Whole Brisket + Texas BBQ Sauce
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaAt Franklin Barbecue, we’ve been humbled for years by praise that’ll make you blush. Honors, awards, and even a few nice things posted on the internet — we’ve been fortunate to be on the receiving end of lots of kind words. They’re neat and all, but what really gets us going — what really keeps us tending to the pits all night long — is the obsessive dedication to our very next customer. We take pride in giving our very best, every single day, to make sure every person who eats Franklin Barbecue is filled with happiness and satisfaction.
We use only the best Black Angus cattle, raised and grazed in the good ol’ US of A. We ain’t messin’ around! It’s important to us that our animals are humanely treated and that our meats are always antibiotic-free. We cook each day on carefully selected post oak grown right here in Central Texas, and we like to think our pit crew is the best in the biz. Details matter, and we bust our tails every day to stay on top of them at Franklin Barbecue. We think you’re going to tell with every bite!" – Aaron & Stacy Franklin
Pitmaster Aaron Franklin and his wife Stacy first started selling their barbecue from a trailer on the side of an Austin interstate in 2009, and nowadays folks start lining up before dawn, whiling away the hours until the doors of Franklin Barbecue swing open at 11 and they can indulge in barbecue that’s been crowned America’s best. Franklin has mastered the fine art of smoking meat in a way that few others have. One forkful and you’ll understand why this is the most sought-after barbecue in America, and why Franklin was awarded the 2015 James Beard Award for Best Chef: Southwest.
Watch Goldbelly Video
This package serves 8 people and includes:
- 1 Whole Brisket (each approx. 4.5 – 5 lbs.)
- 1 Bottle Texas Original BBQ Sauce (14 oz.)
- Brisket portions are 1/2 lb.
- Each Brisket measures approx. 8″ × 14″ × 3″
- Choose to add More!
Sausage Flavor Add On Options Include
- Regular Sausage
- Jalapeno Cheddar Sausage
Merch Add On Options Include
- Black Franklin BBQ Lawn Chair T-Shirt
- Available Sizes Include Small – X-Large
- Franklin BBQ Pits Apron
- Franklin Barbecue Scalloped Knife with Guard
- Beefy Tongs
- 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
