05/28/2026
For National Brisket Day, we thought we’d share a little piece of what happens behind the scenes at Kim’s.
At our main kitchen in Palestine, Texas, the smoker is going daily. Every week, we smoke around a total of 2,250 lbs of meat for our stores across Texas. That’s over a literal ton of brisket, smoked sausage, pulled pork, and hot links every single week.
And when it comes to brisket, we don’t rush it. Slow smoked, chopped fresh, and topped off with our homemade BBQ sauce recipe we’ve been using since 1985.
