Great quality!

Top notch

Great taste and tender.

Good quality

Excellent cut of meat

Love the PRIME beef

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.

We buy several a month and it is great always. There is sometimes an issue with packaging being damaged in store which prevents me from being able to purchase more than I'd like. For instance, I wanted to get 4 whole briskets my last trip but out of 6, 2 were great, 2 were damaged but still out and 2 were just not that great quality. Overall my experience is typically great when purchasing them.

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 trimmed the meat side a bit, leaving the main fat cap alone. Smoked 17 hours, fat cap up, until the stall at 165° I.T. wrapped and continued low and slow for another 4 hours. Pulled at 205° I.T. and packed in an insulated cooler for 2 hours. Flavor and tenderness were perfect. The fat cap rendered well, leaving only a small layer. I'm buying another one this week to do for friends.