Pecan Lodge Weekender Box
90%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaThis huge assortment represents the best Pecan Lodge has to offer. Enjoy their incredible barbecue all weekend long with this collection of pulled pork, brisket, sausage, coleslaw, buns for sandwich-making, barbecue sauce, and banana pudding for dessert! Pecan Lodge was named the #2 best barbecue joint in the world by Texas Monthly, and this brisket has been voted the “Best of Big D” by D Magazine for over 10 years!
Back in 2009, husband and wife Justin and Diane Fourton left their corporate jobs in order to start a mobile catering business out of the back of a pickup truck. Specializing in brisket smoked by Justin (who learned the craft from his grandparents), it proved to be so popular that they moved the operation into the Dallas Farmers Market six months later. Their smoky brisket and scratch-made sides soon began commanding long lines, which got even longer after an appearance on “Diners, Drive-Ins, and Dives.” In 2014, after the market was sold, the couple opened a standalone restaurant in Dallas’ Deep Ellum neighborhood with a 70-seat dining room and enough space for three black steel BBQ pits, cementing Pecan Lodge’s reputation as one of the very best barbecue joints in America.
This package serves 6-8 people and includes
- Pulled Pork (2 lbs.)
- Sliced Brisket (2 lbs.)
- 10 Sausage Links
- Coleslaw (1 qt.)
- 6 Round Buns
- 1 jar of Pecan Lodge Bbq Sauce (8 oz.)
- 6 jars of Banana Pudding (each 8 oz.)
- 1 Jalapeno
- Choose to add more!
Add On Options Include
- 1 Pecan Lodge Koozie
- 1 Brisket & Pork Rub 2 Pack
- Items ships frozen with ice packs, may thaw in transit
- Upon arrival, store in the refrigerator or freezer.
- Brisket, pork, and sausage may be stored in the refrigerator for up to 5 day or in the freezer for up to 3 months
- Pork may be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Sauce may be stored in the refrigerator for up to 2 weeks.
- Banana Pudding can be stored in the refrigerator for up to 5 days.
To Store
Brisket
- Allow brisket to come to room temperature for 2 hours
- Preheat oven to 250° F.
- Remove any plastic, wrap the brisket in foil, and place in roasting pan.
- Heat for 1 hour.
- Slice and enjoy!
Pulled Pork
- Allow pork to come to room temperature for 2 hours.
- Preheat oven to 250° F.
- Remove any plastic, wrap pulled pork in foil, and place in roasting pan.
- Heat for 1 hour.
- Serve and enjoy!
Sausage
- Allow sausage to come to room temperature for 2 hours.
- Preheat oven to 250° F.
- Place sausage on pan/baking dish.
- Cover with foil and bake for 1 hour, remove foil for the last 10 minutes.
- Serve and enjoy!
- Sausage – Smoked Paprika, Iodized Salt, Coarse Blk Pepper, Brisket Rub, Brown Sugar, Garlic Powder, Onion Powder, Pink Salt, Cayenne, Pork Shoulder
- Brisket – Lawrys Salt, Garlic Pow, Chili Pow, Coar Black Pepe, Dried Must, Smoked Paprika, Pink Salt
- Pork – Pulled Pork Butt, Salt, Pepper, Lawry’s Seasoning Salt, Brown Sugar, Granulated Sugar, Smoked Paprika, Garlic Powder, Grou Black Pepp, Cumin, Ginger
- Coleslaw – Coleslaw Dressing Ingredients: Mayo, Pork Sauce, Pork Rub, Coleslaw Cabbage Mix Buns: White Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Potassium Bromate, Thiamine Mononitrate, Folic Acid, Riboflavin), Water, Sugar, Soybean Oil, Salt, Leavening
- Bbq Sauce – Ketchup, Soy Sauce, Mustard, Vinegar, Chili Powder, Black Pepper, Garlic Powder, Onion Powder, Salt, Cayenne, Brown Sugar, White Sugar, Worcestershire Sauce
- Banana Pudding – White Flour, White Sugar, Heavy Cream, Salt, Nilla Wafers, Mexican Vanilla, Egg, Half And Half, Vanilla Extract, Bananas
"Hands-Down Best Smoked Meat in North Texas" - Texas Monthly
"Hands-Down Best Smoked Meat in North Texas" - Texas Monthly
Back in 2009, husband and wife Justin and Diane Fourton left their corporate jobs in order to start a mobile catering business out of the back of a pickup truck. Specializing in brisket smoked by Justin (who learned the craft from his grandparents), it proved to be so popular that they moved the operation into the Dallas Farmers Market six months later.
Word quickly spread that this barbecue was truly something special. Their smoky brisket and scratch-made sides soon began commanding long lines, which got even longer after an appearance on “Diners, Drive-Ins, and Dives.” In 2014, after the market was sold, the couple opened a standalone restaurant in Dallas’ Deep Ellum neighborhood with a 70-seat dining room and enough space for three black steel BBQ pits (named Lurlene, Virgil, and Rick), cementing Pecan Lodge’s reputation as one of the very best barbecue joints in America.
Named after Justin’s grandfather’s ranch, Pecan Lodge has become a Dallas icon for its Prime, Certified Angus Beef briskets, which are simply seasoned with salt, plenty of pepper, and a secret spice blend before being slowly smoked for 18 hours over a mix of post oak, mesquite, and hickory woods to juicy, tender perfection. Pecan Lodge was named the #2 best barbecue joint in the world by Texas Monthly, who added that it’s “hands-down the best smoked meat in North Texas.” This is as good as Texas-style BBQ gets, and at long last it’s shipping nationwide!
