Father's Day Ultimate BBQ Brisket Bundle
Heat & Eat
Freezer Friendly
From Aaron Franklin’s Austin smokehouse — where Bon Appétit declared the best barbecue in America and where lines form before sunrise — the Father’s Day Bundle delivers the brisket that made Franklin famous: antibiotic-free Black Angus, slow-smoked over Central Texas post oak, alongside a bottle of Franklin’s original Texas sauce, a branded black cap, and a metal tacker sign. Franklin earned the James Beard Award in 2015, the first pitmaster ever to win one. The rest of the gift is just context.
This package serves 6-8 people and includes:
- 1 Whole Brisket
- 1 Bottle Texas Original BBQ Sauce (14 oz.)
- 1 Franklin Black Hat
- 1 Tin Tacker Sign
- Whole Brisket measures approx. 12″ × 7″ × 3″ and weighs approx. 5 lbs.
- Tin Tacker Sign measures approx. 14.5″ × 7.5″
- Brisket ships chilled with ice packs and butcher paper to maintain temperature, ice packs may thaw in transit.
- Upon arrival, remove ice packs & packing materials and place vacuum-sealed product in the refrigerator.
- Brisket 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!
- Whole Brisket – Beef, Black Pepper, Salt, Paprika, Garlic, Onion, Sugar, Spices, Shiitake Mushroom Powder, Tomato Powder, Mustard, Silicon Dioxide (Free Flow Agent), Apple Cider Vinegar
- Texas Original BBQ Sauce – Brown Sugar, Chili Powder, White Vinegar, Apple Cider Vinegar, Worcestershire Sauce (Distilled White Vinegar, Molasses, Sugar, Water, Salt, Onions, Anchovies, Garlic, Cloves, Tamrind Extract, Chili Pepper Extract), Salt, Pepper
Contains: Fish (Anchovies), Mustard. Processed in a Facility That Also Handles Garlic, Onion, Pepper, and Mushroom
“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.
