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Raw meat on a dark surface with a sprig of rosemary
Cooking Guide: Beef

Beef Brisket

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Serving Size:

Preparation

Thaw* product on a dish in the refrigerator.

Thaw completely and trim excess hard fat, leaving about ¼ inch of the fat cap.

Season generously with kosher salt, black pepper, and your favorite barbecue rub.

Preheat your smoker or oven to 250–275°F.

Ingredients

Instructions

Smoke or Roast

  1. Cook low and slow at 250–275°F.
  2. Continue cooking until the brisket reaches an internal temperature of 200–205°F and is probe tender.
  3. Remove from the heat and rest for 30–60 minutes before slicing.
  4. Slice against the grain for the most tender bite.

For Best Results

*See Delivery Storage and Thawing for thawing details.
Wagyu Packer Brisket: A large slab of raw beef with deep marbling and a thick fat cap, lying on a dark surface, ready for cooking.
Wagyu Packer Brisket: A raw beef slab with visible muscle and fat cap resting on a dark surface, highlighting its premium quality.

American Wagyu Brisket

From $165.95

Select option
Raw meat with salt, pepper, and rosemary on a dark surface
Cooked Brisket on Cutting Boa

Prime Packer Brisket

$129.95

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Address

3737 S Halsted St, Chicago IL, 60609