Snake River Farms American Kobe (Wagyu) briskets are the “secret ingredient” for competitive barbecue teams gunning to be Grand Champion at all the top BBQ events. Our beautifully marbled briskets are hand selected and carefully cut to the latest NAMP guidelines. American Kobe beef raised in the Northwest’s mild climate produces briskets with naturally rich marbling and superior taste. You can rely on Snake River Farms briskets for consistency, outstanding flavor and exceptional juiciness. Our briskets are sorted in three weight ranges so you can choose the best size for your smoker and personal preferences.
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The brisket was awesome the best I ever cooked....I wish the flat was thicker but I got enough slices to make a 3 place box....I have ordered more!!
Posted 11/13/2015 by Dirt Daddy
I personally do not think it came out great, but I really messed up. My smoke box wasn't seated properly (didn't fully close) so the fire got way out of control, and I couldn't shut it off. It even burned a hole in through the foil in the main BBQ where the meat was. I struggled with the fire, removing the meat sometimes to avoid damaging it, propping up the lid with grate lifters to let some of the heat out (temp got up to 450 degrees and higher), but it settled down after about 2 hours. Rough on me cause I started at about 4AM. Nothing was open for me to douse the flames and get more wood charcoal.
HOWEVER, inspite of all that, my wife enjoyed it. I enjoyed the burnt ends. She even made a fantastic BEAF PIE out of what was left. It didn't last, at all.
But the FAT between flaps was waaayy too much. I didn't like that at all. It made a large part of the point uneatable (inedible). Dripped more fat then I've ever had in a brisket so that says a lot about the fat and marbling. I took some of that fat for the burnt ends, and I also saved a little for the stew (which we used for the beef pie).
So, all in all, if the fat wasn't so thick, and if I didn't struggle with the fire, I suppose it turned out well, were an inferior peace of meat would have been all jacked up. So, because everything seemed to have been going WRONG for me, but it came out and my wife was happy with it, I'll rate it fairly high. I just don't know what it would be if everything went perfectly.
Posted 11/10/2015 by MeatMan
Was not up to expectations
Posted 11/3/2015 by Rick
Best brisket I've ever cooked. Already placed by second order.
Posted 10/27/2015 by Mike
I ordered 14-17 LB and received a 14.1 LB for competition. After trimming it was down to 12.2 LB. The point was oddly shaped and very small. The flat was the thinnest I've ever gotten from any supplier. I wish I could say it was well marbled but it wasn't. Yielded an unevenly cooked sub par product. The search will continue for me to find a supplier.
Posted 10/27/2015 by Paul