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USDA Prime Whole Brisket (Competition Brisket)

$175

We have run out of stock for this item.

GRADE:  USDA Prime
PROGRAM:  Prime Black Angus Beef.  Grass fed and grain finished in the Midwest
WEIGHT:  Available in 12-14lbs, 14-16lbs, or 16-18lbs
PACKAGING:  Product ships fresh to lock in freshness and individually vacuum sealed. 
STORAGE:  Product can be kept refrigerated up to 21 days

These are competition briskets, which are further trimmed and allows for more exposure of the flat.

Customer Reviews

Based on 430 reviews
79%
(339)
7%
(32)
8%
(36)
3%
(14)
2%
(9)
B
Brian H.
Best Brisket Ever, Great Customer service

First brisket arrived warm. They quickly sent me out a replacement. And it was the best part of the barbecue. Amazing quality of meat. Highly recommended

B
Bobby

Beautiful cut

D
Debbie J.
Excellent cut of meat

I highly recommend these briskets. This was the first time I did the entire process for competition by myself (pruchase, trim, season, cook) and it came out beautiful!I didn't win fiirst palce (actually 17th out of 123 teams) but I was very proud of the brisket.

M
Michael C.
Outstanding Quality

The packaging was exceptional. The brisket arrived in perfect condition. It only required minor trimming. After a perfect smoke with pecan/post oak wood at 245 degrees I wrapped after an exceptional bark was developed. Overall a 12 hour low and slow smoke, then a 4 hour rest I unwrapped a beautiful juicy brisket. The taste was exceptional. I will be ordering many more.

W
Woody
Primo

I ordered a 14-16 lb Brisket and the delivery was flawless and more than I expected. I could tell as soon as I unwrapped it that it was a quality piece of meat. Fat was white with no discoloration along the sides. I didn't cook it until 2 weeks after it arrived so it went straight into the freezer for a week and then was thawed per instructions for 4 1/2 days. In prepping the brisket there was a bit more fat that required trimming than what it appeared to need and I probably trimmed 1 1/2-2 lbs. I smoked it on my Traeger at 230 for 7 hours before wrapping with butcher paper. Once wrapped I increased the Temp to 250 and it cooked another 6 hours before I took it off at 208. Was the best Brisket I have had in a long time.