Post Oak Smoked Half Brisket

Each premium Beef Brisket has been hand-seasoned by Southside’s own Pitmaster in the spirit of Central Texas authenticity using only salt and black pepper. Smoked low and slow over real Texas post oak wood for 14-16 hours, you can now order it here by the half. The Point is moist and juicy. The Flat is lean and great for slicing. Both are full of flavor and covered in a nice brisket bark.

“Butcher today, deliver tomorrow.” That was Southside Market’s mantra in 1882 when the first cuts of meat were sold from founder William Moon’s wagon. Without refrigeration, the unsold fresh cuts of meat were preserved by smoking and, in true German tradition, spiced to make sausages. It wasn’t long before these “hot guts” became famous, with people all over coming to Elgin, Texas, to sample their smoked sausages. The decades rolled by and while Southside Market’s owners changed, their dedication to crafting the best sausages in Texas did not, which is why nearly a century and a half since that first cut of meat was sold, Elgin is known as the Sausage Capital of Texas.

MORE DETAILS

• This package serves 4-6 people and your choice of 1 Post Oak Smoked Half Brisket
• Choose between the Flat or Point
• Each bristket weighs approx. 3-4 lbs.

INSTRUCTIONS / STORAGE

• Southside Market ships Monday-Friday of each week
• No deliveries Saturday, Sunday or Monday
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii will incur an additional $35 charge for Overnight Shipping. Sorry guys!

• Brisket ships fully cooked & vacuum-sealed with ice packs, may thaw during transit.
• Upon arrival, store in the refrigerator or freezer.
• Brisket can be stored in the refrigerator for up to 4 days or in the freezer for up to 6 months.

To Serve

Grill

• If frozen, thaw in the refrigerator overnight or until fully defrosted.
• Preheat grill to 300° F.
• Wrap in foil and place on grill over indirect heat for 15 minutes for each 1/2 lb. of meat, or until internal temperature reaches 165°F.
• Serve and enjoy!

Oven

• If frozen, thaw in the refrigerator overnight or until fully defrosted.
• Preheat oven to 350° F.
• Wrap in foil and place in the oven for 15 minutes for each 1/2 lb. of meat, or until internal temperature reaches 165°F.
• Serve and enjoy!

Ingredients

• Post Oak Smoked Half Brisket – Beef Brisket, Salt, Black Pepper, Paprika, Cayenne Pepper, Garlic