The Brisket Box
Heat & Eat
Freezer Friendly
Smoked low and slow for 14-plus hours over post oak, this brisket comes from Station House BBQ, the Tampa Bay smokehouse founded by retired firefighter Anthony Fonseca and his schoolteacher wife Allison, its bark turned dark and every slice carrying a deep smoke ring. The box brings a full 3-pound beef brisket alongside a 16-ounce mason jar of homemade Sweet Eddie’s BBQ Sauce and a bottle of Backdraft, the house spice blend built to finish each bite. What began as weekend catering for fellow first responders is now bold, Texas-style barbecue you can order to your door. Spoon on the Sweet Eddie’s, dust with Backdraft, and the firehouse smoke lands right at your table.
This package serves 4–6 people and includes
- 1 Package Slow-Smoked Beef Brisket (3 lbs.)
- 1 Jar Sweet Eddie’s BBQ Sauce (16 oz.)
- 1 Bottle Backdraft Signature Spice Rub
- Meat ships frozen with ice packs, may thaw in transit.
- Open package immediately upon delivery and place brisket in the refrigerator or freezer.
- Brisket may arrive frozen, partially frozen, or refrigerator-cold; as long as the product is cold to the touch or below 40°F, it is safe to refrigerate or freeze.
- Store meat in the refrigerator at 40°F or below and enjoy within 3–4 days or in the freezer at 0°F for up to 3 months until ready to serve for best quality.
- Do not leave brisket at room temperature.
- Thaw frozen brisket in the refrigerator for 24 hours before reheating.
To Serve
- For best results, thaw brisket in the refrigerator for 24 hours before reheating.
- Oven Method
- Preheat oven to the lowest setting available, ideally 200°F–225°F.
- Remove brisket from the sealed package and place it in an oven-safe pan.
- Add a small splash of water, beef broth, or reserved juices to the pan, then cover tightly with foil to lock in moisture.
- For extra moisture, place a separate oven-safe pan of water on the lower rack while reheating.
- Warm low and slow for about 30–45 minutes, or until the brisket is hot throughout.
- Reheat to an internal temperature of 165°F before serving.
- Let brisket rest for 5 minutes before slicing or serving.
- Serve with Sweet Eddie’s BBQ Sauce and finish with a light sprinkle of Backdraft seasoning if desired.
- Sous Vide / Hot Water Method
- Keep brisket sealed in its package and place it in a pot of hot water or sous vide bath heated to 150°F–165°F.
- Warm for 30–45 minutes, or until hot throughout.
- Carefully remove from the water, open the package, and serve.
- Let brisket rest for 5 minutes before slicing or serving.
- Serve with Sweet Eddie’s BBQ Sauce and finish with a light sprinkle of Backdraft seasoning if desired.
- Beef Brisket
- Sweet Eddie’s BBQ Sauce
- Backdraft Signature Spice Rub
Made in a facility that also processes – Milk (Dairy), Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat (Gluten), Soybeans, Sesame
Bold Florida BBQ From a Retired Firefighter
Bold Florida BBQ From a Retired Firefighter
Founded by retired firefighter Anthony Fonseca and his wife Allison, a schoolteacher, Station House BBQ is Tampa smoke with a firehouse soul. Its Smokin' Cuban was crowned World's Best Popular Cuban Sandwich at Ybor City's International Cuban Sandwich Festival in 2025, and what started as weekend catering for fellow first responders and teachers has grown into a Tampa Bay favorite known for bold, Texas-style flavor and generous, firehouse-sized portions.
The meats are smoked the slow way, 14-plus hours over post oak, until the brisket turns tender and the burnt ends caramelize. That signature Smokin' Cuban presses smoked pork, sweet ham, and salami with Swiss cheese sauce, mojo mustard, sweet relish, and a guava BBQ sauce, Tampa tradition against real smokehouse barbecue. Station House BBQ ships its firehouse flavor nationwide on Goldbelly.
