Post Oak Smoked Half Brisket

Each premium Beef Brisket has been hand-seasoned by Southside’s own Pitmaster in the spirit of Central Texas authenticity using only salt and black pepper. Smoked low and slow over real Texas post oak wood for 14-16 hours, you can now order it here by the half. The Point is moist and juicy. The Flat is lean and great for slicing. Both are full of flavor and covered in a nice brisket bark.

“Butcher today, deliver tomorrow.” That was Southside Market’s mantra in 1882 when the first cuts of meat were sold from founder William Moon’s wagon. Without refrigeration, the unsold fresh cuts of meat were preserved by smoking and, in true German tradition, spiced to make sausages. It wasn’t long before these “hot guts” became famous, with people all over coming to Elgin, Texas, to sample their smoked sausages. The decades rolled by and while Southside Market’s owners changed, their dedication to crafting the best sausages in Texas did not, which is why nearly a century and a half since that first cut of meat was sold, Elgin is known as the Sausage Capital of Texas.