Title
Standing Stone American Wagyu Brisket
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone American Wagyu Whole Brisket (Avg Weight 12.0 - 15.0 lbs)
The "King of BBQ" — The Ultimate Pitmaster’s Canvas. This is the cut that defines American Barbecue. Sourced from our partners at North Georgia Meat Company (NGM), our American Wagyu Brisket is a "Whole Packer," meaning it includes both the lean "Flat" and the fatty "Point" muscles connected by a layer of fat. Brisket is naturally a tough, working muscle (the pectorals) that supports the animal's weight. However, the American Wagyu genetics change the game completely. The intense intramuscular marbling acts as an internal basting system. As the collagen breaks down over a long smoke, the Wagyu fat renders slowly, keeping the usually dry "Flat" incredibly moist and turning the "Point" into pure "meat candy."
Why It’s a Staple: It is the centerpiece of the smoker. While standard beef brisket can be unforgiving and prone to drying out, the high fat content of our Wagyu brisket creates a larger margin for error. It delivers that legendary "jiggle" and succulent texture that wins competitions, making you look like a pro even on your first try.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Whole Packer Brisket (Point & Flat Intact)
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Source: North Georgia Meat Company
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Diet: American Wagyu (Angus/Wagyu Cross)
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Portion Size: Avg 12.0 - 15.0 lbs
💡 The Chef’s Method: Patience is the only rule.
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The Trim: Trim the hard outer fat cap down to about 1/4 inch. If you leave too much, the smoke won't penetrate the meat; too little, and it might dry out.
-
The Seasoning: Keep it classic. A 50/50 blend of Coarse Black Pepper and Kosher Salt (Dalmatian Rub) lets the beef flavor shine.
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The Stall: Around 160°F, the temp will stop rising. This is "The Stall." You can wrap it in butcher paper (The Texas Crutch) to power through it and preserve moisture.
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The Rest: Mandatory. Once it hits approx 203°F (probe tender), let it rest in a cooler for at least 2 hours.
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The Slice: Separate the Flat from the Point. Slice the Flat against the grain (pencil thin). Cut the Point into cubes for Burnt Ends.
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Target Temp: 203°F (or until it feels like soft butter when probed).
Standing Stone American Wagyu Whole Brisket (Avg Weight 12.0 - 15.0 lbs)
The "King of BBQ" — The Ultimate Pitmaster’s Canvas. This is the cut that defines American Barbecue. Sourced from our partners at North Georgia Meat Company (NGM), our American Wagyu Brisket is a "Whole Packer," meaning it includes both the lean "Flat" and the fatty "Point" muscles connected by a layer of fat. Brisket is naturally a tough, working muscle (the pectorals) that supports the animal's weight. However, the American Wagyu genetics change the game completely. The intense intramuscular marbling acts as an internal basting system. As the collagen breaks down over a long smoke, the Wagyu fat renders slowly, keeping the usually dry "Flat" incredibly moist and turning the "Point" into pure "meat candy."
Why It’s a Staple: It is the centerpiece of the smoker. While standard beef brisket can be unforgiving and prone to drying out, the high fat content of our Wagyu brisket creates a larger margin for error. It delivers that legendary "jiggle" and succulent texture that wins competitions, making you look like a pro even on your first try.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Whole Packer Brisket (Point & Flat Intact)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 12.0 - 15.0 lbs
💡 The Chef’s Method: Patience is the only rule.
-
The Trim: Trim the hard outer fat cap down to about 1/4 inch. If you leave too much, the smoke won't penetrate the meat; too little, and it might dry out.
-
The Seasoning: Keep it classic. A 50/50 blend of Coarse Black Pepper and Kosher Salt (Dalmatian Rub) lets the beef flavor shine.
-
The Stall: Around 160°F, the temp will stop rising. This is "The Stall." You can wrap it in butcher paper (The Texas Crutch) to power through it and preserve moisture.
-
The Rest: Mandatory. Once it hits approx 203°F (probe tender), let it rest in a cooler for at least 2 hours.
-
The Slice: Separate the Flat from the Point. Slice the Flat against the grain (pencil thin). Cut the Point into cubes for Burnt Ends.
-
Target Temp: 203°F (or until it feels like soft butter when probed).