Meats for Smoking

Wagyu Brisket Point (Marble Score: 4+)

We here at Second City Prime love a good burnt ends sandwich and our 'go to' brisket point is of course our Australian Wagyu Brisket point (deckle). Marbled to perfection and perfectly trimmed. Not too much fat and not too lean this point gives you plenty of room for error and truly makes for the perfect sandwich. 

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months. 

Cut: Brisket Point (Deckle) 

Preferred Cooking Method: Second City Prime's preferred cooking method for the Wagyu Brisket Point is to smoke it. The optimal grill temperature for this meat is 250 degrees fahrenheit. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat. If using both pieces, lay one piece over the other so you get a more even smoke on the meat. 

Preferred Cooking Time: The Wagyu Brisket Point should be smoked at 250 degrees fahrenheit with the fat cap side down, until the meat reaches an internal temperature of 190 degrees fahrenheit. 

Beer Pairing: Belgian Ale 

  • Cut: Australian Wagyu Brisket Point (Deckle) 
  • Grade: Australian Wagyu
  • Weight: 10-12 Pounds total (2 pieces per pack) 
  • Marble Score: 4+

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