|Shipping Days||Shipping Days|
Next Day Air service may be available for an additional charge.
Service to Alaska and Hawaii is now available. Service outside the U.S. currently not available.
Orders are shipped only on Tuesdays, and arrive on Wednesday or Thursday depending on the service level you select. Orders placed by Sunday at 1 PM (ET) can be shipped on Tuesday. The max allowable transit time for products from La Barbecue is 2 days. Perishable items cannot be shipped over a weekend and cannot be delivered on Sunday or Monday.
Weather and unforeseen circumstances can delay your shipment. We strongly recommend that you schedule your order to arrive at least 1 business day before your desired usage date to allow for any delays.
The following shipping options are available depending upon the delivery date selected and reflect the max allowable transit time of two days:
Ground Shipping (1-2 Days) - If a customer’s shipping address is reachable via UPS Ground service within 2 days, they will be presented with a $9.95 Flat-Rate Shipping upon checkout. Orders will be delivered via UPS Ground service on or before the selected arrival date, between 9:00 AM and 8:00 PM to residences, and between 9:00 AM and 5:00 PM to businesses.
2nd-Day Air - If the shipping address is not reachable within 2 days via UPS Ground service, the customer will be presented with $39.95 Flat-Rate Shipping upon checkout. The order will be shipped via UPS 2nd-Day Air and will be delivered on or before the end of the second business day following shipment (unless upgrading to Saturday delivery). Delivery time can vary based on area, but can be as late as 8:00 p.m. to residences and 5:00 p.m. to businesses.
UPS Next Day Air Saver - Your package will be delivered by the end of the next business day after it has been shipped. Delivery time can vary based on area, but can be as late as 8:00 p.m. to residences and 5:00 p.m. to businesses. The flat-rate for Next Day Air Saver is $49.95.
UPS Next Day Air - Your package will be delivered the next morning after it has shipped, by 12 noon to most addresses. The flat rate for Next Day Air is $54.95.
Once your order has shipped, you will receive a ship notification email with a tracking number for each package in your order. When your order has been delivered, you will also receive a delivery notification email.
For complete shipping details we encourage you to visit our General Shipping and Packaging Information page.
The brisket from La Barbecue is shipped in extra thick recyclable foam containers with sufficient coolant to assure it arrives in excellent condition within the max allowable transit time of 2 days.
All orders are shipped signature release. This means UPS will leave the package at the doorstep, front desk or gate associated with the shipping address without requiring a signature upon delivery. It is the customer's responsibility to ensure that the contents of the package are stored in a freezer or refrigerator promptly after delivery. FoodyDirect cannot be responsible for orders with incomplete or invalid addresses, or that are sent to recipients who are not available to store the contents of the order on the day of arrival. UPS cannot deliver to a P.O. box.
Your brisket has been cooked and frozen just before shipping, and can be stored frozen for up to 12 months. Once thawed, please consume within 3 days per the instructions below. For best results, thaw frozen items overnight under refrigeration.
Preheat the oven to 250°F. Moisten the meat with a bit of water or sauce. If using sauce, be careful not to let it burn during warming. Once barbecue has thawed, wrap it in heavy-duty tin foil, placing a small amount of water in the foil. Seal the foil tightly and place in a pan (baking or cake pan). Place in preheated oven. Heat for approximately 45 - 60 minutes or until the internal temperature reaches 140°F. For a firmer brisket “crust”, you may remove the aluminum foil and raise the oven temperature to 400°F for the last 10-15 minutes of heating. Slice with a sharp knife, serve and enjoy
Place the brisket on a cutting board or surface with the fat layer on top. With a sharp knife, carve the brisket into thin slices (approximately ¼ inch), going against the grain (you should be able to see the direction of the grain on the bottom of the brisket). The side that is taller/thicker will be richer and have more marbling.