I bought this brisket based on reviews here, and am glad I did. It was delicious. Preheat your oven to 425°F. I roasted it after placing in a large roasting pan and seasoning with Kosher salt and black pepper, add 2 cups of water to the pan, and seal it up in foil. Roast for 45 min. at 425°F. then reduce oven temp to 275°F. and continue roasting - covered for 4 hrs. Uncover and test for tenderness. Pop it back in for an additional 30 minutes if needed. This was the most tender and juucy brisket I've aver made. Trim any excess fat AFTER roasting for the best juciest. We love to serve this with buttered garlic mashed caulflower and a crisp green salad. Enjoy! PS The leftovers are perfect for so many things.

I purchased a 17lbs USDA prime brisket that was processed the day prior. I’ve done several SRF gold grade waygu, and I have to say this was better. The flat was shaped well, and I took the point and made burnt ends. I could have swore it said never frozen, but could be wrong.

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.

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!

This brisket was marked prime by the meat man but it was Select at best. Worse brisket I have ever bought from any store. When I looked in the meat case the only whole brisket were Select. I asked the meat man if they had Prime Brisket. I could see through the meat counter window.. He went to the back and brought out an unlabeled brisket that he had the machine print out a label. It took him a while to get it to print out a label. It did say Prime but was poorly shaped for a Prime. When I trimmed it for the 4th, it looked like a Select. It smoked like a Select never really reaching probe tender. I do not think this was an intentional mislabel. I strongly believe the meat man thought it was a Prime brisket.

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.

If you know how to trim and cook a brisket, these things are the bomb. But word of warning, if you don't know how to trim or cook a brisket you really need to learn before attempting it. That said, at a price cheaper than hamburger, this is the way to go! Act quick while they have them.

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 smoked 25+ of these prime grade briskets and they are top notch!!! A lot of reviews talk about how fatty these are and briskets are fatty by nature. It's how you prep it and smoke it. Trim the thick fatty parts down to about a 1/4" thick, cut out the hard fat, season and smoke!

I purchased this product only to get home and find a brisket that was more skin and fat, than meat! I paid $61.62 at $4.98 per pound, but had to trim SOOO much skin and fat that I decided to return it! More than half of the product’s weight was inconsumable and after asking for a refund I was only refunded $4.98 which is only one pound of the product after I had to throw it all away. I have had to go back and forth to get a refund for a poor and low quality product as this with no success whatsoever. If it’s possible to give negative star ratings on this I would give this product and Sam’s service negative five (-5) stars!!!