Ships via UPS, please order by Nov.15th, for Thanksgiving delivery and by Dec.18th, for Christmas delivery. Nothing says “Wild West” or “Cowboy fare” better than barbecued brisket and no town is prouder of it’s cowboys and cowboy cuisine than Fort Worth, Texas, “where the West begins”. Experts know to look for the “red line” around the outer edge of the brisket that proves it was cooked in a real pit, not an oven. Ours are trimmed to leave just enough fat to ensure moist, tender delicious slabs of tender meat, enhanced by the rub of just the right blend of spices before the slow cooking begins. We even slice it for you before we vacuum-package it so all that is left for you to do is warm it up and serve it with our award-winning Ranch Oak barbecue sauce and your favorite potato salad, slaw, and beans. A feast fit for any crowd of hungry wranglers! Heating & Serving Instructions: Remove wrapping, and pour any juices in the bag onto the meat in a covered baking pan with a lid or use foil. Keep the brisket slices close together and lined up so they don't dry out and be sure the fat side is up, though you must look closely to see it. Pour 8 ounces of water around the brisket and heat at 300 degrees for one and one half hours. Fifteen minutes or so before serving time, pour about half the Ranch Oak Smokehouse Barbeque Sauce onto the meat and continue heating. Warm the remainder to serve on the side. If you choose, you may heat on the grill, using the same general directions but times may vary due to grill differences. Remember, with barbeque, the longer and slower it cooks, the more tender but don't overdo it!
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