Snake River Farms American 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 Wagyu 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 five weight ranges so you can choose the best size for your smoker and personal preferences.
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I received my black grade packers brisket on Wednesday for a cook on Friday/Saturday. Unwrapped late Friday afternoon to find that the entire fat cap had been cut off the point. I do appreciate the removal of some of the fat when the cost per pound is so high but with this removed I had to try my best to patch and layer strips of fat that I stole from the flat to cover and protect the point. after 8 hours at very low temp it was already down a bad path so I wrapped it in wax paper. even nursing it through the entire cook I was unable to save it. The point came out extremely dry and almost un edible by any experienced BBQ cooks standards and because I had to take fat from the flat it suffered as well. I will never buy Wagyu from here again without reassurance that the cut is prepared for a long cook.
Posted 6/24/2019 by Joshua Church
SRF Team : Hi Joshua,
Please be on the look out for a email from our customer care team!
Good Not Great
I cook dozens of choice and prime briskets every year, and this brisket was extraordinarily tender. However, the cut was unimpressive. The flat was very thin, and by the time the point rendered, the flat was dry. There was also a pronounced lack of marbling compared to some of the photos on this site. At tasty brisket, but not really worth the cost. I pulled and wrapped when the point was at 195 and the flat was 200. I left it relatively untrimmed except the hard fat between the point and flat (deckle).
Posted 5/6/2019 by Cameron
Nothing but raves !
Posted 5/5/2019 by Richard
Smoked my first brisket and it was unbelievably good. Six people polished off a ten pounder with no leftovers.
Posted 1/31/2019 by Sean
I bought a beautiful 14 lb for my first brisket. I trimmed it to a even shape. Trim out the hard fat between the 2 sections because it won’t render. I let it get to room temp than seasoned with salt & pepper. My advice keep it simple focus on the cooking & use a programmable thermometer.After about 8 hrs at 250* the meat hit stall which is about 170* wrap it with foil & cook to 202* approx. most importantly Ca the tendernous by inserting a manual thermometer. I like to wrap it with more foil, a towel & put in a ice chest for at least 3 hrs. Be ready to eat the best piece of beef you’ve ever had. This process will turn a tough piece of beef into a tender juicy brisket. I’ve now cooked over 20 briskets & this process gave great results.
Posted 12/6/2018 by Randy