"Thurman's Pride" Smoked Beef Brisket - 4-4.5 lbs.
92%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaThis legendary brisket is smoked over live oak on Salt Lick’s famed open pit for 20-24 hours, all the while being basted with secret-recipe BBQ sauce. It’s smoky, juicy HIll Country perfection.
In 1967, Thurman Roberts and his two sons built an open barbecue pit and started selling the barbecue that their family had been smoking for generations. Curious locals stopped by for a taste, and soon enough they were selling out every weekend. Today, Salt Lick is synonymous with Central Texas barbecue. Thousands flock there from far and wide on a daily basis to dig into the legendary ‘cue that’s still coming off of that world-famous open pit, tended to by Thurman’s son, renowned pitmaster Scott Roberts.
This package serves 6-8 people and includes
- Smoked Beef Brisket (3.5 – 4.5 lbs.)
- 1 bottle Original Salt Lick BBQ Sauce (12 oz.)
- Choose to add on more!
Add On Options Include
- Spicy BBQ Sauce (12 oz.)
- Original BBQ Sauce (12 oz.)
- Honey Pecan BBQ Sauce (14 oz.)
- Restaurant Style Salsa (16 oz.)
- Medium Salsa (16 oz.)
- Hot Salsa (16 oz.)
- Salt Lick Apron
- Salt Lick Dog Bandana
- “Life is Too Short” T-Shirt
- “Salt Lick” Script T-Shirt
- “Meatallica” T-Shirt
- “Cluckin’ Awesome” T-Shirt
- “Willie Good BBQ” T-Shirt
- Windmill T-Shirt
- Lucky Cow T-Shirt
- “Hecho En Driftwood” T-Shirt
- “Come & Lick It” T-Shirt
- “If You Can Read This” Coffee Mug
- “Salt Lick” Coffee Mug
- YETI Salt Lick Rambler – 20 oz.
- YETI Salt Lick Rambler – 26 oz.
- YETI Salt Lick Rambler – 35 oz.
- YETI Salt Lick Colster Koozie
- Cow Tag Camo/Camo Hat
- Cow Tag Camo/Orange Hat
- Texas Flag Hat
- Best BBQ in TX Hat
- Orange Badge Hat
- Brown “Since 1967” Hat
- Black Script Hat
- Blue/White Logo Hat
- BBQ ships frozen with ice packs, may thaw in transit.
- Upon arrival, store in the refrigerator for up to 1 week or in the freezer for up to 3 months.
- Allow several days in the refrigerator to fully thaw. In order to retain moisture, keep sealed in the original protective wrap until ready to reheat.
To Serve
Brisket – Grill Method (Recommended)
- Coals should be glowing and without flame. Place meats directly on the rack at least 6" above the coals.
- In order for the brisket to reach an internal temperature of 165°F, it will take approx 45 minutes to 1 hour.
- We recommend occasionally basting the meats with Salt Lick Secret Recipe Sauce.
Brisket – Oven Method
- Preheat oven to 225°F.
- Cook for 60 minutes to 90 minutes. To retain original smokehouse flavor and moisture, do not overheat. Cooking times and temperatures can vary from oven to oven. A meat thermometer should read 165° F internally when fully heated.
- Serve & enjoy!
- Brisket – Beef Brisket, Dry Rub (Salt, Spices (Black Pepper, Cayenne), Seasoning Sauce (Soybean Oil, Vinegar, Prepared Mustard (Water, Vinegar, Ground Mustard Seed, Salt, Turmeric (Color) Spice, Oleo-resin, Paprika (Color), Worcestershire Sauce (Vinegar.molasses, High Fructose Corn Syrup, Anchovies, Water, Hydrolyzed Corn And Soy Pro-tein, Onions, Tamarinds, Salt, Garlic, Cloves, Chili Peppers, Natural Flavorings, Shallots), Sugar, Salt, Spices (Paprika, Black Pepper, Mustard Powder, Cayenne Pepper, Aji Dulce, Cumino, Cinnamon, Ginger, Oregano, Sage, Clove), Garlic
- Original BBQ Sauce – Soybean Oil, Cane Sugar, Distilled Vinegar, Prepared Mustard (Water, Distilled Vinegar, Ground Mustard Seed, Salt, Turmeric, Spices), Worcestershire Sauce (Distilled Vinegar, Molasses, Water, Sugar, Onions, Anchovies, Salt, Garlic, Cloves, Tamarind Exiract, Natural Flavorings, Chile Pepper Extract), Water, Salt, Spices, Xanthan Gum Contains Soy Products and Anchovies
The World-Famous Central Texas BBQ Icon Since 1967
The World-Famous Central Texas BBQ Icon Since 1967
In 1967, Thurman Roberts and his two sons built an open barbecue pit on the side of the road in Texas Hill Country, put a screened-in porch around it, and started selling the barbecue that their family had been smoking for generations. Curious locals stopped by for a taste, and soon enough they were selling out every weekend. Fast forward to today, and Salt Lick is synonymous with Central Texas barbecue. Crowds come from far and wide on a daily basis to dig into the legendary ‘cue that’s still coming off of that world-famous open pit, tended to by Thurman’s son, renowned pitmaster Scott Roberts.
To call The Salt Lick an icon would be an understatement: It’s a massive operation with multiple buildings, live music, and even its own winery, and thousands of visitors flock there every day. But at the end of the day, it’s all about that BBQ, basted with sauce as it’s smoked over live oak wood. This is real-deal, tried-and-true Texas ‘cue, and it’s shipping nationwide!
