Our Meat

We’re famous for our brisket, and it’s no wonder. We incorporate 3 generations of pitmaster experience to get our meat smoked to perfection, juicy and full of flavour.

We’re famous for our brisket, and it’s no wonder. We incorporate 3 generations of pitmaster experience to get our meat smoked to perfection, juicy and full of flavour.

 
 
 

I was spoilt. The people and places of my Texan upbringing have made me expect the best from barbeque. The best ingredients, the best quality and cuts of meat and the best atmosphere whilst eating it. By comparison, chomping down on much of the BBQ that the UK has to offer leaves me wanting. After all, ‘low and slow’ isn’t just a catchy phrase for the Pappy’s team, we work hard to maintain the quality and heritage that is evoked with the use of those words.  Our team tend to the pit with giant slabs of juicy brisket for as long as 26 hours - there’s no shortcuts to that distinctive taste. It’s certainly a labour of love which is one of the reasons we use only the best local and heritage meats resulting in tenderness and that unique smoky flavour. Reaching ‘pitmaster’ status takes many years of toil, intuition and patience. We’re not about shortcuts, we firmly believe you’ll be able to tell when you taste our smoked meats.

 
 
Chicken legs prepped with Pappy’s signature smokehouse rub on their way to the pits.

Chicken legs prepped with Pappy’s signature smokehouse rub on their way to the pits.

Robin, Pappy’s founder and Texan pitmaster, works long hours at her Kendal-based smokehouse, relying on instincts developed over years of pitmaster training.

Robin, Pappy’s founder and Texan pitmaster, works long hours at her Kendal-based smokehouse, relying on instincts developed over years of pitmaster training.

We use original recipes for all our rubs, opting to go for simple ingredients that allow the quality of the meat and the smoking process to shine through.

We use original recipes for all our rubs, opting to go for simple ingredients that allow the quality of the meat and the smoking process to shine through.

 
Simply amazing food... better than I was expecting (I was expecting a lot)
— Nathan
 
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