I tried a smaller brisket from a grocery store and it was just so-so. I smoked this one for 7 hours until it reached 165 deg, wrapped it tight in foil and put it back in for another hour until it hit 200 deg, let it rest 2 hours in an empty cooler and it was incredible. It was fall-apart tender and dripping with juice. We gave some away to family and friends and ate on it for a week ourselves.

Everyone complains about the fat... this is a brisket not a sirloin people lol if you know what you are doing, you know you want a fatty brisket vs a lean one. Smoking 101. It is by far the best prime brisket available. It's expensive but it's brisket. Take the fat you trim and smoke it in a aluminum pan and render it into beef tallow. I go out of my way to buy my meat from Sam's because of the high quality.

The packing plant wrecked the two prime briskets I purchased recently. The worst I've seen for packer briskets. The flats are very thin which means more aggressive trim and lower yeild. Huge gash in the point that effected the end product. Very disappointed in this product.

Ordered one Whole Prime Beef Brisket, Cryovac. $4.48 / lb. Picked it up. It's exactly as described. The meat packer is EXCEL as shown in the red markings on the Cryovac which is a well-known meat packer with no direct connection to Sam's Club. Mine was 13 lbs. Price was $58. I saw some others in the rack, I think around five, and the weight range was 9 - 12 lbs. Note that the photo in this listing on Aug 30, 2023 is misleading since it shows a CHOICE grade brisket as marked in BLACK markings on the cryovac. The photo is incorrect. The brisket you will receive is actually a PRIME brisket with RED markings on the cryovac. Order with confidence.

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.

I've bought several of these briskets and all have been great. Great marbling and flavor--definitely USDA Prime standard. I've read some negative reviews about fat content, etc., so I'll say this: one of the most crucial steps to great brisket is trimming it before smoking. And NEVER cut a brisket in half. Some people separate the point from the flat and that's obviously fine, but there's an art to it. Just go to youtube and there are lots of great videos on how to trim a brisket. In a competition, I'd lean towards Wagyu brisket but for a neighborhood bbq, Sam's is the way to go.

So I will start out with not sure if people understand this is a packer brisket There is no trimming done from the processer. The more weight you get the more your going to trim. If you want a trimmed brisket, get it from your local grocery store or butcher. My brisket that I had delivered was 18.84 pounds packed by Excel, trimmed 4.6 pounds as expected. Smoked it for 16 hours on a Yoder smoker, used Meat Church rubs. I have been smoking briskets for 20 years, it is a big deal to trim a packer but worth the pain when you eat it. People think you are a master chef, many rewards with a packer. If you do get it trimmed from somewhere ask for a competition trim so they don not scalp it .

food and juicy

The brisket is fine, I have two in my freezer that I paid less than $100 (total, and yes they are prime too) for early this year. Now they are $100 a piece? Is this Wagyu? How is a $100 brisket a deal? I thought prices were going down on day one. LOLOLOLOLOLOL!

Prime grade meat is the equivalent to heavy marbling. If you knew what you were doing, you should have known that you were buying a fat marbled prime piece of meat. If you want less fat, and dry brisket, by USDA Select. In other words, stop complaining for receiving exactly what you paid for! I've smoked 5 of these full packers and they are excellent juicy and flavorful meat. Trimming a brisket is part of the process. If you want pretrimmed brisket, then you'll need to pay a higher price per pound. I have to laugh at the fatty complaints.