First time buying a brisket at Sam's We oven baked the brisket low and slow for Thanksgiving. There wasn't much fat to trim , so season and into the oven We let it chill , it sliced up beautifully We reheated it and served it with its own amazing Au Jus Will buy again!

Beef Brisket + Pellet smoker = great combo

Bought an entire PACKER BRIKET, just under 18 pounds, trimmed off roughly 2 pounds of excess fat. Prepped it for the smoker and 27 hours later, 20 some people feasted on it and Sam's Baby Back ribs. Holy Cow, this Brisket was as good as any you could expect to get in Texas, Great Job Sam's buyers, keep getting beef this good. The Stall was longer than thought, nearly 7 hours, but the extra wait and rest time was worth every minute.

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.

Amazing brisket, family was impressed!

It made several great Brisket meals!!!

I purchaed this briskett as the featuerd protien for our Christmas Eve dinner party. It was the hit of the party!!

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.

Very little marbling. That’s my smart Alec response but honestly, the pastrami was a little dry. They don’t leave a fat on.