14 to 20 lbs.

Wagyu Brisket

AMERICAN WAGYU

Our beautifully marbled briskets are hand selected and carefully cut to NAMP guidelines. Available in SRF Black® or SRF Gold® marbling in 3 weight ranges. Briskets are shipped frozen. Be sure to allow at least 4 days to thaw.

Select Grade: SRF Black®

SRF Black® The ideal balance of rich marbling, bold flavor and versatility. An excellent choice for both weeknight meals and special occasions. SRF Gold® Exceptional marbling and remarkable tenderness for unforgettable steakhouse-style meals at home.

Select Size: 16-18 lbs.

Sold Out 14-16 lbs. $189 16-18 lbs. $199 18-20 lbs. $209

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 three 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.

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

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 three 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

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling Score Gold Plus 11-12

Wagyu Brisket

AMERICAN WAGYU

$199.00

Grade

Size

Ranch to Table

Every step is managed by us, from ranching and feeding to processing and delivery. That's how we ensure exceptional quality in every cut.

Ranching
Carefully raised American Wagyu on Northwest ranches.
Cattle Feeding
Extended feeding programs create rich marbling and flavor.
Beef Processing
Hand-trimmed, expertly prepared, and shipped directly to your door.

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.

FAQ

Everything you need to know before your first bite.

Find answers to our customers' most commonly 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.

Customer Reviews

Overall rating: 4.669262 / 5 from 5908 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%): Customers keep praising the quick shipping of the brisket, with many mentioning it arrived earlier than promised.
Brisket Quality (55%): A substantial number of customers raved about the SRF brisket, calling it the best they have ever had.
Order Satisfaction (9%): It was reported by customers that the order was very satisfying and they would buy it again.
Flavor Quality (14%): Customers appreciated the amazing taste of the brisket, with many describing it as amazing and fantastic.
Cooked Brisket Quality (4%): Customers keep praising the cooked brisket, describing it as the best they have ever had.

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

Very tasty cut when smoked.

"Very tasty cut when smoked. My only regret is that SRF doesn't sell the deckle by itself. The only way to get the deckle is to order the whole Monte, which is fine, The plate part of the brisket, which can dry out when smoked, if not careful was just as flavorful as the deckle. Wagyu is the way to go with brisket, for sure. Smoked, this was wonderful."

— Stephen H. (5/5)

Amazing brisket! The meat was

"Amazing brisket! The meat was tender and juicy. Can’t wait to use the rendered fat I saved in the drip pan."

— Ryan D. (5/5)

Steaks were delicious. We tied

"Steaks were delicious. We tied for 4th, ended up 6th out of 83 Teams at comp in Excelsior springs with the black. Have always been happy with your product"

— Randy K. (5/5)

Wow, just wow! I'm not

"Wow, just wow! I'm not sure if I'll ever cook or eat another brisket this good in my life."

— Jabin R. (5/5)

The quality of the beef

"The quality of the beef at SRF is always excellent - they are my preferred place to buy Waygu!"

— Peter G. (5/5)

Used your product for years.

"Used your product for years. The absolute best!"

— David V. (5/5)

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)

Quick service and great product!!!

"Quick service and great product!!!"

— Jeffery F. (5/5)

This 18lb brisket was delicious.

"This 18lb brisket was delicious. But, you don't have to take my word for it as it took 5th in New Jersey State Barbecue Championship™."

— Ryan O. (5/5)

This was the best brisket

"This was the best brisket I have ever had. Hands down, my family enjoyed it so much"

— EDWARD L. (5/5)

Wagyu Brisket

Understand the Marbling Scale

Understand the Marbling Scale

Ranch to Table

Ranching

Cattle Feeding

Beef Processing

Brisket

Everything you need to know before your first bite.

Customer Reviews

AI Generated Review Summary

Summary topics

Review highlights

Reviews

Very tasty cut when smoked.

Amazing brisket! The meat was

Steaks were delicious. We tied

Wow, just wow! I'm not

The quality of the beef

Used your product for years.

The wagyu we bought was

Quick service and great product!!!

This 18lb brisket was delicious.

This was the best brisket

Q&A

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