The Brisket Box

Smoked low and slow for 14-plus hours over post oak, this brisket comes from Station House BBQ, the Tampa Bay smokehouse founded by retired firefighter Anthony Fonseca and his schoolteacher wife Allison, its bark turned dark and every slice carrying a deep smoke ring. The box brings a full 3-pound beef brisket alongside a 16-ounce mason jar of homemade Sweet Eddie’s BBQ Sauce and a bottle of Backdraft, the house spice blend built to finish each bite. What began as weekend catering for fellow first responders is now bold, Texas-style barbecue you can order to your door. Spoon on the Sweet Eddie’s, dust with Backdraft, and the firehouse smoke lands right at your table.

MORE DETAILS

This package serves 4-6 people and includes

• 1 Package Slow-Smoked Beef Brisket (3 lbs.)
• 1 Jar Sweet Eddie’s BBQ Sauce (16 oz.)
• 1 Bottle Backdraft Signature Spice Rub

INSTRUCTIONS / STORAGE

• Station House BBQ ships Monday through Friday each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight

• Meat ships frozen with ice packs, may thaw in transit.
• Open package immediately upon delivery and place brisket in the refrigerator or freezer.
• Brisket may arrive frozen, partially frozen, or refrigerator-cold; as long as the product is cold to the touch or below 40°F, it is safe to refrigerate or freeze.
• Store meat in the refrigerator at 40°F or below and enjoy within 3-4 days or in the freezer at 0°F for up to 3 months until ready to serve for best quality.
• Do not leave brisket at room temperature.
• Thaw frozen brisket in the refrigerator for 24 hours before reheating.

To Serve

• For best results, thaw brisket in the refrigerator for 24 hours before reheating.
• Oven Method
  • Preheat oven to the lowest setting available, ideally 200°F-225°F.
  • Remove brisket from the sealed package and place it in an oven-safe pan.
  • Add a small splash of water, beef broth, or reserved juices to the pan, then cover tightly with foil to lock in moisture.
  • For extra moisture, place a separate oven-safe pan of water on the lower rack while reheating.
  • Warm low and slow for about 30-45 minutes, or until the brisket is hot throughout.
  • Reheat to an internal temperature of 165°F before serving.
  • Let brisket rest for 5 minutes before slicing or serving.
  • Serve with Sweet Eddie’s BBQ Sauce and finish with a light sprinkle of Backdraft seasoning if desired.
• Sous Vide / Hot Water Method
  • Keep brisket sealed in its package and place it in a pot of hot water or sous vide bath heated to 150°F-165°F.
  • Warm for 30-45 minutes, or until hot throughout.
  • Carefully remove from the water, open the package, and serve.
  • Let brisket rest for 5 minutes before slicing or serving.
  • Serve with Sweet Eddie’s BBQ Sauce and finish with a light sprinkle of Backdraft seasoning if desired.

Ingredients

• Beef Brisket
• Sweet Eddie’s BBQ Sauce
• Backdraft Signature Spice Rub
  Made in a facility that also processes – Milk (Dairy), Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat (Gluten), Soybeans, Sesame