- Post Oak Smoked – Fully Cooked. Defrost & Reheat to Enjoy!
- 140 Years of Texas Barbeque Experience. Since 1882
- Produced in USDA inspected facility
- Each brisket will be between 6-8lbs
Product Description
Each of our Whole Beef Briskets has been hand-seasoned by our own Pitmaster in the spirit of Central Texas authenticity using only salt and black pepper. Smoked low and slow over real Texas post oak wood for 14 – 16 hours, our Brisket is a tender, flavor-filled Texas BBQ Experience!
Gluten Free. No MSG. Cooked weight: 6-8 lbs Briskets are shipped whole, not sliced.
Famous Elgin Hot Guts Sausage!
Each of our Whole Beef Briskets has been hand-seasoned by our own Pitmaster in the spirit of Central Texas authenticity using only salt and black pepper. Smoked low and slow over real Texas post oak wood for 14 – 16 hours, our Brisket is a tender, flavor-filled Texas BBQ Experience! Smoked fresh by us, in-house daily just as we’ve done it for over 140 years!
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Whole Briskets – Slice YourselfWith each order, you’ll get (1) 6-8lb Whole Brisket. Whole briskets will contain both the moist and lean portions of brisket. Our smoked briskets are good for up to 1 year in your freezer and should be eaten within 30 days of defrosting. |
Shipped Direct to YouAll meats are fully cooked and vacuum-sealed to preserve peak flavor and moisture. Although each box is carefully packed with ice packs and picked up for immediate shipment, it is normal for the meat and ice packs to partially or fully thaw during shipment. |
Fully Smoked. Heat & EnjoyWhole smoked briskets should always be reheated to an internal temperature of 165°F. GRILL: Wrap in foil and place on BBQ pit/grill over indirect heat (300°F) until internal temperature reaches 165°F. OVEN: Wrap in foil and place in a 350°F conventional oven for specified time or until internal temperature reaches 165°F. |
Made Fresh DailyAll of our briskets are trimmed and smoked fresh by us, in-house daily in Elgin for a level of quality, taste, and enjoyment you can’t find anywhere else. |
Smoking Meats and Delighting Texans Since 1882
Southside Market was started by William Moon in 1882 when Moon began raising and slaughtering animals on FM 1704 in Elgin. As was the case before refrigeration, he had to sell it fresh or lose it to spoilage. As a result, Moon began smoking and barbecuing his meats, and the rest is history. Moon continued his popular butcher and meat-smoking business until he sold it in 1908 to Lee Wilson, who continued to serve the Elgin community as the small town butcher shop that sold BBQ in the back.
- The current owners of Southside Market & Barbeque, Bryan & Rachel Bracewell, are the third generation of Bracewells to run the Southside Market.
- In fact, when native Texans, Ernest and Adrene Bracewell bought Southside Market & BBQ in 1968, Mr. Bracewell delivered meats to area grocers, including a then small H. E. Butt Grocery Co. He also offered Southside’s homemade Elgin Hot Sausage to the stores, and the Elgin Hot Gut legend began to grow.
