USDA Prime whole Black Angus packer brisket from 44 Farms with exceptional marbling, ideal for Texas-style barbecue and low-and-slow smoking

USDA Prime Brisket

$169.95

- USDA Prime - Available in Large or Small sizes, ready for the smoker! - Sold by the unit, actual weight will vary.

Size:

Variant

44 Farms is proud to present the legendary brisket requested by renowned pitmasters across the Lone Star State.
This highly marbled, USDA Prime brisket is your key to unmatched flavor, tenderness, and Texas BBQ bragging rights.

Choose Your Cut:

✔ Large Brisket (Average 11-13 lbs) – Heavily marbled and lightly trimmed for a consistent shape and cook. We leave just enough fat so you can trim to your own specs—or season and smoke it straight out of the package.
✔ Small Brisket (Average 8-10 lbs) – Ideal for smaller gatherings, lightly trimmed to balance performance, presentation, and flavor with minimal prep required.

Each brisket is a whole-muscle cut, so actual weights will vary slightly. But one thing’s guaranteed—this is brisket worthy of your pit.

🔥 Want to see it in action? Watch our friends at Meat Church smoke a 44 Farms brisket—it’s a Texas tradition!

Cut Details

Product Highlights

USDA Prime Black Angus Beef
Whole packer brisket
Rich, abundant marbling
Wet aged for exceptional tenderness
Hand-cut with care in Texas
No added hormones or antibiotics ever
Perfect for offset smokers, pellet grills, drum smokers, and kamados
Ideal for Texas-style barbecue
Ships frozen with fast nationwide delivery

What’s Included

Each order includes:

(1) USDA Prime Whole Black Angus Brisket
Whole packer cut (flat and point intact)
Vacuum sealed for freshness

Individual weights vary naturally.

Why You’ll Love It

USDA Prime Marbling

USDA Prime represents the highest USDA quality grade, offering abundant intramuscular marbling that slowly renders during a long smoke to create exceptional tenderness and rich beef flavor.

Built for Low-and-Slow Barbecue

Whole packer briskets are the preferred cut for authentic Texas barbecue because they include both the lean flat and richly marbled point.

Competition-Worthy Quality

Consistent sizing, premium marbling, and careful selection make this brisket equally at home in the backyard or on the competition circuit.

Perfect for Every Occasion

Ideal for:

Backyard barbecue
Holiday gatherings
Competition BBQ
Father’s Day
Fourth of July
Tailgates
Large family celebrations

Best Prepared

Cooking Recommendations

Whole briskets reward patience.

Recommended cooking methods:

Offset smoker
Pellet grill
Drum smoker
Kamado grill
Traditional wood-fired pit

Maintain a cooking temperature between 225°F and 275°F for the best balance of bark development, smoke flavor, and rendered fat.

Best Prepared

Trim excess hard fat while leaving approximately ¼ inch of the fat cap.
Season generously with coarse salt and black pepper or your favorite brisket rub.
Smoke at 225–275°F.
Cook until the bark is fully developed.
Wrap when desired (or continue unwrapped if preferred).
Continue cooking until probe tender, generally between 200–205°F.
Rest for at least 2–4 hours before slicing.

Patience during the rest is just as important as patience during the cook.

Storage & Thawing

Keep frozen until ready to prepare.
Thaw in the refrigerator for 3–5 days depending on size.
Remove packaging before trimming.
Cook promptly after thawing.
Leftovers freeze exceptionally well.

Pro Tips

Trim conservatively—don’t remove all the fat.
Use a reliable instant-read thermometer, but cook until probe tender rather than chasing an exact temperature.
Rest the brisket in a cooler or warming oven for several hours before slicing.
Slice the flat and point separately, following the grain of each muscle.
Save the rendered tallow for roasting vegetables, searing steaks, or making potatoes.

SATISFACTION GUARANTEE

If you're not satisfied, neither are we. 44 Farms strives to deliver beef worthy of having a place on your family’s table. You can buy with confidence knowing if for any reason you or your family are not satisfied, neither are we. We’re committed to doing whatever it takes to make it right, or we’ll give you your money back. 100% guaranteed.

Frequently Asked Questions About USDA Prime Brisket

What is a whole packer brisket?

A whole packer brisket includes both the flat and the point muscles, making it the preferred cut for traditional Texas-style barbecue.

Why choose USDA Prime brisket?

USDA Prime briskets contain more marbling than lower grades, helping the meat remain juicy and tender throughout a long smoke while delivering exceptional flavor.

What temperature should I smoke a brisket?

Most pitmasters cook brisket between 225°F and 275°F, depending on their preferred cooking style and timeline.

When is brisket done?

Rather than relying solely on temperature, brisket is finished when it becomes probe tender. This typically occurs between 200°F and 205°F, but tenderness is the true indicator of doneness.

How long should brisket rest?

A whole brisket should rest for at least 2 hours, with many pitmasters preferring a 4- to 6-hour rest to maximize tenderness and moisture.

No Added Hormones or Antibiotics

Wet Aged for 28 Days

Fast 1-2 Day Shipping

The Brisket

The brisket primal comes from the lower chest of the cow, just beneath the chuck. Because these muscles support much of the animal’s weight, brisket is a hardworking cut known for its rich beef flavor and firm texture.

Brisket is most famous as the centerpiece of Texas barbecue. When cooked low and slow, the connective tissue gradually breaks down, transforming the meat into tender, juicy slices packed with deep, smoky flavor.

Whether prepared in a traditional smoker, slow roasted in the oven, or braised for classic comfort dishes, brisket rewards patience with incredible flavor and a satisfying texture that barbecue lovers know and appreciate.