Brisket | Certified Angus Beef

Availability: In stock

Experience the joy of professional BBQ pitmasters and backyard smokers across the land with this beautifully-marbled packer brisket, sure to bring on the bragging rights for years to come.  With loads of luscious marbling for tender meat that exceeds all expectations whether smoked, slow-cooked, or oven-roasted. This hand-selected brisket will impress with its tenderness and melt-in-your-mouth richness. 

  • Certified Angus Beef®
  • Each Brisket is 7-9 lbs.
  • Rich; smoky flavor
  • Serves 10-12
  • Flash-frozen and individually sealed
  • Cut by weight; actual thickness may vary
  • This item is shipped raw and does not include any pictured accompaniments.

Click Here for Texas - Style Smoked Brisket Recipe


Our products are shipped frozen with dry ice. Your shipment will arrive with little to no dry ice remaining. Upon receipt, avoid touching dry ice with bare hands. Your product should be frozen or at minimum cold to touch (40°F). Steaks can be refrozen at this temperature but Seafood cannot and must be refrigerated and cooked within 1-2 days. When storing or thawing proteins in the refrigerator, keep them in the coldest part of the refrigerator. Use a thermometer to make sure your refrigerator is operating at 40°F or lower.


 House Freezer Chest Freezer
3 Months 12 Months


You want to make sure you thaw slowly in the thawing process because the muscle can absorb some of that water and make your proteins juicy and flavorful. The key to the ultimate quality on your plate, thawing slowly. 

For larger proteins, it is recommended to leave proteins for a longer time in the refrigerator. Brisket and bone-in steaks such as Tomahawk, Cowboy, etc. can take up to 48 hours to thaw.

Step by step thaw method if fully frozen - 1) Remove steaks from their sealed bags. 2) Place on the plate. 3) Cover with plastic wrap in the refrigerator for 24 to 36 hours. 


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