Description

We don't all have the patience to smoke a pasture-raised beef brisket for hours nor do we have the talent to have it come out so flavorful, smoky and tender as the fine folks are able to do at San Marcos' 36 General. What we can do is bring together the best of the best in Texas to create a big and bold brisket sandwich that satisfies that smoked meat craving. With this kit, thick slices of 36 General's juicy brisket is stacked with crisp locally made dill & garlic pickles, Franklin's famous BBQ sauce, and fresh diced onion, on toasted locally baked Slow Dough Bread Co. challah buns. 

Serves 8. (Dairy Free & Nut Free)


Includes:
  • 3-4 lb avg Texas Oak Smoked Brisket, delivered fully cooked and frozen
  • 8 ct Challah Buns
  • 12 oz Texas BBQ Sauce
  • 16 oz Fresh Dill & Garlic Pickles
  • 10 oz Fresh Chopped Onions
You will need:
  • Oil or Butter (optional)
  • Napkins, lots of napkins
Hands on Time: 10 minutes; Total Time: 2 hours

INSTRUCTIONS

Note: Thaw the brisket in the refrigerator overnight.

STEP 1  Preheat oven to 250°F. Remove brisket from plastic and wrap in foil. Bake approximately 2 hours until internal temperature reaches 150°F. Allow to cool for 10 minutes or more. Cut brisket against the grain into 1/2-inch thick slices.

STEP 2  During the last 15 minutes or so that the brisket is cooking, butter or oil (optional) both sides of the challah bun. Toast in a skillet or griddle over medium heat until crisp and golden brown. 
STEP 3  Warm the BBQ sauce gently, if desired.
STEP 4 
Assemble the brisket sandwiches however you desire. Suggested stacking method: Add a couple slices of thick sliced brisket on the bottom bun, top with warm BBQ sauce and garnish with pickles and chopped onions.
Enjoy!


What's inside

Texas Oak Smoked Half Brisket - Default: 1 - Max: 1
Buns, Challah, 8 count - Default: 1 - Max: 1
Texas BBQ Sauce, Franklin, 12 oz - Default: 1 - Max: 1
Pickles, Fresh Dill and Garlic, 16 oz - Default: 1 - Max: 1
Chopped Onions, 10 oz - Default: 1 - Max: 1

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Texas Sized Brisket Sandwich Kit

$104.99

serves 8
We don't all have the patience to smoke a pasture-raised beef brisket for hours nor do we have the talent to have it come out so flavorful, smoky and tender as the fine folks are able to do at San Marcos' 36 General. What we can do is bring together the best of the best in Texas to create a big and bold brisket sandwich that satisfies that smoked meat craving. With this kit, thick slices of 36 General's juicy brisket is stacked with crisp locally made dill & garlic pickles, Franklin's famous BBQ sauce, and fresh diced onion, on toasted locally baked Slow Dough Bread Co. challah buns. 

Serves 8. (Dairy Free & Nut Free)


Includes:
  • 3-4 lb avg Texas Oak Smoked Brisket, delivered fully cooked and frozen
  • 8 ct Challah Buns
  • 12 oz Texas BBQ Sauce
  • 16 oz Fresh Dill & Garlic Pickles
  • 10 oz Fresh Chopped Onions
You will need:
  • Oil or Butter (optional)
  • Napkins, lots of napkins
Hands on Time: 10 minutes; Total Time: 2 hours

INSTRUCTIONS

Note: Thaw the brisket in the refrigerator overnight.

STEP 1  Preheat oven to 250°F. Remove brisket from plastic and wrap in foil. Bake approximately 2 hours until internal temperature reaches 150°F. Allow to cool for 10 minutes or more. Cut brisket against the grain into 1/2-inch thick slices.

STEP 2  During the last 15 minutes or so that the brisket is cooking, butter or oil (optional) both sides of the challah bun. Toast in a skillet or griddle over medium heat until crisp and golden brown. 
STEP 3  Warm the BBQ sauce gently, if desired.
STEP 4 
Assemble the brisket sandwiches however you desire. Suggested stacking method: Add a couple slices of thick sliced brisket on the bottom bun, top with warm BBQ sauce and garnish with pickles and chopped onions.
Enjoy!

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