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 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
Will never buy any other brisket
Best briskets ever been cooking for 10 years have not found a better product constantly great and on time stays moist without even having to sprits or wrap fat content and marbleling is unreal
Posted 11/11/2018 by Ben
This was the first brisket I've smoked myself. It came out phenomenally and my girlfriends central Texas family thought the same thing.
Salt and pepper rub, then 275 for about 10 hours, just like Aaron Franklin.
I will be repeating this, but next time I'll try the gold grade!
Posted 10/11/2018 by jordan
Worth the $$
I have been a smoker addict for 20+ years, and brisket has always been my favorite and most complimented on product coming off of my smoker. I purchased a 14lb. Black Grade brisket from SRF awhile back simply rubbed it down with Kosher salt and coarse black pepper and smoked it over Oak (like I always do with beef)…. I along with everyone who tasted it was impressed. I always buy prime briskets from a local butcher, this was noticeably different... although considerably more $$
Posted 9/27/2018 by Angus68
SRF Team : Hi Angus68,
Thank you for taking the time to write such a thorough review! Your preparation sounds simply delicious. We are so happy that you enjoyed your SRF Black Grade Brisket!
Makes Great Pastrami
I purchased my first Black Grade Brisket and made pastrami. Let it soak in corning spices for 8 days. Seasoned it with fresh cracked pepper, kosher salt and some corriander. That's it. Smoked to internal temp of about 190. Set in refridgerator overnight then steamed it untill a 205 degree internal temp. Got some good rye bread, deli pickles and coleslaw. WOW. Anyone who tasted it couldn't believe the flavor.
I now ordered a second one and will make a straight brisket. Can't wait. Will report how that goes. I highly recommend these briskets
Posted 8/4/2018 by John
SRF Team : Thank you for leaving a review, John! The pastrami you made using our Black Grade American Wagyu Brisket sounds delicious! Enjoy the next brisket!