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Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Partner, it just doesn't get any better than this. Logan Farms Texas Smoked Briskets are specially selected and trimmed for leanness. Then hand-rubbed with seasonings and slow-smoked over Texas hardwoods, the Logan Farms Smoked Brisket is a true taste of Texas for cowpokes all over the country. At home or on the range, simply warm or serve cold along with your favorite BBQ sauce
Unit Size: Approximately 2.5-3 lbs.
Fully cooked. Thaw first. Double wrap in foil to preserve the moisture. Heat 15 minutes per pound in 325F degree oven. (additional instructions on packaging)
Texas Smoked Brisket
Logan Farms Texas Smoked Briskets are specially selected and trimmed for leanness. Our briskets are hand rubbed with seasonings and then ever so slowly smoked for 10 hours over Texas hardwoods. The Logan Farms Brisket is then pre-sliced for easy serving to your hungry crowd. Ever cooked a brisket from scratch? Logan Farms has done ALL the work for you. Simply warm or serve cold along with your favorite BBQ sauce. Partner, it just doesn’t get any better than this!
Approximately 3 lbs. (6-9 Dinner Servings)
*Naturally Gluten Free
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. It arrived packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. This is my go-to online store now.