ONLY A HANDFUL OF PEOPLE ARE KNOWN TO HAVE EVER TASTED A SMOKED A5 WAGYU PACKER BRISKET, LET ALONE TO HAVE SMOKED ONE. THE MOST LUXURIOUS BEEF IN THE WORLD MEETS THE PINNACLE OF BARBECUE MASTERY.
The "rarest steak on the planet" is even more exclusive when it comes to brisket. Less than 20 have ever been imported to the US, and we have all of them. If you truly want to join the exclusive ranks of pitmasters and have a legendary story to go along with a legendary piece of meat, this is your once in a lifetime chance. Learn more about this unique cut, which is very different from a traditional American brisket. Because we have so few of these briskets, we don't want to leave anything to chance, so we ask that you contact us at email@example.com if you're interested in purchasing one.
Few have ever laid eyes on an A5 Wagyu Packer Brisket. Even fewer have tasted one. Import quotas on Japanese Wagyu ensure that usually, only the most expensive center cuts like tenderloins and ribeyes are imported to the U.S. Even in Japan, briskets aren’t smoked or served whole, they’re thinly sliced and prepared very differently. We’ve worked for months with our farms and contacts in Japan to procure this incredibly rare and hard-to-find cut in enough quantities to make it available to our Steakholders. The wait is almost over.
"This is insane... It's like eating the richest, smokiest imaginable brisket fat in suspension with meat holding it together."
— Steven Raichlen, BBQ expert and James Beard award-winning Author
When we first got our hands on one, we called one of the farms we work with in Kagoshima, Japan to make sure that they’d sent us the right cut -- it was over 30lbs! These briskets make for a feast and are the perfect specimen to showcase your barbecue prowess. Once we overcame our initial awe at such an amazing piece of meat, we were giddy with excitement at the opportunity to be one of the few in the world to have ever smoked one.
"All that fat is God's butter, so leave it on there"
— Arturo Ramon, Travel Channel Contributor & BBQ Expert
Perfect for the backyard smoker, a barbecue competition or a Michelin star restaurant.
Don’t be intimidated. Okay, you’d be crazy not to be a little cautious about how to approach such an exquisite cut, but we’ve got you covered. We did our research, and even partnered with award-winning pitmaster, author and barbecue-guru Steve Raichlen to put together a full how-to as well as an extensive Q&A to cover all the questions that you may have. Believe us when we say you can totally do this, and that it will be more than worth your while. In fact, we found that the amazing marbling of A5 wagyu makes this brisket more forgiving and in many ways easier to prepare than your standard not-sure-what-farm-it-came-from grocery store brisket.
"One of a kind piece of meat, there is nothing like this out there right now!"
We partnered with BBQ expert and James Beard award-winning author Steven Raichlen to walk you through preparing the perfect Japanese Wagyu Brisket