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.
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
Wet-Aged For 21+ Days
Family-Owned & Operated
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.
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.
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.
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
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.
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.
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
CATTLE FEEDING
BEEF PROCESSING
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: 4.6675744 / 5 from 5875 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.
"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
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)
Threw it on my smoker
"Threw it on my smoker for 16 hours. It was the best brisket to date. So tender and flavorful. Doesn't get any better. Can't get this stuff at the grocery store or local butcher. This is superior to those choices."
— Ralph M. (5/5)
I recently purchased an 18. 8
"I recently purchased an 18. 8 lb SRF brisket, and my experience was honestly disappointing. I fully understand that brisket comes with a good amount of fat that needs to be trimmed before cooking—that’s part of the process. However, this particular cut was excessive to an unexpected degree. I ended up trimming between 8 to 9 pounds of fat off the brisket, and even after all that, there was still a significant layer remaining. At that point, nearly half of the brisket felt like pure fat. For comparison, I’ve handled larger briskets in the 22 to 24 lb range that required far less trimming, so this definitely stood out—and not in a good way. Given the premium reputation and price point associated with SRF briskets, I expected a much better balance between meat and fat. While some marbling is desirable, this felt more like waste than quality. Unfortunately, this experience makes it hard for me to justify purchasing another one."
— Robert A. (2/5)
Excellent brisket, great price. Awesome
"Excellent brisket, great price. Awesome flavor , shipping was on point."
— John K. (5/5)
I bought the brisket and
"I bought the brisket and used it as ground beef. To make sausage, burgers, even pasta dishes. . . will do again"
— Sheldon G. (5/5)
I've ordered 2 briskets from
"I've ordered 2 briskets from here and they've both been great. Absolutely recommend!"
— Marco G. (5/5)
Wow! Thought it was a
"Wow! Thought it was a lot of hype. Boy was i wrong!! It was better than I ever dreamed it would be."
— Michael F. (5/5)
Brisket from Snake River Farms
"Brisket from Snake River Farms is excellent! My only issue with last order was I ordered 12-15 pound brisket and received 22. 5 pound brisket. Two problems are 1) it barely fit in my Traeger and 2) I was by necessity on carnivore diet for two weeks. I plan to call before placing next order to confirm that I receive size ordered."
— John C. (4/5)
Best brisket I have cooked.
"Best brisket I have cooked. Bar none. I throw a poker party once a month and it is a fight to the death for the last piece."
— ROBERT H. (5/5)
It was my first Wagyu
"It was my first Wagyu and I was a little surprised with the amount of fat still on the brisket. Overall, I still gave it 5 stars. The meat was very, very good, tender and juicy. I smoked it on a Recteq Dualfire pellet grill using Aaron Franklin’s preparation method. I will definitely order again! Thanks Steve Hinds"
