"Holiday Special" Whole Brisket + Turkey Breast + Texas BBQ Sauce + Merch
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Franklin Barbecue’s holiday table: a whole antibiotic-free Black Angus brisket and a smoked turkey breast — both slow-cooked over Central Texas post oak at the Austin smokehouse Aaron Franklin opened as a trailer in 2009 — alongside a bottle of Franklin’s Texas BBQ sauce and branded merch. Bon Appétit named it the best barbecue in America in 2011; Franklin won the James Beard Award in 2015, the first pitmaster ever. Two meats, one kitchen.
This package serves 16-18 people and includes
- 1 Whole Brisket (each approx. 4.5 – 5 lbs.)
- 1 Turkey Breast (each approx. 3-3.5 lbs.)
- Butter (4 oz.)
- 1 Bottle Texas Original BBQ Sauce (14 oz.)
- 1 Box Holiday Ornament
- 1 Black Franklin Beanie
- 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 fridge.
- Smoked meat 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
Smoked Meat – Oven
- Remove meat from the sealed plastic and place on a sheet tray or large baking dish.
- Do not slice the meat until reheating is complete.
- Place a few pads of butter on top of the meat. Optional
- Place the meat on the middle rack of the oven.
- Reheat for about 75 minutes at 225°F or until desired internal temp is reached.
- Click here to watch the video instructions!
Smoked Meat – Stove Top
- Bring a large stock pot (around 20 quarts) to a simmer.
- Place the sealed meat 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!
Smoked Meat – Immersion Circulator
- Set immersion circulator to 185°F.
- Place the sealed meat 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!
- Brisket – Beef, Salt, Black Pepper
- Turkey + Butter – Turkey Breast, Salt, Pepper, Butter & Margarine Mix (Soy Based), Paprika
- 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.
“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.
