

To set yourself up for success:

1. Meat thermometer for accuracy.
2. Two-zone BBQ setup (one side for heat, one for indirect cooking).
3. Quality charcoal or hardwood.
4. Spray bottle with apple juice or vinegar mix to keep meat moist.
5. Patience - always patience.

Your Feast, Your Fire

From Texan rubbed briskets to Boston butts, lamb shoulders to beef short ribs, our barbecue range is built for cooks who know that time equals flavour. Each cut is prepared by hand by our master butchers, sourced from high-welfare farms where animal wellbeing is paramount, and flavour is nurtured from pasture to plate.

So, take your time this summer. Let the meat rest in the smoke, let the hours roll by, and let the feast speak for itself.

Explore Our Low & Slow Cuts