Texas Monthly's #1 BBQ Brisket

Choose your Delivery Date at Check Out!

When it comes to oak-smoked beef brisket, nobody does it better than Snow's BBQ—just ask Texas Monthly, who re-named Snow's the #1 BBQ in Texas in 2017 (now THAT'S a big deal!) Weighing in at approximately 4 to 4 ½ pounds and trimmed and cooked low and slow for 8 to 10 hours, it seduces with perfectly crisp bark, a divine smoke ring, and impossibly moist center.

Most Texans prefer to let the flavor of the meat speak for itself and enjoy their barbecue without sauce. However, if you prefer to eat your barbecue with sauce, you can add a delicious bottle of Snow's Barbecue Sauce to your order.

SNOW'S was re-named the #1 BBQ in TEXAS by Texas Monthly in May, 2017!

Orders ship only on Tuesdays, via 2-Day or faster.
Order by the previous Friday at 6 PM (ET).

Scroll To Top

No reviews. Be the first.   Write Review

Shipping Days
Order Cut-Off Time:

Ships only on Tuesday via 2-Day or faster. Must order by 6 PM (ET) Friday for orders to ship the following Tuesday.

Storage & Care:

All products from Snow's BBQ are fully cooked, vacuum sealed, and frozen to ensure freshness and quality. It is shipped in an insulated container with frozen gel packs. Depending upon the time of year, shipping destination, and temperatures, it may arrive from between partially frozen to thawed and cool to the touch. It can be stored frozen and vacuum sealed for up to 6 months. Thawed it is best consumed within 7 days. We recommend thawing in the refrigerator rather than at room temperature.


For best results, thaw frozen items overnight under refrigeration. Once the barbecue has thawed, wrap it in heavy-duty foil, placing a small amount of water or sauce in the foil to help the meat remain moist during heating Seal the foil tightly around the meat. Preheat the oven to 250°F. Place the foil-wrapped barbecue in a roasting pan or baking sheet. Place the meat on the center rack of the preheated oven and warm it for approximately 45 to 60 minutes, or to an internal temperature of 140°F. For a firmer brisket “crust,” remove the foil and raise the oven temperature to 400°F for the last 10 to 15 minutes of heating.