Mesquite Smoked Brisket + Dry Rub
83%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaDavila’s BBQ ships its famous barbecue nationwide on Goldbelly! One bite and it’s very clear the Davila family is crafting BBQ the likes of which you can’t find anywhere else in either country. Indulge in Davila BBQ’s mesquite smoked brisket and dry rub.
Since opening in 1959, Davila’s BBQ in Sequin, Texas, has been putting out some of the best barbecue Texas has to offer. From the start, they’ve been doing things the hard way; breaking down the meat for the sausages in house, crafting their own unique sauces and rubs, and blending the flavors found along the Mexican-American border. Their house made sausages are their signature item, with Davila’s founder Raul Davila learning the craft in the 1940s and grandson Adrian Davila working as the pitmaster today. Davila’s has been featured in Texas Monthly Magazine and Adrian Davila has been featured as a food judge on The Travel Channel’s “American Grilled.” Adrian also competed and won on the Food Network’s “BBQ Blitz” competition show.
This package serves 8-10 people includes
- 1 Mesquite Smoked Brisket approx. (4.5 lbs.) – Seasoned, with our house made spice
blend and smoked for 4-6 hours - Davila’s Dry Rub Spice (15 oz.) – Raul Davila Sr. secret weapon rub spice blend
- All meats are fully cooked, vacuum-sealed and flash frozen with ice packs, may thaw in transit
- Upon arrival place the meat in the refrigerator if you plan to serve within 3-5 days or place it in the freezer for up to 6 months
- Once heated, we do not recommend to re-freezing
- We do not recommend using the microwave to reheat
To Serve
From Frozen
- Remove the plastic
- Preheat the oven to 300 degrees F
- Place meat in a covered casserole container or an aluminum pan covered with foil
- Warm for approximately 45 mins until heated through and steaming
From Thawed
- Allow meat to thaw in the refrigerator overnight for approximately 12 hours -2 days
- Choose from the method below
Steamed/Boiled Method
- Thaw before preparing
- Keep the sealed plastic and place the BBQ in a pot of boiled water for approximately 25 minutes
- Make sure to keep the plastic away from the bottom of the pot. (Larger amounts of food may take longer to re-heat)
Grilled Method
- Thaw before preparing
- Remove from plastic and place the BBQ in a covered aluminum foil pan or
another grill-safe container - Reheat over medium-low heat until hot and steaming, approximately 30 minutes (Larger amounts of food may take longer to re-heat)
Oven Method
- Thaw before preparing
- Remove the plastic
- Preheat the oven to 300 degrees F
- Place meat in a covered casserole container or an aluminum pan covered with foil
- Warm approximately 45 minutes until heated through and steamed.(Larger amounts of food may take longer to re-heat)
Dry Rub – Salt, Pepper, Cayenne Pepper
Brisket – Cayenne Pepper, Salt, Pepper, Mesquite Wood
Smoked Mesquite Link BBQ est.1959
Smoked Mesquite Link BBQ est.1959
Adrian Davila may be a third-generation Texas pitmaster, but his family has been in the Lone Star State before it was even...well...a state. The family's eponymous BBQ joint has been smoking meat since his grandfather learned the trade in the 1940s, opening his own restaurant in 1959. From the get-go they've been doing things the hard way; breaking down the meat for the sausages in-house, crafting their own unique sauces and rubs, and blending the flavors found along the Mexican-American border seamlessly. One bite and it's very clear the Davila family is crafting BBQthe likes of which you can't find anywhere else in either country
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