Gold Grade Kobe (Wagyu) Briskets
Absolutely the finest briskets available. Offered in limited quantities, Gold Grade briskets are rich with the highest level of marbling offered by Snake River Farms. Our Gold Grade briskets are carefully cut to the current NAMP guidelines and have a generous fat cap that slowly permeates the meat during the course of slow cooking. Each brisket is individually weighed and hand-sorted to assure the correct size range. Since this is a natural product, the thickness of each brisket will vary. The Snake River Farms Gold Grade brisket is the ultimate ingredient for the highest levels of competitive barbecue or anyone who demands the absolute best.
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Cooked for 12 people and they all said it was the best brisket they have ever had. Smoked low and slow for 19 hours @ 225 with a combination of post oak and pecan. Came out very tender and juicy. By far the best I've ever come across.
Posted 1/25/2016 by MAG
Gold Grade Wagyu for Christmas
Most tender and flavorful brisket I have ever cooked. Had rave reviews. I cooked a 15 pound brisket at 220 degrees on my BGE using a DigiQ temperature regulator. Allowed 1.5 hours per pound so started on Christmas Eve. When I woke up the temperature had gone up to 300 so I assume I may have had a fat fire from the drippings. The brisket was done very early so I wrapped in foil and placed in a cooler and eventually a 200 degree oven until service. If anything it was too tender and the meat was more like pulled pork but it was delicious. Will definitely try this again and maybe try a different cooking approach for a low slow smoke.
Posted 1/11/2016 by Chefberg
GOLD GRADE WAGYU
AWESOME!! My clients raved!! Cooked on my Ole Hickory CTO-DW in a record seven hours! Had to hold all day but still PERFECT!!
Posted 1/5/2016 by Hopkins BBQ
Melted in my mouth . Fantastic . Smoked some and braised some after butchering . Will buy it again for sure !
Posted 12/15/2015 by Pepperdude
Gold Grade Brisket
In a word - Fantastic!!! Will certainly be purchasing this again.
Posted 12/14/2015 by DLA