1 Pound of QRE: WAR
The Second Horseman’s Texas Style Brisket (Sliced)
 
We’re Declaring War on Texas.
Not because we disrespect Texas brisket.
 
Because we outworked it.
 
Step onto the battlefield.
 
WAR: The Second Horseman’s Texas Style Brisket
 
Traditional Texas brisket is built on simplicity:
Salt.
Pepper.
Post Oak.
Low and slow.
 
Most Texas briskets cook for 14–18 hours.
 
The very best operations in Texas?
Upwards of 70 total hours from start to serve.
 
That’s elite.
We respect that.
 
But here’s the difference:
We pass that at the 120-hour mark.
And we’re still just getting started.
 
This Isn’t Texas Brisket.
This is Texas brisket pushed past its limits.
 
If you’re going to step into Texas territory,
you don’t match it.
 
You exceed it.
 
Naturally gluten-free.
Built for purists.
Engineered for dominance.
 
The Ritual of War
We didn’t change the fundamentals.
 
We extended them.
 
Every Second Horseman brisket undergoes the full Devil’s Pit transformation:
✔ Brined for deep internal seasoning
✔ Smoked exclusively with Post Oak
✔ Roasted to build structure and bark
✔ Rested until every fiber relaxes
✔ Cured for 30+ days so flavor penetrates completely
 
120 hours of active process.
30+ days of cure.
Over 840+ hours from raw to you enjoying a single bite.
 
The best Texas briskets may reach 70 hours.
 
We surpass that by 50+ hours before the cure even begins.
 
This isn’t competition.
 
It’s escalation.
 
Post Oak. Period.
No wood blends.
No regional mashups.
No compromise.
 
Pure Post Oak — the Texas standard.
 
But taken further than Texas tradition allows.
 
The smoke isn’t louder.
 
It’s deeper.
Integrated.
Carried through every fiber — not just sitting on the bark.
 
The Flavor
First bite.
 
No sauce.
 
Not needed.
 
The bark delivers salt and cracked pepper authority.
 
Then the interior hits — structured, juicy, fully developed.
 
Not falling apart.
Not dry.
Not trendy.
 
Disciplined.
 
This brisket doesn’t rely on theatrics.
 
It relies on time.
 
Expect:
🔥 Pure Post Oak command
⚔️ Pepper-forward Texas bark
💀 Smoke that penetrates beyond the surface
😈 A finish that lingers long after the war is over
 
We’re not copying Texas.
 
We’re challenging it.
 
#sorrynotsorry
 
The Pack
WAR Brisket is packed in 1-pound portions using our triple-layer protection system:
• Inner food-safe bag holding the brisket
• Secondary protective bag to prevent leaks
• Extra-long outer bag designed for water-safe reheating
 
No water intrusion.
No flavor loss.
Maximum control.
 
Thanks to the 120-hour process and extended cure, it reheats to a level that honestly shocks people.
 
Not just “good for reheated brisket.”
 
Good. Period.
 
QRE: Instructions
🔥 If defrosted:
Place the entire triple-wrapped package into boiling water for
15 minutes.
 
❄️ If frozen:
Place the package into boiling water for 30 minutes.
 
⚠️ Important:
Use the extra-long tail of the outer bag and trap it under the pot’s lid.
 
This keeps the opening elevated and prevents water from entering while the meat heats to perfection.
 
The Campaign Ahead
This is a true head-to-head.
 
Texas style — isolated.
Measured.
Tested.
 
Then compared against:
• CONQUEST — Multi-style regional blend
• Memphis — Hickory-driven
• Carolina — Pecan-driven
 
Like a brisket tasting flight.
 
But this one?
 
This one is personal.
 
Limited Run
Small batch release — roughly 30 pounds total.
 
No shortcuts.
No rushing.
No exceptions.
 
840+ hours cannot be faked.
 
Once it’s gone, the war pauses.
 
The Legend
The Second Horseman does not negotiate.
He applies pressure.
He forces evolution.
 
This brisket carries that same intent:
✔ Disciplined
✔ Relentless
✔ Unapologetically Texas — just further
 
The Invitation
Stay loyal to tradition.
Or taste what happens when tradition gets outworked.
 
WAR: The Second Horseman’s Texas Style Brisket
— Post Oak. 120 Hours Active. 30+ Day Cure. 840+ Hours Total.