Serve authentic Central Texas brisket without using a smoker or grill. We partnered with Southside Market & Barbeque, the oldest BBQ joint in Texas, to create a smoked, fully cooked American Wagyu brisket. This is a bona fide Texas brisket - seasoned with just salt and pepper and smoked low and slow in a traditional offset smoker fueled with Texas post oak. Arrives frozen. Just thaw, heat and devour.
Serve authentic Texas brisket, even if you don’t have a smoker or grill. We partnered with Southside Market and Barbeque in Elgin, Texas to bring you smoked, fully cooked American Wagyu brisket.
Southside Market and Barbeque is the oldest BBQ joint in Texas and has decades of experience smoking award-winning BBQ. They start with Snake River Farms American Wagyu Black Grade briskets and give them the full Texas Q treatment. Each brisket is seasoned with just salt and pepper to perfectly complement our Wagyu beef and allow the flavor to shine through. They are smoked low and slow for 14 to 16 hours on Southside’s classic offset smokers fueled with only Texas post oak wood. The result is traditional Texas-style brisket that’s tender and packed with flavor.
The smoked, fully cooked brisket arrives frozen. Simply thaw, heat and get ready for a Texas BBQ Experience.
Southside Market and Barbeque was founded in 1882 in Elgin, Texas and is currently owned and operated by Bryan and Rachel Bracewell, the third generation of the family to operate the storied business. Today, Southside continues its tradition of excellence using the time-proven techniques and ingredients to produce world class BBQ.
Beef Grading 101
This brisket is American Wagyu Black Grade, rated 6 to 8 on the Japanese Beef Marbling Score (BMS)
Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.
All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu are capable of producing intramuscular fat beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.
Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.
BMS 4 to 5 Â Â Â USDA Prime
BMS 6 to 8 Â Â Â SRF Black Grade
BMS 9+Â Â Â Â Â SRF Gold Grade
Meatology
This full brisket is identified as a 120 Beef Brisket, Deckle-Off, Boneless by the North American Meat Processors Association (NAMP). This is made up of the flat or deep pectoral muscle (NAMP 120A) and the point or superficial pectoral muscle (NAMP 120B. The deckle, the hard fat and intercostal meat on the inside surface of the brisket, is removed. This is frequently referred to as a full packer brisket.
Fast fact: Each beef carcass has just two briskets. One on each side of the chest area. Despite the barbecue mythology, there is no discernible difference between the right and left briskets.
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