Snake River Farms

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.

American Wagyu Black Grade Brisket

Starting at Starting at $139.00

Availability: In stock

  • Grade: SRF Black – Higher than USDA Prime, BMS 6 to 8
  • Weight Options Available:
    - 9-12 lbs.
    - 12-14 lbs.
    - 14-16 lbs.
    - 16-18 lbs.
    - 18-20 lbs.
    - 20+ lbs. 
  • Wagyu crossed with high quality Angus
  • 100% natural, no added hormones
  • Full packer - includes point and flat
  • Individually wrapped
  • Product ships frozen and will arrive frozen or partially thawed

 

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.

We're Here To Help

Questions, comments, or need help with an order? Contact Us!

Review(s)

  • My best brisket ever

    Smoking a brisket is the hardest thing for a BBQer. I have taken classes and read many cook books and always cooked a mediocre brisket until NOW. This black grade wagyu brisket was the best i have ever done and I give credit to the quality of this brisket. I followed Aaron Franklin's method and smoked at 275F then wrapped in peach paper at 165F, cooked to 203F.

    Posted 9/9/2019 by

  • After my 6th or 7th Black Grade Wagyu Brisket

    I've tried Creekstone farms, I've tried Costco primes, and some others.
    There is nothing like SRF. Sure, once in a while you might get a cut that is not as good as your last, but overall, this is probably the best you can get for the price.
    I have gotten the cook of an 18 lbs black grade piece down to a science on my Green Egg XL. 8 Hours at 250, then wrap it in butcher paper and wait for it to come into the 200s. I leave a water pan in the bottom, and use hickory chunks or small logs.
    I once took it work, and now I have to cook a SRF black grade for them every couple of months, or else... :)

    Posted 8/24/2019 by

  • SRF BLACK GRADE

    I am often chosen as the cook to my beautiful wife's hosted dinner parties. Without exception, the request has always been for brisket, from the first time I tried SRF. We have tried others, and have yet to find equal or better. It makes a lovely meal, and any leftovers make wonderful chili.
    Totally recommend SRF.

    Posted 8/1/2019 by

    SRF Team : Hello,

    We are so happy to hear you tried Snake River Farms Black Grade Brisket for your wife's dinner party! We hope you enjoyed!

  • Above and Beyond

    Two black grade briskets so far and wow! Two things I’ve noted worth mentioning other than the exceptional taste. First, both have came with little trimming left necessary so you won’t lose much of the weight do too trimming. Second, both I have done in an offset smoker have taken a little longer too cook than a normal choice grade brisket. Not a problemthough, just passing my experience along.

    Posted 7/27/2019 by

    SRF Team : Hi Steve,

    We appreciate you taking the time to share your experience with the American Wagyu Black Grade Brisket. We are happy to hear it provided exceptional taste!

  • Bad Cut

    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

    SRF Team : Hi Joshua,

    Please be on the look out for a email from our customer care team!

Loading More Reviews Loading More Reviews
View All

How would you rate this?