Often taking a backseat to flashier cuts, brisket holds a secret: deeply satisfying flavor and the ability to feed a crowd with ease. When cooked right, this humble cut transforms into a tender, melt-in-your-mouth centerpiece that's perfect for family gatherings or a casual weekend cookout.
The key to a memorable brisket lies in the quality of the beef. Opting for a well-marbled cut, such as Wagyu, ensures that the long cooking process results in incredibly tender and flavorful meat that everyone will enjoy.
Booth Creek Wagyu brings you superior quality, consistent marbling, unmatched genetics and flavor. Whether you want to smoke a brisket or plan to slow-cook it in the oven, a brisket can transform any meal gathering into a special occasion.
Below are the details of our whole brisket offerings, notes on the “flat” cut, and answers to common questions. If you’ve curious why Wagyu is known for producing some of the finest brisket available? Read on.
Booth Creek Wagyu Whole Brisket Details
At Booth Creek Wagyu, our cattle are raised with meticulous care and attention. Our cattle are locally raised and processed, ensuring excellent quality control. Our briskets feature generous marbling, adding incredible flavor and tenderness.
The end result is a hearty and delicious bite every time. Below is our official description for our Whole Wagyu Brisket line, shared here word-for-word so you get the exact details:
As most folks know here in the Heartland, there's nothing that brings people together like the smell of barbecue. Slow smoking our well-marbled briskets can deliver results you'll be talking about for years. In fact, there are several professional Pitmasters in Kansas City who use our Wagyu briskets for competitions.
Due to the higher marbling in these briskets, we recommend ordering a larger size than you think you'll need, since there will be more shrinkage.
Locally raised and processed
Ships in eco-friendly insulation
Ships frozen
BC20: Hints of buttery flavor to go with exceptional tenderness. Intramuscular fat percentage of 20-29%.
BC30: Maximum richness, tenderness, and buttery flavor create a world-class steak experience. Intramuscular fat percentage of 30-39%.
BC40: An elusive class of truly extraordinary beef, consistent with the quality found in Japan and rarely found in America. Intramuscular fat percentage of 40%+.
These descriptions highlight the range of options available and allow you to choose the exact level of richness and indulgence you prefer. Whether you pick BC20, BC30, or the rare BC40, rest assured you’ll be savoring some of the finest Wagyu on the market.
Each classification offers a distinct level of marbling that will influence the overall taste and mouthfeel. If you want the type of brisket that is favored by top tier competitors, you’ve come to the right place.
The Flat Cut And Why It Matters
In addition to our whole brisket, we also offer a "flat" product (Our Wagyu Brisket Flat) for those who prefer a leaner approach. The “flat” is the larger, thinner portion of the brisket, while the point is thicker and more marbled.
Some cooks enjoy the balance of a whole Wagyu brisket for variety, while others love the consistency of the flat. No matter which cut you choose, you can count on the same high-quality and marbling that Booth Creek Wagyu is famous for.
If you’re looking to experiment with new recipe ideas—like classic barbecue rubs or even sous-vide techniques—the flat section can be easier to handle because of its uniform shape and thickness. The whole Wagyu brisket gives you both the flat and the point, which can be ideal for feeding a larger group.
Whichever cut you select, you can trust that Booth Creek’s commitment to superior genetics and meticulous feeding practices delivers Wagyu that stands above the rest.
Is Wagyu Good For Brisket?
Ever wondered if Wagyu beef is worth the investment for a cut that’s typically cooked low and slow? The short answer is absolutely. Wagyu Cattle are known for higher levels of intramuscular fat, which leads to a richer flavor. This extra marbling makes the meat especially forgiving. Even if your cooking schedule isn’t perfect, the added moisture can help protect the brisket from drying out.
Wagyu brisket is sure to stand out as a centerpiece for any backyard barbecue. It’s melt-in-your-mouth tender yet still hearty enough to withstand smoked preparations. The velvety interior offers a unique experience you can’t get from standard Angus or other cattle types. When you’re striving for the best brisket possible, Wagyu provides that next-level taste and texture your guests will rave about.
How Much Is An A5 Wagyu Brisket?
“A5” is a prestigious grading term used in Japan to denote extremely high-quality Wagyu with incredible marbling. In the United States, the pricing of A5 Wagyu can vary, and so can the classification standards. You'll likely pay a premium price, often well over $100 per pound, for Japanese-imported A5.
It's important to note that A5 is most commonly associated with steaks, not larger cuts like brisket. A true A5 Wagyu brisket is rare and, when available, very expensive. Booth Creek’s BC40 brisket is the closest you’ll get to those extremely high marbling standards here in America, and it still comes at a more accessible price point than a true Japanese A5.
Does Costco (Store) Have Wagyu Brisket?
Costco does sometimes carry Wagyu brisket, but availability can vary by location and delivery schedules. Their selection isn’t always consistent, and you might not find the same high level of marbling or specialized care that Booth Creek Wagyu provides. Keep in mind that the overall quality at a big-box store can be a step down from more specialized producers who focus on raising cattle with meticulous methods.
If you’re set on trying Wagyu from Costco, you should note that their brand may not always match the intense richness or tenderness found in boutique Wagyu. It can also be trimmed differently. Sometimes you might get a thick fat cap, other times a more trimmed cut.
If you want to ensure top-notch results for a special event, you might find Booth Creek a better source. You can order directly from us, have it delivered safely in eco-friendly packaging, and store it in the freezer until you’re ready to eat.
Does Wagyu Brisket Cook Differently?
Yes and no. You’ll still want to use a low-and-slow approach—like smoking at around 225°F or gently roasting—just as you would for any other brisket. However, the higher fat content in a Wagyu brisket can cause it to cook a bit faster in some cases, and it might also lead to more shrinkage. Here are a few quick tips:
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Account for extra shrinkage: The intramuscular fat in Wagyu melts during cooking, so expect slightly more weight loss compared to a typical brisket.
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Monitor internal temps: The brisket may reach the “stall” period sooner or later, depending on factors like size and marbling. Use a probing thermometer to track progress.
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Allow proper resting: Rest your Wagyu brisket for at least an hour after cooking. This helps the juices redistribute, resulting in a more tender, juicy bite.
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Opt for a simple rub: Let the natural flavor stand out. A heavy dose of salt and pepper is often enough, but feel free to add spices like paprika or garlic powder is desired.
Many barbecue experts believe Wagyu reaches its ideal point around 200°F. Focus on the “feel” of the meat. Wagyu can be more forgiving, but it still takes patience to get that perfect bark and moist interior.
Conclusion
A Wagyu brisket from Booth Creek Wagyu stands out due to its exceptional feed, care and optimal conditions. This results in a deeply marbled cut that’s ideal for all kinds of cooking methods, from traditional smoking to innovative recipe creations.
Whether you want a whole brisket for that classic “flat and point” combo or prefer a separate “flat” cut, you can count on a delicious final product that’s sure to become the highlight of your next gathering.
Place it in your cart, complete the checkout, and get ready to serve the finest brisket. Once you taste the quality, you'll want to share it with everyone.