First time on a smoker and they turned out Ok, There were too many cooks that had an idea on how to do this. took 4hrs but should have been 8hrs still the meat was tasty.

Spent a little more, but it was worth it. The brisket was well trimmed with little excessive fat. Came out juicy and tender on the smoker.

Delicious!! We smoked it for a taco party, and everyone loved it!!

It made several great Brisket meals!!!

Yummy

Brisket is generally less "trimmed" than other meats, you need the fat cap on one surface to absorb the heat from the smoker, you want to cook this in a smoker for a few hours (like >8 generally) fat side down. I'd highly recommend reading/watching how to cook this properly on youtube. Another alternative is braising, or sous vide cooking + finishing in the oven or grill. With that said the piece that I got did have a bit of the point left on it, but again that will help with absorbing heat if smoking. Although I'd recommend getting the "whole beef brisket" with the point still on it, but I think those aren't stocked in all stores. You can read more about brisket preparation at a site called virtualweberbullet they have a detailed write up on not only selecting and trimming brisket but also how to smoke it. Seriouseats also has a guide on how to sous vide a brisket which I highly recommend if you don't have a smoker. And you can also watch BBQwithFranklin on youtube to see how one of the best brisket makers in the country makes brisket. But overall this is a decent piece of flat brisket for smoking with enough point left on to absorb some of the heat and prevent the brisket from drying out from the direct heat in a smoker.

Brisket is now ridiculously expensive. But I like being able to purchase larger flats from Sam's. Most of their flats have too much fat, which once properly trimmed, drives up the price per pound. Sam's should do a better job to reduce the fat cap. The other thing that reduces the quality is the lack of marbling. It takes effort to keep the brisket from drying out when smoking. Does better in the oven.

I never really knew they sold briskets this small. I was like I can handle this. Perfect for one person even if I have to make it in the oven. I was happy cause I only spent 8 hours cooking instead of 14 smoking it

I was very disappointed when I opened the meat to find they had tucked the trimmings underneath where you couldn't see them. It's one thing if the fat is still attached but to trim it off then to tuck it back under is deception IMO.

Purchased on March 11, 2020 a brisket marked Brisket Flat Whole @ $4.54 per pound or the price per pound found in this section. The brisket flat weighed 7.36 pounds. Washed and cleaned the brisket flat and the photo here indicates a well trimmed brisket flat. There was no trimming in the flat whole I purchased. Upon cleaning and trimming the brisket for moking, the waste was 3.2 pounds. $4.54 x 3.2 pounds = $14.53 waste which is above normal for a brisket flat. After the fat trimming and silk removal, the brisket appears close to the picture; however, there was a good bit more marbling throughout the flat brisket I purchased and anticipate a very good finished product but the waste encountered causes some apprehension in purchasing another flat.