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Smokehouse & Ribs

Prime Steaks

Dry-Aged & Charcuterie

Salt, pepper, oak and fourteen hours.

14-Hour Oak-Smoked Brisket

$32

5.0 · 1 review

Prime brisket smoked over post oak and sliced to order.

Cut size

Not sure which cut size? Tell us how many you cook for once and every page suggests one.

OptionOak Smoked

24 left today

Delivery & storage questions Cooking for a crowd?Ask the butcher

14-Hour Oak-Smoked Brisket

As described · from 1 review

Cut size	Feeds	Weight or cook time	Rest or keeping time
1/2 lb	1	8	15–20
1 lb	2–3	16	20–25
2 lb	4–6	32	30–35

Weights are approximate; every cut is trimmed by hand. Columns: size, people it feeds, weight in oz, and minutes to reheat, wrapped in foil, at 275°F. Plan on a half pound of smoked meat per adult, a little more if there are no sides.

Description

Whole Prime briskets go on the pit at six in the evening and come off the next morning. They rest for four hours in butcher paper so the juices settle before we slice.

Ask for lean, fatty or a mix. Served with pickles, onion and white bread.

Sourcing & storage

USDA Prime beef brisket, kosher salt, black pepper.

Allergens: none in the meat; bread contains wheat. Reheat leftovers wrapped in foil at 275°F.

Cooking notes

Cutwhole packer brisket
Sizes1/2 lb, 1 lb, 2 lb
Smoke14 hours over post oak
Rest4 hours
Allergenswheat (bread)

Cold-arrival promise

If it does not arrive cold and right, we replace it or refund you.

Chilled delivery

Same day locally by 2pm, next day beyond. Free over $150.

Cut to order

Tell us the thickness in the order notes and we cut it that way.

Build Your Box

Four cuts together save 10%.

Reviews

5.0 out of 5

1 review

As described say reviewers

As described
My order every time I am in town
I have eaten this brisket three years running. The bark is peppery, the fat is rendered all the way through and it has never once come out dry.
Darnell J. · Sep 30, 2026

Good questions

Delivery, storage, doneness and gift cards. Still unsure? The team replies within a working day.

Ask the butcher

Every product page has a Cut & doneness guide showing the weight, the thickness and how many people each size feeds. As a rule, allow 8 to 10 ounces of boneless steak per person and about a pound each for anything on the bone. In the dining room we cook to five points: rare (125F), medium rare (135F), medium (145F), medium well (150F) and well done (160F). We recommend medium rare for dry-aged steak. Not sure? Ask at the counter or call us.

Plain cuts of beef, pork and lamb contain nothing but meat. Sausages, burgers, rubs and sauces can contain gluten, mustard, soy, celery, milk or sulphites, and each product page lists exactly what is in it. Our kitchen and block also handle nuts, eggs, fish and sesame, so we cannot promise that anything is free of traces. In the dining room, tell your server about any allergy before you order and the kitchen will cook your plate separately where it can.

We deliver by refrigerated van across Fort Worth and the surrounding area, seven days a week. Order by 2pm Central for same-day local delivery. Everywhere else in Texas and the neighbouring states gets butcher's cuts delivered chilled the next day. Every cut is vacuum sealed and packed in an insulated box with ice packs that hold below 40F for 36 hours. Delivery is free over $150. Sauces, rubs and gift cards ship anywhere in the US.

Fresh meat cannot be sent back, but every order is covered. If a box arrives warm, damaged, short or with the wrong cut, send us a photo within 24 hours of delivery and we will replace it or refund you, whichever you prefer. If a cut is unavailable on the day we offer the nearest equivalent of equal or greater value and ask you before we send it. Sauces, rubs and other shelf goods can be returned unopened within 30 days.

From a small group of Texas ranches within a few hours of Fort Worth. We buy whole carcasses, break them down at our own block and dry-age the steak cuts in house for 45 days in a room held just above freezing. Dry-ageing loses about a fifth of the weight and concentrates the flavour, which is why those cuts cost more. Pork, lamb and poultry come from farms we visit ourselves, and every product page says where the meat was raised.