20+ lbs.

Wagyu XL Brisket

AMERICAN WAGYU

Our beautifully marbled American Wagyu XL briskets are the competitive pitmaster go-to, cut to NAMP 120 full packer specification. These hard-to-find briskets are available in SRF Black® or SRF Gold® in two XL sizes, 20-22 lbs. and 22+ lbs. Shipped frozen, so allow at least 4 days to thaw.

Select Grade: SRF Black®

SRF Black® The ideal balance of rich marbling, bold flavor and versatility. An excellent choice for both weeknight meals and special occasions. SRF Gold® Exceptional marbling and remarkable tenderness for unforgettable steakhouse-style meals at home.

Select Size: 20-22 lbs.

20-22 lbs. $229 22+ lbs. $269

Winningest Brisket

Wet-Aged For 21+ Days

Family-Owned & Operated

Snake River Farms American Wagyu briskets are the competitive pitmaster go-to for teams gunning to be Grand Champion at top BBQ events across the country. Our XL briskets deliver the same rich marbling, exceptional juiciness and bold beef flavor in the larger 20-22 lb. and 22+ lb. sizes that can be difficult to find elsewhere.

American Wagyu beef raised in the Northwest's mild climate produces briskets with naturally rich marbling and superior taste. Whether you're firing up the smoker for a serious competition cook or feeding a crowd, you can rely on Snake River Farms XL briskets for the consistency, outstanding flavor and exceptional quality that set the standard.

Each brisket is a NAMP 120 full packer, available in SRF Black® or SRF Gold®. Select 20-22 lbs. or 22+ lbs. Shipped frozen. Allow at least 4 days to thaw.

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

Snake River Farms American Wagyu briskets are the competitive pitmaster go-to for teams gunning to be Grand Champion at top BBQ events across the country. Our XL briskets deliver the same rich marbling, exceptional juiciness and bold beef flavor in the larger 20-22 lb. and 22+ lb. sizes that can be difficult to find elsewhere.

American Wagyu beef raised in the Northwest's mild climate produces briskets with naturally rich marbling and superior taste. Whether you're firing up the smoker for a serious competition cook or feeding a crowd, you can rely on Snake River Farms XL briskets for the consistency, outstanding flavor and exceptional quality that set the standard.

Each brisket is a NAMP 120 full packer, available in SRF Black® or SRF Gold®. Select 20-22 lbs. or 22+ lbs. Shipped frozen. Allow at least 4 days to thaw.

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

"Excellent! Everything I have purchased from Snake River Farms has been top notch!"

"Excellent marbling! Excellent flavor!"

"Great flavor, tender, juicy and simply delicious!!"

"Our new go to for a great steak!"

“The Wagyu steaks are sooooo delicious. . They were the best we’ve ever tasted and will continue to order them!!!”

"Absolutely the best in terms of tenderness and consistently delicious."

"Never disappointed no matter what cut."

"We are over the moon pleased with our beef."

PRIMAL CUT GUIDE

The Loin

The source of steakhouse favorites, the loin is prized for its tenderness, rich flavor, and iconic cuts like filet mignon, New York strip, porterhouse, and T-bone.

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.

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.

Wagyu XL Brisket

Understand the Marbling Scale

Understand the Marbling Scale

An Exceptional Experience, Proven by Customers An Exceptional Experience, Proven by Customers

The Loin

Ranch to Table

Ranching

Cattle Feeding

Beef Processing

Everything you need to know before your first bite.

Customer Reviews

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