Like Texas, real Texas barbecue is strong, not sweet. A long history of cattle herding formed Texas’ barbecue roots around beef, and the sauce followed suit. Legendary Pitmaster Ed Mitchell makes our sauce with beef broth, regional spices and American-grown veggies for homegrown flavor. This bold and spicy blend was made for brisket, burnt ends, and any other beef dish that could use a dollop of Texas-sized flavor.

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