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SURGEON GENERAL'S WARNING: Smoking Causes Lung Cancer, Heart Disease, Emphysema, And May Complicate Pregnancy.

SURGEON GENERAL'S WARNING: Quitting Smoking Now Greatly Reduces Serious Risks to Your Health.

SURGEON GENERAL'S WARNING: Smoking by Pregnant Women May Result in Fetal Injury, Premature Birth, And Low Birth Weight.

SURGEON GENERAL'S WARNING: Cigarette Smoke Contains Carbon Monoxide.

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Get a $30 statement credit when you open an account and use it to make $30 in eligible Sam's Club purchases within 30 days¹.

¹Offer subject to credit approval. To qualify, you must (i) apply and be approved for a Sam’s Club® credit card account and (ii) use your new account to make Sam’s Club purchases totaling $30 or more (excluding cash advances, gift card sales, alcohol, tobacco and pharmacy purchases) within 30 days of date of account opening. When you open an account online or with your mobile device, purchases cannot be made at in-club registers until the physical card is received. Your physical card should arrive in 7-10 business days from date of account opening. A $30 credit will post to the account within 90 days after the qualifying purchases are made. Offer is valid for newly opened accounts only and each account is eligible for only one $30 offer. We reserve the right to discontinue or alter the terms of this offer any time.

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Member’s Mark USDA Choice Angus Beef Boneless Whole Brisket, Vacuum Pack, priced per pound

<summary><ul><li>Premium Angus Brisket: This USDA Choice Angus beef boneless whole brisket, vacuum-packed, is a premium cut recognized for its rich marbling and exceptional flavor profile.</li><li>Versatile Culinary Use: Highly versatile, this brisket is suitable for Southern BBQ, diverse global entrees, sandwiches, and salads, offering delicious options whether roasted, shredded, or sliced.</li><li>Enhanced Smoking Flavor: Ideal for smoking with aromatic woods like mesquite or hickory, this brisket develops a rich, smoky flavor and a desirable caramelized crust when finished on a grill.</li><li>Precise Cooking Method: Optimal tenderness and flavor are achieved through slow cooking at 225-275F until an internal temperature of 200-205F is reached, and a probe slides easily.</li><li>Preparation & Resting: Proper preparation includes trimming fat to 1/4 inch and applying a rub. A vital resting period of 1-4 hours post-cooking ensures optimal juiciness and tenderness.</li></ul></summary>

<h3>Rich Flavor and Versatility</h3> Brisket is a premium cut of beef known for its rich marbling and exceptional flavor. Perfect for year-round enjoyment, this Member’s Mark USDA Choice Angus Beef Boneless Whole Brisket, Vacuum Pack, priced per pound offers versatility that makes it ideal for a variety of dishes, including Southern BBQ, global entrees, sandwiches, salads, and more. Whether roasted whole or shredded and sliced, brisket delivers a satisfying culinary experience with 18g of protein per serving. <h3>Perfect for Smoking and Grilling</h3> Take your brisket to the next level by smoking it with aromatic woods like mesquite, apple, or hickory. These flavors complement the natural richness of the beef, creating a memorable dining experience. Finish it on the grill for a smoky, caramelized crust that pairs beautifully with its tender interior. <h3>Cooking Instructions</h3> To unlock the full potential of this brisket, slow cooking at lower temperatures is recommended. This method enhances its tenderness and flavor, making it a standout choice for moist or dry heat preparations. Cook Time Varies: Expect anywhere from 8-14+ hours depending on brisket size and cooking conditions. Tenderness is your true guide. 1. Prep: Trim hard, excess fat to about 1/4 inch thickness. Apply your favorite generous dry rub. 2. Cook Low &amp; Slow (Oven or Smoker) <ul> <li>Maintain a consistent temperature of 225-275°F.</li> <li>Cook until the internal temperature reaches 200-205°F, and more importantly, a probe slides into the thickest part with minimal resistance (like butter). This tenderness check is crucial.</li> <li>(Optional) For juiciness/speed, wrap the brisket tightly in butcher paper or foil after 4-6 hours or once a good bark has formed (around 160-170°F internal temp).</li> </ul> 3. Rest: Remove from heat and rest the wrapped brisket for at least 1-2 hours (longer is better, up to 4 hours in a cooler). 4. Make Sides (While Brisket Rests): <ul> <li>BBQ Beans: Cook bacon &amp; onion. Stir in beans, BBQ sauce, brown sugar, mustard. Simmer/bake 30 min.</li> <li>Coleslaw: Whisk mayo, vinegar, sugar, seasonings. Toss with coleslaw mix. Chill 30 min.</li> <li>Mac &amp; Cheese: Cook pasta. Make cheese sauce with butter, flour, milk, and cheddar. Combine with pasta. Bake 20 min at 375°F (optional).</li> </ul> 5. Slice: Separate the flat and point (if applicable). Slice against the grain for both sections for maximum tenderness. Serve with selected sides!

