Cooked Brisket (7-8 lb)
$299
Whole packer brisket, trimmed, rubbed with our Signature Rub, smoked low and slow over hardwood until it probes like butter. Fully cooked, vacuum sealed, frozen, and ready to reheat or serve.
Ships from Athabasca, Alberta. Questions? Reach out.
The centerpiece of almost every wedding and corporate event we do. We cook these the same way we do for our own family — patient, no shortcuts, and always with the point and flat in mind.
- Size
- 7–8 lb whole cooked brisket (vacuum sealed)
- Best Uses
- Reheat whole for a crowd
- Slice for sandwiches
- Chop for tacos or nachos
- Freeze portions for weeknight meals
- ? White bread + pickles + onion
- ? Our Signature Rub on the side
- ? Cold beer and good company
Shipping & Reheating
Your smoked meat is already cooked. Here is how it ships and how to reheat it without drying it out.
Do you ship smoked brisket and pulled pork across Canada?+
Yes. Our frozen smoked meats ship from Athabasca, Alberta within Canada only. For food safety and quality, we only ship frozen meat by two-business-day-or-faster service, and we send those orders on planned Tuesdays so they are not sitting in transit over a weekend.
How are the smoked meats packed for shipping?+
The brisket and pork are fully cooked, vacuum sealed, frozen, and packed in an insulated container with cold packs so they can travel safely.
Can seasonings ship with frozen meat?+
Yes. Up to six seasoning or sauce items can ride in the frozen meat box when ordered with brisket or pork. Seasoning-only orders can use standard shipping or available carrier options.
What is the best way to reheat a whole smoked brisket or pulled pork?+
Our preferred method is sous vide. If the vacuum seal is intact, place the sealed meat directly into a 165°F water bath and reheat for 4 to 6 hours, depending on size. Keep it fully submerged, then remove from the bag. Slice brisket against the grain; for pork, fluff or pull gently and serve.
What if I do not have sous vide?+
Use the oven method. Remove the meat from the packaging, place it in a roasting pan, add a small splash of beef broth, apple juice, or water if desired, cover tightly with foil, and reheat at 250°F. Check after about an hour and then every 20 minutes until the meat reaches 165°F.
What should I do if the vacuum seal is damaged?+
If the packaging is punctured or damaged, do not use the sous vide method. Remove the meat from the packaging and reheat using the covered oven method instead.
Is the brisket fully cooked?+
Yes. The brisket is trimmed, seasoned, smoked low and slow, fully cooked, vacuum sealed, and frozen. You are reheating it, not cooking it from raw.
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