Weekend Favorite
Smoked Brisket Cooked
Roughly 8 lbs of Texas brisket, smoked low and slow and fully cooked. Gently reheat, slice, and serve — all-day barbecue without the all-day commitment.
- Ships frozen and cold-packed, delivered to your door.
- Worthy of the table — or we’ll make it right.
Ranch-to-Table Control
Premium Quality
Delivered With Care
Consistent Standards
Texas-raised. Chef-trusted. Worthy of the table.
Details
The Full Story.
Great brisket takes a full day of fire management, and not every occasion leaves room for that. This one arrives already smoked and fully cooked — roughly eight pounds of Texas brisket, taken low and slow until it's tender, smoky, and ready for your table after a gentle reheat. Warm it covered in a low oven, rest it, then slice across the grain into thick, juicy slabs for the centerpiece, or chop it for sandwiches, tacos, and loaded baked potatoes. It's built for holidays, game days, family reunions, and any night you want real Texas barbecue without committing your entire Saturday to the smoker. The flavor of an all-day cook, on your schedule — that's the entire point.
Features & Benefits
Why You’ll Love It.
- Fully smoked and cooked — Skip the 12-hour cook — reheat and serve.
- Roughly 8 lb format — Feeds a crowd with leftovers worth fighting over.
- Low-and-slow tenderness — Long cooking renders the cut soft, juicy, and sliceable.
- Versatile leftovers — Sandwiches, tacos, hash, and chopped-brisket nachos all week.
- Occasion-ready — Built for holidays, game days, and gatherings.
- Halal beef program — Raised and processed to Halal standards.
The Method
Our Cooking Recommendations.
Pick your fire.
The most reliable way to reheat a whole smoked brisket without drying it out.
- Thaw fully in the refrigerator and heat the oven to 325°F.
- Place the brisket in a roasting pan and add 1/2–1 cup of beef stock, reserved juices, or water.
- Cover tightly with foil and warm slowly.
- Check the thickest section with a thermometer and remove when the center is fully reheated.
- Rest 10 minutes, then slice across the grain.
Chef’s tipKeep the brisket whole while reheating. Slicing first exposes too much surface area and dries it faster.
Food safetyUSDA guidance for leftovers: reheat to 165°F.
Final Temp
Reheat to 165°F in the center when treating as a cooked leftover.
Brings back the barbecue aroma while keeping the meat protected.
- Preheat the smoker to 250–275°F.
- Set the brisket in a foil pan with a small amount of beef stock or reserved juices.
- Cover the pan tightly for most of the reheat.
- Uncover for the last 10–15 minutes only if you want to refresh the bark.
- Rest 10 minutes and slice across the grain.
Chef’s tipDo not chase more smoke flavor for hours. The brisket is already smoked; the goal is gentle reheating.
Food safetyUSDA guidance for leftovers: reheat to 165°F.
Final Temp
Reheat to 165°F in the center when treating as a cooked leftover.
Two-zone reheating when the grill is already running.
- Set the grill for indirect heat around 275°F.
- Place the brisket in a foil pan with a splash of beef stock or juices.
- Cover tightly and place the pan on the cool side of the grill.
- Heat until the center reaches the reheat target, rotating the pan once for even heating.
- Rest 10 minutes before slicing.
Chef’s tipKeep the brisket away from direct flame; direct heat will burn the bark before the center is hot.
Food safetyUSDA guidance for leftovers: reheat to 165°F.
Final Temp
Reheat to 165°F in the center when treating as a cooked leftover.
Beef Education
How We Grade Our Beef.
We grade our Angus and Texas Wagyu using the Japanese Beef Marbling Score (BMS) — a scale focused on marbling, richness, and eating quality.
The BMS score shown is based on the minimum IMF% rating, among other quality factors. Only 100% fullblood Wagyu can receive an “A” scored rating.
USDA Choice → Choice+
USDA Prime → Prime+
Beyond Prime — Wagyu
3
4
5
6
7
8
9
10
11
12
OP76 Angus
OP76 Wagyu
| OP76 Program | BMS | Min IMF% | Marbling | USDA Grade | OP76 Score |
|---|---|---|---|---|---|
| Angus Gold 3+ | 3 – 4 | 12%+ | Modest – Moderate | Choice+ / Prime | Premium |
| Angus Platinum 4+ | 4 – 6 | 15%+ | Slightly Abundant | Prime / Prime+ | Premium+ |
| Wagyu Gold 7+ | 7 – 8 | 27%+ | Moderately Abundant | Beyond Prime | Luxury |
| Wagyu Platinum 8+ | 8 – 12 | 31%+ | Very Abundant | Beyond Prime | Ultra |
Angus Gold 3+
Angus Gold 3+
Our everyday premium Angus. Clean, beefy flavor with visible marbling — a clear step above grocery Prime.
Angus Platinum 4+
Angus Platinum 4+
Top-tier Angus selected for richer marbling and a more buttery, special-occasion bite.
Wagyu Gold 7+
Wagyu Gold 7+
Texas Wagyu with deep, melt-in-your-mouth marbling well beyond USDA Prime.
Wagyu Platinum 8+
Wagyu Platinum 8+
Our richest program — intensely marbled Wagyu for an unforgettable centerpiece cut.
Cooking & Storage
Simple to Get Right.
Thaw
Move to the fridge 24 hours before cooking for an even thaw.
Cook
Sear hot in cast iron or grill; pull at 130°F for medium-rare.
Rest & Serve
Rest 8–10 minutes, slice against the grain, finish with salt.
Store
Keep frozen until ready; cook within 3–4 days of thawing.
Complete Your Box
Add Extra Cuts.
Round out your delivery with the cuts your table reaches for — add to your subscription or buy one-time.
Denver
NY Strip
Boneless Ribeye
T-Bone
Porterhouse
Reviews
Chef-Approved. Customer-Loved.
Rated 4.9 across verified subscribers.
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“Market at Outpost delivers meat quality that far surpasses anything I’ve found at local grocers—even their organic selections. The freshness is unmatched, and it shows up in every meal I cook. When you start with truly high-quality meat, the results speak for themselves.”
Master Home Chef -
“The difference in freshness and flavor from Market at Outpost is unreal. Their meats outperform the ‘organic’ cuts at my usual grocery store every single time. Great meals start with great ingredients—and Market at Outpost sets the standard.”
Master Home Chef -
“I didn’t realize how much freshness mattered until I started buying my meat from Market at Outpost. It’s noticeably better than the organic options at my local grocers, and my meals have improved because of it. High-quality meat truly is the foundation of a great dish.”
Master Home Chef
“Out on the dirt with the crew at Outpost 76, you quickly realize they don’t just raise cattle—they honor a way of life. The grit and precision they pour into their steers, from the formulation of their feed program to the rotation of their grazing pastures, is a masterclass in agricultural excellence. Every ounce of that hard work shows up in the marbling, the deep flavor, and the unmatched quality of the beef. It’s flat-out unbelievable. I run their product proudly, and as long as I’m standing behind a flame, Outpost 76 will anchor my menus.”Chef Corey Bowers
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