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.
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.
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.
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.
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
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.
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
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.
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.
Overall rating: 4.677291 / 5 from 502 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.
"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
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)
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)
VERY NICE USED FOR A
"VERY NICE USED FOR A COMP BRISKET TIURN OUT WELL"
— Donald K. (4/5)
Did 4 prime briskets for
"Did 4 prime briskets for 12-13 hrs with no wrap in offset smoker then 18 hr hold in warmer. All were very good."
— Scott A. (5/5)
Both briskets were amazing. Will
"Both briskets were amazing. Will definitely be getting more soon"
— William L. (5/5)
Excellent cut of meat, one
"Excellent cut of meat, one of the best briskets I have every had."
