Collection: Brisket

Wagyu brisket contains more marbling than traditional brisket, creating greater tenderness, juiciness, and richer flavor during long cooks and smoking.

Yes. Brisket is one of the most popular cuts for smoking because low-and-slow cooking helps render the fat and connective tissue for tender, flavorful results.

Brisket is best prepared using:

• Smoking
• Slow roasting
• Braising
• Low-and-slow barbecue methods

Cooking at lower temperatures over extended periods helps maximize tenderness and flavor.

Most pitmasters cook brisket until probe tender, typically around 200–205°F internal temperature.

Cooking time depends on the size of the brisket and cooking temperature, but brisket generally requires several hours of low-and-slow cooking for optimal tenderness.

Yes. Wagyu brisket is highly sought after for barbecue because the additional marbling helps create a juicier texture, richer flavor, and more luxurious finished product.

All brisket products are vacuum sealed and shipped in insulated packaging with dry ice to help maintain safe temperatures during transit.

Yes. Brisket can be refrigerated for near-term cooking or stored in the freezer while vacuum sealed for longer storage.