CARVE OFF A
PIECE OF TEXAS
FOR THANKSGIVING.
Thanksgiving is a special time of year to gather friends and family and feast on delicious food. This year, take a trip to the Lone Star State with Sadler’s Smokehouse. We never use artificial smoke or mechanical shortcuts to deliver our pit-smoked flavor. We use high-temperature smoke as part of the cooking process — ensuring a juicy cut of meat that’s as Texas as the Alamo.
Pit-Smoked & Seasoned Whole Turkey
$119
- Fully cooked, whole Turkey
- Average Weight: 9–11 LBS
- Pit-Smoked for at Least 8 Hours
- Smoked with a Blend of Hardwoods, including Mesquite & Hickory
- Cured & seasoned with traditional BBQ rub
- Serves 6-8
Turkey, Water, Less than 2% of Dextrose, Garlic Powder, Modified Food Starch, Natural Flavor, Paprika, Salt, Sodium Citrate, Sodium Erythorbate, Sodium Nitrite, and Sodium Phosphates.
All our premium pit-smoked meats should be thawed completely before heating. To thaw, place product in the refrigerator where it will remain at a safe, constant temperature, at 40 °F or below, for at least 24 hours prior to heating.
CONVENTIONAL OVEN
Preheat oven to 375°F. Remove turkey from package and place in oven safe pan with 1/4 cup of water. Cover pan tightly with foil. Place pan on center rack of oven and heat for 12 – 15 minutes per pound, or until an internal temperature of 140°F is obtained. Remove from oven and let stand for 10 minutes prior to serving. Caution: Product will be hot!
CONVECTION OVEN
Preheat oven to 325°F. Remove turkey from package and place in oven safe pan with 1/4 cup of water. Cover pan tightly with foil. Place pan on center rack of oven and heat for 12 – 13 minutes per pound, or until an internal temperature of 140°F is obtained. Remove from oven and let stand for 10 minutes prior to serving. Caution: Product will be hot!
NOTE
Due to variance in appliances, heating times and/or temperatures may vary. Heating instructions are for products that have been thawed in the refrigerator.
Pit-Smoked & Seasoned Whole Beef Brisket
$109.99
- Fully cooked, whole brisket
- Average Weight: 7–10 LBS
- Pit-Smoked for at Least 12 Hours
- Smoked with a Blend of Hardwoods, including Mesquite & Hickory
- Cured & seasoned with traditional BBQ rub
- Moist & lean portions of the brisket flat & point
- Serves 15-20
Beef Brisket, Water, Salt, Sodium Phosphates, Black Pepper, Paprika, Red Pepper, and Garlic Powder.
All our premium pit-smoked meats should be thawed completely before heating. To thaw, place product in the refrigerator where it will remain at a safe, constant temperature, at 40 °F or below, for at least 24 hours prior to heating.
CONVENTIONAL OVEN
Preheat oven to 375°F. Remove brisket from package and place in oven safe pan with 1/4 cup of water. Cover pan tightly with foil. Place pan on center rack of oven and heat for 13 – 15 minutes per pound. Remove from oven and let stand for 10 minutes prior to serving. Caution: Product will be hot!
CONVECTION OVEN
Preheat oven to 325°F. Remove brisket from package and place in oven safe pan with 1/4 cup of water. Cover pan tightly with foil. Place pan on center rack of oven and heat for 12 – 13 minutes per pound. Remove from oven and let stand for 10 minutes prior to serving. Caution: Product will be hot!
NOTE
Due to variance in appliances, heating times and/or temperatures may vary. Heating instructions are for products that have been thawed in the refrigerator.
TASTY TIPS
In true Texas fashion we recommend eating all our products by themselves to start. The smoke flavor that we are able to get into our meats stands alone in its quality, and our family believes SADLER’S SMOKEHOUSE® meats don’t need sauce (though it doesn’t hurt to add a little after your first bite).
The Lone Star
Statesman Meal
$TBD
Pit-Smoked & Seasoned Whole Turkey
- Fully cooked, whole brisket
- Average weight: 9–11 LBS
- Pit-smoked for at least 8 Hours
- Smoked with a blend of hardwoods, including Mesquite & hickory
- Cured & seasoned with traditional BBQ rub
- Serves 6-8
Pit-Smoked & Seasoned Whole Beef Brisket
- Fully cooked, whole brisket
- Average Weight: 7–10 LBS
- Pit-Smoked for at Least 12 Hours
- Smoked with a Blend of Hardwoods,including Mesquite & Hickory
- Cured & seasoned with traditional BBQ rub
- Moist & lean portions of the brisket flat & point
- Serves 15-20
Pit-Smoked & Seasoned Whole Beef Brisket Beef Brisket, Water, Salt, Sodium Phosphates, Black Pepper, Paprika, Red Pepper, and Garlic Powder.
All our premium pit-smoked meats should be thawed completely before heating. To thaw, place product in the refrigerator where it will remain at a safe, constant temperature, at 40 °F or below, for at least 24 hours prior to heating.
CONVENTIONAL OVEN
Pit-Smoked & Seasoned Whole Beef Brisket
CONVENTIONAL OVEN
CONVECTION OVEN
Shipping & Returns
All meats will be shipped overnight on 11/19/20 and arrive on 11/20/20.
All returns must be finalized prior to 11/13/20.
Pit-Smoked at
least 8 hours
Expertly crafted meat
