Central Texas Brisket

Texas BBQ — especially brisket — has taken the world by storm. But in the States, we’ve been smoking brisket like this for generations. This is my version of that tradition — the real deal, done low and slow.

We source marble score 5+ Australian Wagyu from local producers. Seasoned Texas-style — just salt and pepper — and slow smoked for 12+ hours.

🧊 Storage Instructions\nYour brisket is vacuum-sealed for freshness and can be stored in the freezer until you're ready to enjoy it. If you're not planning to eat it within three days of pickup, keep it frozen. We recommend storing the pack flat in your freezer for even freezing and easier reheating later. The brisket will stay at peak quality in the freezer for up to three months.\n\n🔥 Reheating Instructions (Boiling Water Method)\nTo reheat your brisket, leave it in the vacuum-sealed bag. Bring a large pot of water to a gentle boil and carefully place the sealed bag into the water. If the brisket is thawed, heat it for 12 to 15 minutes; if it's still frozen, allow 20 to 25 minutes. Once heated through, remove the bag using tongs and let it rest for a few minutes before opening. The brisket is ready when it's piping hot and slices easily with a fork.\n\n🍽️ Serving Suggestions\nOnce reheated, slice the brisket across the grain if it isn't already pre-sliced. It's perfect served with classic BBQ sides like coleslaw, pickles, mac and cheese, or potato salad. You can also use it in sandwiches, BBQ platters, or tacos. For that fresh-off-the-smoker look and taste, give each slice a quick sear in a hot pan for about 30 seconds per side.