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Snake River Farms Wagyu Beef Boneless Whole Brisket, priced per pound

<p>Indulge in the exceptional taste of Snake River Farms Wagyu beef, the pioneering American Wagyu brand with over 25 years of experience. Every step, from ranch to table, is meticulously crafted to deliver beef with unforgettable flavor and tenderness. Savor the rich, buttery texture, intricate taste, subtle sweetness, and lingering finish that has made Snake River Farms Wagyu a coveted choice among award-winning chefs and served in top-ranked restaurants worldwide. Treat your taste buds to a culinary experience that will leave you wanting more!</p>  <p>Savory and tender Snake River Farms Wagyu Brisket is carefully crafted from the highest quality American Wagyu cattle. This premium meat offers an exceptional eating experience with its rich flavor and tender texture, making it perfect for a weekend gathering.</p>  <p>Wagyu brisket is a flavorful and tender cut of beef that can be cooked in various ways. One popular and delicious recipe for Wagyu brisket is smoked brisket.</p>  <h2>Recipe</h2>  <h3>Ingredients</h3>  <ul>   <li>1 Wagyu brisket (approximately 12-14 pounds)</li>   <li>2 tablespoons kosher salt</li>   <li>2 tablespoons black pepper</li>   <li>2 tablespoons paprika</li>   <li>2 tablespoons brown sugar</li>   <li>1 tablespoon garlic powder</li>   <li>1 tablespoon onion powder</li>   <li>1 tablespoon chili powder</li>   <li>1 teaspoon cayenne pepper (adjust to your preferred level of spiciness)</li>   <li>Wood chips or chunks for smoking (such as hickory or oak)</li>  </ul>  <h3>Instructions</h3>  <p>1. Preheat your smoker to 225°F (107°C).</p>  <p>2. Trim any excess fat from the brisket, leaving a thin layer to keep it moist during cooking.</p>  <p>3. In a bowl, mix together the kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, chili powder, and cayenne pepper to create a dry rub.</p>  <p>4. Generously coat the entire brisket with the dry rub, pressing it into the meat to ensure good flavor penetration.</p>  <p>5. Place the brisket on the smoker, fat side up. Add your preferred wood chips or chunks to create smoke.</p>  <p>6. Maintain a constant temperature of 225°F (107°C) in the smoker. Smoke the brisket for about 1.5 hours per pound, or until the internal temperature reaches 195°F (91°C) for slicing, or 205°F (96°C) for pulling.</p>  <p>7. During the smoking process, you can periodically spritz the brisket with a mixture of apple juice and water to keep it moist.</p>  <p>8. Once the brisket reaches the desired temperature, remove it from the smoker and wrap it tightly in aluminum foil or butcher paper. Let it rest for at least 1 hour to allow the juices to redistribute.</p>  <p>9. Slice the brisket against the grain and serve it with your favorite barbecue sauce or on its own.</p>  <p>Remember, smoking a brisket takes time and patience, but the result is a flavorful and tender Wagyu brisket that is worth the effort. Enjoy!</p>

<ul>   <li>American Wagyu Beef</li>   <li>1 whole brisket packaged on a tray</li>   <li>Fresh, never frozen</li>   <li>Great for smoking</li>   <li>20g protein per serving</li>  </ul>

Specifications

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<ul>
<li>American Wagyu Beef</li>
<li>1 whole brisket packaged on a tray</li>
<li>Fresh, never frozen</li>
<li>Great for smoking</li>
<li>20g protein per serving</li>
</ul>

Snake River Farms Wagyu Beef Boneless Whole Brisket, priced per pound

Highlights

Sadler's Smokehouse Mesquite Beef Brisket 2 lbs.