A properly 14-hour smoked brisket comes out of the smoker looking as if it has been burnt to a crisp, but don't be fooled—beneath that gorgeous bark is a pretty smoke ring and juicy, tender meat.
How Do We Make It? We first hand rub whole brisket with our secret ROWDYDOW Rub, smoke it, then chop into chunks for your ease and convenience.
Kitchen Secret! Our most versatile brisket item - so easy to toss into a street taco, egg breakfast bake or queso dip!
For a little slice of heavenliness..
How Do We Make It? We smoke the whole brisket and then carefully select and mix slices from both the flat and point for a perfect combo in each pacakage.
Kitchen Secret! Out with the old and in with the new, serve up sliced brisket biscuits next time for breakfast and early morning tailgating. You'll be the hit of the party!