Brand

<ul> <li>USDA Choice Angus beef boneless whole brisket</li> <li>1 whole brisket in a vacuum pack</li> <li>Best prepared using moist or dry heat</li> <li>Can be used whole as a roast or shredded/sliced for Southern BBQ, entrees, sandwiches, or salads</li> <li>18g protein per serving</li> </ul>

Specifications

title_store_delivery_instore_pickup

<ul>
<li>USDA Choice Angus beef boneless whole brisket</li>
<li>1 whole brisket in a vacuum pack</li>
<li>Best prepared using moist or dry heat</li>
<li>Can be used whole as a roast or shredded/sliced for Southern BBQ, entrees, sandwiches, or salads</li>
<li>18g protein per serving</li>
</ul>

Very good quality meat. I was given a smoker for Christmas and the first thing I cooked was beef brisket. I had never cooked one before. I learned to separate the two muscles when you this huge chunk of beef! It came out perfect! I am always satisfied with Sam’s meat department.

Made awesome smoked brisket!

I've never bought any meat from Sam's that I didn't enjoy. I trimmed it up and popped it in the smoker. 20 hours and 17 minutes later, it was perfectly done, perfect bend, great taste and texture. Every brisket i buy at Sam's is choice, not prime, and they come out perfect each time. The differences between the cuts I've bought at Sam's is undetectable.

Best Brisket Value in America

Good beef/fat content. Came out great. Will be buying again.

Good Beef

I have always bought my briskets that I smoke from another store but while shopping at Sam's recently I ran across their whole briskets at a very good price.  They were not completely trimmed, which I like as it improves the tenderness of the brisket when it is smoked.  The results was one of the best briskets I have done.  Very tasty and tender.  I will definitely buy my briskets from Sam’s from now on.

Super Great Smoking Brisket

I picked up a raw beef brisket from Sam’s, and it looked great right out of the package. The marbling was solid, and it was a good size for a slow cook. After smoking it low and slow, the brisket came out tender and juicy with a nice beefy flavor. It had a good balance of fat and meat, making it plenty flavorful without any fuss. Definitely a good choice if you want quality brisket at a good price.

Great Quality

Fall off the bone good. Smoked for 6 hours on 220. 3 hours open to smoke, 2 hours wrapped in foil with apple juice, and 1 hour open to smoke to finish.

Perfect for smoking

What you get is a whole packer brisket - that includes flat and point. It is a choice brisket packed in a cryovac and untrimmed. Depending on your brisket, expect to trim upward to 20% of fat before it is ready for the smoker. I trimmed off 3 lbs. of fat from a 13 lb. brisket once, so understand what you're buying. If you are a pitmaster, you already know this. When properly prepared, Sam's brisket is delectable - and that means committing up to 14 hours: 9 hours of cook time (5 hours smoking + 4 hours wrapped), 5 hours of rest!

On point whole choice packer brisket!

Ignore the other reviews! Its obvious that some people don't know their product before they purchase items such as this. You can't just see someone on the Food Network smoke a Brisket and then go out and buy one.

I purchased this packer cut brisket which weighted a little over 15 pounds. After trimming the fat cap down to 1/4" thick, I lost about 2.5 pounds. I did not separate cap from the flat since I have a large smoker. Had I separated the cap and the flat, then I most likely would have had more fat to remove as well, but that ends up being the best part as it turns into liquid gold in your mouth!

I highly recommend doing a brisket Texas Style. That means you only rub it down with salt and coarse black pepper. No oil, no mustard, no paparika... This isn't some pork butt, this is a brisket! Treat it with some respect!

I left this on the smoker with hickory and mesquite for 6 hours at 250 degrees F. I then wrapped the brisket in butcher paper (available at Sams's as well) and put it back into the smoker for another 6 hours.

If you are unsure about going with a time, get a good digital thermometer and check the temp every hour or two. You want to shoot for a goal of 185 degrees F. BEWARE OF THE STALL. The stall is normal, so don't be afraid of it. The stall is when the internal fat and connective tissues start to break down, causing the temperature to stall. KEEP THE TEMP AT 250 DEGREES. Trust the process!

Once the brisket hits 185 degrees F, you want to start doing the toothpick test. The toothpick test will let you know when the brisket is done. When you can shove a toothpick in several different places on the brisket, and it slides in like a hot knife through butter, it's ready. Sometimes, you may have to take the temp up to 190, 195, 200, or 205. Ever brisket is different, and this is what makes it an art and not a science.

Once it's done, let it sit for at least an hour. You need to let them meat reabsorb all of those juices that are trying to escape. If you can let it sit longer, that is even better. If you want, you can take it and place it into a cooler with some towels and it will help keep the temperature up, especially if you need to keep the brisket warm for a few more hours before serving. If you want to pre-cook the brisket the day before an event, that can be done too, just don't cut it yet. Heat and oven to 205 degrees and put the brisket in until it hits an internal temperature of 165 degrees. At that time you can then cut it and serve it.

Enjoy!

Ignore the Other Reviews! Know Your Product

Choice brisket

I must admit that to have an excellent bbq you have to start with an excellent piece of meat.  The cook does get a lot of credit which he so deserves, but without a good piece of meat the cook would not receive the accolades. This meat was absolutely the best.

Good bbq starts with good meat

Not what is listed!!!! Beware! Got a whole box of flats, these are not whole briskets. Each brisket on average was 8lbs. Trimmed up which is nice, but no points in any of them.

Member’s Mark USDA Choice Angus Beef Boneless Whole Brisket, Vacuum Pack, priced per pound

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Member's Mark Australian Boneless Leg of Lamb, priced per pound