Very good quality meat. I was given a smoker for Christmas and the first thing I cooked was beef brisket. I had never cooked one before. I learned to separate the two muscles when you this huge chunk of beef! It came out perfect! I am always satisfied with Sam’s meat department.

I've never bought any meat from Sam's that I didn't enjoy. I trimmed it up and popped it in the smoker. 20 hours and 17 minutes later, it was perfectly done, perfect bend, great taste and texture. Every brisket i buy at Sam's is choice, not prime, and they come out perfect each time. The differences between the cuts I've bought at Sam's is undetectable.

Good beef/fat content. Came out great. Will be buying again.

I have always bought my briskets that I smoke from another store but while shopping at Sam's recently I ran across their whole briskets at a very good price. They were not completely trimmed, which I like as it improves the tenderness of the brisket when it is smoked. The results was one of the best briskets I have done. Very tasty and tender. I will definitely buy my briskets from Sam’s from now on.

I picked up a raw beef brisket from Sam’s, and it looked great right out of the package. The marbling was solid, and it was a good size for a slow cook. After smoking it low and slow, the brisket came out tender and juicy with a nice beefy flavor. It had a good balance of fat and meat, making it plenty flavorful without any fuss. Definitely a good choice if you want quality brisket at a good price.

I marinate the brisket in liquid in liquid smoke, celery salt, onion salt, and garlic salt for six hours. Then I add Worcestershire sauce, pepper and a little salt. Cook low and slow covered in foil until tender. Remove and add BBQ sauce. Absolutely my favorite meat and utterly delicious.

What you get is a whole packer brisket - that includes flat and point. It is a choice brisket packed in a cryovac and untrimmed. Depending on your brisket, expect to trim upward to 20% of fat before it is ready for the smoker. I trimmed off 3 lbs. of fat from a 13 lb. brisket once, so understand what you're buying. If you are a pitmaster, you already know this. When properly prepared, Sam's brisket is delectable - and that means committing up to 14 hours: 9 hours of cook time (5 hours smoking + 4 hours wrapped), 5 hours of rest!

Ignore the other reviews! Its obvious that some people don't know their product before they purchase items such as this. You can't just see someone on the Food Network smoke a Brisket and then go out and buy one. I purchased this packer cut brisket which weighted a little over 15 pounds. After trimming the fat cap down to 1/4" thick, I lost about 2.5 pounds. I did not separate cap from the flat since I have a large smoker. Had I separated the cap and the flat, then I most likely would have had more fat to remove as well, but that ends up being the best part as it turns into liquid gold in your mouth! I highly recommend doing a brisket Texas Style. That means you only rub it down with salt and coarse black pepper. No oil, no mustard, no paparika... This isn't some pork butt, this is a brisket! Treat it with some respect! I left this on the smoker with hickory and mesquite for 6 hours at 250 degrees F. I then wrapped the brisket in butcher paper (available at Sams's as well) and put it back into the smoker for another 6 hours. If you are unsure about going with a time, get a good digital thermometer and check the temp every hour or two. You want to shoot for a goal of 185 degrees F. BEWARE OF THE STALL. The stall is normal, so don't be afraid of it. The stall is when the internal fat and connective tissues start to break down, causing the temperature to stall. KEEP THE TEMP AT 250 DEGREES. Trust the process! Once the brisket hits 185 degrees F, you want to start doing the toothpick test. The toothpick test will let you know when the brisket is done. When you can shove a toothpick in several different places on the brisket, and it slides in like a hot knife through butter, it's ready. Sometimes, you may have to take the temp up to 190, 195, 200, or 205. Ever brisket is different, and this is what makes it an art and not a science. Once it's done, let it sit for at least an hour. You need to let them meat reabsorb all of those juices that are trying to escape. If you can let it sit longer, that is even better. If you want, you can take it and place it into a cooler with some towels and it will help keep the temperature up, especially if you need to keep the brisket warm for a few more hours before serving. If you want to pre-cook the brisket the day before an event, that can be done too, just don't cut it yet. Heat and oven to 205 degrees and put the brisket in until it hits an internal temperature of 165 degrees. At that time you can then cut it and serve it. Enjoy!

Good price on a choise brisket

The store was out of the Prime brisket. This brisket had a lot of the very hard fat. The flat area was really thin. I wont buy again.