Double R Ranch Beef Brisket
Whether you’re a BBQ pitmaster or the best barbecuer in your neighborhood, you’ll love Double R Ranch beef briskets. The Northwest’s mild climate produces beef with natural rich and beautiful marbling. We age Double R Ranch briskets at least 28 days for rich beef flavor and delicious texture. Our beef briskets are great smoked, braised, or barbecued and are perfect for your next large gathering. These work wonders with your favorite dry rubs, mops or marinades and are ideal for slow cooking.
"...Hands down, Double R Ranch is the best beef in the country." ~ Eric Hellner, Executive Chef, The Metropolitan Grill, Seattle, WA
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I received a notice from fedex that my delivery was being delayed. That was not a possibility due to cooking schedule. The folks at snake river helped me get it in time to go on the pit however it was much later than expected due to the fact that they come frozen. I knew this was the case but with the shipment delay they were still Ice blocks. Despite cold and rainy weather, the The Good One Rodeo smoker performed wonderfully and everyone loved the brisket. Be warned having a few extra days on the front end is not the worst thing for your schedule. Thanks snake river for tasty beef. Maybe next time give me a slightly better heads up. Heart attack wasn’t needed with the stre$$ of cooking such expensive brisket.
Posted 3/11/2019 by TT
10x no issues. Nobody better
Posted 2/26/2019 by Chuckie
With not much additional effort than normal this brisket was the best I have ever done, the meat is super tender and maintains its moisture resulting in something that everyone liked, we had wife’s and kids going back for thirds, with my homemade BBQ sauce this was the hit of New Years days
Posted 1/7/2019 by Nial
Our first Christmas brisket.
It was fantastic! Best quality brisket I’ve ever had the opportunity to smoke. Even the traditionalists in the family are already demanding another Christmas brisket.
Posted 12/30/2018 by Mikko
Best Brisket Ever!
Put my brisket in the sous vide for 30 hours at 155 then cooled it down in the refrigerator for 36 hours with a salt & pepper rub. Finally, I smoked it for 2 1/2 hours on oak wood. The brisket was PERFECT! Nice crusty bark, 1/4 inch smoke ring and slightly pink center. And, tender as butter all the way through!!! Start with quality ingredients and the results never disappoint!!
Posted 12/17/2018 by JWC