Wagyu Reserve Brisket

A whole packer brisket: both muscles still together, the point and the flat, with the fat seam running between them. This is the cut Texas barbecue is built on, and Fullblood Wagyu marbling makes it more forgiving than most.

How to cook it: trim, season with salt and coarse black pepper, and smoke at 225 to 275°F. Budget roughly an hour to an hour and a half per pound, but treat that as a planning number, not a target. Wrap once the bark has set and the temperature stalls. Pull it when a probe slides in with no resistance, usually around 200 to 205°F internal.

Then rest it, an hour at minimum and longer if you can. Separate the point from the flat before slicing, because the grain runs different directions in the two muscles, and slice each across its own grain.

Every pack is individually weighed. Choose your size above.

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.

What Reserve Means

Reserve is limited to carcasses measuring 40% DMp or higher on the MIJ camera. Not every carcass makes it. How we grade every carcass