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Lobel's Wagyu Beef Brisket

Brisket is one of our favorite cuts—and our Wagyu brisket is the hands-down, best brisket we’ve ever had.
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This popular cut, taken from the breast, lends itself to a wide variety of uses from braising to smoking to curing for corned beef.Traditionally, brisket is cooked long and slow to ensure the tenderness of the finished dish. Lower-grade briskets have rather lean meat and a cap of fat that can vary in thickness.Our Wagyu brisket has abundant marbling that bastes the meat from the inside as it cooks and a substantial fat cap that bastes the meat from the top down throughout the entire cooking process.In Texas where the word barbecue is synonymous with beef, brisket is a smoke-pit staple. So with a tip of our hat to a tasty Texas tradition, we suggest putting this brisket in your smoker over mesquite for 14 hours or so—you’ll think you found heaven on earth.
 

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