Whole Brisket + Sausage + Texas BBQ Sauce
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Not eligible for shipping to CanadaFranklin Barbecue has been humbled for years by praise that’ll make you blush. Honors, awards, and even a few nice things posted on the internet — they’ve been fortunate to be on the receiving end of lots of kind words. They’re neat and all, but what really gets them going — what really keeps them tending to the pits all night long — is the obsessive dedication to their very next customer. Franklin Barbecue takes pride in giving their very best, every single day, to make sure every person who eats Franklin Barbecue is filled with happiness and satisfaction.
We use only the best Black Angus cattle, raised and grazed in the good ol’ US of A. We ain’t messin’ around! It’s important to us that our animals are humanely treated and that our meats are always antibiotic-free. We cook each day on carefully selected post oak grown right here in Central Texas, and we like to think our pit crew is the best in the biz. Details matter, and we bust our tails every day to stay on top of them at Franklin Barbecue. We think you’re going to tell with every bite!" – Aaron & Stacy Franklin
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 nowadays 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. Franklin has 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.
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This package serves 8-10 people and includes:
- 1 Whole Brisket (each approx. 4.5 – 5 lbs.)
- 5 Sausage Links (1 lb. Total), your choice
- 1 Bottle Texas Original BBQ Sauce (14 oz.)
- Brisket portions are 1/2 lb.
- Each Brisket measures approx. 12″ × 7″ × 3″
- Choose to add more!
Sausage Flavor Options Include
- Regular Sausage
- Jalapeno Cheddar Sausage
BBQ Sauce Add On Options Include
- Texas Original BBQ Sauce
- Texas Spicy BBQ Sauce
Merch Add On Options Include
- Black Franklin BBQ Lawn Chair T-Shirt
- Available Sizes Include Small – X-Large
- Franklin BBQ Pits Apron
- Franklin Barbecue Scalloped Knife with Guard
- Beefy Tongs
- Brisket and Sausage 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.
- 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 Reheating Method:
- 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 desired internal temp is reached.
Stove Top Reheating Method:
- 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.
Immersion Circulator Reheating Method:
- 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.
Per USDA: Foods should be reheated thoroughly to an internal temperature of 165°F
To Serve 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
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
- 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
- Regular Sausage – Beef, Pork, Garlic, Sea Salt, Black Pepper, Brown Sugar, Yellow Mustard, Natural Binder, Pink Curing Salt Contains: Mustard
- Texas Original 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
- Texas Spicy BBQ Sauce – Tomato Puree (Filtered Water, Tomato Paste), Apple Cider Vinegar, Sugar, Light Brown Sugar, Red Jalapeno Peppers (Red Jalapeno Peppers, Salt, Acetic Acid), Ancho Chile, Worcestershire (White Distilled Vinegar, Molasses, Water, Salt, Spices [Ginger, Red Pepper, Mustard, Coriander, Cloves, Black Pepper], Cane Sugar, Dried Garlic, Tamarind Concentrate), Contains Less Than 2% of Filtered Water, Vinegar, Kosher Salt, Organic Apple Cider Vinegar, Dried Garlic, Sea Salt, Dried Onion, Citric Acid, Habanero Powder, Black Pepper, Chili Powder (Chili Pepper, Cumin, Salt, Garlic, Oregano), Dried Arbol Pepper, Allspice, Ground Jalapeno Pepper. Gluten-Free
“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.
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