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.

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Review(s)

  • 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

  • Great service

    Nothing but raves !

    Posted 5/5/2019 by

  • First Brisket

    Smoked my first brisket and it was unbelievably good. Six people polished off a ten pounder with no leftovers.

    Posted 1/31/2019 by

  • Amazing

    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

  • 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

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