Wagyu Brisket ^Sale

We include food-grade ice packs in every shipment to keep your beef cold. If the ice packs melt or the beef begins to thaw, don’t worry — that’s normal during transit. As long as it’s still cool to the touch, it’s perfectly safe to refreeze or cook right away.

Free Local Deliveries within 24 miles

Over 24 miles — Free Local Delivery for orders $100+

Under $100:
• Local Delivery (24–40 mile radius from ranch address): $8
• Local Delivery (40–100 mile radius from ranch address): $15

Nationwide Free Express Shipping** for orders $300+

Items will be delivered in 3–5 business days if outside of the Hot Springs Metro area.

1. Make sure to thaw your brisket at-least 2 days in advance of desired cook day.
2. Once brisket is thawed, open the vacuum sealed packaging and dry off with napkins.
3. Pre-heat smoker to 225-250° F
4. Once dried, season the brisket GENEROUSLY (if you think it may be too much, don’t worry. You just want to cover every square inch of the brisket!)
5. After you season, you are ready to throw (not literally throw.. maybe just place) it on the grill / smoker!
6. Make sure to have a meat probe and check on the brisket periodically. Once the brisket is at 165-175° F internal, take it off the grill / smoker and wrap it in butcher paper or aluminum foil.
7. After the brisket is fully wrapped, put it back on the grill / smoker and let it continue to cook until the internal temperature reaches 203-205° F.
8. When the brisket reaches 203-205° F internally, take off the heat and let it rest for 1 hour.
9. When the 1 hour is up, you can unwrap the brisket, and start slicing! (Using a serrated knife like a bread knife is helpful in cutting the brisket.)
10. When cutting, it is always best to try to cut against the grain. It is also the perfect time to trim off unwanted fat from your brisket.