This brisket was absolutely delicious. It had just the right amount of fat to allow it to be tender but not a lot like so many briskets you find in other stores.

We bought this for a family Christmas celebration. Followed directions on how to season/marinate/cook it but did not find it to be very tender. It was not terrible, but not as good as I hoped it would be.

The brisket was a big hit at Christmas diner. After trimming some excess tallow we roasted it in the oven low and slow with southwest spices. It was delicious. It paired well with homemade tamales.

Disappointed that size of briskets were small which necessitated SAMs putting 2 together. Didn’t change my cooking process, but thot meat was a little on tough.

Great brisket and thin

Wonderful

A summer treat.

Great brisket

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.

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.