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Wagyu Smoked Brisket Flat

AMERICAN WAGYU

Real Central Texas barbecue without the smoker. The SRF Black® Wagyu brisket flat is fully cooked and smoked low and slow over Texas post oak, the leaner half of the brisket for clean, even portions. Arrives frozen, thaw completely and reheat before serving. Average weight is 4 lbs. Available in limited quantities.

Authentic Texas BBQ

Fully Cooked

Humanely Raised Beef

Want authentic Central Texas barbecue without owning a smoker? Our Wagyu smoked brisket flat makes it easy. We partnered with Southside Market & Barbeque, the oldest BBQ joint in Texas as vetted by Texas Monthly, to create a fully cooked SRF Black® brisket flat. The flat is the leaner, more uniform half of the brisket, which means tidy slices and consistent portions every time.

Southside has 140 years of barbecue history, and they treat our SRF Black® American Wagyu exactly like they do at the restaurant: the same all wood fired pit, no gas assist, just post oak. Each brisket cooks low and slow for 12 to 14 hours at 210°F to 225°F, seasoned with nothing but salt and pepper, so the rich, buttery Wagyu flavor and traditional Texas-style bark can do the talking.

We don't sell brisket flats on their own. Our program is built around whole packer briskets, and these flats only become available in limited quantities through normal production. When they're gone, they're gone. This brisket flat arrives frozen and fully cooked. Thaw completely and reheat before serving for an authentic Texas barbecue experience delivered direct to your door.

Average weight: 4 lbs.

Cooking Guide: Thaw smoked brisket completely before heating. Avoid overcooking. Keep in mind the brisket is fully cooked and simply requires reheating.

Cooking times and temperatures can vary depending on your equipment.

GRILL: Wrap in foil and place on BBQ pit/grill over indirect heat at 300°F until internal temperature reaches 165°F.

OVEN: Wrap in foil and place in a 350°F conventional oven for specified time or until internal temperature reaches 165°F.

For best results, don't exceed two hours of reheating.

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

Want authentic Central Texas barbecue without owning a smoker? Our Wagyu smoked brisket flat makes it easy. We partnered with Southside Market & Barbeque, the oldest BBQ joint in Texas as vetted by Texas Monthly, to create a fully cooked SRF Black® brisket flat. The flat is the leaner, more uniform half of the brisket, which means tidy slices and consistent portions every time.

Southside has 140 years of barbecue history, and they treat our SRF Black® American Wagyu exactly like they do at the restaurant: the same all wood fired pit, no gas assist, just post oak. Each brisket cooks low and slow for 12 to 14 hours at 210°F to 225°F, seasoned with nothing but salt and pepper, so the rich, buttery Wagyu flavor and traditional Texas-style bark can do the talking.

We don't sell brisket flats on their own. Our program is built around whole packer briskets, and these flats only become available in limited quantities through normal production. When they're gone, they're gone. This brisket flat arrives frozen and fully cooked. Thaw completely and reheat before serving for an authentic Texas barbecue experience delivered direct to your door.

Average weight: 4 lbs.

Cooking Tips

Cooking Guide: Thaw smoked brisket completely before heating. Avoid overcooking. Keep in mind the brisket is fully cooked and simply requires reheating.

Cooking times and temperatures can vary depending on your equipment.

GRILL: Wrap in foil and place on BBQ pit/grill over indirect heat at 300°F until internal temperature reaches 165°F.

OVEN: Wrap in foil and place in a 350°F conventional oven for specified time or until internal temperature reaches 165°F.

For best results, don't exceed two hours of reheating.

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.

Who is Southside Market and Barbeque?

Southside Market and Barbeque was founded in 1882 in Elgin, Texas and is currently owned and operated by Bryan and Rachel Bracewell, the third generation of the family to operate the storied business. Today, Southside continues its tradition of excellence using the time-proven techniques and ingredients to produce world class BBQ.

What is American Wagyu?

American Wagyu is purebred Japanese Wagyu crossbred with high-quality American cattle breeds. The result is beef with rich marbling that bastes itself as it cooks, delivering deep beef flavor and exceptional juiciness. In a thin, high-heat cut like the outside skirt, that marbling makes a meaningful difference in the finished bite.

What's the difference between a brisket flat and a whole packer brisket?

A whole packer includes two muscles: the flat and the point. The flat is the leaner, more uniform half, ideal for clean, even slices. The point is fattier and often used for burnt ends. This product is the flat only, fully smoked and ready to reheat.

Is the smoked brisket flat fully cooked?

Yes. Each flat is smoked low and slow for 12 to 14 hours over Texas post oak by Southside Market & Barbeque, the oldest barbecue joint in Texas. It arrives frozen and fully cooked. Just thaw completely, reheat, slice and serve.

How do I reheat a smoked brisket flat?

Thaw completely before heating. The brisket is fully cooked and only needs reheating. Wrap in foil, then use one of two methods.
Grill: place over indirect heat at 300°F until the internal temperature reaches 165°F.

Oven: heat at 350°F until the internal temperature reaches 165°F. Cooking times vary by equipment.

Wagyu Smoked Brisket Flat

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.

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