20+ lbs.
Wagyu XL Brisket

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®
Select Size: 20-22 lbs.
Winningest Brisket

Winningest Brisket

Wet-Aged For 21+ Days

Wet-Aged For 21+ Days

Family-Owned & Operated

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. 

Snake River Farms American Wagyu

Understand the Marbling Scale

Marbling, or intramuscular fat, fills beef with flavor, juiciness and tenderness. The more marbling, the higher the beef grade. USDA Prime is the highest grade for American beef. Snake River Farms beef grades are based on a proprietary BMS grading scale.

Understand the Marbling Scale
USDA ChoiceUSDA PrimeSRF Black®SRF Gold®SRF Gold Plus™
Best For: Weeknight steak dinnersBest For: Consistently great steak dinnersBest For: Premium steak lovers seeking exceptional valueBest For: Special occasions and elevated steak dinnersBest For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaksExperience: The classic steakhouse benchmark for qualityExperience: Our most popular grade—rich, tender, deeply flavorfulExperience: Intense marbling with bold flavor and exceptional juicinessExperience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4Marbling Score BMS 4–5Marbling Score Black 6-8Marbling Score Gold 9-10Marbling 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

Snake River Farms American Wagyu

Understand the Marbling Scale

Marbling, or intramuscular fat, fills beef with flavor, juiciness and tenderness. The more marbling, the higher the beef grade. USDA Prime is the highest grade for American beef. Snake River Farms beef grades are based on a proprietary BMS grading scale.

Understand the Marbling Scale
USDA ChoiceUSDA PrimeSRF Black®SRF Gold®SRF Gold Plus™
Best For: Weeknight steak dinnersBest For: Consistently great steak dinnersBest For: Premium steak lovers seeking exceptional valueBest For: Special occasions and elevated steak dinnersBest For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaksExperience: The classic steakhouse benchmark for qualityExperience: Our most popular grade—rich, tender, deeply flavorfulExperience: Intense marbling with bold flavor and exceptional juicinessExperience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4Marbling Score BMS 4–5Marbling Score Black 6-8Marbling Score Gold 9-10Marbling 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

    Ranching

    Carefully raised American Wagyu on Northwest ranches.

  • Cattle Feeding

    Cattle Feeding

    Extended feeding programs create rich marbling and flavor.

  • Beef Processing

    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. 

beef-diagram

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.

Customer Reviews

Overall rating: 5.0 / 5 from 1 reviews.

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Beautiful buttery beef brisket basks

"Beautiful buttery beef brisket basks in bountiful blessing at birthday barbecue bash. Birthday boy boasts "I believe beef from Snake River to be the best!"

— Phillip K. (5/5)

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