Fullblood Wagyu Brisket Texas Style BBQ Slow Cooked for 8 Hours Marbling Score 9 + Stone Axe - 1kg


Once re-heated, this Brisket is ready to go!

This incredible Fullblood Wagyu Brisket Marbling Score 9 + from Stone Axe has been seasoned with salt and pepper and cooked low and slow for 8 hours on our Iron Yoder Smoker brought here all the way from Kansas, USA.

We have provided you a step-by-step guide for the best way to reheat your brisket. Please note this reheating method requires you to keep the Brisket in the sealed bag it comes in.

Before reheating, remove your brisket from the fridge and allow it to come to room temperature for about 45 minutes.

  • Pre-heat your oven to 160 degrees
  • Fill a large, deep casserole dish or oven pan with warm water to the halfway point and place your sealed brisket into the dish or pan
  • Heat the Brisket for 2 hours and 20 minutes. The internal temperature of the meat should read 75 degrees Celsius and above
  • Remove the Brisket from the oven and allow the brisket to rest prior to serving

Serve your brisket with traditional sides: soft white sliced bread, potato salad and coleslaw. Enjoy!

Stone Axe Fullblood Wagyu breeding herds are dispersed across several breeding farms in New South Wales and Victoria, all of which are managed by Stone Axe’s own staff. Each property is situated 1000m above sea level, resulting in a climate that enhances conditions for the breeding and raising of Fullblood Wagyu.

The cattle can grow and mature to their potential with access to natural shelter, clean fresh air, water, and pasture, all in a low stress environment. Every Stone Axe Wagyu animal has its own unique identification tag, allowing for careful monitoring of each animal’s development, and traceability across the whole life of the product.

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