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PIT TOUR
BRISKET · 16 HR POST OAK
A full packer cut — point and flat together — smoked low and slow over post oak for sixteen hours, rested for two, then sliced for shipping. The bark is black-pepper crusted, the flat pulls clean, and the point shreds. This is the cut Reggie's been smoking since 1997.
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FEDEX PRIORITY OVERNIGHT · SHIPS MONDAY
Order by Sunday 8 PM CT for Tuesday delivery. Free overnight on carts $199+, $19.99 below.
100% PIT-PERFECT GUARANTEE
If it's not the best brisket you've shipped, we'll replace it.
THE SMOKE PROFILE
We dry-brine for 24 hours with kosher salt and 16-mesh black pepper. The brisket goes on the offset at 4 AM at 225°F. We mop with apple cider vinegar at the stall, wrap in butcher paper at 165°F, and pull at 203°F internal. Then it rests in a warm Cambro for two hours before slicing.
No injections. No marinades. No liquid smoke. Just salt, pepper, post oak, and time.
SMOKE TIME
16hr
PIT TEMP
225°
WOOD
Post Oak
Seasoned 18 months
RUB
Salt + Pepper
Kosher · 16-mesh black
REST
2hr
PULL TEMP
203°
IN THE BOX
REHEAT
PAIR WITH
WORD FROM THE SMOKEHOUSE
"
The brisket was absolutely amazing.
Super tender and juicy. Reggie let me try a rib and some pulled pork — amazing as well. Their cornbread tastes homemade from scratch. The best food experience I've ever had in the area, hands down.
— JAY T.
"
Best brisket I've had since Texas.
Loved the brisket sandwich. Had to go back the next day for more. I love brisket and haven't had any good brisket since Texas — so this was pretty good. Melts right in the mouth, delicious.
— ALBERT E.
"
Tender, juicy, fall-off-the-bone.
The brisket, pulled pork and ribs were all sampled — amazing. Perfectly seasoned and smoked. Whether you live in the area or passing through on I-24, it's worth the stop.
— BRIAN M.
Real reviews from customers of Reggie's Smokehouse on Trenton Road in Clarksville.
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