Sliced Brisket – 1 lb.

To make their famous brisket, The Shed applies a special rub of cracked black pepper, kosher salt, and granulated garlic before smoking it low and slow over pecan wood for 16-18 hours. Each brisket is hand sliced traditionally with the fat cap on for extra flavor.

The barbecue that took the Grand Prize at the Memphis in May World Championships in 2015 and again in 2018 comes straight to your door from the Mississippi bayou, courtesy of the brother-and-sister team Brad Orrison and Brooke Lewis. Called one of the hippest dives by Guy Fieri on Diners, Drive-Ins & Dives, The Shed has become a magnet to fans and barbecue lovers across the Gulf Coast and beyond. Opened in 2001 in Ocean Springs, Mississippi, The Shed serves up some of the best down-home BBQ you’ll ever sink your teeth into, period. From the Heritage-breed and antibiotic-free meats, to the incredibly tasty and “junk-free” rubs and sauces, this legendary barbecue joint’s low-and-slow ‘cue is what BBQ dreams are made of.

“Thank you for choosing to Get Fed by The Shed!” – Brad Orrison