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SRF Black Wagyu smoked brisket flat

Wagyu Smoked Brisket Flat

American Wagyu

$189.00

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

Authentic Texas BBQ

Fully Cooked

Fully Cooked

Humanely Raised Beef

Humanely Raised Beef

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

Beef Grading: Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.

SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime. 

SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.   

SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime. 

SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms. 

Grading chart showing all grades and their marbling ranges

Ingredients
Beef brisket flat, salt, black pepper, Gluten free

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

    RANCHING

  • CATTLE FEEDING

    CATTLE FEEDING

  • BEEF PROCESSING

    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. 

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Frequently 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.

For best results, don't exceed two hours and avoid overcooking.

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