Whole Brisket + Texas BBQ Sauce

• Items are shipped chilled with ice packs and butcher paper to maintain temperature while in transit, ice packs may thaw in transit.
• Upon arrival, remove ice packs & packing materials and place vacuum-sealed product in the fridge.
• Brisket and sausage may be stored in the fridge for up to 10 days, or frozen for up to 3 months.
• Once reheated, meat should not be consumed if it has been left at room temperature for more than 4 hours.

To Serve

Brisket – Oven

• Remove brisket from the sealed plastic and place on a sheet tray or large baking dish.
• Do not slice the brisket until reheating is complete.
• Place a few pads of butter on top of the brisket. Optional
• Place the brisket on the middle rack of the oven.
• Reheat for about 75 minutes at 225°F or until desired internal temp is reached.
• Click here to watch the video instructions!

Brisket – Stove Top

• Bring a large stock pot (around 20 quarts) to a simmer.
• Place the sealed brisket in simmering water and lower the water temperature to around 165°F.
• Reheat for about 75 minutes or until desired internal temp is reached.
• Click here to watch the video instructions!

Brisket – Immersion Circulator

• Set immersion circulator to 185°F.
• Place the sealed brisket in the water bath and reduce temperature to 165°F.
• Reheat for about 75 minutes or until desired internal temp is reached.
• Click here to watch the video instructions!

Sausages (Add On) – Stove Top

• Reheat in a lightly oiled skillet over a medium-high heat until internal temperature reaches 165 degrees and the casing is nice and snappy. Be careful to keep the sausage casing from breaking

Sausages (Add On) – Grill

• Grill over a low flame (medium heat) until internal temp reaches 165 degrees and exterior has a snap

Tip: Be careful to not break the sausage casings. Temping with a thermometer at the tied ends only should help keep the casings from breaking