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Jack's Creek is an Australian owned family business that has been farming since 1947, as well as processing and exporting beef since 2000 to more than 30 countries. Jack’s Creek is a vertically integrated agri-business with operations including cattle and broad acre farming, lot feeding, processing and marketing. Specializing in premium grain-fed Wagyu and Angus beef, jack’s Creek’s reputation for quality and devotion to detail is reflected by a loyal customer base and multiple ‘World’s Best Steak’ Awards.

This is tribute to a ‘no compromise best of breed’ strategy that is applied throughout the complete supply chain-from farmer to consumer. Today Jack’s Creek is at the forefront of Premium beef production and guarantees tender and juicy beef that is full of flavor with every bite. Australian F1 Wagyu is the results of breeding a 100% full-blooded Wagyu Sire and a Angus Dam. An F1 Crossbred or First Crossbred Generation is 50% Wagyu Genetics.

Taking advantage of their reputation and experience in the cattle industry, Australian ranchers introduce the very best genetics through an F2 and F3 crossbreeding with up 87% Wagyu Genetics to create something new and unique to a market looking for something rare and exclusive under their former Brand "F1" and now call Wagyu X.

SElevate your barbecue game with the Jacks Creek Wagyu Whole Brisket BMS 8–9, a competition‑grade brisket prized for its exceptional marbling, juiciness, and unbeatable tenderness. Sourced from Jacks Creek, one of the world’s most awarded Wagyu producers, this brisket offers a rich, buttery flavor profile that stands far above standard beef.

Origin: Australia.
Breed: F1-F3.
Marbling: BMS 8-9
Additional Info: AHDAA Halal Certified.
Aged: 60+ days wet aged.
Weight: 11-13 LB avg.
Description: Point Trimmed.
Packaging: Individually wrapped & vacuum sealed.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Low-&-Slow Smoked Jacks Creek Wagyu Brisket (BMS 8–9)

Trim the Brisket
Trim excess exterior fat, leaving about 1/4–1/2 inch (6–12 mm) on the fat cap. Remove hard, waxy fat that won’t render during cooking.
Season Generously
Pat dry and apply a binder such as mustard or beef tallow. Season heavily with coarse salt, black pepper, and optional garlic/onion powder. High-marbling Wagyu can handle bold seasoning.
Preheat the Smoker
Set smoker to 225–250°F (110–120°C). Use wood like oak, hickory, pecan, or post oak for the best profile.
Smoke Until Bark Sets
Place brisket fat-side down on an offset smoker, fat-side up on a pellet smoker. Smoke until internal temperature reaches 165–175°F (74–79°C) and bark is dark and firm (usually 5–7 hours depending on size).
Wrap the Brisket
Wrap tightly in butcher paper or foil to retain moisture and accelerate cooking. Butcher paper for a firmer bark, foil for maximum juiciness.
Cook to Probe Tender
Continue cooking until internal temperature reaches 200–208°F (93–98°C). Check tenderness in the flat — the probe should slide in with almost no resistance.
Rest Properly
Rest the brisket for 1.5–3 hours in a warm cooler or low oven (150°F / 65°C). Ideal slicing temperature is 140–150°F (60–66°C).
Slice Correctly
Separate the point and flat muscles. Slice across the grain into 1/4–3/8 inch (6–9 mm) slices.

Method 2: Oven-Braised Jacks Creek Wagyu Brisket

Season the Brisket
Season liberally with salt, pepper, and optional smoked paprika or garlic powder.
Sear for Extra Flavor
Sear the brisket in a large roasting pan over high heat until browned on all sides.
Add Aromatics & Liquid
Add onions, garlic, celery, herbs, 2 cups (475 ml) beef broth, and optional 1 cup (240 ml) red wine.
Cover & Braise
Cover tightly with foil and cook at 250°F (120°C) for 8–12 hours, or until the brisket reaches 200–208°F (93–98°C) and becomes fork-tender.
Rest, Slice & Serve
Rest for at least 1 hour. Slice against the grain and serve with the braising jus.

Serving Suggestions:

Serve Jacks Creek Wagyu Brisket with classic sides like mashed potatoes, roasted vegetables, chimichurri, smoked salt, pickles, or warm bread. Leftover brisket is excellent for tacos, sandwiches, hash, and BBQ burnt ends.