USDA Choice Brisket on cutting board
USDA Choice Brisket on cutting board
Cooked and sliced brisket
raw USDA choice brisket on cutting board
USDA Choice brisket in cutting board

Brisket

Double R Ranch

$101.00 $119.00

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.

Grade:
Beef Grading
Size:
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Grass Fed, Grain Finished

Grass Fed, Grain Finished

Namesake Brand

Namesake Brand

Wet-Aged For 21+ Days

Wet-Aged For 21+ Days

Details

Cooking Tips

Beef Grading

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. 

The two top USDA grades are Prime and Choice, which have the highest levels of marbling.   

USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade. 

USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value. 

 

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

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. 

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.

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.

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