This is one of many brisket I've purchased at Sam's. This was the worst I've ever had. I know the nature of brisket is fatty...but this was BEYOND anything normal or expected. It was probably 50% fat.

Smoked this in offset charcoal smoker with just S&P and garlic rub. Was very tender and flavorful with great marbling. Will definitely buy again the next time I need smoked meat for a crowd.

This is a HUGE piece of meat. Don't think about this unless you are feeding a crowd. Cooked "low and slow", it was delicious. Not too much fat to trim.

It’s nice to find a Prime Brisket. When I began to do a competition trim job. There wasn’t a lot of fat in it. While trimming you could see its beauty. I made mine into pastrami %26 I forgot to take a pic of it. Boy was in tender remember to cut against the grain. Next I’m going to do an experiment on a 24 hr cook.

I recently bought a CASE of these. 77lbs. I understand that brisket looses a fair amount of weight through cooking and trim. But again… started with 77 lbs. after smoking I ended up with about 27 lbs. that is less than HALF for those of you counting. Not a big fan of spending $450 on brisket to get those kind of numbers. I am selling it as a business… so I’m barely making enough money to justify the purchase. I will not be buying anymore here for a while. Sure, quality is good. Nice fat marbling. Good taste. Just not enough.

Price is way too high

Delicious cut of meat!

Tender

Excellent Brisket

Started with 17 pounds. Trimmed off three pounds of fat, rendered tallow from that. Smoked at 180 for 15 hours fat side down. Reached 160 degrees. Wrapped in foil, increased heat to 225. Cooked four and a half more hours. Pulled at 204, wrapped in towel and rested for two hours in an empty cooler. Don't inject this. Don't try to get fancy. I used a rub of 1/2 cup each black pepper and Kosher salt, with two teaspoons garlic powder. Also spritzed with apple juice every 45 Minutes after first three hours until wrapping. Make sure to cut across the grain, pencil thick slices.