A properly 14-hour smoked brisket comes out of the smoker looking as if it has been burnt to a crisp, but don't be fooled—beneath that gorgeous bark is a pretty smoke ring and juicy, tender meat.
How Do We Make It? We first hand rub whole brisket with our secret ROWDYDOW Rub, smoke it, then chop into chunks for your ease and convenience.
Kitchen Secret! Our most versatile brisket item - so easy to toss into a street taco, egg breakfast bake or queso dip!
For a little slice of heavenliness..
How Do We Make It? We smoke the whole brisket and then carefully select and mix slices from both the flat and point for a perfect combo in each pacakage.
Kitchen Secret! Out with the old and in with the new, serve up sliced brisket biscuits next time for breakfast and early morning tailgating. You'll be the hit of the party!
Real Ingredients
Our Smokers
We use only traditional smokers, just like you do at home. Our smokers flavor the premium meats with smoldering smoke made from… Southern Prides and Ol Hickory Pits Then we pack it all up in nice convenient packaging so all you need to do is heat and eat!
The Meat
Handcrafted and Small batch smoked. We start with premium cuts of meats only Boston Pork Butts hand trimmed with a ¼ inch of fat marbling for flavor and Whole Choice Beef Brisket with the point and flat intact with 1/8” hand trim of fat.
The Rub
It was 1985 when ROWDYDOW’s official origin started! As in, the real secret is in the rub! According to legend, as my Dad told me his story, back in 1985 he discovered one last ingredient that made him say, ‘ok this is it, this is the ingredient I’ve been searching for’ and the rest is history!