Whole Brisket Packer Style | Grass-Fed & Finished

Competition-Grade Grass-Fed Brisket

This is the kind of brisket you take to a competition. Sourced from an exclusive program in Nebraska, this Whole Brisket Packer Style is 100% grass-fed and finished, offering the beautiful marbling and deep beef flavor that serious pitmasters demand. Unlike commodity grass-fed beef, this program focuses on genetics, marbling, and texture to deliver a truly premium eating experience.

Delivered "packer style" (untrimmed), this brisket gives you full control over the final cut. You will need to do some trimming and cleaning, but this is exactly what you want if you are planning on doing a proper low-and-smoke. Wet-aged for 30 days to maximize tenderness, this is a high-quality grass-fed brisket you will be hard-pressed to find anywhere else.

Our Packer Style briskets have been featured in Food & Wine!

The Niman Ranch Sourcing Story

We have partnered with one of the most exclusive programs in the US to produce 100% Grass Fed and 100% Grass Finished beef. This is American beef, traceable to a single farm in Nebraska, owned by Niman Ranch. This level of traceability is rare; most grass-fed programs lack transparency, and the terms "Grass Fed" and "Grass Finished" are not regulated by any government entity.

The single-source farm used for this program is located in Nebraska and has tapped into their existing Niman Ranch herd to found the genetic pool. This program is very exclusive, harvesting only 40 cattle bi-weekly. It is not found in any retailers and is fully traceable from farm to plate.

All protocols already in place for Niman Ranch Beef continue to be used for this program:

• Certified Humane
• Sustainably Raised
• No antibiotics, added hormones, or steroids

Why Our Grass-Fed Brisket is Different

• Built for High-End Steakhouses: An overwhelming majority of grass-fed beef is imported from countries that do not have the same quality standards or dining preferences as our domestic restaurants. This program was built for high-end steakhouses.
• Focus on Marbling & Texture: Most grass-fed programs do not focus on marbling, taste, and texture—they simply raise product without grain. Our program was designed to yield the best-tasting steak, with a focus on marbling, taste, and texture.
• Breed-Specific Genetics: Few, if any, grass-fed programs are also breed-specific. The key to our grass-fed program is genetics; these animals have been specifically selected for consistency and quality.
• The Restaurant-Quality Alternative: There is a complete and total lack of restaurant-quality grass-fed and finished Angus beef in the US. Now we have the alternative.

Cooking Your Packer Style Brisket

Cooking a brisket can be a lot of fun, but it takes time. It's not for everyone as it requires timing and patience. You need to be serious about smoking throughout and take it off at the right moment. Remember, low and slow is best. The payoff is worth it and the results can be so rewarding.

Looking for a smaller brisket? Briskets don't get smaller than 13 lbs (and that's a rare and small one!). If you are used to buying and cooking smaller briskets, perhaps what you are looking for is a Brisket Flat, as these do run 6-10 lbs in size.

Frequently Asked Questions

What does "Packer Style" mean?

Packer style means the brisket is delivered untrimmed, with the fat cap and deckle intact. This gives you, the pitmaster, full control over how you trim and prepare the meat for smoking. It is the preferred format for competition BBQ and serious home cooks.

Where does this grass-fed beef come from?

This beef is 100% grass-fed and finished, traceable to a single farm in Nebraska owned by Niman Ranch. It is part of an exclusive program that harvests only 40 cattle bi-weekly.

How is this brisket aged?

Each brisket is wet-aged for 30 days. This process helps break down muscle fibers, resulting in a more tender and flavorful final product.

Is this beef Certified Humane?

Yes. The Niman Ranch program is Certified Humane, sustainably raised, and uses no antibiotics, added hormones, or steroids.

How should I cook a whole packer brisket?

Brisket is best cooked "low and slow." We recommend smoking at a low temperature (225-250°F) for several hours until it reaches an internal temperature of around 200-205°F. Patience is key to rendering the fat and achieving a tender texture.

What is the difference between grass-fed and grain-finished beef?

Grass-finished beef eats only grass and forage throughout its life, resulting in a leaner profile with a distinct, rich beef flavor. Grain-finished beef is typically fed grain for the last few months to increase marbling and soften the flavor. Our program focuses on achieving high marbling and texture even with a 100% grass diet.

How should I store my brisket?

Keep the brisket frozen until you are ready to use it. When ready to cook, thaw it in the refrigerator for several days. Once thawed, cook within 3-5 days for best quality.

Do you ship this brisket nationwide?

Yes, we ship nationwide with strict cold-chain handling to ensure your brisket arrives frozen and ready for your freezer.