I had a 13lb brisket, and it did have plenty of fat (which i used to make broth with). It was great for backyard bbq, but I wouldn't use it for competition bbq.

It was a bit pricey for the quality of brisket. It cooked well and tasted good but the amount of unnecessary trim left on made me see how much money was wasted on fat.

I dried this over night in the wine cooler, cold-smoked it for 3 hrs, put it in portions in the sous vide at 56C for 48 hrs and the threw it on the gas grill for a few minutes. Pink, juicy, tender and a full of flavour. Best steak there is.

I bought this Brisket a couple of weeks ago and it was great. Had very little trimming of fat compared to the choice cut. slow cooked this Brisket for 16 hours at 200 degrees and it was like butter to cut. Great piece of meat!

I bought this for homemade corned beef and for smoked brisket. For both preparations, I used a home cure and sous vide based on recipes at Serious Eats. They were both wonderful. Prime beef may be overkill for a long slow cook of brisket, but the texture and marbling produced the best corned beef and smoked brisket I have ever eaten. I trimmed about 80% of the fat cap because of the cooking method I was using and then trimmed it into four portions - two with the flat cut for corned beef and two with the point cut. The corned beef had a 7 day spice cure in the refrigerator sealed in a 1 gallon Zip Lock bag. It was turned daily. Then I rinsed off the curing material and sealed it in a fresh bag to go into the sous vide. It was cooked at 170 degrees for 36 hours, then chilled in an ice bath and allowed to rest overnight. It was served with potatoes, carrots and cabbage cooked in the juice, and the meat gently reheated in a steamer for the last few minutes. The barbecued brisket was cured for 48 hours uncovered in the refrigerator with a spice blend and no pink salt. Again - it was rinsed and then a second curing spice applied that included pink salt for about 3 hours. After three hours it was rinsed again, a little smoke flavoring was added, and cooked in a one gallon zip lock bag for 38 hours at 153 degrees. The meat released a lot less juice at the lower temperature and was chilled in an ice bath then in the refrigerator overnight. To finish, I put it on a grill at low temperature to just warm it and lightly brown the outside.

I love brisket and cook it quite good. the quality of meat is good once you get to it. It's cheaper than others because it has so much fat. At least 1/2 of your purchase will go in the trash. I'm going today to get another and will ask the butchers to trim the fat. I do hope they will honor my request.

I've smoked many briskets and tried them from several places and companies, but the butchering is terrible with these great marbling and fat through out I'd buy one again but whoever was the original butcher went crazy slashing the fat cap and point was cut horribly and required a lot of touch up to get a good shape.

I got two the first one the quality of meat was perfect, the second one the quality of meat wasn’t as good, it didn’t breakdown when chewing as well as the first one. I would still buy again as it’s better then ones I have purchased elsewhere and the price is great.

The closing these are prime cuts, but the last 2 I bought had over 4½ lbs of pure fat. Layers of it were close to an inch thick. I know there's going to be fat, but spending a good bit over $20 for nothing but unusable fat makes these a true waste of money.

Omg!!! Guys I totally recommend. This was the best Brisket I have ever had. My husband seasoned with Louisiana and Porterhouse Seasoning and smoked this big guy in our Smoker for 12 hours. Let me tell you!! Perfection!!! I did pick out the meat I wanted with the fat content of my liking. Def going back for another one to stick in my deep freezer for later cooking!!!!!