Father's Day Ranch Box

For the Dad Who Takes His Brisket Seriously.

SHIPS OUT AFTER MAY 25th

If he has a smoker, he already knows what a packer brisket is. He knows the difference between the flat and the point. He has opinions about butcher paper versus foil, hickory versus oak, and whether 225°F or 250°F is the right temperature. He's the kind of man who starts a brisket at midnight so it's ready by dinner. This box is for him.

A whole 12–14 lb packer brisket — flat and point together, 21-day dry aged on our Indiana farm, trimmed by our master butchers at Montgomery Meats in Ladoga, Indiana — plus two bone-in ribeyes for the nights the smoker stays cold. This is the most serious Father's Day gift we make. It's also the most memorable one we've ever sent.

A packer brisket is the whole cut — flat and point together, untrimmed, the way competition pitmasters and serious backyard cooks prefer it. Ours is 21-day dry aged before cutting, which deepens the flavor significantly beyond what a fresh brisket can produce. Most briskets at the grocery store or even specialty butchers are sold fresh. Dry aging concentrates the flavor and begins the tenderization process before it ever touches smoke.

At 12–14 lbs, plan for a 12–16 hour cook at 225–250°F. Pull at 200–205°F internal when a probe slides in like warm butter. Rest for at least two hours wrapped in butcher paper inside a cooler. The smoking guide in the box covers every step and every smoker type — offset, kettle, pellet, and electric.

• 21-day dry aged — the whole packer — most briskets are sold fresh. Dry aging concentrates the flavor and starts the tenderization process before it ever hits the smoker. The difference in the finished product is significant.
• Single-source Indiana Angus — from our own herd in Wanatah, Indiana since 1944. Superior marbling in the point especially. One farm, fully traceable, five generations of care.
• Trimmed by master butchers — Montgomery Meats in Ladoga, Indiana does the initial trim. He fine-tunes it before it goes on the smoker.
• Ships with dry ice — the Ranch Box ships with dry ice given the brisket's size and weight. Arrives solidly frozen and ready for his freezer. Thaw in the refrigerator 48–72 hours before the cook.