20+ lbs.
Wagyu XL Brisket

Wagyu XL Brisket

American Wagyu

$229.00
Grade: SRF Black®
Size: 20-22 lbs.

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.

Winningest Brisket

Winningest Brisket

Wet-Aged For 21+ Days

Wet-Aged For 21+ Days

Family-Owned & Operated

Family-Owned & Operated

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

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

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. 

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.

You May Also Like

Quick Add