Chillin' & Grillin' BBQ Bundle
Heat & Eat
Freezer Friendly
Aaron Franklin started Franklin Barbecue in a trailer parked off I-35 in Austin in 2009 — by 2011, Bon Appétit had called it the best barbecue in America, and in 2015 Franklin became the first pitmaster ever to win a James Beard Award. The Chillin’ & Grillin’ Bundle brings that Austin institution’s full table together: antibiotic-free Black Angus brisket slow-smoked over Central Texas post oak, house-made sausage, and Franklin’s original Texas sauce — plus a branded apron and a YETI cup for the backyard. The kind of bundle that answers the question before it’s asked.
This package serves 8-10 people and includes
- 1 Whole Brisket (each approx. 4.5 – 5 lbs.)
- 1 pound Regular Sausage (5 links)
- 1 Bottle Texas Original BBQ Sauce (14 oz.)
- 1 Franklin Denim Apron (one size fits all)
- 1 Red Yeti Water Bottle (18 oz, double-wall insulated tumblers with an 18/8 stainless steel body)
- Each Brisket measures approx. 8″ × 14″ × 3″
- Choose to add More!
Merch Add On Options Include
- Black Franklin BBQ Lawn Chair T-Shirt
- “The Roadie® 24” Yeti Cooler
- Items are shipped chilled with ice packs and butcher paper to maintain temperature while in transit, ice packs may thaw in transit.
- Upon arrival, remove ice packs & packing materials and place vacuum-sealed product in the refigerator.
- Brisket and sausage may be stored in the fridge for up to 10 days, or frozen for up to 3 months.
- Once reheated, meat should not be consumed if it has been left at room temperature for more than 4 hours.
To Serve
Brisket – Oven
- Remove brisket from the sealed plastic and place on a sheet tray or large baking dish.
- Do not slice the brisket until reheating is complete.
- Place a few pads of butter on top of the brisket. Optional
- Place the brisket on the middle rack of the oven.
- Reheat for about 75 minutes at 225°F or until the desired internal temp is reached.
- Click here to watch the video instructions!
Brisket – Stove Top
- Bring a large stock pot (around 20 quarts) to a simmer.
- Place the sealed brisket in simmering water and lower the water temperature to around 165°F.
- Reheat for about 75 minutes or until desired internal temp is reached.
- Click here to watch the video instructions!
Brisket – Immersion Circulator
- Set immersion circulator to 185°F.
- Place the sealed brisket in the water bath and reduce temperature to 165°F.
- Reheat for about 75 minutes or until desired internal temp is reached.
- Click here to watch the video instructions!
Sausages – Stove Top Reheating Method
- Reheat in a lightly oiled skillet over a medium-high heat until internal temperature reaches 165 degrees and the casing is nice and snappy. Be careful to keep the sausage casing from breaking
Sausages – Grill Reheating Method
- Grill over a low flame (medium heat) until internal temp reaches 165 degrees and exterior has a snap
Tip: Be careful to not break the sausage casings. Temping with a thermometer at the tied ends only should help keep the casings from breaking
- Brisket – Beef, Salt, Black Pepper
- Texas BBQ Sauce – Tomato Puree (Water, Tomato Paste), Brown Sugar, Pure Cane Sugar, Apple Cider, Vinegar, White Vinegar, Water, Sea Salt, Chili Powder, Non-modified Corn Starch, Tamarind Extract, Natural Flavors, Black Pepper, Garlic Powder, Garlic
- Regular Sausage – Beef, Pork, Garlic, Sea Salt, Black Pepper, Brown Sugar, Yellow Mustard, Natural Binder, Pink Curing Salt Contains: Mustard
- Jalapeño Sausage – Beef, Pork, White Aged Cheddar, Jalapeño, Sea Salt, Garlic, Pickle Juice, Onion Powder, Black Pepper, Brown Sugar, Pink Curing Salt, Garlic Powder, Natural Binder, Apple Cider Vinegar, Paprika
“The Best BBQ Restaurant in America” - Bon Appetit
“The Best BBQ Restaurant in America” - Bon Appetit
Every Tuesday through Sunday on Austin’s historic East Side, folks start lining up before dawn, whiling away the hours until the doors of Franklin Barbecue swing open at 11 and they can indulge in barbecue that’s been crowned America’s best. Within four hours it’s all sold out, including up to 2,000 pounds of brisket. This is one of the food world’s most sacred pilgrimages, as well as the only way to get a taste of this legendary ‘cue — until now.
Pitmaster Aaron Franklin and his wife Stacy first started selling their barbecue from a trailer on the side of an Austin interstate in 2009, and it was so successful that they moved into a brick-and-mortar the following year. Franklin simply seasons his ‘cue with just salt and pepper and smokes it over post oak in the true Central Texas style, and he’s mastered the fine art of smoking meat in a way that few others have. One forkful and you’ll understand why this is the most sought-after barbecue in America, and why Franklin was awarded the 2015 James Beard Award for Best Chef: Southwest.
