"The Pitmaster" BBQ Sandwich Kit for 6
90%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaPecan Lodge’s Pitmaster Sandwich might just be the most legendary BBQ sandwich of all time! This kit allows you to build six of these renowned sandwiches, which are piled high with brisket, pulled pork, Original Recipe Pork Sausage, cole slaw, fresh jalapeño, and Pecan Lodge BBQ Sauce!
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 people and includes everything you need to make 6 “Pitmaster” Sandwiches:
- Pulled Pork (approx. 12.8 oz.)
- Brisket (2 lbs.)
- 2 links Original Recipe Pork Sausage
- Coleslaw (1 Qt.)
- 1 jar of Pecan Lodge BBQ Sauce (8 oz.)
- 1 Jalapeño
- 6 Round Buns
- Choose to add more!
Add On Options Include
- 1 Pecan Lodge Koozie
- 1 Brisket & Pork Rub 2 Pack
- Kit ships frozen with ice packs, may thaw in transit.
- Upon arrival, store kit in the refrigerator.
- Kit may be stored for up to 5 days in the refrigerator.
To Serve
- Allow meat to come to room temperature for 2 hours
- Preheat oven to 250°F.
- Remove any plastic, wrap the meat in foil, and place in roasting pan.
- Heat for approx. 1 hour.
- Toast buns to liking.
- Scoop meat onto buns.
- Serve with coleslaw and sauce, and enjoy!
- Pulled Pork – Pulled Pork Butt, Salt, Pepper, Lawry’s Seasoning Salt, Brown Sugar, Granulated Sugar, Smoked Paprika, Garlic Powder, Ground Black Pepper, Cumin, Ginger
- Post Oak Smoked Brisket – Brisket, Salt, Pepper, Seasoning Salt
- Coleslaw – Mayo, Pork Sauce, Pork Rub, Coleslaw Cabbage Mix Pulled Pork Butt, Salt, Pepper, Lawry’s Seasoning Salt, Brown Sugar, Granulated Sugar, Smoked Paprika, Garlic Powder, Grou Black Pepp, Cumin, Ginger Brisket, Salt, Pepper, Seasoning Salt
- Original Sausage – Smoked Paprika, Iodized Salt, Coarse Blk Pepper, Brisket Rub, Brown Sugar, Garlic Powder, Onion Powder, Pink Salt, Cayenne, Pork Shoulder Jalapeno Pepper
- BBQ Sauce – Apple Cider Vinegar, Honey, Brown Sugar, Black Pepper, Crushed Red Pepper, Cayenne Pepper, Garlic Powder, Salt, Mustard, Pork Rub
- 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
"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!
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