Brisket

DOUBLE R RANCH

Our USDA Choice & Prime briskets are cut to the latest NAMP guidelines for great performance on your smoker. Sourced from Northwest beef for excellent flavor, these briskets are ideal for experienced and aspiring pitmasters.

Select Grade: Choice

Choice Well-marbled with robust beef flavor and dependable tenderness — a great everyday option. Prime The top tier of USDA grading, with generous marbling and noticeably tender texture for a more elevated meal at home.

Select Size: 11-15 lbs.

11-15 lbs. $149

Grass Fed, Grain Finished

Namesake Brand

Wet-Aged For 21+ Days

Whether you’re a professional pitmaster or the best barbecuer in your neighborhood, you’ll love Double R Ranch beef briskets! The Northwest’s mild climate produces beef with rich and beautiful marbling. We age Double R Ranch briskets at least 21 days for rich beef flavor and delicious texture. Our beef briskets are great smoked, braised, or barbecued and are perfect for your next large gathering. These work wonders with your favorite dry rubs, mops or marinades and are ideal for slow cooking. Briskets are shipped frozen. Be sure to allow at least 4 days to thaw.

This is a natural product, and actual weights may vary +/- .5 pounds.

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

Whether you’re a professional pitmaster or the best barbecuer in your neighborhood, you’ll love Double R Ranch beef briskets! The Northwest’s mild climate produces beef with rich and beautiful marbling. We age Double R Ranch briskets at least 21 days for rich beef flavor and delicious texture. Our beef briskets are great smoked, braised, or barbecued and are perfect for your next large gathering. These work wonders with your favorite dry rubs, mops or marinades and are ideal for slow cooking. Briskets are shipped frozen. Be sure to allow at least 4 days to thaw.

This is a natural product, and actual weights may vary +/- .5 pounds.

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

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.

What is the difference between USDA Choice and Prime beef?

The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Choice and Prime, respectively.

Customer Reviews

Overall rating: 4.6732674 / 5 from 505 reviews.

AI Generated Review Summary

Double R Ranch beef briskets, aged at least 21 days, offer rich flavor and excellent tenderness, praised for their great marbling and quality. Customers appreciate the seamless shipping and plan to buy again. Ideal for smoking, braising, or barbecuing, these briskets are perfect for large gatherings.

Summary topics

Tenderness (3%): Customers expressed satisfaction with the tenderness of the meat, with many describing it as the best they have ever had.
Repeat Purchase Intent (16%): A significant number of customers stated that they will buy again and are planning to buy again.
Marbling Quality (6%): Customers raved about the marbling, describing it as great, amazing, and out of this world.
Flavor Quality (13%): It was reported by customers that the flavor of the product was consistently described as great, fantastic, outstanding, and incredible.
Shipping Experience (5%): It was observed by customers that shipping was excellent, with quick and seamless delivery. (Common opinion)

Review topics: [size, flavor, quality, problem, shipping, packaging, price, order, deal, results, waste, service, texture, customer service, bowl, brisket, gift, gold, weather, meat, bang, color, marbling, cut, srf, tender, cap, trimming, smoke, ordering].

Review highlights

"First time brisket on my new Traeger, prime brisket was top notch, great product, fast delivery, will order again." — Craig M.
"Despite cold and rainy weather, the The Good One Rodeo smoker performed wonderfully and everyone loved the brisket." — Anonymous
"Beautiful brisket - smoked as expected with great flavor and tenderness." — Paul P.

Reviews

Best brisket and the size

"Best brisket and the size is usually 17-20 lbs. consider 3-4 lbs of fat trim and after all cooking is done you will have around 9-12 lbs of clean juicy brisket"

— Oleksandr H. (5/5)

Flat was very thin and

"Flat was very thin and not up to SRF quality I have received in the past"

— Lee Z. (2/5)

Great as always!! Tender and

"Great as always!! Tender and great marbling."

— Jane P. (5/5)

Fantastic brisket with only ~2-3

"Fantastic brisket with only ~2-3 lbs of fat on a 17lb packer. Meat was tender and juicy and definitely confirmed that the quality of meat makes or breaks how it tastes when smoking for ~10 hours."

— Jeff P. (5/5)

That was one tasty brisket

"That was one tasty brisket only had a enough left for brisket nacho 👍👍"

— James P. (5/5)

For what I thought was

"For what I thought was going to be a fresh 'Prime' brisket arrived frozen (ok, so it has to ship that way) with the label from another farm on it. What started out as 17 lbs. went on the smoker at 9 lbs. after trimming the overly heavy fat cap and with the huge band of rock hard deckle fat running through the middle of the brisket. It ended up tasting good, but for $150+ I could have gotten just as good and almost twice the amount elsewhere. Lastly, the $25 coupon I signed up for was not available for my purchase, I expected to apply it to my order. I will take that as a loss as well because I do not intend to reorder from Snake River anytime soon."

— Domenic C. (2/5)

Best brisket ever

"Best brisket ever"

— Gary S. (5/5)

Very delicious. The fat was

"Very delicious. The fat was like butter. I definitely will be buying another one."

— Noel C. (4/5)

great brisket

"great brisket"

— Rich E. (5/5)

We had this big Wagyu

"We had this big Wagyu brisket for a family event. Great time smoking all day and everyone really bragged on the flavor. Said the best they ever had. Really great meat, but great to bring everyone together"

— Pete F. (5/5)

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

Best brisket and the size

Flat was very thin and

Great as always!! Tender and

Fantastic brisket with only ~2-3

That was one tasty brisket

For what I thought was

Best brisket ever

Very delicious. The fat was

great brisket

We had this big Wagyu

Q&A

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