Whole Texas Brisket – 5-7 lbs

This brisket will make any Texan homesick! Soulbelly’s ode to Hill Country BBQ starts with all-natural briskets, which are rubbed with just two things: salt and pepper. They’re then smoked over post oak for about 16 to 18 hours, until they’re perfectly tender and jiggly.

Chef Bruce Kalman’s passion for farm-fresh cuisine and top-quality ingredients led him to be nominated for the James Beard Award for Rising Star Chef, and he rose to fame as a fan favorite on the 15th season of Bravo’s “Top Chef.” Kalman fell in love with barbecue while cooking with rocker Dave Grohl at charity events, and he honed his pitmaster skills by hosting Las Vegas-area BBQ pop-ups. In 2020, Soulbelly BBQ was born, putting his ample fine dining skills to good use with Texas-style brisket, tender BBQ spare ribs, mouthwatering pulled pork, tri-tip pastrami, smoky pork sausages, and more!

MORE DETAILS

This package serves 10-12 people and includes

• Brisket (approx. 5.5-7 lbs.)
• Sauce (7 oz.), your choice
• Brisket measures approx 24″ cut into 2 pieces
• Brisket is pre-cooked and requires reheating
• Choose to add on more!

Sauce Options Include

• Sweet BBQ – A simple texas style BBQ sauce
• Spicy & Sweet BBQ – A simple spicier version of texas style BBQ sauce
• Carolina Red – Vinegar-based BBQ sauce primarily served in South Carolina with pork

Add On Options Include

• Soulbelly BBQ “Will Work For Brisket” T-Shirt
• Soulbelly BBQ Hat
• Pork Chili Cheddar Sausages (each 10 oz.) – All-natural pork, which is ground, spiced, and mixed with roasted Hatch chiles and cubes of sharp cheddar.
• Pickles (each 8 oz.)
  • Bread & Butter Pickles
  • Pickled Red Onions
  • Pickled Jalapenos and Carrots

INSTRUCTIONS / STORAGE

• Soulbelly BBQ ships Wednesday and Thursday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii will incur an additional charge of $35 for Overnight Shipping. Sorry guys!

• Package ships with ice packs, may thaw in transit.
• Brisket may be stored in the freezer or defrosted in the refrigerator overnight for next day cooking.
• Store Brisket in the refrigerator for up to 5 days or in the freezer for up to 2 months.
• Sauce may be stored in the refrigerator for up to 2 weeks.
• Pickles can be stored in the refrigerator for up to 8 months.

To Serve

Brisket

• Thaw brisket overnight in the refrigerator.
• Remove the meat from the package.
• Melt a stick of butter 8 oz, baste the meat all over and wrap tightly in foil.
• Place in 300 F oven for 1 hour.
• Check the temperature the meat should read 165 degrees on the thickest part.
• Once desired temperature is achieved remove from oven. Let it rest for 20 mins and slice.

Pork Chili Cheddar Sausages

• Thaw overnight in the refrigerator.
• Preheat Oven 400 degrees.
• Take the meat out of the vacuum-sealed package and place sausages uncovered on
  a foil-lined baking pan
• Place in oven and reheat approx. 8-10 min. Sausages will start to crisp and swell.
• Rest on cutting board for 3 mins, slice and serve.
• Enjoy!

Ingredients

• Brisket – Beef, Salt, Pepper
• Sweet BBQ Sauce – Red Onions, Chili Flakes, Honey, Molasses, Ketchup, Canned Tomato, Worcestershire, Cider Vinegar, Brown Sugar, Hot Sauce, Paprika, Granulated Garlic, Granulated Onion, Black Pepper, Tamari Sauce
• Spicy & Sweet BBQ Sauce – Jalapeños, Chipotle In Adobo, Honey, Ketchup, Cider Vinegar, Hot Sauce, Granulated Garlic, Granulated Onion, Cumin, Coriander, Black Pepper, Tamari Sauce, Salt
• Carolina Red Sauce – Distilled White Vinegar, Ketchup, Cider Vinegar, Hot Sauce, Brown Sugar, Salt, Chili Flakes, Black Pepper, Lemon
• Pork Chili Cheddar Sausages – Pork, Hatch Chilis, Cheddar, Salt, Pink Salt, Cayenne Pepper, Smoked Paprika, Black Pepper, Granulated Garlic, Granulated Onion, Mustard Powder, Chili Flakes, Hatch Green Chile Powder, Chipotle Powder
• Bread & Butter Pickles – Cucumbers, Onions, Vinegar, Sugar, Salt And Spices
• Pickled Red Onions – Onions, Red Wine, Vinegar, Sugar, Salt, Black Pepper
• Pickled Jalapenos and Carrots – Jalapeños, Carrots, Onions, Garlic, Vinegar, Sugar, Salt, Spices