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.

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.

I bought this online for delivery and I expected I got it just a little fat because that what picture is shown and guess what I took all the fat that we not going to use it and weight I saw over seven pounds for waste this is really make me angry I feel like I just got scam

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.

I recently bought a CASE of these. 77lbs. I understand that brisket looses a fair amount of weight through cooking and trim. But again… started with 77 lbs. after smoking I ended up with about 27 lbs. that is less than HALF for those of you counting. Not a big fan of spending $450 on brisket to get those kind of numbers. I am selling it as a business… so I'm barely making enough money to justify the purchase. I will not be buying anymore here for a while. Sure, quality is good. Nice fat marbling. Good taste. Just not enough.

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 .

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.

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.

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.

It's nice to find a Prime Brisket. When I began to do a competition trim job. There wasn't a lot of fat in it. While trimming you could see its beauty. I made mine into pastrami %26 I forgot to take a pic of it. Boy was in tender remember to cut against the grain. Next I'm going to do an experiment on a 24 hr cook.