Family Night
Brisket + pulled pork with house sauce. Feeds 4-6.
- •2 Brisket (1/2 lb bags)
- •1 Pulled Pork (1/2 lb bags)
- •1 Sauce Bottle
July 2026 Drop — Orders Open
Brisket and pulled pork smoked low and slow for 12–14 hours, vacuum-sealed at peak flavor, and ready to heat any night of the week.
No shortcuts. Just smoke, time, and heat.
Every batch starts the night before. Pulled pork and brisket go on the smoker around midnight — cherry, oak, and pecan wood — and come off 12 to 14 hours later. Vacuum-sealed at peak flavor and frozen within hours of leaving the pit. The result: a Tuesday dinner that tastes like a weekend cookout. No restaurant markup. No grill. Just heat and eat.
Real reviews from real customers.
“Brisket that tastes like it came straight off the smoker. The frozen drop is genius.”
— Jordan P.
“Pickup was smooth and the family-night pack saved our Friday dinner.”
— Tara M.
“That sauce? Absolute fire. We keep a jar in the fridge at all times.”
— Leo R.
“Premium feel without the hassle. Order, pick up, heat, feast.”
— Amelia S.
Start with a package or build your own.
Brisket + pulled pork with house sauce. Feeds 4-6.
Double portions for the table. Feeds 8-10.
A deep-freeze reset with plenty of sauce. Feeds 14+.
Build Your Own
Mix and match individual items while supplies last.
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Catering
We cater events across Utah — weddings, reunions, corporate lunches, rodeos. Simple per-person pricing and the same low-and-slow brisket and pulled pork you get from the drops.
See Catering Packages →FAQs
Short answers before you lock in your order.
Order during the drop, choose your pickup window, and we email an invoice for payment. Pickup and reheat when ready.
Everything is fully pre-cooked. Thaw and eat if you're in a hurry. For the best result, reheat by boiling in the bag — it comes out nearly as good as fresh off the smoker.
Vacuum-sealed portions keep their quality for months when stored frozen and reheated gently.
Yes. Build-your-own items or the sauce bump on checkout let you stock up fast.
Email us right away and we will coordinate the next possible pickup time.
The Pitmaster
Big Matt's BBQ started as a Covid hobby — watching BBQ Pitmasters, then cooking for friends, then requests to pay for it. One thing led to another: catering events, family reunions, rodeos. Eventually, frozen drops. One-man operation out of Springville, Utah, cooking every batch low and slow with no shortcuts.
Read the full story →We only email when a new drop opens. No spam, ever.