Wagyu Brisket

Wagyu Brisket

American Wagyu

$199.00
Grade: SRF Black®
Size: 16-18 lbs.

Our beautifully marbled briskets are hand selected and carefully cut to NAMP guidelines. Available in SRF Black® or SRF Gold® marbling in 7 weight ranges. Briskets are shipped frozen. Be sure to allow at least 4 days to thaw.

Winningest Brisket

Winningest Brisket

Wet-Aged For 21+ Days

Wet-Aged For 21+ Days

Family-Owned & Operated

Family-Owned & Operated

Details

Snake River Farms American Wagyu briskets are the secret ingredient for competitive barbecue teams gunning to be Grand Champion at all the top BBQ events. These beautifully marbled, full packer briskets are cut to latest NAMP guidelines and are the standard for competition.

American Wagyu beef raised in the Northwest’s mild climate produces briskets with naturally rich marbling and superior taste. You can rely on Snake River Farms briskets for consistency, outstanding flavor and exceptional juiciness. Available in SRF Black® or SRF Gold® marbling in seven weight ranges so you can choose the best brisket for your smoker and personal preferences.

Cooking Tips

Smoking a brisket is a labor of love and pays big dividends after a full day’s work. Maximize your brisket cook with the following tips.

Plan to completely thaw your brisket before cooking. This can take 4 or more days. 

Internal temperature is a great guide, but remember to “wrap on color, pull on feel.”

Wrap when your brisket is a beautiful mahogany color. The temp will be in the 165°F range. 

Pull when a probe inserted in the brisket feels like it’s going through a soft cube of butter. 

Wrap your brisket in a blanket or towel, place in a cooler and let rest at least 2 hours. 

For more information and a detailed video, see our Brisket Guide. 

Beef Grading

Beef Grading: Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.

SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime. 

SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.   

SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime. 

SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms. 

Grading chart showing all grades and their marbling ranges

Ranch to Table

Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.

  • RANCHING

    RANCHING

  • CATTLE FEEDING

    CATTLE FEEDING

  • BEEF PROCESSING

    BEEF PROCESSING

beef-diagram

Brisket

The brisket primal is sourced from the lower chest area, specifically the pectoral muscles of beef cattle. Known to be more tough due to the heavy use of the muscles, when cooked properly, it is extremely flavorful. Briskets are comprised of two main sections: the "point" (superficial pectoral muscle) and the "flat" (deep pectoral muscle). The "deckle" is the hard fat and intercostal meat on the inside surface of the brisket; however, some refer to the point as a deckle. 

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Frequently Asked Questions

What temp is brisket done?

Determining when your brisket is done is a bit of art and science. The brisket temperature is a good guide, but the feel of the brisket is the final factor to decide when it is ready to come off the grill. Just as we wrapped on color, we are looking for the perfect time to “pull on feel.” The temperature range for this can vary but is approximately 198°F to 206°F. Learn how to smoke a brisket perfectly.

When to wrap a brisket

While an instant-read thermometer is key to any cook, we are also looking for the perfect color and follow the “wrap on color” technique. As soon as the exterior bark is deep rich mahogany (dark reddish/brown) color and the internal temperature starts to climb out of the stall, it’s time to wrap. Learn how to smoke a brisket perfectly here.

How to smoke a brisket

Heat smoker to 300°F. Place brisket in smoker, fat side down, and cook for 2 to 2.5 hours, misting with spray bottle of water, beef broth or apple juice, every 30 minutes. This adds moisture to the brisket and helps form the perfect bark.

Use aluminum foil or uncoated butcher paper to wrap your brisket. Paper is porous and allows some steam to escape but traps most of the rendered fat and juices. Remember we are looking for the perfect color and are following the “wrap on color” technique. As soon as the exterior bark is deep rich mahogany (dark reddish/brown) color, it’s time to wrap. Use two lengths of paper about 2½ feet long. Overlap them, place the brisket in the center and wrap all sides to make a neat package.

Place the wrapped brisket back on to the grill. After 2 hours, begin to check the brisket for doneness. Remember temperature is a good guide, but the feel of the brisket is the final factor to decide when it is ready to come off the grill. Just as we wrapped on color, we are looking for the perfect time to “pull on feel.” The temperature range for this can vary but is approximately 205°F to 210°F.

Overall rating: 4.668308 / 5 from 5891 reviews.

AI Generated Review Summary

Snake River Farms American Wagyu briskets are highly praised for their quick shipping, outstanding flavor, and exceptional juiciness. Customers appreciate the amazing taste, perfect marbling, and top-notch quality. However, opinions on the fat and cut vary among buyers.

Summary topics

  • Shipping Speed: 4%
  • Brisket Quality: 55%
  • Order Satisfaction: 9%
  • Flavor Quality: 14%
  • Cooked Brisket Quality: 4%

Review topics: [size, flavor, bite, problem, feel, quality, shipping, work, price, value, packaging, service, customer service, results, texture, order, gold, thickness, color, brisket, expectations, weight, consistency, meat, treat, compliment, sauce, marbling, outcome, waste].

Review highlights

  • "Top quality brisket with excellent marbling." — Zed
  • "18 LB GOLD, turned into black gold when I was done smoking it, loved the taste and marbling was exquisite." — Anonymous
  • "SRF always delivers a consistent quality product and they have great customer service." — Anonymous

Reviews

The wagyu we bought was

"The wagyu we bought was as tender and moist. It was rubbed with Zach's Brisket Rub, then smoked on a wood pit with pecan wood. After 5 hours at 200 degrees, we wrapped it in foil, moved it off the fire, and kept it in the pit. After 5 more hours, we wrapped the wagyu in a moving blanket (still in foil and pan) and let it sit overnight. The next morning we removed the blanket, placed the pan, wagyu wrapped in foil into the refrigerator for 4 hours, sliced it, and enjoyed every slice."

— Diane K. (5/5)

Unbelievable quality. The brisket was

"Unbelievable quality. The brisket was the best we have ever had."

— Paul B. (5/5)

Extremely satisfying — the marbling

"Extremely satisfying — the marbling in the meat was incredible. Every bite was rich, tender, and unbelievably juicy. Definitely one of those meals that reminds you what quality BBQ is all about."

— John G. (5/5)

I had great results with

"I had great results with my brisket. It was used in my entry at the Lenexa BBQ competition (KCBS comp) in late June."

— Michael C. (5/5)

It was the best brisket

"It was the best brisket any one had ever had. You have a customer for life!"

— Scott H. (5/5)

I thought it was good,

"I thought it was good, unfortunately just didn’t get the amazing experience that I was looking forward to. I may try another one in the future."

— Kyle R. (4/5)

our new favorite. It was

"our new favorite. It was to die for"

— Margaret R. (5/5)

The brisket was amazing! Worth

"The brisket was amazing! Worth every penny"

— Shane H. (5/5)

This was delicious. Will order

"This was delicious. Will order again. ;)"

— Vinnie C. (5/5)

Absolutely the most tender

"Absolutely the most tender"

— Rodney H. (5/5)

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