Purchased a 16 lb brisket and slow smoked it for about 14 hours. It's the best thing I ever put in my mouth. I seasoned it the night before with garlic salt, black pepper and cayenne pepper. I go heavy with the cayenne as I find it gives the outer crust a hot but sweet flavor after many hours in the smoker.

I see a lot of reviewers complained about fat content. Please, do your research first. This is a whole brisket, which means you are getting the flat (mostly lean) and the point (mostly fat). If you are looking for leaner cut, go for the more expensive brisket flat. I'm fine with this whole brisket, because I know how to deal with the fat. You first spend some time to trim the point and cut out most fat, which take a bit of time and patience, then you put the trimmed fat in a deep baking pan and oven roast it at 325F. The fat will come out as tallow. You collect the tallow, which weigh probably 1/3 to 1/4 of this whole brisket, and use it to make soap. You will get some of the nicest soap bars. Then you grill, smoke, stew or whatever the left over lean meat. That's the right way! Nothing gets wasted and you are spending less money.

You can get a good brisket at Sam’s Club. You can also get a not so good one. I smoke my briskets. I don’t like anything below 14-15 lbs. I prefer a big 19-20 lbs. brisket because by the time you trim the fat, you’ll lose 3-5 lbs.. I’m looking for a brisket with a thick flat. I’ve been pretty successful using this method for bbq. Just make sure you inspect before your purchase. Brisket ain’t cheap!

It says beef brisket on top label when I opened the package it was pork.

So tough I had to throw it out.

Tough and more fat than I have ever seen on a brisket.

Fat, more than half of it was nothing but fat

Brisket is a large cut of beef for little money it feeds alot of people

Excellent taste. Smoked it 18 hours. No complaints

Could have been trimmed a bit better....I took 4# of fat off of a 15# brisket