I have cooked both the Choice and Prime from this club, and they come out excellent everytime. Prime is superior for moist brisket, the flat renders fat so well that it as moist as the point from a "Choice" brisket. The cuts here are consistent, with the fat cap intact. Cooking whole brisket (flat and point) is the only way to get the best fall apart meat to your liking. Trim off 4 pounds of fat or non at all (just different cook times) and you'll be happy with the results. For my typical brisket I get here 20 lbs., I trim the fat and some meat to about 16 lbs. I usually cook for 20-22 hours, wrap, then rest in cooler for 3-4 hours. Perfect every time.

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.

The Brisket I bought had 5 lbs of FAT on it. I trimmed it off before I cooked it. I left 1/4 inch of fat on the brisket for flavor. I took pictures and kept the fat if you would like to see. On a 14 lb brisket I ended up with 6.5lbs of meat after cooking. I usually expect about 40/45%loss due to fat.

I lost half or perhaps more than half of the weight when I trimmed the fat.

Great meat but huge amounts of fat on the last one I got.

I cooked this low and slow and seasoned it with just salt and pepper and BAM! The meat fell apart.

15 pound brisket prime OK, 50% solid fat. Ended up with 4 lbs. of meat

Good taste but so much fat

Poor quality of meat for the 300.00 we spent! Choice at best not PRIME!!

For Prime meat I thought it would be better but I cut maybe 3-4 lbs of fat off of the Brisket